Chicken Fettuccine Pasta with Alfredo Sauce

🧂 Ingredients

• 8 ounces Fettuccine pasta
• 1 chicken breast
• 2 tablespoon olive oil

  for cooking the chicken
• ¼ cup butter
• 3 cloves garlic

  minced
• 2 cups Heavy Cream
• ¾ cups parmesan cheese

  I used pecorino romano for this recipe
• 1 teaspoon chicken powder
• ¼ teaspoon freshly cracked black pepper
• ½ cup pasta water
• fresh herbs

  basil or parsley, chopped

Instructions

• 1 Cook the pasta: Boil a pot of water and cook the fettuccine noodles until al
  dente. Drain and set aside, saving ½ cup of pasta water.
• 2 Cook the chicken: Heat olive oil over medium-low heat in a skillet. Season the
  skinless chicken breasts with garlic powder and black pepper, then sauté until
  golden brown and cooked through. Slice and set aside.
• 3 Make the sauce: In the same skillet, melt butter and stir in the heavy cream.
  Add parmesan cheese and chicken powder and stir until the sauce thickens.
  Gradually add a bit of pasta water to create a smooth, creamy consistency.
• 4 Combine: Toss the cooked fettuccine noodles in the sauce, ensuring they’re
  well-coated. Add the sliced chicken on top.
• 5 Serve: Garnish with fresh herbs and serve with a side of garlic bread or a
  simple salad.

Nutrition Info