Ingredients
2 boneless, skinless chicken breasts (about 1.3 lb. total)
2 tsp Italian seasoning
1 Tbsp cooking oil
2 Tbsp butter
4 cloves garlic, minced
1 cup heavy cream
3/4 cup grated Parmesan
1/4 tsp salt
1/4 tsp pepper
1 Tbsp chopped parsley (optional garnish)
8 oz. fettuccine
Instructions
Season both sides of the chicken breast with Italian seasoning and a pinch of salt.
Heat a large skillet over medium. Once hot, add the cooking oil and swirl to coat the surface. Add the chicken to the skillet and cook for about 7-8 minutes on each side, or until browned on the outside and cooked through.
Remove the chicken to a clean plate and turn the heat under the skillet down to medium-low.
Add the butter and minced garlic to the skillet. Stir and cook the garlic in the melted butter for about two minutes, dissolving the browned bits from the bottom of the skillet as you stir.
Add the heavy cream and whisk to combine, dissolving any remaining browned bits. Allow the cream to come up to a simmer.
While waiting for the cream to simmer, bring a pot of water to a boil for the fettuccine. Once boiling, add the pasta and continue to boil until tender (about 7 minutes). Reserve about ½ cup of the starchy cooking water just before draining the pasta.
Once the cream is simmering, add the grated Parmesan to the skillet. Continue to whisk and stir until the Parmesan has melted into the sauce and the sauce has begun to simmer. Simmer the sauce for a few minutes, or until it becomes slightly thicker. Add salt and pepper to the sauce to taste.
Add the drained pasta to the skillet with the creamy sauce and toss to combine. If the sauce becomes too thick, add a couple of tablespoons of the reserved pasta water and toss to combine with the sauce.
Slice the cooked chicken breasts and serve it atop the creamy pasta. Garnish with chopped parsley, if desired.
Key Points About Ingredients:
- Heavy cream is the backbone of a true Alfredo sauce — its high fat content allows it to reduce into a luxuriously thick, stable sauce without breaking.
- Freshly grated Parmesan melts far more smoothly than pre-shredded varieties, which contain anti-caking agents that can make your sauce grainy.
- Reserving starchy pasta cooking water is a chef's secret — a splash can loosen and emulsify the sauce without thinning its flavor.
- Italian seasoning on the chicken adds herbal complexity that complements the richness of the Alfredo sauce beautifully.
- Using a large skillet to cook the chicken creates flavorful browned bits (fond) on the pan, which are dissolved into the butter-garlic base to deepen the sauce's flavor.
Key Nutritional Insights:
- Each serving provides roughly 35–38 g of protein, making this a genuinely protein-rich pasta dish thanks to the combination of chicken and Parmesan.
- The heavy cream and butter contribute significant saturated fat — consider substituting half-and-half for a lighter version if desired.
- Parmesan is a notable source of calcium, contributing meaningfully to your daily bone-health needs per serving.
- Fettuccine provides a good base of carbohydrates for sustained energy, and using the pasta cooking water helps retain some of those starchy nutrients in the final dish.
- Garlic contains allicin and other bioactive compounds associated with cardiovascular and immune health benefits.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories820
- Standard DV% Daily Value*
- Total Fat47 g72 g65.28%
- Saturated Fat25 g20 g125%
- Trans Fat0.5 g
- Polyunsaturated Fat4 g
- Monounsaturated Fat14 g
- Cholesterol200 mg300 mg66.67%
- Sodium680 mg2300 mg29.57%
- Total Carbohydrate54 g275 g19.64%
- Dietary Fiber2 g28 g7.14%
- Total Sugars3 g
- Added Sugars0 g50 g0%
- Sugar Alcohal0 g
- Protein47 g50 g94%
- Vitamin D (Cholecalciferol)24 mcg20 mcg120%
- Calcium320 mg1300 mg24.62%
- Iron2.8 mg18 mg15.56%
- Potassium580 mg4700 mg12.34%
- Vitamin A1400 mcg900 mcg155.56%
- Vitamin C (Ascorbic Acid)4 mg90 mg4.44%
- Vitamin E (Tocopherol)2 mg15 mg13.33%
- Vitamin K18 mcg120 mcg15%
- Vitamin B1 (Thiamin)0.4 mg1.2 mg33.33%
- Vitamin B2 (Riboflavin)0.35 mg1.3 mg26.92%
- Vitamin B3 (Niacin)12 mg16 mg75%
- Vitamin B6 (Pyridoxine)0.9 mg1.7 mg52.94%
- Folate55 mcg400 mcg13.75%
- Vitamin B12 (Cobalamine)0.9 mcg2.4 mcg37.5%
- Biotin8 mcg30 mcg26.67%
- Vitamin B5 (Pantothenic acid)1.8 mg5 mg36%
- Choline130 mg550 mg23.64%
- Phosphorus480 mg1250 mg38.4%
- Iodine18 mcg150 mcg12%
- Magnesium48 mg420 mg11.43%
- Zinc2.8 mg11 mg25.45%
- Selenium42 mcg55 mcg76.36%
- Copper0.12 mg0.9 mg13.33%
- Manganese0.6 mg2.3 mg26.09%
- Chromium3 mcg35 mcg8.57%
- Molybdenum12 mcg45 mcg26.67%
- Chloride420 mg2300 mg18.26%
