Chicken Fettuccine Alfredo
This easy recipe for Chicken Fettuccine Alfredo is made with tender white-meat chicken, sauteed mushrooms, parmesan cheese, heavy cream and parsley.
Servings: 6
Ingredients
- 1 pound fettuccine pasta cooked
- 1 pound boneless, skinless chicken breasts
- 2 teaspoons salt divided
- 1 teaspoon black pepper divided
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 ounces baby button mushrooms
- 4 cloves garlic minced
- 2¼ cup heavy cream
- 1½ cup finely shredded Parmesan cheese
- chopped fresh parsley, for garnish
Instructions
- Cook pasta according to the directions on the package.
- Meanwhile, lightly pound chicken breasts with a meat mallet to flatten slightly; I aim for about 1/3-inch thickness.
- Season chicken breasts with 1 teaspoon salt, 1/2 teaspoon black pepper, and the paprika.
- Place a large skillet over medium heat and add the olive oil.
- Once oil has heated, add the chicken breasts and cook for 6 to 8 minutes on each side, or until chicken is golden brown and cooked through. The thinner the chicken, the faster it will cook.
- Remove chicken breasts from the skillet and allow to rest for 5 minutes; then, cut into 1/2-inch thick slices.
- In the meantime, add butter to the skillet and set it over medium heat. Once melted, add mushrooms and garlic; cook for 5 minutes, or until mushrooms are tender.
- Pour in the heavy cream and add parmesan cheese; season with remaining salt and pepper.
- Mix together and allow sauce to simmer and reduce by 1/3. Sauce should be thickened slightly and coat the back of a spoon.
- Add the pasta to the thickened sauce and gently mix together to coat.
- Divide the pasta into serving bowls and top with the sliced chicken; add a sprinkle of chopped fresh parsley and serve.
Nutrition
Calories: 859kcal | Carbohydrates: 60g | Protein: 40g | Fat: 52g | Saturated Fat: 29g | Cholesterol: 266mg | Sodium: 1331mg | Potassium: 698mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1879IU | Vitamin C: 3mg | Calcium: 369mg | Iron: 2mg
