Entrée: United States – Chicken Fettuccine Alfredo

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 5 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 boneless skinless chicken breasts, about 1 lb total (454 g total)
Salt and black pepper to taste
1 tbsp (15 ml) olive oil
12 oz (340 g) fettuccine pasta
4 tbsp (60 g) unsalted butter
1 cup (240 ml) heavy cream
1 to 1 1 / 2 cups (100 to 150 g) freshly grated Parmesan cheese
1 garlic clove, minced (optional)
Fresh parsley, chopped (for garnish)

Show original ingredient measurements

2 boneless skinless chicken breasts, about 1 lb total (454 g total)
Salt and black pepper to taste
1 tbsp (15 ml) olive oil
12 oz / 340 g fettuccine pasta
4 tbsp (60 g) unsalted butter
1 cup (240 ml) heavy cream
1 to 1 1 / 2 cups (100 to 150 g) freshly grated Parmesan cheese
1 garlic clove, minced (optional)
Fresh parsley, chopped (for garnish)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season chicken with salt and pepper and grill or sear in a skillet over medium-high heat 5–7 minutes per side until cooked through; let rest and slice.
2. Cook fettuccine according to package instructions until al dente; reserve 1/2 cup (120 ml) pasta water and drain.
3. In the same pan, melt butter over medium heat, add garlic if using and cook briefly, then stir in cream and bring to a gentle simmer.
4. Whisk in Parmesan until smooth; add reserved pasta water a little at a time to adjust sauce consistency.
5. Toss cooked fettuccine in the sauce, plate, top with sliced grilled chicken, sprinkle parsley, and serve.

1. Season chicken with salt and pepper and grill or sear in a skillet over medium-high heat 5–7 minutes per side until cooked through; let rest and slice.
2. Cook fettuccine according to package instructions until al dente; reserve 1/2 cup pasta water and drain.
3. In the same pan, melt butter over medium heat, add garlic if using and cook briefly, then stir in cream and bring to a gentle simmer.
4. Whisk in Parmesan until smooth; add reserved pasta water a little at a time to adjust sauce consistency.
5. Toss cooked fettuccine in the sauce, plate, top with sliced grilled chicken, sprinkle parsley, and serve.