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

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

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.