Justalittlebite Chicken Alfredo
Discover the perfect Justalittlebite Chicken Alfredo recipe! Creamy, cheesy, and easy to make, it's a flavorful dish your family will love
Ingredients
- For the Chicken
- 2 large boneless skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- For the Alfredo Sauce
- 2 tbsp unsalted butter
- 2 cups heavy cream or half-and-half for a lighter option
- 1 ½ cups freshly grated Parmesan cheese
- 2 cloves garlic minced
- ¼ tsp nutmeg optional, for added depth
- Salt and pepper to taste
- For the Pasta
- 12 oz fettuccine or pasta of your choice
- 1 tsp salt for pasta water
- For Garnish
- Fresh parsley chopped
- Extra grated Parmesan
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to the package instructions. Reserve ½ cup of pasta water and drain the rest.
- Prepare the Chicken: Reserve ½ cup of pasta water and drain the rest. Heat olive oil in a skillet over medium heat. Cook the chicken for 5–7 minutes on each side until golden-brown and fully cooked (internal temperature of 165°F). Let the chicken rest for 5 minutes, then slice into thin strips.
- Make the Alfredo Sauce: In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute).
- Slowly whisk in the heavy cream and bring it to a gentle simmer.Gradually add the grated Parmesan, whisking constantly until the sauce is smooth and creamy.Season with nutmeg, salt, and pepper to taste.
- Combine the Ingredients: Add the cooked fettuccine to the Alfredo sauce, tossing to coat the pasta evenly. If the sauce is too thick, use the reserved pasta water to adjust consistency. Add the sliced chicken on top of the pasta.
- Serve: Plate the pasta and chicken, then garnish with fresh parsley and extra Parmesan. Serve immediately while warm and creamy.
Notes
Substitutions: Use shrimp, bacon, or even grilled tofu in place of chicken for variety.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating Tip: Add a splash of milk or cream when reheating to keep the sauce creamy. Nutrition Per Serving
Calories: ~800–1,000 kcal
Protein: ~40g
Carbohydrates: ~60g
Dietary Fiber: ~3g
Sugar: ~3g
Fats: ~50g
Saturated Fat: ~25g
Unsaturated Fat: ~15g
Cholesterol: ~150mg
Sodium: ~900mg
Calcium: ~250mg
Iron: ~3mg
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating Tip: Add a splash of milk or cream when reheating to keep the sauce creamy. Nutrition Per Serving
Calories: ~800–1,000 kcal
Protein: ~40g
Carbohydrates: ~60g
Dietary Fiber: ~3g
Sugar: ~3g
Fats: ~50g
Saturated Fat: ~25g
Unsaturated Fat: ~15g
Cholesterol: ~150mg
Sodium: ~900mg
Calcium: ~250mg
Iron: ~3mg