Name: Chicken alfredo fettuccine pasta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, halved horizontally; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp olive oil; 1 oz fettuccine pasta; 8 1/2 cups water; 2 cloves garlic, minced; 1/4 cup 2% milk; 2 1/2 tbsp grated parmesan cheese; 1 1/2 tsp fresh parsley, chopped

Nutrition

Per serving

468 calories

Protein: 51g; 44% of calories
Carbs: 34g; 29% of calories
Fat: 14g; 27% of calories

Instructions

Prep 20 min · Cook 10 min

Fill a large pot with water and a pinch of salt. Bring to a boil over high heat. Add the pasta and cook for 10 to 12 minutes until tender. Reserve a splash of the pasta water, then drain the rest.
While the water comes to a boil, season the chicken on both sides with half the salt and half the black pepper.
Heat olive oil in a skillet over medium high heat. Add the chicken and cook for 4 to 5 minutes, flip, and cook for 4 minutes more. Done when opaque in the center, 165°F.
Remove the chicken to a plate to rest. Reduce the heat to medium and add the garlic to the same skillet. Cook for 1 minute until fragrant. Stir in the milk and the reserved pasta water. Bring to a simmer, then whisk in the parmesan and the remaining salt and pepper until the cheese melts.
Slice the chicken into strips. Add the drained pasta to the skillet and toss to coat in the sauce. Place the pasta on a plate, top with the chicken strips, and garnish with parsley.

Nutrition

Ingredients

Instructions

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