Description
A creamy pasta dish featuring tender chicken infused with fresh herbs in a rich Alfredo sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh thyme, chopped
- 2 garlic cloves, minced
- Salt and pepper to taste
- 8 oz fettuccine pasta
- 2 tablespoons olive oil
Instructions
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat and cook the chicken until golden and cooked through, about 6-8 minutes per side.
- Remove chicken from skillet and set aside; in the same skillet, add garlic and sauté for 1 minute.
- Pour in heavy cream and bring to a simmer; stir in Parmesan cheese until melted and smooth.
- Add fresh basil and thyme, then slice the chicken and return it to the skillet; mix well.
- Cook fettuccine according to package instructions and toss with the sauce.
- Serve hot, garnished with extra herbs if desired.
Notes
Use low-fat cream for a lighter version; pair with garlic bread for a complete meal.
Nutrition
- Calories: 650
- Sugar: 3g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 40g