Ingredients
- 8 oz fettuccine pasta
- 2 chicken breasts, diced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken and cook until browned and cooked through.
- Reduce the heat to medium and add the minced garlic to the skillet. Cook for 1-2 minutes until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
- Add the cooked fettuccine to the skillet and toss to coat the pasta in the sauce. Season with salt and pepper to taste.
- Serve the nut-free chicken alfredo pasta hot, garnished with additional Parmesan cheese if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450
- Carbohydrates
- 35g
- Protein
- 25g
- Fat
- 20g
Supplies
Large pot Skillet Wooden spoon Colander
Tools
Cooking knife Cutting board Grater
Serving suggestions
Serve the nut-free chicken alfredo pasta with a side of garlic bread and a fresh green salad.
Tips & tricks
For a lighter version, you can use half-and-half instead of heavy cream.
Cost
$15