Chicken Fettuccine Alfredo made with Parmesan Cheese and Heavy Cream

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more flavorful and less expensive.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream is lower in calories, while milk is more budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese

Nutritional yeast is lower in calories and offers a cheesy flavor.

Cut broccoli florets and place them in a bowl with 3 tablespoons of water.

Steam the broccoli in the microwave for about 3 minutes and set aside.

Boil fettuccine noodles according to package directions until al dente and set aside.

Cut 2 chicken breasts into strips.

Heat 2 tablespoons of olive oil over medium-high heat in a pan.

Cook chicken strips for about 2-3 minutes on each side until done, then remove from the pan and set aside.

Melt 4 ounces of butter in the same pan used for the chicken, scraping up the brown bits.

Add chopped onion to the melted butter and sauté for about 3 minutes until translucent and tender.

Add minced garlic and cook for a quick 30 seconds.

Whisk in 2 cups of heavy cream and let it simmer for about 10 minutes until it thickens.

After 10 minutes, add 1 cup of parmesan cheese and stir until melted.

Turn heat down to low and add 1 teaspoon of salt and 1/2 teaspoon of pepper.

Toss the cooked fettuccine noodles in the sauce.

Add the cooked chicken to the fettuccine and toss everything together to combine.

Plate the chicken fettuccine alfredo and prepare for a taste test.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens