Chicken Fettuccine Alfredo | Homemade Alfredo Sauce - What's For Din'? - Courtney Budzyn - Recipe 49

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.

Season both sides of the chicken breasts liberally with salt, pepper, and Italian seasoning.

Bring a large pot of water to a boil and season it with salt.

Add the fettuccine pasta to the boiling water and cook until done, then strain.

In a skillet, melt butter over medium heat.

Add the seasoned chicken breasts to the skillet and cook until browned on both sides and cooked through, checking the temperature to ensure it's fully cooked.

Remove the chicken from the skillet and set aside, leaving the drippings in the pan.

Add more butter to the skillet and melt it, then add minced garlic and sauté for a couple of minutes.

Pour in the heavy cream and scrape the bottom of the pan to deglaze, bringing it to a simmer.

Add freshly grated parmigiano-reggiano cheese to the sauce and mix until creamy, letting it simmer to thicken.

Check the sauce for seasoning, adding pepper and adjusting salt as necessary.

Cut the cooked chicken into pieces and add it to the sauce along with the drained pasta, tossing to combine.

Garnish with fresh chopped basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens