Chicken Fettuccine Alfredo | BETTER than a Restaurant!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Trim off excess fat from chicken breasts and cut into four portions.

Season chicken with salt and black pepper.

Preheat oven to 400 degrees Fahrenheit (205 Celsius).

Heat olive oil in a sauté pan over medium heat and brown chicken for about 4-5 minutes per side.

Transfer the sauté pan to the oven and cook for an additional 10 minutes.

Set cooked chicken aside and keep warm.

Bring a large pot of water to a boil, add salt, and cook fettuccine noodles according to package directions.

In a large sauté pan, pour in heavy cream and bring to a simmer.

Add unsalted butter to the cream and stir until melted and combined.

Let the cream and butter simmer for a couple of minutes until it starts to thicken.

Add grated Parmesan cheese to the sauce and stir until melted and creamy.

Drain the cooked noodles and add them to the sauce, stirring until well coated.

Chop the cooked chicken and stir it into the pasta or keep it separate for presentation.

Garnish with additional cheese and parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens