Harshita Sinha
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1 lb boneless, skinless chicken breast, 1 cup unsalted butter, 3 cloves garlic, 1 cup heavy cream, 1 cup Parmesan cheese, 1 tsp dried basil, 1/2 tsp salt, 1/4 tsp black pepper, 1 lb fettuccine pasta, and chopped fresh parsley.
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Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until firm to bite.
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Season the chicken breast with salt, pepper, and basil. Grill or cook in a skillet until cooked through.
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In a large saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute.
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Pour in the heavy cream and bring the mixture to a simmer. Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.
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Slice the cooked chicken into strips. Add the chicken to the Alfredo sauce and stir to combine.
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Add the cooked fettuccine pasta to the chicken and sauce. Toss everything together until the pasta is well coated.
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Serve hot, garnished with chopped parsley if desired. Enjoy your delicious homemade Chicken Fettuccine Alfredo.