Oh hey, beauty, hey! So excited to share this month’s Chicken fettuccine Alfredo recipe because it is a personal favorite. Honestly, who am I kidding? I love all of my recipes, LOL!!!
The minute I discovered how freaking easy it was to make Alfredo sauce, I never looked back. Let’s get started!
- 16 oz of fettuccine pasta
- 1 whole garlic clove
- Salt & pepper, to taste
- 1 tbsp of olive oil
- 1 small pack of chicken breast tenders
- 1 tbsp of butter
- 1 tsp of minced garlic
- 2c of heavy whipping cream
- 2c of shaved parmesan cheese
- 1c of mushrooms
- 2c of spinach
- 1c of sun dried tomatoes (Julienne-cut)
Fill a large pot with water and boil. Once the water begins to boil, add the fettuccine pasta, a dash of salt, and one whole garlic clove.
Prepare the chicken tenders by seasoning them with salt and pepper. In a medium pan, over medium heat, grill the chicken. Once the chicken is cooked on both sides, cut into small pieces (or cubes). Remove the chicken and wrap it in aluminum foil to keep it warm until the sauce and pasta is ready.
Using the same pan, over low heat, melt the butter. Once the butter is melted, add the minced garlic, and mix until fragrant.
Add the heavy whipping cream and parmesan cheese. Stir until the cheese is melted.
Once the cheese is melted, add the remaining ingredients: mushrooms, spinach, and sun dried tomatoes. I like to add pepper too. Stir until the ingredients are well blended.
Add the sauce and chicken to the large pot, mix, and serve warm.
Hope you come around to trying this Chicken Fettuccine Alfredo recipe. It’s so easy and fast to make. If you decide to try it, please let me know your thoughts! I’d love to hear what you think.
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