Chicken Fettuccine Alfredo

Fri, Mar 5, 2010

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When we made Shrimp Fettuccine Alfredo we ate all of the shrimp but had leftover noodles and sauce. So it seemed natural to create a second {leftover} meal using chicken.

As with the shrimp version, we made this comfort food lighter by using “half and half” instead of full cream and by eliminating most of the butter. It still has the rich flavors and creamy texture but we don’t feel so guilty after each bite!

Chicken Fettuccine Alfredo

Recipe Type: Main Course

Author: Itsy Bitsy Foodies

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 4

Using “half and half” instead of full cream and eliminating most of the butter makes this comfort food lighter than the traditional versions. It still has the rich flavors and creamy texture but we don’t feel so guilty after each bite!

Ingredients

Chicken
1-2 chicken breasts
2 Tbsp olive oil, divided
Salt and pepper, to taste
Splash of lemon juice
Alfredo Sauce
1 Tbsp butter
2 garlic cloves, finely chopped
2 cups “half and half”
1/2 cup fresh Parmesan cheese
1/2 tsp salt, to taste
1/8 tsp black pepper, to taste
1/2 tsp oregano
1/4 tsp red pepper flakes, optional
1 1/2 Tbsp fresh parsley, chopped
2 cups fettuccine noodles, cooked

Instructions

Cook the fettuccine noodles according to the instructions on the box.
Rub both sides of the chicken breasts with olive oil, salt and black pepper.
Slice the breasts and cook them in a skillet that is lightly-coated with olive oil over medium heat.
Add a splash of lemon juice when the chicken is almost done. This will help the chicken brown and caramelize. The hint of citrus and acidity also pairs well with the creamy Alfredo sauce.

Alfredo Sauce