Chicken Alfredo for One
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Pan-seared chicken and fettuccine tossed in a rich homemade Parmesan cream sauce.
Ingredients
- 2 ounces uncooked fettuccine (approximately 1 cup cooked)
- 2 tablespoons butter divided
- 1 (6-ounce) boneless skinless chicken breast, in 1-inch pieces
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ½ cup heavy cream
- ½ teaspoon lemon juice
- ½ cup grated Parmesan plus additional for topping
- Optional: chopped parsley
Equipment
- saucepan
- skillet
Directions
- Cook the fettuccine in a 2-quart saucepan of boiling water for 7 to 8 minutes, until al dente. Drain and set aside.
- Melt 1 tablespoon of the butter in a 10-inch skillet over medium heat. Season the chicken with the salt and pepper and cook for about 6 minutes, turning once, until it reaches 165°F. Move it to a plate and cover it.
- In the same skillet, add the cream, lemon juice, and the rest of the butter. Stir over medium-low heat for about 3 minutes.
- Stir in the Parmesan and cook for 8 to 10 minutes, stirring often, until the sauce is smooth and has cooked down by about a third.
- Add the chicken and the pasta and toss to coat. Top with more Parmesan and some parsley, if you like.
Nutrition
Serving: 429g | Calories: 1234kcal | Carbohydrates: 53g | Protein: 64g | Fat: 85g | Saturated Fat: 51g | Trans Fat: 2.9g | Cholesterol: 363mg | Sodium: 1786mg | Potassium: 911mg | Fiber: 1.9g | Sugar: 5.1g | Vitamin A: 2998IU | Vitamin C: 1.7mg | Calcium: 534mg | Iron: 2.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); uncooked fettuccine counted as dry pasta, boneless counted as raw chicken breast, ½ cup grated Parmesan counted as grated Parmesan (the measured ½ cup). Brands and portions vary, so use it only as an approximation.