Ingredients
Scale
- 1 pound chicken breast, grilled and sliced
- 8 ounces fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- 4 large garlic bread bowls (store-bought or homemade)
- Chopped parsley for garnish
Instructions
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper.
- Add the cooked pasta and sliced grilled chicken to the Alfredo sauce, tossing everything to combine.
- Carefully hollow out the garlic bread bowls if needed, and fill each bowl with the Chicken Alfredo pasta mixture.
- Garnish with chopped parsley and serve immediately.
Notes
You can use different pasta types or substitute the chicken for shrimp or a plant-based protein. Customize with vegetables like spinach or broccoli.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg