Easy Summer Chicken Alfredo
This lighter Alfredo recipe makes a creamy comfort meal that feels appropriate for summer cooking. You can prepare this dish with minimal effort.
Equipment
- large pot
- Large Skillet
Ingredients
- 10 oz fettuccine
- 2 chicken breasts sliced thin
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup parmesan cheese
- 1/4 tsp black pepper
- 1 cup spinach optional
Instructions
- Cook the fettuccine in salted water until it is al dente.
- Cook the sliced chicken in olive oil for 4 to 5 minutes until it is golden and cooked through. Remove the chicken from the skillet.
- In the same skillet, sauté the minced garlic. Add the chicken broth and reduce the liquid for 2 minutes.
- Add the heavy cream and parmesan cheese. Stir the mixture until it is smooth and slightly thick.
- Add the spinach and stir until it wilts.
- Return the cooked chicken and the drained pasta to the skillet. Toss everything until the pasta and chicken are coated evenly with the sauce.
- Plate the pasta in a shallow bowl. Top with extra parmesan cheese and black pepper for a restaurant-style finish.
Notes
This recipe was developed by Hanna Foster, Adaptation Specialist at Recipes by Betty.