How To Make Wolfgang Puck Chicken Alfredo Recipe
A classic Italian pasta dish with tender chicken and a creamy Alfredo sauce.
Serves:
Ingredients
- 1 pound fettuccine pasta
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley leaves, for garnish
Instructions
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Cook pasta according to the package instructions.
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In a large skillet over medium heat, heat butter and olive oil.
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Add chicken and cook until golden brown and cooked through.
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Remove chicken from the skillet and set aside.
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In the same skillet, add garlic and saute until fragrant.
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Pour in heavy cream and bring to a simmer, whisking constantly.
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Stir in grated Parmesan cheese and keep stirring until it has melted and thickened.
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Add cooked chicken back into the skillet and mix well with the Alfredo sauce.
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Season with salt and black pepper to taste.
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Serve the chicken Alfredo over the cooked pasta.
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Garnish with freshly chopped parsley leaves.
Nutrition
- Calories : 1018kcal
- Total Fat : 65g
- Saturated Fat : 36g
- Cholesterol : 333mg
- Sodium : 1293mg
- Total Carbohydrates : 63g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 45g
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