Chicken Fettuccine Alfredo

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

• Garlic powder

  Spices

  ½ tsp or 2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Butter

  Unsalted

  3 tbsp or 43g

• Fettuccine

  Meijer

  8 oz or 228g

• Cream cheese

  4 oz or 113g

• Half and half cream

  Fluid

  2 cup or 484g

• Chicken broth

  Soup, canned, ready-to-serve

  ¼ cup or 60g

• Garlic

  Raw

  2 clove or 6g

• Parmesan cheese

  Shredded

  1 cup or 80g

• Parsley

  Spices, dried

  1 tsp or 0.5g

Directions

1. Cook pasta in a large pot of salted water. Drain and set aside.
2. While the pasta is cooking, add butter and garlic to a sauté pan and heat over low heat. Allow to cook until the butter is infused with the garlic about 5 minutes.
3. Add half and half and allow to come to a simmer. Increase heat to medium, if needed. Cook for 5 minutes, stirring occasionally. Remove from heat and immediately add in parmesan cheese. Stir to combine. It will take several minutes for the cheese to melt. It will look goopy at first then the sauce will be creamy and smooth. If the sauce needs to be thinned, add a little water. Add parsley and combine.
4. Add shredded chicken to sauce and heat slightly.
5. To serve, toss hot cooked pasta in sauce and serve immediately.