Chicken Fettuccine Alfredo

We all have a go-to recipe for a quick lunch or dinner and it probably is a variation of some form of pasta. For all of us who are trying to save money from going out to eat, cooking at home pushes us to get creative with a budget. Chicken is an inexpensive type of meat and it’s so versatile. Here, I’m going to share a quick recipe for chicken alfredo. I used a spinach flavored fettuccine noodle that I found at Whole Foods but you can use whatever you’ve got. The recipe feeds 4.

  • 3 boneless chicken breast halves, sliced half inch thick wide by 1 inch
  • 3 tablespoons of butter
  • 3 cloves of garlic, minced
  • 1 teaspoon Italian seasoning
  • cooked fettuccine noodles
  • 1 small onion, diced
  • 1 tablespoon all-purpose flour
  • salt and white pepper to taste
  • 2 cups half-and-half
  • 1 cup grated Parmesan cheese
  • 1/4 cup sun-dried tomatoes (optional)
  1. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 minutes or until al dente; drain.
  2. In a large skillet on medium high heat melt the butter and add onions. Cook until translucent and add the chicken, Italian seasoning and garlic. Stir in flour, salt and pepper and cook until chicken is no longer pink.
  3. Stir in half-and-half, Parmesan cheese, and sun-dried tomatoes. Stir until cheese is melted and serve with noodles.

 

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