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creamy chicken Alfredo fettuccine twirled in a wide shallow bowl, dusted with parmesan and parsley, on a linen-draped table, wide horizontal composition, soft natural light, shallow depth of field, landscape orientation

Chicken Alfredo Pasta

Fettuccine has been tossed with a parmesan Alfredo sauce and has been combined with shredded canned chicken.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz fettuccine
  • 2 tbsp butter
  • 2 cups heavy cream
  • 1 cup grated parmesan cheese
  • 2 cans canned chicken drained
  • 2 cloves garlic minced

Method
 

  1. Cook the fettuccine in salted water according to package directions, then drain.
  2. In a large skillet, melt the butter and saute the garlic until fragrant.
  3. Pour in the heavy cream and bring to a gentle simmer.
  4. Stir in the parmesan until the sauce is smooth and thickened.
  5. Fold in the drained chicken and warm through.
  6. Toss the pasta in the sauce and serve hot with extra parmesan.

Notes

Reserve a little pasta water to loosen the sauce if it thickens too much.