Directions:
Cook fettuccine according to package instructions until al dente; drain and set aside.
In a skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add the chicken slices and cook until golden and no longer pink in the center, about 5-7 minutes per side. Remove chicken from skillet and set aside.
In the same skillet, pour in the heavy cream and chicken broth, bringing to a simmer. Reduce heat and let simmer until slightly thickened, about 5 minutes.
Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper.
Add the cooked fettuccine and toss with the Alfredo sauce. Slice the cooked chicken and lay on top of the pasta.
Serve garnished with fresh parsley.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 850 kcal | Servings: 4 servings
Simple and fast dumpling soup, ideal for busy weeknights.
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