Chicken Alfredo Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fettuccine pasta tossed with seared chicken and a silky homemade Alfredo sauce made with butter, cream, and Pecorino Romano. A classic comfort dish that comes together quickly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces fettuccine pasta
- ½ cup (1 stick) unsalted butter
- ½ cup whole milk
- ½ teaspoon salt (plus more for pasta water)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup finely‑grated Pecorino Romano cheese
- ½ cup finely‑grated Parmesan cheese
- 1½ pounds boneless skinless chicken breasts (about 2 large)
- 1 tablespoon olive oil
- 2 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1210mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 650mg
- Calcium
- 291mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1210MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.