Try this Chicken alfredo recipe, or contribute your own.
Suggest a better descriptionBring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8 minutes. Drain and set aside.
Season the chicken with 1 teaspoon salt and some pepper. Dredge in the flour and shake off the excess. Heat the oil and butter in a large saucepan over medium-high heat until the butter melts. Carefully place the dredged chicken into pan. Add the grated garlic. Cook until the chicken is golden brown and cooked through, 4 to 6 minutes. Transfer to a plate and set aside.
Pour the cream into the same pan and bring to a simmer. Stir in the Parmesan. Add the pasta to the mixture and toss to combine. Add the cooked chicken and gently toss. Garnish with the parsley and serve immediately
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Serving Size: 1 (1477g) | ||
Recipe Makes: 1 | ||
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Calories: 4450 | ||
Calories from Fat: 1881 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 209g | 279 % | |
Saturated Fat 116.1g | 580 % | |
Monounsaturated Fat 64.9g | ||
Polyunsanturated Fat 14.1g | ||
Cholesterol 856.7mg | 264 % | |
Sodium 6825.5mg | 235 % | |
Potassium 3045.8mg | 80 % | |
Total Carbohydrate 421.1g | 124 % | |
Dietary Fiber 51.8g | 207 % | |
Sugars, other 369.3g | ||
Protein 227.1g | 324 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4450
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