Pechuga Salsa Alfredo Recipe
Make Pechuga Salsa Alfredo Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Alfredo Sauce
Pasta
Garnish
Method
Preparation
- 1
Cook the Chicken
Season the chicken breasts with salt and black pepper. In a skillet, heat olive oil over medium heat and cook the chicken for about 6-7 minutes on each side until cooked through. Remove from skillet and let rest before slicing.
- 2
Cook the Pasta
In a large pot, bring water to a boil and add salt. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
Making the Alfredo Sauce
- 3
Prepare the Sauce
In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
Combining
- 4
Combine Everything
Add the cooked fettuccine to the skillet with the Alfredo sauce, tossing to coat the pasta evenly. Slice the cooked chicken and place on top of the pasta.
- 5
Serve
Garnish with chopped fresh parsley before serving.
