Freshly chopped parsley and freshly shredded parmesan or romano cheese,optional
Instructions
Boil water in a large pot. Add salt and fettuccine pasta noodles. Cook according to package directions (about 12 minutes). Drain and set aside.
Season chicken tenderloins with salt and pepper, as desired, on both sides.
In a large skillet, add 2 Tablespoons of butter. Melt over medium high heat.
Add chicken to the skillet and cook for 5-7 minutes, flipping until cooked thoroughly, or with an internal temperature of 165°F. Remove from the skillet, set aside and cover.
In a large skillet, melt the remaining 6 tablespoons of butter over medium high heat. Add minced garlic and continue to cook until fragrant, about 30 seconds to 1 minute.
Whisk in the flour.
Then, slowly pour in the heavy cream while whisking.
Reduce heat to medium and slowly stir in shredded parmesan and romano cheeses until well combined. Stir in salt and pepper, to taste.
Place drained fettuccine noodles in a large pot (I just use the same pot I cooked the fettuccine noodles in) or large bowl and pour alfredo sauce over.
Stir to coat the fettuccine. Place coated fettuccine noodles onto serving plates.
Cut chicken tenderloins into bite sized strips. Top fettuccine noodles with chicken.
Add chopped parsley and shredded parmesan or romano cheese, if desired. Serve warm and enjoy!
Video
Notes
This can be doubled to serve at a dinner party or larger family.
Other meats such as shrimp or steak can be used.
If you do not have fettuccine you can use any of your favorite pastas.
The chicken can be grilled instead of pan fried.
You can use chicken breasts instead of chicken tenderloins.