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Chicken and Tomato Alfredo

Chicken and Tomato Alfredo: 7 Ways to Elevate Your Dinner

A creamy chicken and tomato Alfredo pasta dish that is rich and satisfying.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 oz fettuccine pasta
  • 1 lb chicken fillet, diced
  • 2 cups cherry tomatoes, halved
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Cook fettuccine according to package instructions. Drain and set aside.
  2. In a skillet, heat olive oil over medium heat.
  3. Add diced chicken and season with salt and pepper. Cook until browned.
  4. Add minced garlic and cherry tomatoes to the skillet. Sauté for 2-3 minutes.
  5. Pour in heavy cream and bring to a simmer.
  6. Stir in Parmesan cheese until melted and creamy.
  7. Add cooked fettuccine to the sauce and toss to coat.
  8. Serve hot, garnished with extra Parmesan if desired.

Notes

  • Use fresh tomatoes for better flavor.
  • Adjust seasoning to your preference.
  • For a lighter version, use half-and-half instead of heavy cream.
  • Author: Evelyn E. Stotts
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 650
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 35g
  • Saturated Fat: 20g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 100mg

Keywords: Chicken and Tomato Alfredo, Pasta, Italian