Description
A rich and creamy soup with tender chicken, fettuccine, and a velvety Alfredo sauce.
Ingredients
- 2 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Cook chicken in olive oil until no longer pink, then shred.
- Boil fettuccine until al dente, drain, and set aside.
- In a pot, sauté garlic, then add chicken broth and bring to a simmer.
- Stir in heavy cream, Parmesan cheese, and Italian seasoning.
- Add shredded chicken and cooked fettuccine, simmer for 5 minutes.
- Season with salt and pepper before serving.
Notes
- Use fresh Parmesan for best flavor.
- Store leftovers in the fridge for up to 3 days.
- Add extra broth if reheating to maintain consistency.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian