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  4. Fat Nancy's Special Chicken Alfredo
Fat Nancy's Special Chicken Alfredo

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Ingredients

  • 8 oz fettuccine pasta
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

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Fat Nancy's Special Chicken Alfredo

Created by: Howcan Team

Ingredients

  • 8 oz fettuccine pasta
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

Instructions

  • Cook the fettuccine pasta according to package instructions. Drain and set aside.
  • In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook until no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the minced garlic until fragrant, about 1 minute.
  • Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
  • Add the cooked chicken back into the skillet and toss to coat with the sauce. Season with salt and pepper to taste.
  • Add the cooked fettuccine to the skillet and toss to combine with the chicken and sauce. Cook for an additional 2-3 minutes until heated through.
  • Garnish with chopped fresh parsley and serve hot. Enjoy!
Main Course
Italian

Fat Nancy's is a beloved restaurant in the Finger Lakes region of New York, known for its hearty and flavorful dishes. Established in 1978, it has become a local institution, drawing in visitors with its warm atmosphere and delicious food. The restaurant's namesake dish, "Fat Nancy's," is a rich and indulgent pasta dish featuring a creamy Alfredo sauce, succulent shrimp, and tender scallops. The key to this dish is the perfectly cooked seafood and the velvety smoothness of the Alfredo sauce. For the best version of this dish, head to Fat Nancy's in the Finger Lakes, where the chefs have perfected the art of creating this delectable seafood pasta.

40 min

|

4

|

650 calories

Instructions

  • Cook the fettuccine pasta according to package instructions. Drain and set aside.
  • In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook until no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the minced garlic until fragrant, about 1 minute.
  • Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
  • Add the cooked chicken back into the skillet and toss to coat with the sauce. Season with salt and pepper to taste.
  • Add the cooked fettuccine to the skillet and toss to combine with the chicken and sauce. Cook for an additional 2-3 minutes until heated through.
  • Garnish with chopped fresh parsley and serve hot. Enjoy!
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