Description
Tender chicken coated in a luscious, creamy honey-butter Alfredo sauce with garlic and Parmesan. A rich, savory, and subtly sweet dish ready in under an hour, perfect for weeknight comfort food.
Ingredients
4 boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
3 tablespoons unsalted butter
2 cups heavy cream
2 cloves garlic, minced
1 cup freshly grated Parmesan cheese
2 tablespoons honey
12 oz fettuccine or tagliatelle pasta
Salt and freshly ground black pepper
Instructions
Cook the pasta according to package instructions in salted water until al dente, then set aside.
Pat chicken dry and season with salt and pepper.
In a large skillet, melt half the butter over medium-high heat. Sear the chicken in batches until golden and cooked through, 4–5 minutes per side. Set aside.
Reduce heat to medium. Add remaining butter to the skillet. Sauté garlic until fragrant, 1 minute.
Pour in heavy cream, bring to a gentle simmer, and let reduce slightly.
Sprinkle Parmesan and stir until melted and smooth. Add honey, stirring until fully incorporated.
Return cooked chicken to the pan, toss with the sauce, and combine with cooked pasta. Season with additional salt and pepper if needed.
Serve immediately, optionally garnished with reserved Parmesan and chopped parsley.
Notes
For extra richness, add a splash of almond milk (dairy-free option). Substitute whole wheat pasta for a lighter version. Finish with a pinch of nutmeg for warmth or fresh thyme for herbal notes.
- Prep Time: 15
- Cook Time: 30
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 600
- Sugar: 9g
- Sodium: 500mg
- Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg