Classic Chicken Fettuccine Alfredo

with ciabatta garlic bread

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

A note about serious food allergies

There are times where nothing can replace a bowl of creamy, cheesy, garlicky pasta (we have those times seven days a week, 52 weeks a year). Let this Alfredo satisfy and satiate. We built it just for those purposes, making a divine cream and garlic sauce to swirl the pasta in. Served with chicken and garlic bread, this Alfredo will become your comfort pasta go-to before you even finish the first bite.

In Your Box (serves 2)

  • Info
    ⅓ oz. Butter
  • ¼ oz. Parsley
  • 2 Garlic Cloves
  • Info
    1 oz. Grated Parmesan
  • Info
    5 oz. Fettuccine Pasta
  • Info
    1 Ciabatta Bread Roll
  • 2 Boneless Skinless Chicken Breasts
  • Info
    4 fl. oz. Light Cream
  • Nutrition (per serving)

  • Calories
    874
  • Carbohydrates
    81g
  • Fat
    33g
  • Protein
    58g
  • Sodium
    1400mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Pot
  • 1 Baking Sheet
  • 1 Colander
  • 1 Medium Oven-Safe Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Cook Pasta and Prepare Ingredients
    1

    Cook Pasta and Prepare Ingredients

    Once water is boiling, add pasta and cook until al dente, 7-12 minutes. Reserve 1 cup pasta cooking water. Drain pasta in a colander, shaking to remove as much water as possible. Reserve pot; no need to wipe clean. While pasta cooks, mince garlic. Stem and mince parsley. Halve ciabatta. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Sear the Chicken
    2

    Sear the Chicken

    Place a medium oven-safe pan over medium-high heat. Add ½ tsp. olive oil and chicken to hot pan and cook on one side until golden brown, 2-3 minutes.

  • Step 3 - Roast the Chicken
    3

    Roast the Chicken

    Flip chicken and sprinkle each breast with a pinch of parsley (reserve remaining for garnish). Place pan in oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes. Transfer to a clean cutting board. Rest 5 minutes, then cut into ½" slices. While chicken cooks, make garlic bread.

  • Step 4 - Make the Garlic Bread
    4

    Make the Garlic Bread

    Combine butter and half the garlic (reserve remaining for sauce) in a mixing bowl. Spread mixture on cut sides of bread, place on prepared baking sheet, and bake until golden brown, 6-9 minutes. While bread cooks, make sauce.

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    Return pot used to cook pasta to medium-high heat. Add cream, remaining garlic, Parmesan (reserve 1 Tbsp. for garnish), and ½ cup reserved pasta water and cook until smooth and slightly thickened, 2-3 minutes. Stir pasta into pot. Taste, and season with ¼ tsp. salt and a pinch of pepper if desired. Sauce will thicken as it cools. If desired, add remaining pasta water 2 Tbsp. at a time to thin sauce. Plate dish as pictured on front of card, garnishing with remaining parsley and reserved Parmesan. Bon appétit!