Crispy Asiago Fettuccini Alfredo

Protein Type



  • 2 – 5 oz Fillets, Sliced
  • 16 oz Fettuccini
  • 6 Tbsp Butter
  • 2 Cloves Garlic, Minced
  • 12 oz Heavy Cream
  • 12 oz Parmesan, Grated
  • 1 Lemon, Zested and Grilled
  • 1 tsp Red Pepper Flakes
  • Salt and Cracked Black Pepper
  • 2 Tbsp Parsley, to garnish
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Cook chicken according to package directions, set aside. In a large pan, melt butter over medium heat and sauté garlic. Stir in heavy cream and let it reduce for a few minutes. Then, add the grated parmesan and lemon zest; whisk until smooth. Boil pasta to al dente, then toss with Alfredo sauce. Serve with sliced asiago fillet and garnish with red pepper flakes and parsley!

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