I’ve been doing this variation on classic chicken alfredo for years.

Chicken Fettuccine Alfredo

A family friendly meal for a cool, cozy day. (Stacey Little / Southern Bite)

Prep time: 10 minutes

Cook time: 25 minutes

Serves: 4

Ingredients

• 1 to 1½ pounds boneless, skinless chicken breast, cut in 1-inch cubes (about 3 breasts)
• 2 tablespoons olive oil
• 12 oz. fettuccine
• 1 medium yellow or white onion, thinly sliced
• 1 large red bell pepper, seeded and thinly sliced
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup unsalted butter
• salt
• pepper

Instructions

1. Cook the fettuccine according to package directions, drain and set aside.
2. Season chicken with salt and pepper, set aside.
3. In a large skillet, heat olive oil over medium high heat.
4. Add chicken and cook, stirring occasionally, until chicken is no longer pink on the outside.
5. Remove chicken from pan with a slotted spoon and set aside.
6. Reduce the heat to medium.
7. Add the onion and red pepper to the skillet.
8. Add more oil if necessary.
9. Cook until the onion is translucent and the peppers are tender.
10. Add garlic and cook 1 to 2 minutes or until garlic is fragrant. Be careful not to burn the garlic; it will get bitter.
11. Add chicken back to pan with onions, peppers and garlic.
12. Cover and cook until the chicken is cooked through.
13. To make the sauce, combine the heavy cream and butter in a medium saucepan over medium heat.
14. Once the butter has melted, add Parmesan cheese and whisk until combined.
15. Stir frequently to prevent the sauce from scorching.
16. Once the mixture has reached a gentle boil, reduce to a simmer and allow it to thicken.
17. Add salt and pepper to taste.
18. To serve, add the chicken and vegetables to the pasta and ladle the sauce over it all.

 This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”