Creamy and delicious chicken and eggplant alfredo recipe

Indulge in the creamy goodness of this chicken and eggplant alfredo recipe. Tender chicken, sautéed eggplant, and al dente pasta are coated in a velvety, homemade alfredo sauce, creating a dish that is comforting and satisfying. This recipe is perfect for a weeknight dinner or special occasions, and will surely become a family favorite. Take your taste buds on a delightful journey with this flavorful and hearty meal!

Ingredients

• 1 pound boneless, skinless chicken breast, cut into strips
• 1 medium eggplant, sliced
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 4 tablespoons unsalted butter, divided
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• 8 ounces fettuccine pasta, cooked according to package instructions
• Fresh basil leaves, for garnish

Directions

1. In a shallow dish, combine the flour, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Dredge the chicken strips in the flour mixture, shaking off any excess.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken strips and cook until golden brown and cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, melt the remaining 2 tablespoons of butter. Add the sliced eggplant and cook until softened and lightly browned, about 5-6 minutes. Remove the eggplant from the skillet and set aside.
4. In the same skillet, add the minced garlic and cook for 1 minute, until fragrant. Stir in the heavy cream, Parmesan cheese, nutmeg, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper. Cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
5. Add the cooked fettuccine pasta, chicken strips, and sautéed eggplant to the skillet with the sauce. Toss gently until everything is well coated in the sauce.
6. Serve the chicken and eggplant alfredo hot, garnished with fresh basil leaves.

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