Chicken Alfredo with Mocha Cupcakes
Creamy chicken Alfredo paired with rich, espresso-flavored mocha cupcakes. A perfect duo for any occasion.
Ingredients
For the Chicken Alfredo:
- 2 chicken breasts boneless and skinless
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- 3 cloves garlic minced
- 1 lb fettuccine pasta
- Salt and pepper to taste
For the Mocha Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 2 tsp instant espresso powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup milk
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
Instructions
For the Chicken Alfredo:
- Cook fettuccine pasta according to package instructions.
- Season chicken breasts with salt and pepper, then pan-fry in butter until golden.
- Remove chicken and slice into strips.
- In the same pan, sauté garlic, then add heavy cream and bring to a simmer.
- Stir in Parmesan cheese and let sauce thicken.
- Toss the cooked pasta and sliced chicken in the sauce, coating well.
For the Mocha Cupcakes:
- Preheat oven to 350°F (175°C).
- Mix flour, sugar, cocoa powder, baking powder, baking soda, and espresso powder in a bowl.
- Add eggs, milk, oil, and vanilla; mix until smooth.
- Pour batter into muffin tin, filling each cup halfway.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool, then frost if desired.
Notes
Nutritional Values (Per Serving)
Calories: 580Total Fat: 34g
Saturated Fat: 14g
Carbohydrates: 50g
Fiber: 3g
Protein: 24g
Vitamins and Minerals (Per Serving)
- Vitamin A: 8%
- Calcium: 10%
- Iron: 15%
- Vitamin C: 4%
- Magnesium: 6%
Additional Notes/Tips to Enhance Flavor
- Add extra Parmesan cheese on top for a cheesier bite.
- For extra mocha flavor, add a shot of brewed coffee to the cupcake batter.
- Serve with a side salad to balance out all the creamy goodness.
- Want a crispy chicken? Coat it in breadcrumbs before frying.