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Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

This chicken fettuccine Alfredo recipe transforms simple ingredients into a restaurant-quality meal with a velvety smooth sauce that perfectly coats each strand of pasta. The combination of cream cheese for extra creaminess and chicken broth to lighten the richness creates a perfectly balanced dish. Golden pan-fried garlic chicken tops this comforting pasta that will have everyone at your dinner table asking for seconds.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 ounces cream cheese (softened)
  • 1 cup freshly grated parmesan cheese
  • 8 ounces uncooked fettuccine
  • 2 large boneless skinless chicken breasts
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste
  • Flour for dredging
  • 1 tablespoon olive oil
  • 3 tablespoons butter (divided)
  • 1 cup heavy/whipping cream
  • 1/4 cup chicken broth
  • 2 large cloves garlic minced

Equipment

  • large pot
  • deep skillet
  • cheese grater

Method
 

Instructions
  1. Take the cream cheese out of the fridge to soften up at least 30 minutes prior to starting, or microwave it for 20-30 seconds. Grate the parmesan cheese.
  2. Boil a large, salted pot of water for the fettuccine. Cook it al dente according to package directions.
  3. Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Sprinkle with garlic powder and salt & pepper on both sides, then coat in flour.
  4. In a deep skillet over medium-high heat, add olive oil and 1 tablespoon butter. When hot, cook chicken for 5 minutes per side until golden and cooked through. Remove chicken to a plate.
  5. Wipe out skillet if needed, then add remaining 2 tablespoons butter, cream cheese, cream, chicken broth, and garlic. Heat over medium heat until butter melts, stirring to incorporate cream cheese into the sauce.
  6. Let sauce gently bubble for 5 minutes to reduce. Meanwhile, slice cooked chicken into bite-size strips.
  7. Stir parmesan into the sauce and cook for 1 minute. Adjust thickness with reserved pasta water if needed, and season with salt & pepper.
  8. Drain fettuccine and add to skillet, tossing with sauce. Serve with chicken strips on top or mixed in, garnished with extra parmesan.

Notes

Reserve some pasta water before draining - you might need it to thin out the sauce if it gets too thick. For best results, use freshly grated Parmesan instead of pre-shredded varieties.