Description
This Chicken Fettuccine Alfredo is a rich and creamy Italian-inspired pasta dish featuring tender chicken cutlets cooked to golden perfection and tossed with fettuccine in a luscious Alfredo sauce made from cream cheese, heavy cream, garlic, and freshly grated Parmesan. Perfect for a comforting weeknight dinner, this recipe balances creamy textures and savory flavors for an indulgent yet approachable meal.
Ingredients
Scale
Chicken
- 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
Pasta and Sauce
- 8 ounces uncooked fettuccine
- 4 ounces cream cheese (softened)
- 1 cup heavy/whipping cream
- 1/4 cup chicken broth
- 2 large cloves garlic, minced
- 1 cup freshly grated Parmesan cheese
Instructions
- Prep Ingredients: Take the cream cheese out of the fridge at least 30 minutes prior or microwave for 20-30 seconds to soften. Grate the Parmesan cheese. Prepare other ingredients while you proceed.
- Cook Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Drain and set aside.
- Prepare Chicken: Slice each chicken breast in half lengthwise to create 4 thin cutlets. Season both sides with garlic powder, salt, and pepper. Dredge each piece lightly in flour, shaking off excess.
- Cook Chicken: Heat olive oil and 1 tablespoon butter in a deep skillet over medium-high heat. When hot, cook chicken cutlets for 5 minutes on each side until golden brown and cooked through. Remove chicken from pan and set aside.
- Make Alfredo Sauce: Wipe out the skillet if necessary to remove excess grease. Add remaining 2 tablespoons butter, cream cheese, heavy cream, chicken broth, and minced garlic to the pan. Return heat to medium and gently melt the butter and cream cheese, stirring to incorporate into a smooth sauce. This takes a couple of minutes.
- Simmer Sauce: Allow the sauce to bubble gently for 5 minutes until it has reduced slightly, stirring occasionally. Meanwhile, slice the cooked chicken into bite-size strips.
- Add Parmesan and Season: Stir the grated Parmesan cheese into the sauce and let it cook for about 1 minute until thickened. If the sauce becomes too thick, add a splash of the hot pasta water to loosen it. Season with salt and pepper to taste.
- Combine and Serve: Add the drained fettuccine to the skillet and toss to coat evenly with the sauce. Plate the pasta and top with the sliced chicken. Garnish with extra Parmesan cheese if desired and serve immediately.
Notes
- Softening the cream cheese beforehand ensures it melts smoothly into the sauce without lumps.
- Use freshly grated Parmesan for the best flavor and texture; pre-grated cheese can affect sauce consistency.
- Adding a splash of pasta water can help adjust sauce thickness and improve coating on noodles.
- Chicken broth in the sauce adds depth of flavor and balances the richness of cream cheese and heavy cream.
- For a lighter option, consider using half-and-half instead of heavy cream, though the sauce may be less thick.
