Chicken Fettuccine Alfredo
A creamy pasta dish featuring tender chicken, rich Alfredo sauce, and fettuccine noodles, perfect for a quick and satisfying meal.
Equipment
- Large Pot
- Deep skillet
- Mixing Bowl
Ingredients
- 2 breasts chicken cut in half lengthwise into 4 cutlets
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour enough to lightly coat chicken
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 8 oz fettuccine uncooked
- 4 oz cream cheese (½ block), softened
- 1 cup heavy whipping cream
- 1/4 cup chicken broth
- 2 cloves garlic minced
- 1 cup Parmesan cheese freshly grated
Instructions
- Softened cream cheese ahead of time or microwave briefly to bring it to room temperature.
- Grate Parmesan cheese and set aside.
- Boil salted water and cook fettuccine al dente according to package directions. Drain and set aside.
- Slice chicken breasts in half lengthwise to get four thin cutlets. Season with garlic powder, salt, and pepper, then lightly dredge in flour.
- Heat olive oil and 1 tablespoon of butter in a deep skillet over medium-high heat. Cook chicken for about 5 minutes per side until golden brown. Remove and keep warm.
- Add remaining butter to the skillet, along with cream cheese, heavy cream, chicken broth, and minced garlic. Stir until cream cheese melts into the sauce.
- Let the sauce simmer until thickened, about 5 minutes. Slice the chicken into bite-sized strips.
- Stir in freshly grated Parmesan cheese and adjust seasoning with salt and pepper. If the sauce is too thick, add reserved pasta water to loosen.
- Add drained fettuccine to the sauce and toss to coat. Serve topped with sliced chicken and extra Parmesan if desired.
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Notes
Store leftovers in an airtight container in the fridge for 2-3 days. Reheat gently with a splash of broth or reserved pasta water.