PREP TIME: 10 mins | COOK TIME: 20 mins | TOTAL TIME: 30 mins | SERVINGS: 4
I am obsessed with this easy Chicken Fettuccine Alfredo. The golden, pan-fried chicken and perfectly cooked pasta coated in the most luscious Parmesan garlic cream sauce is heaven on a plate! Bring your chicken and pasta game to the next level with this dreamy dish that will make your weeknight or any meal awe-inspiring!
INGREDIENTS
2 chicken breasts cut in half lengthwise
1/2 tsp garlic powder
Salt & pepper to taste
Flour for dredging
1 tbsp olive oil
3 tbsp butter divided
8 oz. uncooked fettuccine
4 oz. cream cheese (I used 1/2 block of Philly) softened
1 c. heavy/whipping cream
1/4 c. chicken broth
2 large cloves garlic minced
1 c. freshly grated Parmesan cheese
How to make Chicken Fettuccine Alfredo
Step 1: At least 30 minutes before starting with this recipe, remove the cream cheese from the fridge to soften it up. Alternately, you can microwave it for 20 to 30 seconds. Ready the Parmesan. Grate and set aside while prepping the other ingredients.
Step 2: Following the package directions, cook the fettuccine in a large pot of salted boiling water until al dente.
Step 3: While the fettuccine is cooking, slice the chicken breasts lengthwise to make 4 thinner cutlets. On both sides, season the cutlets with garlic powder and salt & pepper, then dredge in four.
Step 4: add olive oil with a tbsp butter in a deep skillet and heat over medium-high heat. Once hot, add the chicken to the pan and cook for about 5 minutes on each side until cooked through and golden. Set the chicken aside, then wipe the pan clean or give it a quick rinse to remove the grease.
Step 5: In the now-empty pan, add the rest of the 2 tbsp butter along with cream cheese, cream, chicken broth, and garlic. Heat over medium heat until the butter has melted. Using a spoon, help the cream cheese to melt in the sauce. After the cream cheese has been melted and is now completely incorporated into the sauce, allow the mixture to gently simmer for about 5 minutes until somewhat reduced, stirring occasionally.
Step 6: Meanwhile, cut the chicken into bite-size strips.
Step 7: Into the sauce, stir in the Parmesan, and allow it to cook for a minute until the sauce is thick enough, letting it cook a little longer if you want to further reduce the sauce. You can add a splash of hot pasta water to the sauce if it becomes too thick. And season according to taste.
Step 8: After draining the fettuccine, quickly add it to the skillet and toss it with the sauce. You can add the chicken on top if desired, or mix it in and grate extra Parmesan cheese on top.
NOTE:
I highly recommend using only heavy cream and not substituting it with anything like milk or any lower fat content as the sauce can easily separate.
Ingredients
- 2 chicken breasts cut in half lengthwise
- 1/2 tsp garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1 tbsp olive oil
- 3 tbsp butter divided
- 8 oz. uncooked fettuccine
- 4 oz. cream cheese (I used 1/2 block of Philly) softened
- 1 c. heavy/whipping cream
- 1/4 c. chicken broth
- 2 large cloves garlic minced
- 1 c. freshly grated Parmesan cheese
Instructions
Step 1: At least 30 minutes before starting with this recipe, remove the cream cheese from the fridge to soften it up. Alternately, you can microwave it for 20 to 30 seconds. Ready the Parmesan. Grate and set aside while prepping the other ingredients.
Step 2: Following the package directions, cook the fettuccine in a large pot of salted boiling water until al dente.
Step 3: While the fettuccine is cooking, slice the chicken breasts lengthwise to make 4 thinner cutlets. On both sides, season the cutlets with garlic powder and salt & pepper, then dredge in four.
Step 4: add olive oil with a tbsp butter in a deep skillet and heat over medium-high heat. Once hot, add the chicken to the pan and cook for about 5 minutes on each side until cooked through and golden. Set the chicken aside, then wipe the pan clean or give it a quick rinse to remove the grease.
Step 5: In the now-empty pan, add the rest of the 2 tbsp butter along with cream cheese, cream, chicken broth, and garlic. Heat over medium heat until the butter has melted. Using a spoon, help the cream cheese to melt in the sauce. After the cream cheese has been melted and is now completely incorporated into the sauce, allow the mixture to gently simmer for about 5 minutes until somewhat reduced, stirring occasionally.
Step 6: Meanwhile, cut the chicken into bite-size strips.
Step 7: Into the sauce, stir in the Parmesan, and allow it to cook for a minute until the sauce is thick enough, letting it cook a little longer if you want to further reduce the sauce. You can add a splash of hot pasta water to the sauce if it becomes too thick. And season according to taste.
Step 8: After draining the fettuccine, quickly add it to the skillet and toss it with the sauce. You can add the chicken on top if desired, or mix it in and grate extra Parmesan cheese on top.
Notes
I highly recommend using only heavy cream and not substituting it with anything like milk or any lower fat content as the sauce can easily separate.
