Chicken Fettuccine Alfredo Pasta (Print-Friendly Version)

Tender chicken and creamy garlic parmesan sauce make this pasta dish an irresistible classic comfort food.

# Ingredients:

→ Chicken Preparation

01 - 2 chicken breasts, halved lengthwise
02 - 1/2 teaspoon garlic powder
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
05 - All-purpose flour, for dredging
06 - 1 tablespoon olive oil
07 - 3 tablespoons unsalted butter, divided

→ Pasta and Sauce

08 - 225 grams uncooked fettuccine
09 - 113 grams cream cheese, softened
10 - 240 millilitres heavy cream
11 - 60 millilitres chicken broth
12 - 2 large garlic cloves, minced
13 - 100 grams freshly grated parmesan cheese

# Steps:

01 - Remove cream cheese from refrigerator at least 30 minutes before use or microwave for 20–30 seconds to soften. Grate the parmesan cheese. Prepare remaining ingredients during this time.
02 - Bring a large pot of salted water to a boil. Cook fettuccine until al dente in accordance with package instructions. Reserve some cooking water before draining.
03 - Slice chicken breasts lengthwise to yield 4 cutlets. Season both sides with garlic powder, salt, and black pepper. Dredge each piece in flour.
04 - Heat olive oil and 1 tablespoon butter in a deep skillet over medium-high heat. Sauté chicken for 5 minutes per side until golden brown and fully cooked. Transfer to a plate and set aside.
05 - Wipe out skillet to remove excess fat. Add remaining 2 tablespoons butter, cream cheese, heavy cream, chicken broth, and minced garlic. Place skillet over medium heat. Stir until butter and cream cheese are melted and smooth.
06 - Allow sauce to gently bubble for 5 minutes, stirring occasionally, until slightly reduced. Slice cooked chicken into bite-sized strips during this time.
07 - Stir parmesan cheese into sauce. Cook for one minute. If sauce thickens excessively, adjust with a splash of reserved pasta water. Taste and adjust seasoning as needed.
08 - Add drained fettuccine to the skillet and toss to coat thoroughly with the sauce.
09 - Plate fettuccine Alfredo topped with sliced chicken. Garnish with additional parmesan if desired.

# Notes & Tips:

01 - For best results, use full-fat heavy cream as substitutions may cause the sauce to separate.
02 - Soften cream cheese thoroughly for a smooth, lump-free sauce.
03 - Add reserved pasta water gradually to reach desired sauce consistency.

Go Back