Description
This creamy Chicken Fettuccine Alfredo is a classic Italian-American comfort dish featuring tender chicken breast cutlets coated in a rich parmesan cream sauce served over perfectly cooked fettuccine pasta. The sauce is made with cream cheese, heavy cream, garlic, and freshly grated parmesan, creating a luscious and flavorful meal that can be prepared in just 30 minutes.
Ingredients
Chicken and Seasoning
- 2 large boneless skinless chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper (to taste)
- Flour (for dredging)
- 1 tablespoon olive oil
Pasta
- 8 ounces uncooked fettuccine
Sauce
- 4 ounces cream cheese (softened)
- 3 tablespoons butter (divided)
- 1 cup heavy/whipping cream
- 1/4 cup chicken broth
- 2 large cloves garlic (minced)
- 1 cup freshly grated parmesan cheese
Instructions
- Prepare Cream Cheese and Parmesan: Remove the cream cheese from the fridge to soften for at least 30 minutes or microwave it for 20-30 seconds. Grate the parmesan cheese and prep other ingredients as you go.
- Cook the Fettuccine: Boil a large pot of salted water. Add the fettuccine and cook until al dente according to the package directions. Drain when done.
- Prepare Chicken Cutlets: Cut the chicken breasts lengthwise into 4 thinner pieces. Season both sides with garlic powder, salt, and pepper, then dredge each piece lightly in flour.
- Cook Chicken: Heat olive oil and 1 tablespoon butter in a deep skillet over medium-high heat. Once hot, cook the chicken cutlets for 5 minutes on each side or until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Make Alfredo Sauce: Wipe or rinse the skillet if there is excess grease. Add the remaining 2 tablespoons of butter, cream cheese, heavy cream, chicken broth, and minced garlic. Heat over medium heat, stirring to help the cream cheese melt into the sauce fully, which will take a few minutes.
- Simmer Sauce: Allow the sauce to gently bubble for about 5 minutes until it reduces slightly, stirring occasionally. While the sauce simmers, slice the cooked chicken into bite-size strips.
- Add Parmesan and Adjust Seasoning: Stir the grated parmesan cheese into the sauce, letting it cook for an additional minute until thickened. If the sauce becomes too thick, add a splash of hot pasta water to loosen it. Taste and season with salt and pepper as needed.
- Combine Pasta and Sauce: Add the drained fettuccine to the skillet and toss it well with the Alfredo sauce. Serve by placing the sliced chicken on top or mixing it into the pasta. Optionally, grate additional parmesan cheese over the dish before serving.
Notes
- For softer cream cheese, let it sit at room temperature longer or gently microwave but avoid melting.
- If sauce becomes too thick, adding pasta water can restore the desired consistency.
- Ensure chicken is cooked through to an internal temperature of 165°F (74°C).
- Using freshly grated parmesan yields better flavor and texture than pre-grated cheese.
- Chicken broth adds savory depth; avoid substituting with water for best taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
