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Chicken Fettuccine Alfredo Recipe

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★★★★★

4.8 from 51 reviews

This creamy Chicken Fettuccine Alfredo recipe features tender sliced chicken breasts cooked to golden perfection and tossed with al dente fettuccine in a rich, velvety sauce made with cream cheese, parmesan, butter, and garlic. Ready in just 30 minutes, it’s a comforting Italian-inspired pasta dish that’s perfect for a satisfying weeknight dinner.

Ingredients

Scale

Cheese and Dairy

  • 4 ounces cream cheese (softened)
  • 1 cup freshly grated parmesan cheese
  • 3 tablespoons butter (divided)
  • 1 cup heavy cream

Pasta

  • 8 ounces uncooked fettuccine

Chicken and Seasonings

  • 2 large boneless skinless chicken breasts
  • 1/2 teaspoon garlic powder
  • Salt & pepper (to taste)
  • 1 tablespoon olive oil
  • 1/4 cup chicken broth
  • 2 cloves garlic (minced)
  • All-purpose flour for coating chicken (approximately 1/4 cup)

Instructions

  1. Soften Cream Cheese: Leave the cream cheese out at room temperature until soft enough to easily blend into the sauce, ensuring a smooth, creamy texture.
  2. Cook Fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 8-10 minutes. Drain and set aside.
  3. Prepare Chicken: Slice the chicken breasts thinly. Season with garlic powder, salt, and pepper. Lightly coat the chicken slices with all-purpose flour for a lightly crisp exterior once cooked.
  4. Cook Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken slices and cook until they turn golden brown and are cooked through, about 4-5 minutes per side. Remove chicken and set aside.
  5. Make Alfredo Sauce: In the same skillet, add the remaining 2 tablespoons of butter, softened cream cheese, heavy cream, chicken broth, and minced garlic. Stir continuously over medium heat until the sauce is smooth and well blended.
  6. Thicken Sauce: Allow the sauce to simmer and thicken for about 5 minutes, stirring occasionally to prevent sticking. Season with salt and pepper to taste, then stir in the freshly grated parmesan cheese.
  7. Toss Pasta and Serve: Add the cooked fettuccine into the sauce. Toss well to coat the pasta evenly. Plate the pasta, then top with the sliced golden chicken and garnish with extra parmesan cheese if desired.

Notes

  • For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
  • You can add steamed broccoli or sautéed mushrooms for extra veggies and flavor.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or microwave, adding a splash of milk or broth if the sauce thickens too much.

Keywords: Chicken Fettuccine Alfredo, Creamy Pasta, Alfredo Sauce, Chicken Pasta, Italian Dinner

Find it online: https://lucabites.com/chicken-fettuccine-alfredo-recipe/