PREP TIME: 10 mins | COOK TIME: 20 mins | TOTAL TIME: 30 mins | SERVINGS: 4
Enjoy a dreamy pasta for dinner tonight with this easy Chicken Fettuccine Alfredo. Perfectly cooked pasta tossed into a delectable Parmesan, garlic cream sauce, then topped with golden, pan-fried garlic chicken.
INGREDIENTS
1 tbsp olive oil
2 large cloves garlic, minced
2 chicken breasts, cut in half lengthwise
1/2 tsp garlic powder
Flour for dredging
3 tbsp butter, divided
1 c. heavy/whipping cream
1/4 c. chicken broth
1 c. freshly grated Parmesan cheese
8 oz. uncooked fettuccine
4 oz. cream cheese (I used 1/2 block of Philly) softened
Salt & pepper to taste
How to make Chicken Fettuccine Alfredo
Step 1: To soften the cream cheese, take them out of the fridge for at least 30 minutes before beginning the recipe. Alternatively, you can microwave the cream cheese for 20 to 30 seconds. In the meantime, grate the Parmesan and prep the rest of the ingredients.
Step 2: Following the package directions, cook the fettuccine in a large pot of boiling salted water until al dente.
Step 3: To make 4 thinner cutlets, slice the chicken breasts in half lengthwise. Sprinkle both sides with garlic powder and salt & pepper. Then, coat them in flour.
Step 4: Heat the olive oil and 1 tbsp butter in a deep skillet over medium-high heat. To the hot pan, add the chicken and sear for about 5 minutes on each side until fully cooked and golden. Remove the pan from the heat and transfer the chicken to a plate. Set aside.
Step 5: You can wipe the skillet clean or give it a quick rinse if desired. Put it back on the stove and add the rest of the 2 tbsp butter, along with the cream cheese, cream, chicken broth, and garlic. Let the butter melt over medium heat, using a spoon to assist the cream cheese to melt into the sauce. Allow the mixture to simmer for about 5 minutes (once the cream cheese has been incorporated into the sauce) until the sauce has somewhat reduced, stirring often.
Step 6: In the meantime, slice the chicken into bite-size strips.
Step 7: Into the sauce, stir in the Parmesan. Continue to cook for another minute until the sauce has thickened. Or cook it a bit longer if you prefer a thicker sauce. Add a splash of hot pasta water if the sauce turned out too thick. As needed, season with salt and pepper.
Step 8: Into the skillet, toss in the drained fettuccine to coat in the sauce.
Step 9: Serve the fettuccine with the chicken on top. Or you can mix the chicken into the fettuccine. As desired, sprinkle with extra-grated Parmesan cheese on top. Enjoy!
Chicken Fettuccine Alfredo
Ingredients
- 1 tbsp olive oil
- 2 large cloves garlic minced
- 2 chicken breasts cut in half lengthwise
- 1/2 tsp garlic powder
- Flour for dredging
- 3 tbsp butter divided
- 1 c. heavy/whipping cream
- 1/4 c. chicken broth
- 1 c. freshly grated Parmesan cheese
- 8 oz. uncooked fettuccine
- 4 oz. cream cheese I used 1/2 block of Philly softened
- Salt & pepper to taste
Instructions
- To soften the cream cheese, take them out of the fridge for at least 30 minutes before beginning the recipe. Alternatively, you can microwave the cream cheese for 20 to 30 seconds. In the meantime, grate the Parmesan and prep the rest of the ingredients.
- Following the package directions, cook the fettuccine in a large pot of boiling salted water until al dente.
- To make 4 thinner cutlets, slice the chicken breasts in half lengthwise. Sprinkle both sides with garlic powder and salt & pepper. Then, coat them in flour.
- Heat the olive oil and 1 tbsp butter in a deep skillet over medium-high heat. To the hot pan, add the chicken and sear for about 5 minutes on each side until fully cooked and golden. Remove the pan from the heat and transfer the chicken to a plate. Set aside.
- You can wipe the skillet clean or give it a quick rinse if desired. Put it back on the stove and add the rest of the 2 tbsp butter, along with the cream cheese, cream, chicken broth, and garlic. Let the butter melt over medium heat, using a spoon to assist the cream cheese to melt into the sauce. Allow the mixture to simmer for about 5 minutes (once the cream cheese has been incorporated into the sauce) until the sauce has somewhat reduced, stirring often.
- In the meantime, slice the chicken into bite-size strips.
- Into the sauce, stir in the Parmesan. Continue to cook for another minute until the sauce has thickened. Or cook it a bit longer if you prefer a thicker sauce. Add a splash of hot pasta water if the sauce turned out too thick. As needed, season with salt and pepper.
- Into the skillet, toss in the drained fettuccine to coat in the sauce.
- Serve the fettuccine with the chicken on top. Or you can mix the chicken into the fettuccine. As desired, sprinkle with extra-grated Parmesan cheese on top. Enjoy!
