Fettuccine Alfredo with Chicken
This easy Chicken Fettuccine Alfredo recipe has the creamy, nutty, and silky smooth cream sauce that perfectly coats the pasta. Golden pan-fried garlic chicken takes this dish to the next level! Perfect for a family dinner!
1 tablespoon olive oil
8 ounces uncooked fettuccine pasta
2 chicken breasts cut in half lengthwise
4 ounces cream cheese softened
1/2 teaspoon garlic powder
Salt & pepper
Flour for dredging
3 tablespoons butter divided
1 cup heavy/whipping cream
1/4 cup chicken broth
2 cloves garlic minced
1 cup grated Parmesan cheese
Take the cheese out of the fridge to melt up a minimum of half an hour (or longer) before starting the recipe, or microwave it for 20-30 seconds. Grate the Parmesan cheese. I prep other ingredients while I'm going along.
Boil a large, salted pot of water for the fettuccine. Cook it al dente according to package directions.
Meanwhile, cut the chicken breasts in half lengthwise so you have got 4 thinner cutlets. Sprinkle them with the garlic powder and salt & pepper on either side. Coat them in flour.
In a deep skillet over medium-high heat, add the vegetable oil and 1 tablespoon of the butter. When the pan is hot, cook the chicken for five minutes/side or until golden and cooked through. Take the pan off the heat, and take away the chicken to a plate and set it aside.
Wipe out the skillet/give it a fast rinse if there is a lot of additional grease. Add within the remaining 2 tablespoons of butter, the cheese, cream, chicken stock, and garlic. Return the pan to the burner over medium heat. Once the butter has melted and the pan has heated up, use your spoon to help the cream cheese melt into the sauce. This will take a couple of minutes.
Once the cheese has been incorporated into the sauce, let it gently bubble for five minutes until the sauce has reduced a bit. Stir occasionally. Slice the chicken into bite-size strips while it's cooking.
Stir the Parmesan into the sauce. Let it cook for about a minute. The sauce should be thick enough by now, but if you want to reduce it further, let it cook for a little longer. If at any point the sauce gets too thick, simply add a splash of the hot pasta water to it. Give it a taste and season with salt & pepper as needed.
Drain the fettuccine and add it to the skillet and toss with the sauce. Serve it with the chicken on top (or mix it in) and grate on more Parmesan cheese as desired.
I hope you will love this Chicken Alfredo as much as I do!