Creamy Chicken Fettuccine Alfredo (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 boneless, skinless chicken breasts (large size)
02 -
1/2 teaspoon of garlic powder
03 -
Salt and black pepper, as needed
04 -
All-purpose flour for coating
05 -
1 tablespoon olive oil
06 -
1 tablespoon butter
→ For the Alfredo Sauce and Pasta
07 -
8 ounces dry fettuccine noodles
08 -
4 ounces cream cheese, brought to room temperature
09 -
1 cup heavy whipping cream
10 -
1/4 cup chicken stock
11 -
2 large garlic cloves, finely minced
12 -
2 tablespoons butter
13 -
1 cup freshly shredded parmesan cheese
# Instructions:
01 -
Start by setting your cream cheese on the counter to come to room temperature - give it at least half an hour before you begin cooking. You can speed this up by microwaving it for about 20 to 30 seconds if you're short on time. Shred your parmesan cheese fresh from the block for the best flavor and texture.
02 -
Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Once boiling, add your fettuccine and cook according to the package instructions until it's al dente - you want it tender but still with a slight bite to it.
03 -
While the water heats up, slice each chicken breast horizontally through the middle to create four thinner cutlets. Season both sides of each piece with garlic powder, salt, and pepper, then lightly dredge them in flour, shaking off any excess.
04 -
Heat a deep skillet over medium-high heat and add the olive oil along with 1 tablespoon of butter. Once the pan is nice and hot, place the chicken cutlets in and cook them for about 5 minutes per side until they're beautifully golden brown and fully cooked through. Remove the chicken to a plate and set aside. Take the pan off the heat temporarily.
05 -
Quickly wipe out the skillet to remove excess grease - a light rinse works if needed, but don't worry about making it spotless. Add the remaining 2 tablespoons of butter, the softened cream cheese, heavy cream, chicken stock, and minced garlic to the pan. Place it back on the stove over medium heat.
06 -
As the butter melts and the pan warms up, use a spoon to help break up the cream cheese and incorporate it into the liquid. Keep stirring gently until everything melds together into a smooth mixture - this usually takes a couple of minutes.
07 -
Let the sauce bubble gently for about 5 minutes to reduce and thicken, stirring occasionally. While it cooks, slice your chicken into bite-sized strips. Once the sauce has thickened nicely, stir in the parmesan cheese and cook for another minute until it melts completely. If your sauce gets too thick, just splash in a bit of the hot pasta cooking water. Taste and adjust the seasoning with salt and pepper.
08 -
Drain your cooked fettuccine and add it directly to the skillet with the Alfredo sauce. Toss everything together until the noodles are evenly coated in that creamy, dreamy sauce. Serve the pasta in bowls topped with the sliced chicken and an extra sprinkle of fresh parmesan if you'd like.
# Notes:
01 -
This is definitely an indulgent comfort food dish perfect for special occasions or when you're craving something rich and satisfying.
02 -
Don't try to lighten this up by swapping the heavy cream for milk or half-and-half - Alfredo sauce needs that high fat content to stay smooth and creamy without breaking or separating.
03 -
Using freshly grated parmesan cheese instead of pre-shredded makes a huge difference in how smooth and luxurious your sauce turns out.