Description
This Chicken Fettuccine Alfredo recipe delivers a creamy, cheesy, and comforting dish, featuring tender pan-fried chicken cutlets served over perfectly cooked fettuccine pasta tossed in a rich Alfredo sauce made from cream cheese, heavy cream, garlic, chicken broth, and freshly grated Parmesan cheese. Ready in just 30 minutes, it’s a delicious and satisfying weeknight meal sure to please the whole family.
Ingredients
Scale
Chicken and Pasta
- 2 large boneless skinless chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper (to taste)
- Flour (for dredging)
- 1 tablespoon olive oil
- 8 ounces uncooked fettuccine
Sauce
- 3 tablespoons butter (divided)
- 4 ounces cream cheese (softened)
- 1 cup heavy/whipping cream
- 1/4 cup chicken broth
- 2 large cloves garlic (minced)
- 1 cup freshly grated parmesan cheese
Instructions
- Prepare Ingredients: Soften the cream cheese by removing it from the fridge at least 30 minutes before cooking or microwave it for 20-30 seconds. Grate the parmesan cheese. Prep other ingredients while proceeding.
- Cook Pasta: Boil a large pot of salted water. Cook the fettuccine according to package directions until al dente, then drain and set aside.
- Prepare Chicken: Slice each chicken breast in half lengthwise to create 4 thin cutlets. Season both sides with garlic powder, salt, and pepper. Dredge the chicken pieces lightly in flour, shaking off excess.
- Cook Chicken: Heat olive oil and 1 tablespoon butter in a deep skillet over medium-high heat. Once hot, cook chicken cutlets for 5 minutes on each side or until golden brown and thoroughly cooked. Remove chicken from pan and set aside.
- Make Alfredo Sauce: Wipe or quickly rinse the skillet if there is excessive grease. Add remaining 2 tablespoons of butter, softened cream cheese, heavy cream, chicken broth, and minced garlic to the pan. Heat over medium until butter melts and cream cheese dissolves, stirring gently for a few minutes.
- Simmer Sauce: Let the sauce gently bubble for about 5 minutes, allowing it to reduce and thicken slightly. Stir occasionally. Meanwhile, slice the cooked chicken into bite-sized strips.
- Finish Sauce: Stir grated parmesan cheese into the sauce and cook for about 1 minute until melted and combined. If the sauce thickens too much, loosen it with a splash of hot pasta water. Season to taste with salt and pepper.
- Combine and Serve: Toss the drained fettuccine in the Alfredo sauce. Serve topped with sliced chicken cutlets and additional grated parmesan cheese if desired.
Notes
- Soften cream cheese properly to ensure a smooth sauce without lumps.
- Use freshly grated parmesan cheese for best flavor and melt quality.
- If sauce thickens too much, add reserved pasta water gradually to reach desired consistency.
- Cook chicken cutlets evenly to prevent dryness and ensure juicy texture.
- For a richer taste, use full-fat heavy cream and high-quality butter.
