This easy Chicken Fettuccine Alfredo is rich, creamy, and ready in 40 minutes.
You have to love a recipe that feels restaurant quality, that kids love, and is easy enough for a weekday meal. Cream cheese creates a thicker version of this cream and Parmesan sauce which clings to the fettuccine in the most delightful way. The pan-browned chicken cutlets are another delightful aspect of this pasta dish. The cutlets are cooked whole (to keep them tender) and then sliced. Go foodie-style and arrange the sliced chicken on top of the pasta, or go family-style and mix them in.
Chicken Fettuccine Alfredo
Provisions for Bachelor Grandsons
I whipped up this delicious meal for my teenaged grandsons who were fending for themselves for a week. That means it’s been kid-tested and kid-approved! In the event you have leftovers, I’ll pass along the same reheating advice I shared with them. Use a lower power setting on the microwave (60-70%) and add a splash of cream or half & half first. This will help the sauce stay creamy and prevent curdling.
Keeping it Saucey
The original recipe suggested adding a splash of hot pasta water if the sauce gets too thick. I added close to 1/4 cup of pasta water because my sauce was on the thick side. It can also be summered longer to reach the desired consistency if it is too thin. I also added 1/4 of additional cream so it would reheat in the microwave and still stay creamy. You may not need to add any water if you are serving it immediately (which is the desired option!)
Love Chicken Recipes?
Here are a few more of my favorite chicken recipes. However, these are just the tip of the iceberg. You can find tons of additional recipes by searching on “chicken” in the recipe index.
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Chicken Fetuccine Alfredo
Ingredients
- 2 chicken breasts cut in half lengthwise to form 4 cutlets
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 8 ounces uncooked fettuccine
- 4 ounces cream cheese softened, cut into pieces (about 6-8)
- 1 cup heavy whipping cream
- 1/4 cup chicken broth
- 2 large cloves garlic minced
- 1 cup grated parmesan cheese, plus additional for topping
Instructions
- Start heating pasta water.
- Season chicken cutlets on both sides with garlic powder, salt & pepper. Coat them in flour.
- Heat olive oil and 1 tablespoon of butter in skillet. Cook cutlets on medium heat for 5 minutes per side or until golden and cooked through. Place chicken on plate and set it aside. Wipe skillet out.
- Add pasta to boiling water.
- Add the remaining 2 tablespoons of butter, cream cheese pieces, whipping cream, chicken broth, and garlic to skillet. Cook over medium heat while stirring the cream cheese until it melts into the sauce. Cook on a low simmer to reduce sauce slightly, stirring occasionally.
- Slice the chicken into bite-size pieces while sauce is cooking.
- Stir parmesan into the sauce and cook for about a minute. If sauce gets too thick add some hot pasta water (I added a little less than 1/4 cup.) Season to taste with salt & pepper (I didn't add any salt because the Parmesan added enough saltiness.)
- Drain the fettuccine (DON'T RINSE!) and add it to the skillet, tossing to combine it with the sauce (tongs work great for this step.) Serve with the chicken on top or tossed into pasta. Top with additional grated parmesan cheese if desired.
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