Easy Chicken Fettuccine Alfredo featuring pan-browned chicken & a rich, thick Alfredo sauce made with cream cheese, heavy cream and Parmesan.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Servings: 4
Author: Salt & Lavender Chicken Fettuccine Alfredo
Ingredients
2chicken breasts cut in half lengthwise to form 4 cutlets
1/2teaspoongarlic powder
Salt & pepper to taste
Flour for dredging
1tablespoonolive oil
3tablespoonsbutter, divided
8ouncesuncooked fettuccine
4ouncescream cheesesoftened, cut into pieces (about 6-8)
1cupheavy whipping cream
1/4cupchicken broth
2large cloves garlic minced
1cupgrated 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.
Notes
Reheating Leftovers: I like to add a splash of half & half or cream when reheating leftovers in the microwave. I use about 60-70% power and microwave longer to prevent the sauce from curdling.