Chicken Fettuccine Alfredo
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
600 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Fettuccine Alfredo
Description
Chicken Fettuccine Alfredo features fettuccine pasta cooked al dente, paired with chicken breasts seasoned and pan-seared to a golden brown, ensuring juices are locked inside. The creamy sauce is made by whisking milk with gluten-free flour or cornstarch to avoid lumps, then combined with cream cheese, chicken broth, Parmesan cheese, and garlic sautéed briefly in olive oil. This creates a smooth sauce that thickens quickly without heaviness.
The garlic adds aroma and slight pungency, while the Parmesan gives depth and savory notes. The chicken slices are folded into the pasta and sauce, allowing each strand to be coated evenly. The dish offers a comforting blend of creamy texture and mild chicken flavor that works well for a filling meal.
Fresh parsley sprinkled on top provides a subtle herbal contrast. Using gluten-free pasta and flour makes this dish adaptable to gluten-sensitive diets, and substitutions allow flexibility with ingredients like milk or protein.
Ingredients
- 8 ounces Fettuccine pasta GF if needed
- 2 chicken breast cut in half lengthwise (6 oz each
- kosher salt to taste
- ground black pepper to taste
- 1 tablespoon olive oil
- 1 cup milk of choice
- 1/2 tablespoon gluten-free flour or cornstarch
- 2 large garlic minced, cloves
- 4 ounces cream cheese softened or at room temp
- 1/2 cup chicken broth
- 1 cup Parmesan Cheese grated
- parsley chopped - to garnish, fresh
Instructions
- Bring a large pot of salted water to the boil, and cook the 8 ounces fettuccine pasta according to package directions to al-dente.
- Season the 2 chicken breasts with Kosher salt & ground pepper on both sides.
- Preheat a large frying pan over medium heat and add 1 tablespoon olive oil. Cook chicken for 6-8 minutes per side, or until cooked through and internal temp reaches 165F.
- Set aside and allow the chicken to rest until you make the sauce, then slice it.
- In a small bowl whisk the 1 cup milk of choice and 1/2 tablespoon GF flour or cornstarch until no visible lumps.
- To the same skillet over medium heat, add 2 large cloves garlic (minced) and cook for no more than 1 minute. Stir in the milk mixture together with 4 ounces cream cheese and 1/2 cup chicken broth. Whisk continuously until the sauce is smooth and bubbly, 2-3 minutes. Add the 1 cup Parmesan cheese and allow it to cook for another 1-2 minutes.
- Once the sauce has thickened stir in the cooked pasta. Toss to combine with the sauce.
- Add the sliced chicken over the creamy pasta. Top with more parmesan cheese if needed, and Fresh parsley. Season with salt and pepper and remove from heat.
Notes
- You can substitute fettuccine with lentil pasta or vegetable noodles for variation.
- Use chicken breasts for lean meat; thighs or shrimp can replace it if desired.
- Fresh garlic is preferred, but garlic powder can be used if needed.
- Light cream cheese works well to reduce richness without losing creaminess.
- Do not overcook pasta; keep it al dente and avoid rinsing to maintain sauce adhesion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Calories | 600kcal | 30% |
| Carbohydrates | 49g | 16% |
| Protein | 45g | 90% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 661mg | 28% |
| Potassium | 727mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 726IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 420mg | 42% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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