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Chicken Fettuccine Alfredo

Chicken Fettucine Alfredo. Creamy parmesan cream sauce tossed with fettuccine pasta and topped with sauteed chicken. 

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Course: Dinner
Cuisine: Italian

Ingredients

  • 1 lb. Fettuccine Alfredo (I prefer to use fresh, refrigerated fettuccine pasta)
  • 6 Tablespoons salted butter
  • 1 garlic clove (minced)
  • 1 1/2 cups heavy cream
  • 1 1/4 cups Parmesan Cheese (high-quality, grated)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • fresh parsley (optional)
Chicken:
  • 3 chicken breasts
  • 3 Tablespoons butter
  • 1/2 teaspoon garlic powder
  • 1 teaspoon parsley
  • 1/2-1 teaspoon salt

Instructions

    Cup of Yum
  1. In a large pot, heat water over high heat until boiling. Add a generous amount of salt to season the water. Once it is boiling, add fettuccine and cook according to package instructions. 
  2. In a large skillet or pan, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream. 
  3. Let heavy cream reduce and cook for 5 to 8 minutes. Add half of the parmesan cheese to the mixture and whisk well until smooth. Keep over heat and whisk well until cheese is melted.
Chicken:
    Cup of Yum
  1. While sauce is thickening, heat another skillet over medium-high heat.  Add 3 Tablespoons of butter to the pan and let melt.  Place the chicken in the pan and sprinkle with garlic powder, parsley, and salt. Cook for 4-6 minutes per side, depending on the thickness of the chicken breast.  Cook until no longer pink. Let rest for 5 minutes before slicing. 
  2. Toss alfredo sauce with fettuccine pasta and add half of the parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese. Add a little pasta water if it needs to be thinned out.
  3. Top with sliced chicken breast and garnish with fresh parsley, if so desired.