Chicken Fettuccine Alfredo
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
878 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Chicken Fettuccine Alfredo
Description
This recipe begins with thinly sliced chicken breasts seasoned and dredged in flour, then pan-fried until golden and cooked through. The al dente fettuccine provides a substantial pasta base. The Alfredo sauce is prepared in the same skillet, melting butter and cream cheese, then gradually adding heavy cream, chicken broth, garlic, and parmesan cheese to create a creamy, cohesive sauce without separation thanks to the higher fat content of the cream.
The sauce coats the pasta and chicken evenly, delivering a rich texture and savory garlic and cheese flavors. The dish is intended as a treat meal, rich and satisfying, not light or low-fat. Care is taken to avoid substituting lower fat creams due to sauce separation risks.
Serving this pasta immediately after combining ingredients maintains its creamy texture. It pairs well with simple green salads or steamed vegetables for contrast.
Ingredients
- 2 chicken breast cut in half lengthwise
- 1/2 teaspoon garlic powder
- salt to taste
- black pepper to taste
- flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 8 ounces fettuccine uncooked
- 4 ounces cream cheese softened, e.g., 1/2 block of Philly brand
- 1 cup heavy cream aka whipping cream
- 1/4 cup chicken broth
- 2 large garlic minced, cloves
- 1 cup Parmesan Cheese freshly grated
Instructions
- Take the cream cheese out of the fridge to soften up at least 30 minutes (or longer) prior to starting the recipe, or microwave it for 20-30 seconds. Grate the parmesan cheese. I prep other ingredients while I'm going along.
- Boil a large, salted pot of water for the fettuccine. Cook it al dente according to package directions.
- Meanwhile, cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Sprinkle them with the garlic powder and salt & pepper on both sides. Coat them in flour.
- In a deep skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. When the pan is hot, cook the chicken for 5 minutes/side or until golden and cooked through. Take the pan off the heat, and remove the chicken to a plate and set it aside.
- Wipe out the skillet/give it a quick rinse if there's a lot of extra grease (no need to wash it unless you really want to). Add in the remaining 2 tablespoons of butter, the cream cheese, cream, chicken broth, and garlic. Return the pan to the burner over medium heat. Once the butter has melted and the pan has heated up, use your spoon to help the cream cheese melt into the sauce. This will take a couple of minutes.
- When the cream cheese has been incorporated into the sauce, let it gently bubble for 5 minutes until the sauce has reduced somewhat. You can give it the occasional stir. Slice the chicken into bite-size strips while it's cooking.
- Stir the parmesan into the sauce. Let it cook for about a minute. The sauce should be thick enough by now, but if you want to reduce it further, let it cook for a little longer. If at any point the sauce gets too thick, simply add a splash of the hot pasta water to it. Give it a taste and season with salt & pepper as needed.
- Drain the fettuccine and add it to the skillet and toss with the sauce. Dish it up with the chicken on top (or mix it in) and grate on more parmesan cheese as desired.
Notes
- Heavy cream is recommended for the sauce to prevent separation; substituting with milk or lower-fat alternatives is not advised.
- Allow cream cheese to soften well before use to ensure smooth melting into the sauce.
- Cook fettuccine al dente according to package instructions to avoid mushy pasta.
- This dish is rich and best served freshly prepared as a treat meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 878 kcal
% Daily Value*
| Calories | 878kcal | 44% |
| Carbohydrates | 50g | 17% |
| Protein | 44g | 88% |
| Fat | 56g | 86% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 260mg | 87% |
| Sodium | 808mg | 34% |
| Potassium | 716mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1804IU | 36% |
| Vitamin C | 2mg | 2% |
| Calcium | 320mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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