Supreme Creamy Chicken Fettuccine Alfredo

Try the Chicken Fettuccine Alfredo with golden chicken and creamy Parmesan sauce for an indulgent, satisfying meal.

Chicken Fettuccine Alfredo Recipe

A dish that combines luxurious textures and savoury notes with the Chicken Fettuccine Alfredo recipe. A golden pan-fried chicken nestled atop perfectly al dente fettuccine, all drenched in a rich Parmesan cream sauce enhanced with a hint of garlic provides a go-to comfort meal.

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Ingredients

2 chicken breasts cut in half lengthwise
1/2 teaspoon garlic powder
Salt & pepper to taste

Flour for dredging

1 tablespoon olive oil
3 tablespoons butter divided
8 ounces of uncooked fettuccine
4 ounces cream cheese (I used 1/2 block of Philly) softened
1 cup heavy/whipping cream
1/4 cup chicken broth
2 large cloves garlic minced
1 cup freshly grated parmesan cheese

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 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, remove the chicken from 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 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.

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Serving Suggestions

Fresh Crusty Bread
Extra Cheesy Garlic Bread
Homemade Olive Garden Salad
10-Minute Caesar Dressing Salad with Garlic Croutons
Super Simple Parmesan Arugula Salad

Tips and Tricks

Ensure it’s very soft for a smoother sauce. Take it out of the fridge 30+ minutes before or soften in the microwave in short intervals.
Cheese: Freshly grate your Parmesan for the best melt and flavor. Pre-grated cheese tends not to integrate as well into the sauce.
Pasta: If fettuccine isn’t available, any long pasta will work, but staying with a similar thickness is preferable for sauce adhesion.