Description
Indulge in a restaurant-quality meal with this velvety Chicken Fettuccine Alfredo. Featuring tender, pan-seared chicken cutlets served over al dente ribbons of fettuccine, this dish is coated in a rich, stable parmesan cream sauce. The secret lies in using softened cream cheese to ensure a smooth, luxurious texture that clings perfectly to every strand of pasta. Perfect for a comforting and decadent weeknight dinner that comes together in under forty minutes.
Ingredients
8 ounces fettuccine
2 large boneless, skinless chicken breasts
4 ounces cream cheese, softened
1 cup freshly grated parmesan cheese
1 cup heavy cream
1/4 cup low sodium chicken broth
2 cloves garlic, minced
3 tablespoons butter, divided
1/2 teaspoon garlic powder
1 tablespoon olive oil
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente; drain and set aside.
Slice the chicken breasts into thin cutlets, season with garlic powder, and sear in a skillet with olive oil and one tablespoon of butter until cooked through; remove and set aside.
In the same skillet, melt the remaining butter and add the minced garlic, cooking until fragrant.
Whisk in the heavy cream and chicken broth, bringing to a gentle simmer.
Add the softened cream cheese and whisk until smooth and incorporated.
Stir in the freshly grated parmesan until melted and the sauce thickens.
Slice the cooked chicken and toss the pasta into the sauce, coating thoroughly before serving.
Notes
Always grate your own parmesan cheese from a block to ensure the sauce melts properly without clumping. The cream cheese is the secret to a stable, lump-free sauce, so ensure it is at room temperature before adding. Serve immediately for the best texture.
- Prep Time: 15
- Cook Time: 25
- Category: Chicken Recipes
- Method: Stovetop
- Cuisine: Italian-American