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Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

This Chicken Fettuccine Alfredo dish is rich, savory, and just so good. The alfredo sauce is thick, creamy, and really coats the fettuccine. The chicken is simply but deliciously battered perfectly compliments the dish. It shines without overpowering. Give this one a try, you are sure to love it!
5 from 1 vote
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Active Time 30 minutes
Total Time 45 minutes
Course Dinner
Servings 4

Ingredients
  

  • 2 chicken breasts
  • Salt
  • Pepper
  • Garlic powder
  • 1 cup flour
  • 8 ounces fettuccine
  • 1 tablespoon olive oil
  • 3 tablespoons butter - Divided
  • 4 ounces cream cheese - Take it out of the fridge 30 minutes before to soften
  • 1 cup heavy cream
  • 1 chicken bullion cube
  • 1/4 cup pasta water - Save this before you drain your pasta
  • 1 garlic clove
  • 1 cup shredded parmesan + additional for serving
  • 1 tablespoon parsley

Instructions
 

  • To a large pot, add water and a sprinkle of salt on high heat until boiling. Then add 8 ounces of fettuccine and cook until your preferred softness is reached. Set aside 1/4 cup of the pasta water and then drain the noodles and cover them until ready to use.
  • Cut each chicken breast in half and then cut and/or use a meat mallet to make then about 1/2 inch thin. Sprinkle both sides of each piece with salt, pepper, and garlic powder.
  • Add 1 cup of flour to a bowl and coat each chicken piece in the flour.
  • Place a large pan on medium high heat and add 1 tablespoon of olive oil and 1 tablespoon of butter. Once it is hot, mix the olive oil and butter and then add the chicken. Allow it to cook until gold on the bottom, and then flip it and cook until golden on both sides and fully cooked. Once finished, set the chicken aside and cover it until ready to use.
  • Reduce the stove heat to medium, and to the same pan you used to cook the chicken, add the remaining 2 tablespoons of butter, 4 ounces of cream cheese, and 1 cup of heavy cream. Use the back of a spatula to smash the cream cheese.
  • Next, add in the chicken bullion cube, 1/4 cup of pasta water, and 1 clove of minced garlic. Let the sauce simmer for about 5 minutes, then reduce add the 1 cup of shredded parmesan and let it simmer for about 5 more minutes, stirring periodically until the parmesan is melted.
  • Once the sauce is fully melted and the right consistency, mix in 1 tablespoon of chopped parsley, and then the cooked fettuccine. Mix it in until the pasta is fully coated in the sauce. If at any point the sauce becomes too thick, stir in a bit of milk.
  • Cut your chicken into strips, plate the pasta, add the chicken on top, and sprinkle with parmesan. Enjoy!

Notes

This pairs SO well with a Ceaser salad and my go-to Garlic Bread recipe. Try it Here!