Description
This easy chicken fettuccine Alfredo recipe features a dreamy parmesan garlic cream sauce that perfectly coats the pasta, accompanied by golden pan-fried garlic chicken that takes the dish to the next level.
Ingredients
For the Chicken:
- 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
For the Alfredo Sauce:
- 8 ounces uncooked fettuccine
- 4 ounces cream cheese, softened
- 1 cup heavy/whipping cream
- 1/4 cup chicken broth
- 2 large cloves garlic, minced
- 1 cup freshly grated parmesan cheese
Instructions
- Prep Ingredients: Soften cream cheese and grate parmesan cheese. Prep other ingredients.
- Cook Fettuccine: Boil salted water and cook fettuccine al dente.
- Prepare Chicken: Cut chicken breasts, season, coat in flour, and pan-fry until golden and cooked through. Set aside.
- Make Sauce: In a skillet, melt butter and combine with cream cheese, cream, broth, and garlic. Simmer until sauce thickens.
- Finish Sauce: Stir in parmesan cheese and adjust seasoning as needed.
- Combine: Toss cooked fettuccine with sauce, top with sliced chicken, and serve.
Notes
- I do not recommend substituting heavy cream in this recipe as it may affect the consistency of the Alfredo sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying, Simmering
- Cuisine: Italian American
Nutrition
- Serving Size: 1 serving
- Calories: 878 kcal
- Sugar: 4g
- Sodium: 808mg
- Fat: 56g
- Saturated Fat: 30g
- Unsaturated Fat: 20g
- Trans Fat: 0.4g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 44g
- Cholesterol: 260mg
