Description

Tender golden chicken and fettuccine are tossed with a rich, creamy garlic Parmesan Alfredo sauce. Cream cheese adds extra body and smoothness for a comforting restaurant-style pasta dinner.

Ingredients

2 large boneless, skinless chicken breasts

1/2 teaspoon garlic powder, plus salt and pepper to taste

Flour for dredging

1 tablespoon olive oil

3 tablespoons butter, divided

8 ounces uncooked fettuccine

4 ounces cream cheese, softened

1 cup freshly grated Parmesan cheese

1 cup heavy or whipping cream

1/4 cup chicken broth

2 large cloves garlic, minced

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Instructions

Soften the cream cheese thoroughly and freshly grate the Parmesan cheese.
Bring a large pot of salted water to a boil and cook the fettuccine al dente according to package directions. Reserve some hot pasta water before draining.
Cut the chicken breasts in half lengthwise to make four thinner cutlets. Season both sides with garlic powder, salt, and pepper, then lightly dredge in flour.
Heat a deep skillet over medium-high heat. Add the olive oil and 1 tablespoon butter. Cook the chicken for about 5 minutes per side, or until golden and cooked through to an internal temperature of 165°F. Transfer to a plate.
Remove excess grease from the skillet if necessary. Add the remaining 2 tablespoons butter, softened cream cheese, heavy cream, chicken broth, and minced garlic. Return the skillet to medium heat.
Once the butter melts and the mixture is hot, stir until the cream cheese melts smoothly into the sauce. Let the sauce gently bubble for about 5 minutes, stirring occasionally. Meanwhile, slice the cooked chicken into strips.
Stir the freshly grated Parmesan into the sauce and cook for about 1 minute. Simmer a little longer for a thicker sauce, or add a splash of reserved pasta water if the sauce is too thick. Season with additional salt and pepper to taste.
Add the drained fettuccine to the skillet and toss until thoroughly coated with the garlic Parmesan sauce.
Serve the sliced chicken over the fettuccine or toss it directly into the pasta. Garnish with additional freshly grated Parmesan if desired.

Notes

Make sure the cream cheese is very soft so it melts smoothly into the sauce.

Rotisserie or other cooked chicken can be substituted for freshly pan-fried chicken and added near the end just to warm through.

Another pasta variety can be substituted for fettuccine; cook it al dente according to package directions.

For more garlic flavor, slightly increase the amount of fresh minced garlic.

Heavy or whipping cream is recommended because lower-fat dairy can result in a thinner sauce and may be more likely to curdle.

If the Alfredo sauce becomes too thick, gradually stir in a splash of reserved hot pasta water.

If the sauce is too thin, let it gently simmer a little longer to reduce.

Store leftovers covered in the refrigerator for 3-4 days.

Reheat gently over low heat, stirring regularly and adding a splash of cream if needed to loosen the sauce.

Freezing is not recommended because the cream-based sauce may separate and change texture after thawing.

Nutrition

Serving Size: 1 serving
Calories: 820 kcal
Sugar: 4 g
Sodium: 780 mg
Fat: 55 g
Saturated Fat: 31 g
Unsaturated Fat: 20 g
Trans Fat: 1 g
Carbohydrates: 48 g
Fiber: 2 g
Protein: 39 g
Cholesterol: 190 mg