Indulge in creamy, cheesy chicken fettuccine alfredo! This easy 30-minute recipe combines chicken, pasta, garlic, Parmesan, and a rich alfredo sauce for the ultimate comfort food. Learn how to make this restaurant-quality chicken alfredo loaded with flavor from scratch.
What type of cream cheese and Parmesan should I use?
- Use full fat cream cheese and Parmesan for the richest flavor. Low fat or fat free versions don’t work as well.
Can I freeze this dish?
- Yes! Prepare the recipe through step 7, but don’t add the chicken. Freeze the pasta and sauce for up to 3 months. When ready to eat, thaw overnight in the fridge then reheat gently over medium low heat with the chicken added. Add a splash of cream or milk if it seems too thick.
Can I use jarred garlic instead of mincing fresh garlic?
- Yes, you can substitute 2-3 teaspoons of jarred minced garlic. The flavor won’t be quite as fresh, but it still works.
By Ineskohl Kitchen
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
A delicious, creamy pasta dish loaded with tender chicken and cheese sauce. This chicken fettuccine alfredo is pure comfort food at its finest!
- 2 chicken breasts (6 oz each), pounded to an even thickness
- 1⁄4 tsp paprika
- 1⁄2 tsp salt
- 1 1⁄2 tsp garlic & herb seasoning
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 1⁄4 cups heavy cream
- 1 tbsp olive oil
- 4 oz cream cheese, softened
- 8 oz fettuccine pasta
- 1⁄2 cup freshly grated Parmesan
- Pound the chicken breasts to an even thickness, about 1⁄2 inch thick. Season both sides with the paprika, salt and garlic & herb seasoning.
- In a large skillet over medium heat, melt the butter with the olive oil. Cook the chicken for 3-4 minutes per side until golden brown and cooked through. Remove to a plate and set aside.
- To the skillet, add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and whisk to combine. Let the cream simmer for 4-5 minutes to reduce slightly. (source : Ineskohl.info)
- Add the cream cheese and whisk until fully melted and incorporated. Season with salt to taste. Let the sauce simmer while you cook the pasta.
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1⁄2 cup of pasta water before draining.
- Add the drained pasta to the cream sauce. Toss to fully coat, adding pasta water as needed to thin out the sauce.
- Slice the chicken breasts. Add them to the pasta and gently mix to combine.
- Serve immediately, garnished with grated Parmesan cheese. Enjoy!
Leftovers can be stored covered in the refrigerator for 2-3 days. The sauce may thicken up, so you may need to add a splash of milk or cream when reheating to thin it out again.
- Cook the pasta very al dente so it doesn’t get mushy when baked with the sauce.
- Make sure your cream cheese is fully incorporated into the sauce and melted before adding the pasta. Small chunks of cream cheese could remain in the final dish otherwise. A whisk helps make sure it blends smoothly.
- When tossing everything together, use tongs to grab each pasta strand and really coat it with sauce. Don’t be too gentle or the sauce will slide off the pasta.
- Garnish with extra Parmesan and chopped parsley for a pop of freshness and flavor. Red pepper flakes add a little kick if you like spice!