Chicken Fettuccine Alfredo

A rich and creamy Chicken Fettuccine Alfredo that's quick to prepare, using pantry-friendly ingredients for a comforting meal.

Prep Time 10

Cook Time 20

Total Time 30

Serving Size servings

2 large boneless skinless chicken breasts
8 ounces uncooked fettuccine
4 ounces cream cheese, softened soft cream cheese blends easier
1 cup heavy cream
1 cup freshly grated Parmesan cheese for best melting and flavor, not pre-grated
1/4 cup chicken broth use low-sodium if watching salt
2 large cloves garlic, minced
1 tablespoon olive oil
3 tablespoons butter, divided
to taste Salt & pepper
1/4–1/3 cup Flour for dredging

Add fettuccine to boiling water and cook according to package directions for al dente. Reserve 1/2 cup pasta water, then drain.
Pat chicken dry, season generously with salt and pepper, and lightly dredge in flour, shaking off excess.
In a large skillet over medium-high heat, warm 1 tablespoon olive oil and 1 tablespoon butter. Add chicken and cook for 5–7 minutes per side until golden and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing.
Lower heat to medium. Add remaining 2 tablespoons butter to the same skillet and melt. Add minced garlic and cook for 30 seconds until fragrant.
Stir in softened cream cheese, heavy cream, and chicken broth. Whisk or stir constantly until smooth. Simmer gently for 3–5 minutes until slightly thickened.
Remove skillet from heat and stir in grated Parmesan until melted and silky. If sauce feels too thick, loosen with reserved pasta water, 1 tablespoon at a time. Taste and adjust salt and pepper.
Add drained fettuccine to the skillet and toss to coat thoroughly. Plate the pasta and top with sliced chicken. Serve immediately.

Serve with crusty bread or garlic knots to sop up leftover sauce. For a lighter option, swap half-and-half for heavy cream.