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–+ servings

Creamy Chicken Fettuccine Alfredo

A rich and creamy chicken fettuccine Alfredo that mixes tender chicken cutlets with a velvety cream cheese-based sauce and perfectly cooked fettuccine. Ideal for busy weeknights or intimate dinners.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Serving Size 4 servings

Ingredients

For the Chicken

  • 2 large boneless skinless chicken breasts (cut into 4 thin cutlets)
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup flour for dredging
  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided (1 tbsp for searing, 2 tbsp for sauce)

For the Pasta and Sauce

  • 8 ounces uncooked fettuccine
  • 4 ounces cream cheese (1/2 block), softened
  • 1 cup freshly grated parmesan cheese (not pre-shredded for best melt)
  • 1 cup heavy (whipping) cream
  • 1/4 cup chicken broth (low-sodium recommended)
  • 2 large garlic cloves, minced

Instructions

Preparation

  • Soften the cream cheese to room temperature for 30 minutes or microwave for 20–30 seconds. Grate the parmesan and prep the garlic.
  • Bring a large pot of salted water to a rolling boil.

Cooking Pasta

  • Cook the fettuccine according to package directions until al dente. Reserve about 1/2 cup of the pasta water, then drain and set aside.

Cooking Chicken

  • Slice chicken breasts in half lengthwise to make 4 thin cutlets. Season with garlic powder, salt, and pepper, then dredge lightly in flour.
  • Heat a deep skillet over medium-high heat, add olive oil and 1 tablespoon of butter. When shimmering, add the chicken cutlets and cook about 4–5 minutes per side until golden and cooked through.
  • Transfer cooked chicken to a plate to rest.

Making the Sauce

  • If the skillet has excess grease, wipe it clean; otherwise, leave some fond for flavor. Return skillet to medium heat.
  • Add remaining 2 tablespoons of butter, softened cream cheese, heavy cream, chicken broth, and minced garlic. Stir gently to melt the cream cheese.
  • Let the sauce bubble gently for about 5 minutes, stirring often, until it thickens. Meanwhile, slice the rested chicken into bite-sized strips.
  • Stir grated parmesan into the sauce and cook for another minute until thickened and glossy. Adjust salt and pepper to taste.

Combining and Serving

  • Add the drained fettuccine to the skillet and toss to coat with sauce.
  • Plate pasta, top with sliced chicken, and garnish with extra grated parmesan and black pepper if desired.

Notes

Try using half-and-half plus an extra ounce of cream cheese for a lighter sauce. For gluten-free options, substitute fettuccine and flour with gluten-free alternatives.