Chicken Fettuccine Alfredo with Golden Garlic Chicken
By Liam Carter
Pan-frying flour-coated chicken in oil and butter builds a golden crust before the pieces finish cooking, while the same skillet becomes the base for the sauce. This Chicken Fettuccine Alfredo pairs tender sliced chicken and al dente pasta with a parmesan garlic cream sauce.
Softened cream cheese is the key addition to the sauce, helping it thicken and adding a tangy note alongside heavy cream, butter, chicken broth, garlic, and freshly grated parmesan. The chicken breasts are halved lengthwise into thinner cutlets, seasoned with garlic powder, salt, and pepper, then coated in flour. Fettuccine provides the classic long pasta shape for catching the creamy sauce.
As the cream cheese melts, stir it into the warmed liquid until the sauce looks smooth rather than lumpy. Let it gently bubble for five minutes so it reduces somewhat, then add parmesan and watch for a coating that clings to the pasta. A common problem is rushing with cold cream cheese or using lower-fat dairy, which can keep the sauce from thickening properly or cause separation.
Serve with fresh crusty bread, extra cheesy garlic bread, or a salad such as Caesar or Parmesan arugula. The pasta is best fresh; leftovers can be covered and refrigerated, then warmed slowly in a saucepan over low heat with a splash more cream if desired.
Why you'll love this recipe
- Flour-coated cutlets brown with a light crust because the coating helps prevent sticking while the oil-and-butter pan fry creates color.
- Halving the chicken breasts lengthwise produces thinner cutlets, so they cook faster and are easier to slice into tender strips.
- Softened cream cheese thickens the sauce as it melts, adding a tangy note while helping the cream coat each strand of fettuccine.
- Freshly grated parmesan incorporates more smoothly than pre-grated cheese, giving the finished sauce a more even texture without grainy bits.
- Gentle bubbling reduces the cream, broth, and butter mixture before the pasta is added, creating a sauce that clings rather than pools.
- Hot pasta water offers a simple correction when the sauce tightens too much, letting the cook loosen it without changing the core flavors.
Ingredients
- •4 oz cream cheese (softened)
- •1 cup parmesan cheese (freshly grated)
- •8 oz uncooked fettuccine
- •2 boneless skinless chicken breasts (large)
- •0.5 tsp garlic powder
- •salt & pepper (to taste)
- •flour (for dredging)
- •1 tbsp olive oil
- •3 tbsp butter (divided)
- •1 cup heavy/whipping cream
- •0.25 cup chicken broth
- •2 garlic cloves (large, minced)
Instructions
- 1
Take the cream cheese out of the fridge to soften at least 30 minutes before starting, or microwave it for 20-30 seconds.
- 2
Grate the parmesan cheese.
- 3
Boil a large, salted pot of water for the fettuccine.
- 4
Cook the fettuccine al dente according to the package directions.
- 5
Cut the chicken breasts in half lengthwise to make 4 thinner cutlets.
- 6
Sprinkle the cutlets on both sides with garlic powder, salt, and pepper.
- 7
Coat the chicken in flour.
- 8
Add the olive oil and 1 tablespoon of butter to a deep skillet over medium-high heat.
- 9
When the pan is hot, cook the chicken for 5 minutes per side or until golden and cooked through.
- 10
Take the pan off the heat and transfer the chicken to a plate.
- 11
Wipe out the skillet or give it a quick rinse if there is a lot of extra grease.
- 12
Add the remaining 2 tablespoons of butter, cream cheese, cream, chicken broth, and garlic to the skillet.
- 13
Return the skillet to the burner over medium heat.
- 14
Once the butter has melted and the pan has heated up, use a spoon to help the cream cheese melt into the sauce.
- 15
When the cream cheese is incorporated, let the sauce gently bubble for 5 minutes until it has reduced somewhat, stirring occasionally.
- 16
Slice the chicken into bite-size strips while the sauce cooks.
- 17
Stir the parmesan into the sauce and cook for about 1 minute.
- 18
If desired, reduce the sauce longer to thicken it, or add a splash of hot pasta water if it becomes too thick.
- 19
Taste the sauce and season with salt and pepper as needed.
- 20
Drain the fettuccine, add it to the skillet, and toss with the sauce.
- 21
Serve the pasta with the chicken on top or mixed in, and grate on more parmesan cheese if desired.
FAQ
Nutrition (per serving)
Calories
878
Protein
44g
Fat
56g
Carbs
50g
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