Description
A rich and comforting creamy chicken alfredo made with tender chicken, fettuccine pasta, butter, garlic, cream cheese, and Parmesan. This easy stovetop pasta is perfect for cozy weeknight dinners or relaxed Valentine’s Day meals at home.
Ingredients
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I2 boneless, skinless chicken breasts (about 1 lb total)
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1 tablespoon olive oil
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1 teaspoon garlic powder
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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16 oz fettuccine pasta
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1/2 cup unsalted butter
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2 cloves garlic, minced
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2 cups heavy cream
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1/2 cup cream cheese, softened
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1 1/2 cups freshly grated Parmesan cheese
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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2 tablespoons fresh parsley, chopped (for garnish)
Instructions
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Pat the chicken breasts dry and season both sides with garlic powder, salt, and black pepper.
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Heat olive oil in a large skillet over medium heat. Cook the chicken for 5–6 minutes per side until golden and fully cooked. Remove from the skillet, let rest briefly, then slice into strips.
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Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
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In the same skillet, melt the butter over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
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Pour in the heavy cream and bring to a gentle simmer, stirring to combine.
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Add the softened cream cheese and stir until completely melted and smooth.
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Gradually stir in the Parmesan cheese until the sauce becomes thick and creamy.
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Season the sauce with salt and black pepper.
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Add the cooked fettuccine and sliced chicken to the skillet. Toss gently until everything is evenly coated and warmed through.
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Remove from heat, garnish with fresh parsley, and serve immediately.
Notes
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Use freshly grated Parmesan for a smoother sauce.
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Keep heat moderate to prevent the sauce from separating.
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Serve immediately for the best creamy texture.