Chicken Fettuccine Alfredo

Ingredients

• 113 g (4 oz)cream cheese, softened
• About 100 g (1 cup)freshly grated Parmesan cheese
• 227 g (8 oz)uncooked fettuccine
• 2 largeboneless, skinless chicken breasts
• ½ teaspoongarlic powder
• To tastesalt and pepper
• For dredgingflour
• 15 ml (1 tablespoon)olive oil
• 42 g (3 tablespoons), dividedbutter
• 240 ml (1 cup)double cream or whipping cream
• 60 ml (¼ cup)chicken broth
• 2 large clovesgarlic, minced

Instructions

1. 1

   Soften and grate

   Take the cream cheese out of the fridge at least 30 minutes before cooking so it softens, or microwave it for 20–30 seconds. Grate the Parmesan, preparing other ingredients as you go.

2. 2

   Cook the pasta

   Bring a large pan of salted water to the boil. Cook the fettuccine until al dente, following the packet directions.

3. 3

   Prepare the chicken

   Slice each chicken breast lengthways to make four thinner cutlets. Season both sides with garlic powder, salt and pepper, then coat them in flour.

4. 4

   Pan-fry the chicken

   Heat the olive oil and 1 tablespoon of butter in a deep frying pan over medium-high heat. Once hot, cook the chicken for 5 minutes on each side, or until golden and cooked through. Take the pan off the heat, transfer the chicken to a plate and set aside.

5. 5

   Start the sauce

   Wipe out the pan or rinse it quickly if there is a lot of excess grease; there is no need to wash it. Add the remaining 2 tablespoons of butter, cream cheese, cream, chicken broth and garlic. Return the pan to the hob over medium heat. Once the butter has melted and the pan is hot, stir to help the cream cheese melt into the sauce; this takes a couple of minutes.

6. 6

   Reduce the sauce

   When the cream cheese is incorporated, let the sauce bubble gently for 5 minutes until it has reduced somewhat, stirring occasionally. While it cooks, slice the chicken into bite-size strips.

7. 7

   Add the Parmesan

   Stir the Parmesan into the sauce and cook for about 1 minute. The sauce should be thick enough, but you can cook it a little longer to reduce it further. If it becomes too thick, loosen it with a splash of hot pasta water. Taste and add salt and pepper as needed.

8. 8

   Toss and serve

   Drain the fettuccine and toss it in the pan with the sauce. Serve with the chicken on top or mixed through, and grate over more Parmesan if you like.

What is chicken fettuccine Alfredo?

Fettuccine Alfredo is an Italian American pasta dish known for its creamy, cheese-rich sauce. This version adds pan-fried chicken, garlic and cream cheese for a particularly full-bodied sauce that clings to the pasta.

The recipe works by cooking the chicken and sauce in the same pan, then tossing the cooked pasta directly into the sauce. That keeps the method practical and brings the flavours together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 878 calories, 44g protein, 50g carbs, 56g fat.

Most of the carbohydrates come from the fettuccine, while the cream, butter and cream cheese provide much of the fat. Chicken supplies most of the protein, with Parmesan contributing too. Balance the plate with a side of salad or steamed vegetables.

Choosing the ingredients

Cream cheese: Let it soften before cooking so it blends into the warm cream and butter more easily. Freshly grated Parmesan melts into the sauce and gives it a savoury finish.

Chicken: Cutting the breasts into thinner cutlets helps them cook evenly in the stated time. A light flour coating encourages a golden surface in the pan.

Fettuccine: Its broad ribbons give the thick sauce plenty of surface to cling to. Cook it al dente so it holds its shape when tossed.

Getting the chicken golden

Pan heat: Wait until the oil and butter are hot before adding the chicken, then leave the cutlets undisturbed long enough to brown. Cook for 5 minutes per side, checking that they are cooked through before removing them.

Pan residue: The browned bits left behind add flavour to the sauce. Wipe or quickly rinse the pan only if there is a lot of excess grease, as the method does not call for a full wash.

Making a smooth sauce

Gentle heat: Stir the softened cream cheese into the butter, cream, broth and garlic as it melts. Let the mixture bubble gently for 5 minutes rather than boiling it vigorously.

Parmesan: Stir it in at the end and cook for about 1 minute. If the sauce thickens too much, loosen it with a splash of hot pasta water.

Checking texture and timing

Pasta: Use the packet directions as your timing guide and stop when the fettuccine is al dente. Drain it just before the sauce is ready so it can be tossed in while hot.

Sauce: After reducing, it should be thick enough to coat the pasta. The sauce will continue to cling as you toss, so use pasta water a little at a time if it needs loosening.

Serving the dish

Chicken: Slice the cooked cutlets into bite-size strips and arrange them over the sauced pasta, or stir them through the pan before serving.

On the side: Serve with a green salad or steamed vegetables for a fresh contrast to the creamy pasta. Extra grated Parmesan can be added at the table.

Recipe notes & tips

• Soften the cream cheese ahead of time so it incorporates more readily.
• Grate the Parmesan fresh for a smoother melt into the sauce.
• Reserve some hot pasta water before draining in case the sauce needs loosening.
• Cook the chicken in a hot pan and avoid moving it too soon for better browning.
• Taste the sauce before serving and adjust the salt and pepper to suit.

Variations

• Add greens: Stir baby spinach into the hot sauce until just wilted.
• Use mushrooms: Brown sliced mushrooms in the pan before starting the sauce.
• Add peas: Fold cooked peas through the pasta and sauce before serving.
• Try another pasta: Use another long pasta shape if fettuccine is unavailable.
• Boost the garlic: Add another minced clove if you prefer a stronger garlic flavour.

Common mistakes to avoid

• Cold cream cheese: It can take longer to blend; soften it before starting.
• Crowded chicken: The cutlets may brown unevenly; cook them in batches if the pan is full.
• High, vigorous heat: The sauce can reduce too quickly; keep it at a gentle bubble.
• Overcooked pasta: It can turn soft when tossed; cook it al dente according to the packet.
• Sauce too thick: Add hot pasta water a splash at a time until it coats the fettuccine.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water or cream if the sauce has thickened.

Frequently asked questions