• Sadia Hussain

Fettuccine Alfredo With Chicken Recipe

I’m a pasta lover and my absolute favorite pasta is creamy, cheesy fettuccine Alfredo. Be warned…this is not a light and healthy recipe, but it’s totally indulgent and swoon-worthy 😋.

I always order this in restaurants, and because it’s so quick and easy to prepare, I make it at home, too. I urge you to use only full-fat, fresh ingredients and prepare right before serving…to maintain a velvety, smooth sauce.

Fettuccine Alfredo is not one of those dishes that you can make part of your weekly meal rotation because it’s so rich. I recommend you make this recipe for a special occasion or when you crave something comforting, savory, and cheesy. I have high hopes that you will love this dish as much as I do.

[lt_recipe name=”Fettuccine Alfredo With Chicken Recipe” servings=”4″ total_time=”30M” print=”yes” ingredients=”•Olive oil;• 2 tablespoon butter;2 cloves garlic, finely chopped;• 2  chicken breasts, cubed;• 1/4 teaspoon salt or to taste;• 1/4 teaspoon black pepper or to taste;600 gms box fettuccine, boiled according to directions (reserve 1 cup of pasta water);• 1 cup full-fat cream cheese;• 1 1/2 cups heavy cream;• 1 cup Parmesan cheese finely grated;•A handful of fresh parsley, finely chopped as garnish (optional)” ]In a large skillet heat oil and butter, and sauté garlic for a few minutes.;;Add chicken breast, salt, and black pepper, and sauté for 10 minutes.;;Remove chicken from skillet, set aside on a plate.;;In the same skillet that you sautéed the chicken in, add the cream cheese and melt on low heat, mix until smooth.;;Add cream and simmer on low heat for 5 minutes.;; Take off heat, add Parmesan cheese and mix until combined.;;Add chicken and fettuccine and mix until combined.;;If it’s too thick, thin out sauce with reserved pasta water.;;Sprinkle with parsley if using.;;Serve hot.[/lt_recipe]

Melt the cream cheese on low heat–stirring until smooth.


Tips and Bits:

  1. You can add shrimps or mushrooms to this dish instead of chicken.

  2. Alfredo sauce doesn’t reheat well, so it’s best to eat it right away. If you must reheat, it’s best to do on the stove on low heat.

  3. Make sure the Parmesan is finely grated to allow for quick, even melting. And add more Parmesan on top if you like.

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