Chicken Fettuccine Alfredo

Ingredients

• 8 oz Fettuccine Pasta (dry)
• 2 pieces Boneless Skinless Chicken Breast (about 8 oz total, pounded thin)
• 2 tablespoons Unsalted Butter (divided)
• 1 teaspoon Olive Oil (extra virgin preferred)
• 3 cloves Garlic (minced)
• 1/2 teaspoon Paprika (sweet or smoked)
• 1 teaspoon Salt (plus to taste)
• 1 cup Heavy Cream (full-fat)
• 4 oz Cream Cheese (room temperature, cubed)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1 tablespoon Fresh Parsley (chopped)
• pinch Red Pepper Flakes (optional for heat)

Instructions

1. Prepare Chicken

   Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/4 inch. Season both sides with salt, paprika, and optional herb seasoning.

   Time: PT5M

2. Cook Chicken

   Heat a large skillet over medium‑high heat, add 1 tablespoon butter and 1 teaspoon olive oil. Add the seasoned chicken and cook about 3 minutes per side until golden and the internal temperature reaches 165°F.

   Time: PT6M

   Temperature: medium-high

3. Boil Pasta Water

   Fill a large pot with water, add a pinch of salt, and bring to a rolling boil.

   Time: PT5M

   Temperature: high

4. Mince Garlic

   Peel and finely mince the three garlic cloves.

   Time: PT2M

5. Sauté Garlic

   In the same skillet with the chicken drippings, add the remaining 1 tablespoon butter. Add the minced garlic and sauté for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: medium

6. Add Cream and Reduce

   Pour 1 cup heavy cream into the skillet, bring to a gentle simmer, and let reduce slightly for about 4‑5 minutes.

   Time: PT5M

   Temperature: medium

7. Incorporate Cream Cheese and Parmesan

   Add the cubed cream cheese, a pinch of salt, and 1/2 cup freshly grated Parmesan. Whisk until the cheese melts and the sauce thickens.

   Time: PT2M

   Temperature: medium

8. Cook Pasta

   Add the fettuccine to the boiling water and cook al dente according to package directions, usually 8‑10 minutes. Reserve 1/2 cup pasta water, then drain.

   Time: PT10M

   Temperature: boiling

9. Combine Pasta and Sauce

   Using tongs, transfer the drained pasta directly into the skillet with the sauce. Toss to coat, adding reserved pasta water a little at a time if needed. Simmer 3‑4 minutes until the sauce clings to the noodles.

   Time: PT4M

   Temperature: medium

10. Slice Chicken and Finish

    Slice the rested chicken breasts into strips, add them to the pasta, and gently toss. Garnish with chopped parsley, a pinch of red pepper flakes, and extra grated Parmesan. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

800

Protein

35g

Carbohydrates

70g

Fat

35g

Fiber

2g