The rich sauce is made with cream cheese for an even creamier texture. I keep a package of cream cheese and a few chicken breasts in the freezer, so I can easily whip up this meal for unexpected guests.
It is simple and quick, but tastes as good as any Chicken Fettuccini Alfredo I’ve eaten in a restaurant.
2 boneless skinless chicken breasts
1 Tbsp olive oil
1 package Fettuccini pasta
1/3 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
1 cup milk (I used whole fat milk)
1/2 cup half and half
6 ounces grated parmesan cheese
1/4 teaspoon and a pinch, ground black pepper
1/4 teaspoon and a pinch, salt (or use salted butter)
1/8 teaspoon paprika
Cook fettuccini according to directions on package. While pasta is cooking, make sauce and brown chicken, according to the following directions:
For the chicken, cut meat into 2-inch strips or pieces. Heat oil on medium in skillet. Add chicken to pan, sprinkle with a pinch each of salt and pepper, if desired. Heat chicken until cooked halfway through, then flip the pieces and cook the other side. Remove chicken from pan when completely cooked through and lightly browned.
Make the Alfredo sauce by first melting butter in a saucepan, set to medium heat. Add cream cheese and garlic, using a whisk to combine well until it reaches a smooth texture. Slowly add milk, and half and half, a little at a time. whisking well as the mixture heats. Stir in parmesan cheese, salt, pepper and paprika. Remove from heat when sauce reaches desired consistency.
Add chicken and sauce to hot pasta and combine until noodles are coated. Serve with freshly grated black pepper, if desired.