Chicken Fettuccine Alfredo | How To Make EASY Chicken Alfredo | Chicken Alfredo Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Start with clean, dry boneless skinless split chicken breasts.

Add olive oil on both sides of the chicken breasts.

Season the chicken with Weber's kicking chicken seasoning.

If chicken is uneven, flatten it out using a rolling pin or other heavy object.

Mince 10 garlic cloves.

Cut 8 ounces of cream cheese into small cubes.

Slice sun-dried tomatoes into small chunks (optional).

Measure out 16 ounces of heavy whipping cream (2 cups).

Heat a skillet over high heat and add 2 tablespoons of canola oil.

Once oil is hot, add the chicken breasts and reduce heat to medium-high.

Cook chicken for about 4 to 5 minutes per side until browned and cooked through.

Remove chicken from skillet and set aside.

In the same skillet on medium-low heat, add 2 tablespoons of unsalted butter and let it melt.

Add minced garlic and cook until fragrant (about 1.5 minutes).

Deglaze the pan with a splash of white wine (or chicken/vegetable broth if preferred).

Add the cream cheese and break it up with a wooden spoon.

Stir in the heavy cream and turn the heat down to low.

Allow the mixture to simmer for about 3 minutes until the cream cheese has melted.

Add sun-dried tomatoes and shaved Parmesan cheese, and let simmer for about 2 minutes until cheese melts.

Season the sauce with sea salt to taste.

Turn off the heat once cheese has melted and optionally add fresh parsley for garnish.

Cook fettuccine noodles in boiling salted water until desired softness.

Combine the cooked fettuccine with the sauce and serve with sliced chicken on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens