Print
Ingredients
Scale
- 2 large boneless skinless chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 8 ounces uncooked fettuccine
- 4 ounces cream cheese, softened
- 1 cup heavy/whipping cream
- 1/4 cup chicken broth
- 2 large cloves garlic, minced
- 1 cup freshly grated parmesan cheese
Instructions
- Soften cream cheese for 30 minutes or microwave for 20-30 seconds.
- Boil salted water and cook fettuccine until al dente, drain, and set aside.
- Slice chicken breasts in half lengthwise and season with garlic powder, salt, and pepper. Dredge in flour.
- Pan-sear the chicken in olive oil and butter until golden brown, then set aside.
- Combine remaining butter, cream cheese, heavy cream, chicken broth, and garlic in the skillet. Stir until melted and simmer for 5 minutes.
- Add parmesan cheese, adjust thickness with pasta water if needed, and season to taste.
- Toss the fettuccine in the sauce and add sliced chicken. Serve with extra parmesan and black pepper.
Notes
Ensure the cream cheese is adequately softened for a smooth sauce.
Adjust the thickness of the sauce by controlling the pasta water you add.
Dredging the chicken helps create a nice crust and adds flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 680
- Sugar: 2
- Sodium: 900
- Fat: 42
- Saturated Fat: 22
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 25
- Cholesterol: 120