Chicken Fettuccine Alfredo

This quick and simple chicken fettuccine alfredo recipe is truly a weeknight workhorse. Only three simple steps are required to make this meal that’s packed with tons of creamy, hearty flavor. While it’s not a traditional recipe by any means, no one is going to complain if this is what is on the table for dinner. You’ll love it!

Why this recipe works.

This is a weeknight alfredo that has the flavor of an authentic recipe. This recipe is quick and delicious without any fuss. The flavor starts with the chicken. Instead of using plain chicken breasts, the meat is marinated in a bright lemon and oil mixture. The lemon juice helps to tenderize the meat and adds a flavor to cut through the rich sauce. Once the chicken marinates, the meat is browned to add more flavor and cooked through. In the same skillet, the sauce is made in a matter of minutes with heavy cream and Neufchâtel cheese, which is similar to cream cheese but has less fat. The cheese melts easily into the sauce and adds a creamy, smooth texture that is undeniably perfect. The cheese offers a slightly tangy counterpart to the cream. After the pasta cooks al denté, the fettuccine is added to the sauce and finished with some pasta water and parmesan cheese. The result is an indulgent rich alfredo that will leave everyone happy.

Everything you’ll need to make this recipe.

• Chicken breasts are boneless and skinless. They quickly marinate and offer a great protein for a weeknight meal.
• Lemon juice is the acid needed in the marinade to help tenderize the chicken and add a flavor that cuts through the rich sauce.
• Heavy cream is used in this alfredo sauce because it can be brought up to a simmer and then subsequently thickened. Not all types of milk can do this, so heavy cream is the solution.
• Neufchâtel cheese is a traditional french cheese that is similar to cream cheese but has less overall fat content. The cheese has a slightly tangy flavor and melts to a creamy and smooth consistency.

Here’s how to make this recipe.

1. Marinate the chicken. Slice the chicken breasts into strips and place them in a medium bowl. On top of the chicken, add salt, black pepper, lemon juice, and olive oil. Mix the chicken with the flavorings until the chicken is well-coated. Cover the chicken and allow it to marinate in the refrigerator for as little as 30 minutes or up to 2 hours.

2. Brown the chicken. Once the chicken has marinated, place it in a large stockpot on the stove with neutral oil and butter. Spread the chicken out into an even layer to allow for even cooking. Once a piece of chicken has browned on one side, flip it over to brown on the other side. After all of the chicken has browned on both sides, remove it to a plate and set it aside, leaving any liquid still in the stockpot.

3. Prepare the alfredo sauce. To the liquid remaining in the stockpot, add the minced garlic. Stir the garlic into the liquid and let it cook for 30 seconds to 1 minute. Then add in the heavy cream and Neufchâtel cheese and stir those into the garlic, letting the cheese melt slowly.

4. Cook the pasta. While the minced garlic is cooking, begin cooking the pasta. Follow the package directions to cook the pasta to al dente. Once cooked, do not drain the pasta.

5. Combine everything. When the fettuccine has finished cooking, remove it from the heat and add all of the pasta to the simmering alfredo sauce. Stir the fettuccine and sauce together and add in the grated Parmesan cheese, mixing it in until well-combined. Remove the mixture from the heat and add back in the browned chicken. Mix it into the pasta to ensure it is fully coated by the sauce. When serving, sprinkle on some fresh parsley and Parmesan cheese. Serve immediately.

These pro tips will make this recipe a success.

• When browning the chicken, make sure to spread them out into an even layer. This will ensure that the chicken can cook evenly without certain pieces getting done before others. When ready to flip each piece of chicken, ensure it releases naturally from the pan. If you need to peel it from the bottom of the stockpot, it likely means it is not ready to be flipped to brown on the other side.
• While it may seem like several pots to watch on the stove, cooking the pasta while the alfredo sauce is thickening makes sure that everything is done at the same time. Just make sure that the pasta water does not boil over while the pasta is cooking.
• Do not be concerned about getting some of the pasta water in the alfredo sauce when transferring the fettuccine to the sauce. The pasta water will actually thin down the sauce slightly, which is desirable. Also, make sure to reserve the pasta water to adjust the thickness of the sauce, as the noodles will soak up some of the liquid from the sauce, creating a thicker sauce. Simply add some pasta water to thin it to the desired consistency.

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