Cream Cheese Fettuccine Alfredo with Chicken
Cream cheese fettuccine alfredo with garlic, Parmesan, and sliced chicken in a silky sauce.
Ingredients
Main Ingredients
- 8 oz fettuccine pasta
- 4 oz cream cheese softened and cubed
- 1 cup grated Parmesan cheese
- 1 cup whole milk
- 1 tbsp butter
- 2 cloves garlic minced
- 2 cup cooked chicken sliced, about 2 small breasts
- salt and pepper to taste
Instructions
Cooking
- If using raw chicken, season two small breasts (about 1 pound) and cook in a skillet over medium heat for 6 to 8 minutes per side until they reach 165 degrees F. Rest, then slice.
- Cook the fettuccine in salted water according to the package directions. Reserve 1/2 cup of the pasta water, then drain.
- Melt the butter in a large skillet over medium heat. Cook the garlic for 30 seconds, then pour in the milk and warm it until small bubbles form.
- Whisk in the cream cheese until melted and smooth.
- Stir in the Parmesan a handful at a time and season with salt and pepper.
- Add the fettuccine and toss, adding pasta water as needed. Top with the chicken.
Notes
Store leftovers in the refrigerator within 2 hours and use within 3 days. Reheat gently with a splash of milk until steaming hot at 165 degrees F. Nutrition is an estimate.