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Loving Hospitality Alfredo

Creamy Alfredo with Chicken

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Ingredients

Scale
  • 1 box fettucine noodles
  • *alternative: 3 Cups of zucchini noodles
  • 2 chicken breasts

Alfredo Sauce

  • 1/3 cup butter
  • 4 cloves garlic, crushed
  • 18 ounce block of full fat cream cheese, cut into smaller squares
  • 23 cups of heavy whipping cream
  • 3/4 cup of parmesan cheese
  • 2 teaspoons of garlic powder
  • 1/2 teaspoon of salt
  • 1 teaspoon black pepper

Instructions

  1. Cover chicken with plastic wrap and pound out until the depth is even across the breast. Sprinkle with 1 teaspoon of the garlic powder and generously salt and pepper on both sides.
  2. Start a pan of boiling water, add a drizzle of oil, when boiling cook noodles per box instruction. If you use zucchini noodles, you do not need to cook. The warm alfredo sauce will heat them up.
  3. Place chicken on a low grill for 7 minutes per side. Once cooked, remove and leave to rest while you make the sauce. Once it has rested slice the chicken into small pieces.
  4. In a pan add butter and garlic, saute for 2 minutes on medium heat, add in heavy cream and cream cheese. Continue to whisk until the cream cheese has melted and the cream starts to thicken. Don’t leave it unattended for long as it can quickly burn.
  5. Once the sauce has thickened add in 3/4 cup parmesan cheese, garlic powder and salt and pepper. Continue to whisk until the sauce is smooth and creamy. Remove from the heat and serve over pasta topped with chicken.
  6. Can be served with fresh parm on top if desired.

Notes

  • If the sauce doesnt thicken, turn up the heat slightly but keep whisking so it doesnt burn on the bottom.

Nutrition

  • Serving Size: 4
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