Hey y’all! If you’ve been following along on my Instagram, you know how much Ian and I LOVE this chicken alfredo recipe. I saw the recipe originally on Saltandlavendar.com But since making it, I have made some tweaks that truly make this recipe mouthwatering. If you decide to make this recipe, shoot me a message or post on your instagram story what you thought about it!
I have changed a few things in this recipe that I think make it better overall.
- I doubled the recipe so you can have leftovers and not have to cook dinner two nights in a row
- I use a mixture of bowtie and penne noodles for ease of eating, and to make it more interesting to look at
- I add more cheese to the sauce
- I add about 3x the chicken of the original recipe
- I do not drain/clean my pan after cooking the chicken
That being said, let’s jump right into the recipe!
Ingredients
- 6 boneless skinless chicken breasts cut in thirds lengthwise
- 1 1/2 teaspoons garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 16 ounces penne pasta
- 12 ounces bowtie pasta
- 12 ounces cream cheese softened ( like to use whipped cream cheese)
- 2 1/2 cups heavy/whipping cream
- 1/2 cup chicken broth
- 2 large cloves garlic minced
- 3 cups freshly grated parmesan cheese
** THIS IS A DOUBLED RECIPE**
Instructions
- Take the cream cheese out of the fridge to soften up at least 30 minutes (or longer) prior to starting the recipe, or microwave it for 20-30 seconds. Grate the parmesan cheese. I prep other ingredients while I’m going along.
- Boil a large, salted pot of water for the bowtie and penne pasta. Cook it al dente according to package directions.
- Meanwhile, cut the 6 chicken breasts in thirds lengthwise so you have 18 thinner cutlets. Sprinkle them with the garlic powder and salt & pepper on both sides. Coat them in flour. (putting a good deal of each of these seasonings on the chicken)
- In a deep skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. When the pan is hot, cook the chicken for 5 minutes/side or until golden and cooked through. Take the pan off the heat, and remove the chicken to a plate and set it aside. ( I cook mine longer than this because I want the outside of the chicken to be crispy! I like to only flip the chicken once)
- Add in the remaining 2 tablespoons of butter, the cream cheese, 12 oz cream, 1/2 cup chicken broth, and 2 cloves/2 teaspoons minced garlic. Return the pan to the burner over medium heat. Once the butter has melted and the pan has heated up, use your spoon to help the cream cheese melt into the sauce. This will take a couple of minutes. (While I am waiting for the sauce to reduce, I cut my chicken into 1 inch chunks)
- When the cream cheese has been incorporated into the sauce, let it gently bubble for 5 minutes until the sauce has reduced somewhat. You can give it the occasional stir. Slice the chicken into bite-size strips while it’s cooking.
- Stir the 3 cups of parmesan into the sauce. Let it cook for about a minute. The sauce should be thick enough by now, but if you want to reduce it further, let it cook for a little longer. If at any point the sauce gets too thick, simply add a splash of chicken broth to it. Give it a taste and season with salt & pepper as needed.
- Drain the pasta and put it back into your stock pot. Pour the alfredo on top of the the noodles to make it easier to mix. Add the cut chicken on top of the pasta and sauce once mixed and serve
Below are my favorite kitchen items to use for this recipe
