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Chicken Fettuccine Alfredo

Rich and creamy alfredo sauce with Fettuccine noodles & topped with a baked chicken breast.
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Cook Time 25 minutes
Course Main Course
Cuisine Italian

Ingredients
  

  • 4 Boneless Skinless Chicken Breasts
  • 3 tbsp Sweet Butter
  • 2 tbsp Olive Oil
  • 2 Garlic Cloves, minced
  • 2 cups Heavy Whipping Cream
  • ¼ tsp White Pepper can use Black Pepper, but it shows in sauce
  • ½ cup Freshly Shredded Parmesan Cheese plus more for garnish
  • ¾ cup Freshly Shredded Mozzarella Cheese
  • 1 12 oz box Fettuccine Noodles
  • 2 tbsp Italian Herb Seasoning
  • ½ tsp each Salt & Pepper
  • 2 tbsp Freshly chopped Parsley (optional) for garnish

Instructions
 

  • Preheat oven 425°
  • Line baking sheet with tinfoil. Season Chicken Breasts with Salt, Pepper & Italian Herbs. Bake in oven for 25-30 minutes, until no linger pink in center or thermometer reads 165°F. Take out and let rest.
  • Melt butter in medium sauce pan with olive oil over med/low heat.
  • Add the garlic, cream, white pepper and bring mixture to a simmer.
  • Stir often.
  • Add the Parmesan Cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
  • When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
  • While sauce cooks, boil noodles al dente, according to box directions.
  • Cut chicken, on the bias, into slices. Place pasta on serving plates, spoon sauce over pasta, lay chicken on top and garnish with parsley and extra Parmesan cheese (optional).

Notes

When reheating pasta, add a little milk if sauce is too thick.