Creamy Chive Chicken Alfredo
Creamy Chive Chicken Alfredo
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Alfredo Sauce
- 1/2 cup unsalted butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated
- 2 ounces cream cheese, softened
- 1/4 cup fresh chives, finely chopped, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
Instructions
- 1
Bring a large pot of salted water to a boil for the fettuccine. Once boiling, add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 10 min
- 2
While the pasta cooks, pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with olive oil, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min
- 3
Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 4
Reduce the heat to medium. Add the butter to the same skillet and melt. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 5
Pour in the heavy cream and bring to a gentle simmer, stirring constantly. Reduce the heat to low. Add the softened cream cheese and whisk until smooth and fully incorporated.
⏱️ 5 min
- 6
Gradually stir in the grated Parmesan cheese until melted and the sauce is smooth and creamy. Stir in the chopped chives, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed.
⏱️ 5 min
- 7
Add the cooked chicken back into the sauce. Add the drained fettuccine to the skillet with the sauce and chicken. Toss gently to coat everything evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min
- 8
Serve immediately, garnished with extra fresh chives if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chive Chicken Alfredo
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Alfredo Sauce
- 1/2 cup unsalted butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated
- 2 ounces cream cheese, softened
- 1/4 cup fresh chives, finely chopped, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
Instructions
- 1
Bring a large pot of salted water to a boil for the fettuccine. Once boiling, add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 10 min - 2
While the pasta cooks, pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with olive oil, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min - 3
Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 4
Reduce the heat to medium. Add the butter to the same skillet and melt. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 5
Pour in the heavy cream and bring to a gentle simmer, stirring constantly. Reduce the heat to low. Add the softened cream cheese and whisk until smooth and fully incorporated.
⏱️ 5 min - 6
Gradually stir in the grated Parmesan cheese until melted and the sauce is smooth and creamy. Stir in the chopped chives, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed.
⏱️ 5 min - 7
Add the cooked chicken back into the sauce. Add the drained fettuccine to the skillet with the sauce and chicken. Toss gently to coat everything evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min - 8
Serve immediately, garnished with extra fresh chives if desired.
⏱️ 1 min