Creamy Parmesan Garlic Chicken with Cheesy Fettuccine Alfredo
Ingredients:
2 large chicken breasts, boneless and skinless
2 tbsp olive oil
4 tbsp butter, divided
2 cloves garlic, minced
1 tsp Cajun seasoning
1/2 tsp paprika
Salt and black pepper to taste
For the Fettuccine Alfredo:
1 pound fettuccine pasta
4 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
4 oz cream cheese, softened
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 cup Velveeta cheese, cubed
1/2 tsp Italian seasoning
Salt and black pepper to taste
Directions:
Prepare the Chicken:
Cut the chicken breasts in half horizontally to create thinner cutlets. Season with Cajun seasoning, paprika, salt, and pepper.
Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
In the same skillet, melt the remaining 2 tbsp butter. Add minced garlic and cook for 1 minute until fragrant. Set aside.
Cook the Fettuccine:
Cook fettuccine pasta according to package directions until al dente. Drain, reserving about 1 cup of pasta water.
Prepare the Alfredo Sauce:
In a large saucepan, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Pour in heavy cream and bring to a simmer. Add softened cream cheese, stirring until smooth.
Stir in Parmesan cheese, mozzarella cheese, and Velveeta cheese until melted and the sauce is creamy and smooth.
Season with Italian seasoning, salt, and pepper. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
Combine and Serve:
Add the drained fettuccine to the Alfredo sauce, tossing to coat evenly.
Slice the cooked chicken and place it on top of the fettuccine. Drizzle the garlic butter from the chicken skillet over the chicken and pasta.
Serve immediately, ensuring each portion has plenty of creamy sauce and melted cheese.
Cooking Time: 30 minutes | Servings: 4 | Calories: 850