Creamy Baked Chicken Alfredo with Fresh Parmesan
Rich and comforting chicken alfredo featuring pan-seared chicken breast cutlets tossed with silky cream cheese and parmesan sauce. This version balances indulgence with fresh garlic and herbs, creating a restaurant-quality dish without excessive cream. Perfect for weeknight dinners or entertaining, it pairs quality ingredients with straightforward technique to deliver classic Italian-American comfort food that feels yet approachable.
Ingredients
- 2 medium chicken breast, cut into slices lengthwise
- 1 teaspoon garlic powder
- 1 tablespoon dried parsley
- 1 tablespoon extra virgin olive oil
- 3 tablespoon unsalted butter
- 8 ounce fettuccine or pappardelle pasta, uncooked
- 4 ounce cream cheese, softened at room temperature
- 1 cup heavy whipping cream
- ¼ cup chicken broth
- 2 clove garlic, minced
- 1 cup parmesan cheese, freshly grated
- salt, to taste
- pepper, to taste
Instructions
- 1
Cook pasta according to package directions in salted boiling water until al dente, drain and toss with olive oil.
- 2
Preheat oven to 400F and line a baking sheet with parchment paper.
- 3
Cut chicken breasts in half lengthwise to create 4 thinner cutlets, season both sides with garlic powder, salt and pepper.
- 4
Bake chicken until fully cooked, about 30-35 minutes.
- 5
Melt butter in a deep skillet over medium-high heat, add minced garlic and sauté until fragrant.
- 6
Add cream cheese, heavy cream and chicken broth, whisking constantly until smooth and combined.
- 7
Bring sauce to a medium-low boil, add cooked chicken slices and stir until coated.
- 8
Stir in parmesan cheese and cook for about 1 minute until sauce thickens.
- 9
Season with salt and pepper to taste, stir in dried parsley.
- 10
Add cooked pasta to sauce and toss until well coated and combined.
- 11
Serve and top with additional grated parmesan if desired.
Tips
Soften cream cheese at room temperature before adding to ensure smooth sauce without lumps that require extra whisking time.
Reserve 1/2 cup pasta water before draining to loosen sauce if it becomes too thick when combining with noodles.
Toast minced garlic in butter for full flavor development before introducing cream components.
Good to Know
Refrigerate in airtight container up to 3 days. Store chicken and sauce separately if possible to maintain pasta texture.
Prepare sauce up to 2 days ahead, refrigerate covered. Cook pasta and chicken day-of, combine just before serving.
Serve immediately while sauce is warm and creamy. Garnish with fresh parsley and additional parmesan. Pairs with garlic bread, simple green salad, or roasted vegetables.
Common Mistakes
Do not skip tossing cooked pasta with oil to prevent sticking before sauce addition.
Do not overheat cream cheese mixture after adding dairy to avoid breaking or curdling.
Do not skip room temperature softening of cream cheese to avoid lumps.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I prepare this dish ahead of time?
Yes. Make the sauce up to 2 days in advance and refrigerate. Cook pasta and chicken the day you plan to serve, then combine everything just before plating to ensure the pasta maintains ideal texture and the sauce stays creamy.
What if my sauce breaks or becomes grainy?
Immediately remove from heat and whisk in 2-3 tablespoons of room temperature chicken broth slowly. If needed, strain through fine sieve. Prevent this by keeping heat at medium and ensuring cream cheese is fully softened before combining.
Can I freeze this chicken alfredo?
Freezing is not recommended as cream-based sauces separate upon thawing and become grainy. Refrigerate instead up to 3 days. If you must freeze, do so separately and plan to reheat gently with additional broth to restore consistency.