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Creamy Browned Butter Garlic Chicken Alfredo for Two

creamy browned butter garlic chicken alfredo for two - featured image
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A rich and comforting Alfredo dish made for two, featuring tender chicken breasts, browned butter, garlic, and a creamy Parmesan sauce served over fettuccine pasta.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 6 oz or 170 g each), pounded to even thickness
  • 6 ounces (170 g) fettuccine pasta, dried or fresh
  • 4 tablespoons (about 56 g) unsalted butter
  • 3 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • 3/4 cup (about 75 g) freshly grated Parmesan cheese
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • Fresh parsley, finely chopped (optional, for garnish)

Instructions

  1. Pat chicken breasts dry and season both sides with salt and pepper. Pound to about 1/2 inch thickness. Set aside.
  2. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente (10-12 minutes). Reserve 1/2 cup pasta water, then drain and set aside.
  3. In a skillet over medium heat, melt the butter. Stir frequently as it foams and turns golden brown with a nutty aroma (3-4 minutes).
  4. Add minced garlic to the browned butter and cook for 30-45 seconds until fragrant, avoiding browning.
  5. Push garlic butter to the side, add olive oil if needed, and cook chicken breasts 3-4 minutes per side until golden and cooked through (internal temp 165°F). Remove chicken and let rest.
  6. Lower heat to medium-low, pour in heavy cream, and stir to combine with browned butter and garlic. Simmer gently for 2-3 minutes until slightly thickened.
  7. Gradually add grated Parmesan cheese, stirring until melted and smooth. If sauce is too thick, add reserved pasta water a tablespoon at a time to loosen. Season with salt and pepper.
  8. Slice chicken into strips. Toss pasta in the sauce to coat thoroughly. Plate pasta and arrange chicken on top. Garnish with parsley if desired.

Notes

Watch the butter carefully when browning to avoid burning. Rest chicken after cooking to keep it juicy. Use reserved pasta water to adjust sauce consistency. For lighter sauce, substitute heavy cream with half-and-half. Gluten-free pasta and dairy-free butter/cream alternatives can be used but will alter flavor and texture.

Nutrition

Keywords: chicken alfredo, browned butter, garlic, creamy sauce, fettuccine, easy dinner for two, quick recipe

Find it online: https://prismtaste.com/creamy-browned-butter-garlic-chicken-alfredo-for-two-easy-recipe/