Asiago Chicken Fettuccine Alfredo is a creamy, cheesy and indulgent dish featuring a cream sauce made with asiago cheese. This creamy Asiago Alfredo sauce clings beautifully to fettuccine pasta and is a delicious compliment to pan cooked chicken.
Course Dinner, Main Course
Cuisine 30 Minute Meal, American, Chicken Recipes, Comfort Food, Italian
Prepare pasta according to package instructions to al dente (just a little crunch in the center)
While the pasta is cooking, season the chicken on both sides with salt and pepper.
In a 12 inch skillet over medium high heat add olive oil. Place seasoned chicken in the pan and cook for 5-7 minutes on each side. Continue cooking until and thermometer reads 165ºF in the largest part of the chicken breast. Remove from the pan when cooked through to a clean plate and cover with foil to keep warm.
Wipe the pan clean with a paper towel, or get a new skillet.
Over medium heat, melt the butter and add the minced garlic. Stir and cook for 30-45 seconds until fragrant. Pour in the cream and bring to a boil.
Continue to boil the cream at a slow boil, stirring frequently until it thickens. This will take about 7-10 minutes.
Once the cream has thickened. Turn off the heat and add in the asiago cheese, parsley and salt and pepper (to taste). Stir until the cheese is melted and incorporated.
Add the cooked fettuccine to the cheese sauce and stir to coat all of the pasta. Slice the chicken into 1 inch pieces and place on top. Serve hot!
This recipe is best served warm, just when it has been made. If you need to reheat, do so in a pan over medium low heat, stirring frequently to prevent separation.