Four Cheese Fettuccini Chicken Alfredo
- Brianne Thomas
- Mar 16
- 3 min read
This dish combines the rich flavors of Asiago, Fontina, Parmesan, and Provolone cheeses with succulent chicken and perfectly cooked fettuccini.
Say goodbye to those store-bought jarred Alfredo sauces that have been your go-to for far too long! It's time to elevate your culinary experience with a homemade version that far surpasses anything you can find on supermarket shelves. This mouthwatering recipe offers a rich, creamy texture and a depth of flavor that will tantalize your taste buds. Unlike the mass-produced alternatives that may have been sitting on the shelf for who knows how long, this fresh version is crafted with love and quality ingredients, ensuring every bite is a delicious revelation. Once you try this homemade Alfredo sauce, you'll wonder how you ever settled for anything less!
How to Serve Four Cheese Fettuccini Chicken Alfredo
To balance the richness of this dish, I recommend pairing it with a Kale and Brussels Sprout Salad or Sauteed Sugar Snap Peas.
Helpful Tips for Making Four Cheese Fettuccini Chicken Alfredo
Prep. Have all of the ingredients prepped and ready to go prior to cooking.
Cheese. Pre-shredded cheese has an anti-caking powder, and doesn’t melt well. Use high- quality cheeses that you shred yourself for the ultimate flavor and creamy texture.
Pasta. Ensure the pasta is cooked al dente, approximately 12-14 minutes, as it will continue to cook slightly when tossed with the sauce.
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Ingredients
2 boneless, skinless chicken breasts
½ teaspoon salt
¼ teaspoon ground black pepper
2 Tablespoons Cayenne and Garlic Infused Oil
12 ounces fettuccini pasta
2 Tablespoons unsalted butter
4 cloves garlic, minced
2 cups heavy cream
½ cup grated Asiago cheese
½ cup grated Fontina cheese
½ cup grated Parmesan cheese
½ cup grated Provolone cheese
Salt and pepper to taste
Directions
Bring 5 cups of water with 1 teaspoon of salt to a boil over medium-high heat. Cook 12 ounces of fettuccini according to package instructions until al dente, approximately 12 minutes. Drain the pasta and set aside.
Prepare chicken by trimming any excess fat. If necessary, cut large breasts in half horizontally.
Use the flat side of a meat mallet to gently pound the chicken into a consistent thickness.
Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat 2 Tablespoons Cayenne and Garlic Infused Oil over medium heat. Add the chicken breasts and cook for about 5-7 minutes on each side or until golden brown and cooked through. Remove from the skillet and allow to rest before slicing.
In the same skillet used for the chicken, melt butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Pour in the heavy cream and milk. Stir and bring to a simmer.
Gradually whisk in the Asiago, Fontina, Parmesan, and Provolone cheeses, stirring until the cheeses are completely melted and the sauce is creamy. Season with salt and pepper to taste.
Add the cooked fettuccini to the skillet with the sauce. Toss to coat the pasta thoroughly.
Slice the cooked chicken and place it over the pasta, allowing it to warm through.
Top with additional shredded cheese if desired.
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How to Store Four Cheese Fettuccini Chicken Alfredo
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
How to Reheat Four Cheese Fettuccini Chicken Alfredo
Reheat over low-medium heat on the stovetop for approximately 3-5 minutes or until heated through. If needed, add a splash or two of chicken stock or water to help reconstitute the sauce.
How to Freeze Four Cheese Fettuccini Chicken Alfredo
This dish is cream-based, and I advise against freezing it because the texture can become grainy after thawing. Enjoy it fresh for the best experience!
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