This Chicken Fettuccine Alfredo recipe is the ultimate creamy, comforting pasta dish made with tender slices of juicy chicken, rich Parmesan cheese, and a luxuriously smooth Alfredo sauce. It’s an easy, restaurant-quality meal that comes together in under 30 minutes, making it perfect for weeknight dinners or special occasions.
Why You’ll Love This Recipe
- Creamy, rich Alfredo sauce made from scratch
- Juicy, perfectly seasoned chicken breast
- Ready in 30 minutes for a quick, satisfying meal
- Easy to customize with vegetables or other proteins
- A crowd-pleaser that’s perfect for family dinners or date nights
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fettuccine pasta
- Boneless, skinless chicken breasts, sliced into strips
- Olive oil or butter
- Garlic cloves, minced
- Heavy cream
- Parmesan cheese, freshly grated
- Unsalted butter
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for a little heat, or lemon zest for brightness
Directions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions. Drain and set aside.
- Prepare the chicken: Season the chicken with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Cook the chicken until golden brown and cooked through, about 5-6 minutes per side. Remove and set aside.
- Make the Alfredo sauce: In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Stir in the heavy cream and bring to a gentle simmer. Gradually add Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.
- Combine: Add the cooked fettuccine and sliced chicken back into the skillet. Toss until evenly coated in the sauce.
- Garnish and serve: Sprinkle with fresh parsley and serve immediately with extra Parmesan on top.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Variations
- Broccoli Chicken Alfredo: Add steamed broccoli for a healthy, colorful addition.
- Spicy Alfredo: Mix in red pepper flakes or a dash of hot sauce for some heat.
- Lighter Alfredo: Use half-and-half instead of heavy cream for a lighter sauce.
- Shrimp Fettuccine Alfredo: Swap chicken for sautéed shrimp for a seafood twist.
- Gluten-Free Option: Use gluten-free fettuccine pasta and double-check that your Parmesan is gluten-free.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce.
- Not recommended for freezing, as the sauce may separate upon thawing.
FAQs
Can I use pre-cooked chicken for this recipe?
Yes, rotisserie chicken or leftover grilled chicken works well—just stir it into the sauce at the end to warm through.
What’s the best cheese for Alfredo sauce?
Freshly grated Parmesan cheese is best for a creamy, flavorful sauce.
Can I make the Alfredo sauce ahead of time?
Yes, store it in the refrigerator for up to 2 days, then gently reheat before adding to pasta.
How do I prevent the Alfredo sauce from becoming grainy?
Use freshly grated Parmesan and whisk continuously over low heat to avoid clumping.
Can I substitute milk for heavy cream?
You can use whole milk, but the sauce will be thinner. Add a bit of cornstarch to thicken if needed.
What type of pasta works best for Alfredo sauce?
Fettuccine is traditional, but penne, linguine, or spaghetti also work well.
How can I make this dish healthier?
Use grilled chicken breast, whole wheat pasta, and a lighter cream alternative.
Why is my sauce too thick?
Add a little pasta water or milk to loosen the sauce until it reaches your desired consistency.
What herbs can I add for extra flavor?
Basil, thyme, or a sprinkle of Italian seasoning can enhance the flavor of the dish.
Can I use pre-shredded Parmesan?
Pre-shredded Parmesan often contains anti-caking agents that prevent smooth melting, so freshly grated cheese is best.
Conclusion
This Chicken Fettuccine Alfredo recipe is creamy, rich, and incredibly satisfying—everything you want from a comforting pasta dish. With tender chicken, a velvety homemade Alfredo sauce, and perfectly cooked pasta, this recipe is perfect for busy weeknights, romantic dinners, or whenever you’re craving a restaurant-quality meal at home. Serve with garlic bread and a side salad for a complete meal!
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Chicken Fettuccine Alfredo
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Sautéed, Simmered
- Cuisine: Italian-American
Description
This Chicken Fettuccine Alfredo is creamy, cheesy, and loaded with tender, juicy chicken breast. Coated in a rich Parmesan cream sauce, this classic Italian-American comfort food is perfect for a weeknight dinner or a special occasion. Ready in just 30 minutes, it’s an easy, satisfying dish that the whole family will love!
Ingredients
For the Chicken:
- 500 g (1 lb) boneless, skinless chicken breasts (or thighs)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil or butter
For the Alfredo Sauce:
- 400 g (14 oz) fettuccine pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups (375 ml) heavy cream
- 1 cup (100 g) freshly grated Parmesan cheese
- 1/2 cup (120 ml) pasta water (reserved from cooking the pasta)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Cook the pasta:
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente.
- Reserve ½ cup of the pasta water, then drain the pasta and set it aside.
2. Cook the chicken:
- Season the chicken with garlic powder, Italian seasoning, salt, and pepper.
- In a large skillet over medium-high heat, heat the olive oil.
- Cook the chicken for 5-7 minutes on each side, or until golden brown and cooked through (internal temp should be 75°C/165°F).
- Remove the chicken, let it rest for 5 minutes, then slice into strips.
3. Make the Alfredo sauce:
- In the same skillet, reduce heat to medium and melt the butter.
- Add minced garlic and cook until fragrant (about 1 minute).
- Pour in the heavy cream and bring it to a gentle simmer, stirring constantly.
- Add the Parmesan cheese and stir until melted and smooth.
4. Combine everything:
- Add the cooked pasta and sliced chicken to the sauce, tossing to coat evenly.
- If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Season with salt and pepper to taste.
5. Serve:
- Garnish with freshly chopped parsley and extra Parmesan cheese.
- Serve hot with garlic bread or a simple side salad.
Notes
- Use freshly grated Parmesan for the best flavor and smoothest texture.
- Substitute half-and-half or whole milk for a lighter sauce (though it won’t be as creamy).
- Add steamed broccoli or sautéed mushrooms for extra veggies.