Chicken Fettuccine Alfredo – Creamy and Classic

Chicken Fettuccine Alfredo is a comforting dish featuring tender pasta tossed in a rich, creamy Alfredo sauce with perfectly seasoned chicken.

This restaurant-quality meal is easy to make at home and perfect for weeknight dinners or special occasions.

Kitchen Equipment Needed

• Large pot
• Skillet
• Whisk
• Mixing bowl
• Tongs
• Measuring cups and spoons

Ingredients

For the Chicken

2 large chicken breasts
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil

For the Alfredo Sauce

3 tbsp unsalted butter
3 cloves garlic, minced
1 1/2 cups heavy cream
1 cup freshly grated Parmesan cheese
1/4 tsp black pepper
Pinch of nutmeg (optional)

For the Pasta

12 oz fettuccine pasta
Salt, for boiling water

For Garnish

Fresh parsley, chopped
Extra grated Parmesan cheese

Directions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
2. Season the Chicken:
   Pat the chicken breasts dry and season both sides with garlic powder, paprika, Italian seasoning, salt, and black pepper.
3. Cook the Chicken:
   Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until fully cooked and golden brown. Remove from the skillet, let rest for a few minutes, and then slice into thin strips.
4. Make the Alfredo Sauce:
   In the same skillet, melt the butter over medium heat. Sauté the minced garlic for 1-2 minutes until fragrant. Add the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with black pepper and a pinch of nutmeg, if desired.
5. Combine the Pasta and Sauce:
   Add the cooked fettuccine to the Alfredo sauce, tossing to coat. If the sauce is too thick, add reserved pasta water, a little at a time, until the desired consistency is reached.
6. Add the Chicken:
   Arrange the sliced chicken over the pasta or mix it into the dish.
7. Serve:
   Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Nutrition (Per Serving, based on 4 servings)

Calories: 650
Protein: 42g
Carbohydrates: 45g
Fat: 30g
Sugar: 2g

Expert Tips

Freshly Grated Parmesan: Use freshly grated Parmesan cheese for the creamiest sauce, as pre-grated varieties may not melt smoothly.

Don’t Overcook the Chicken: To keep the chicken juicy, cook it just until it reaches an internal temperature of 165°F (74°C).

Reserve Pasta Water: The starchy pasta water helps thin the sauce while maintaining its creamy texture.

FAQs

Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be lighter and slightly less creamy.

What can I add to this dish?
You can add steamed broccoli, sautéed mushrooms, or sun-dried tomatoes for extra flavor and texture.

Can I use pre-cooked chicken?
Absolutely! Rotisserie chicken or leftover cooked chicken works well for this recipe.

Storing & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Reheating: Warm gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce.

Substitutions & Variations

Gluten-Free: Use gluten-free fettuccine or pasta.

Protein Swap: Substitute chicken with shrimp, salmon, or tofu for a different twist.

Dairy-Free: Use a dairy-free Alfredo sauce made with coconut milk and nutritional yeast.

Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo is a comforting dish featuring tender pasta tossed in a rich, creamy Alfredo sauce with perfectly seasoned chicken.

Print Recipe Pin Recipe

Equipment

• Large pot
• - Skillet
• Whisk
• - Mixing bowl
• Tongs
• Measuring cups and spoons

Ingredients

  

• #### For the Chicken
• 2 large chicken breasts
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• #### For the Alfredo Sauce
• 3 tbsp unsalted butter
• 3 cloves garlic minced
• 1 1/2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/4 tsp black pepper
• Pinch of nutmeg optional
• #### For the Pasta
• 12 oz fettuccine pasta
• Salt for boiling water
• #### For Garnish
• Fresh parsley chopped
• Extra grated Parmesan cheese

Instructions

 

• **Cook the Pasta:**
• Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
• **Season the Chicken:**
• Pat the chicken breasts dry and season both sides with garlic powder, paprika, Italian seasoning, salt, and black pepper.
• **Cook the Chicken:**
• Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until fully cooked and golden brown. Remove from the skillet, let rest for a few minutes, and then slice into thin strips.
• **Make the Alfredo Sauce:**
• In the same skillet, melt the butter over medium heat. Sauté the minced garlic for 1-2 minutes until fragrant. Add the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with black pepper and a pinch of nutmeg, if desired.
• **Combine the Pasta and Sauce:**
• Add the cooked fettuccine to the Alfredo sauce, tossing to coat. If the sauce is too thick, add reserved pasta water, a little at a time, until the desired consistency is reached.
• **Add the Chicken:**
• Arrange the sliced chicken over the pasta or mix it into the dish.
• **Serve:**
• Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.