Chicken Fettuccine Alfredo
I remember the first time I made this Chicken Fettuccine Alfredo: a simple skillet sauce that clung to the noodles and a golden, juicy chicken breast sliced on top. It’s the kind of meal that feels indulgent but comes together quickly — perfect for a weeknight when you want comfort without fuss. If you like creamy chicken pasta with a twist, try this version of baked chicken ricotta meatballs in a spinach Alfredo for a different take on the same cozy flavors: baked chicken ricotta meatballs with spinach Alfredo sauce.
Why you’ll love this dish
This Chicken Fettuccine Alfredo is rich, straightforward, and kid-approved. It uses pantry staples — pasta, cream, and Parmigiano-Reggiano — and a little time searing chicken turns it into a complete meal. It’s ideal for busy evenings, casual dinner parties, or any time you want something comforting without pulling out a long ingredient list.
"Creamy, comforting, and quick — this is my go-to when I need a no-fuss dinner that still feels special."
Want a spicier spin later? See a buffalo-inspired Alfredo that leans into heat and bold flavor: Buffalo Chicken Alfredo Pasta.
How this recipe comes together
- Cook pasta to al dente and reserve any starchy pasta water.
- Sear seasoned chicken in a hot skillet until golden and cooked through; rest and slice.
- Use the same skillet to briefly sauté garlic, then gently simmer heavy cream.
- Whisk in freshly grated Parm until the sauce is smooth and glossy.
- Toss sliced chicken and drained fettuccine into the sauce, finish with a splash of pasta water if needed, and serve.
For a crunchy side, this dish pairs wonderfully with garlic-filled bread bowls if you want to serve in edible bowls: Chicken Alfredo Garlic Bread Bowls.
What you’ll need
- 12 oz fettuccine pasta
- 2–3 boneless, skinless chicken breasts (about 1 to 1.25 lb total)
- 2 cloves fresh garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmigiano-Reggiano cheese (avoid pre-shredded for best melt)
- Olive oil (2 tablespoons)
- Salt and freshly ground black pepper
Notes and substitutions:
- Swap fettuccine for linguine or tagliatelle if preferred.
- Use half-and-half for a lighter sauce; expect a thinner finish.
- For a layered bake version, this combination works great in a lasagna: Chicken Alfredo Lasagna.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to package directions. Drain, reserving ½ cup pasta water.
- While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper.
- Add chicken to the hot skillet and cook 6–8 minutes per side, until golden and the internal temperature reaches 165°F (74°C). Remove the chicken and let it rest for 5 minutes.
- In the same skillet, add the minced garlic and sauté about 1 minute until fragrant — don’t let it brown.
- Pour in 1 cup heavy cream and bring to a gentle simmer. Stir frequently and reduce heat to low.
- Gradually add 1 cup grated Parmigiano-Reggiano, stirring until the cheese melts and the sauce is smooth. If the sauce is too thick, whisk in a splash of reserved pasta water.
- Slice the rested chicken thinly and return it to the skillet. Add the drained fettuccine and toss everything together until well coated. Season with additional salt and pepper to taste.
- Serve immediately with extra grated Parm and chopped parsley if desired.
For another baked, stuffed-pasta idea that uses similar flavors, see these Chicken Broccoli Alfredo Stuffed Shells: Chicken Broccoli Alfredo Stuffed Shells.
Best ways to enjoy it
- Plate family-style: twirl nests of fettuccine and lay sliced chicken over the top for a restaurant look.
- Add a crisp green salad tossed in a lemon vinaigrette to cut through the richness.
- Serve with roasted vegetables (asparagus or broccoli) or crusty bread to soak up the sauce.
- Wine pairing: a buttery Chardonnay or an unoaked Sauvignon Blanc balances creaminess nicely.
Storage and reheating tips
- Refrigerate leftovers within 2 hours of cooking. Store in an airtight container for up to 3–4 days.
- To reheat on the stove: add the pasta to a skillet over low heat with a splash of cream or milk and gently toss until warmed through. Avoid high heat to prevent the sauce from separating.
- Microwave reheating: cover and heat in short 30-second increments, stirring and adding a little liquid as needed.
- Freezing: sauce and pasta can be frozen for up to 2 months. Thaw overnight in the fridge and reheat gently with added liquid. Note: texture of the cream sauce may slightly change after freezing.
Food safety note: always ensure chicken reaches 165°F (74°C) internally before serving.
Pro chef tips
- Use freshly grated Parmigiano-Reggiano — it melts smoother and gives a cleaner, nuttier flavor than pre-shredded cheese.
- Don’t boil the heavy cream; keep it at a gentle simmer to avoid curdling.
- Reserve pasta water — its starch helps loosen and bind the sauce to the noodles.
- Let cooked chicken rest 5 minutes before slicing to keep it juicy.
- If your sauce becomes too thick, add small amounts of warm pasta water or milk until you reach the desired consistency.
Creative twists
- Lemon-Parmesan: add 1–2 teaspoons lemon zest and a squeeze of lemon for brightness.
- Mushroom Alfredo: sauté sliced cremini or shiitake with the garlic for an earthy boost.
- Shrimp Alfredo: swap chicken for sautéed shrimp for a seafood version.
- Lighter option: use half-and-half or whole milk plus a tablespoon of flour to thicken.
- Gluten-free: use gluten-free fettuccine and check labels on cheese for additives.
Your questions answered
Q: How long does this dish take from start to finish?
A: About 25–35 minutes total: 10–12 minutes to cook the pasta and 12–20 minutes to sear the chicken and make the sauce.
Q: Can I make the sauce ahead of time?
A: Yes — make the sauce and refrigerate up to 2 days. Rewarm gently and whisk in a little cream or pasta water before tossing with pasta.
Q: Why did my sauce separate?
A: High heat or adding cold cheese directly to very hot cream can cause separation. Keep the cream at a gentle simmer and add freshly grated cheese gradually, stirring constantly.
Q: Is Parmigiano-Reggiano necessary?
A: You can substitute other hard Italian cheeses like Pecorino Romano, but Parm gives the classic nutty, umami profile. Avoid pre-shredded blends for best melting.
Q: Can I use leftovers to make another dish?
A: Absolutely — mix leftovers into a baked casserole or use as filling for stuffed shells or lasagna layers.
Conclusion
If you want another tested version of this classic, Beaming Baker’s Chicken Fettuccine Alfredo offers a slightly different technique that highlights simplicity. For an alternative family favorite with clear step-by-step photos, take a look at Completely Delicious’s Chicken Fettuccine Alfredo.
Chicken Fettuccine Alfredo

Ingredients
Pasta
- 12 oz fettuccine pasta Can substitute with linguine or tagliatelle.
Chicken
- 2–3 pieces boneless, skinless chicken breasts (about 1 to 1.25 lb total)
Sauce
- 2 cloves fresh garlic, minced
- 1 cup heavy cream Can use half-and-half for a lighter sauce.
- 1 cup freshly grated Parmigiano-Reggiano cheese Avoid pre-shredded for best melt.
- 2 tablespoons olive oil For cooking chicken.
- Salt and freshly ground black pepper To taste.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to package directions. Drain, reserving ½ cup pasta water.
- While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper.
- Add chicken to the hot skillet and cook 6–8 minutes per side, until golden and the internal temperature reaches 165°F (74°C). Remove the chicken and let it rest for 5 minutes.
Cooking
- In the same skillet, add the minced garlic and sauté about 1 minute until fragrant — don’t let it brown.
- Pour in 1 cup heavy cream and bring to a gentle simmer. Stir frequently and reduce heat to low.
- Gradually add 1 cup grated Parmigiano-Reggiano, stirring until the cheese melts and the sauce is smooth. If the sauce is too thick, whisk in a splash of reserved pasta water.
- Slice the rested chicken thinly and return it to the skillet. Add the drained fettuccine and toss everything together until well coated. Season with additional salt and pepper to taste.
- Serve immediately with extra grated Parm and chopped parsley if desired.
