Chicken Fettuccine Alfredo
I make Chicken Fettuccine Alfredo at least once a month — it’s the kind of dinner that feels indulgent but comes together fast. Tender pan-seared chicken, ribbon-like fettuccine, and a lusciously cheesy Alfredo sauce make this a favorite for weeknights, date nights, or when you want comforting food without fuss. If you like rich, saucy pasta dishes, you might also enjoy this baked chicken ricotta meatballs with spinach Alfredo sauce for a change of pace.
Why you’ll love this dish
This Chicken Fettuccine Alfredo is creamy, straightforward, and built from pantry staples. It’s fast enough for a weeknight yet rich enough to impress guests. Here’s why people search for and make it:
- Quick: Once the pasta is boiling, the sauce takes only minutes to finish.
- Crowd-pleaser: Kids and adults alike love the cheesy, garlicky flavor.
- Customizable: Add veggies, swap proteins, or turn leftovers into new dishes.
- Minimal equipment: A skillet and a saucepan are all you need.
“Silky Alfredo, perfectly seasoned chicken, and no weird thickeners — dinner was ready in 30 minutes and vanished.” — Home cook review
If you’re curious about bolder flavors, this concept also adapts well to spice-forward versions like a buffalo chicken Alfredo pasta.
The cooking process explained
Quick overview so you know what’s coming:
- Season and pan-sear the chicken until golden and cooked through.
- Rest the chicken while you start the sauce.
- Make the Alfredo: melt butter, briefly cook garlic, add warmed cream and seasoning, then whisk in Parmesan until smooth.
- Cook fettuccine, reserve some pasta water.
- Toss pasta with sauce, add sliced chicken, and loosen with reserved pasta water if needed.
- Taste and adjust seasoning, then serve hot.
This sequence helps you multitask efficiently: pasta and sauce overlap so the total active time stays low.
What you’ll need
- 2 large chicken breasts
- 16 ounces uncooked fettuccine noodles
- ½ cup unsalted butter
- 2 cups heavy cream (warmed slightly before adding)
- 2 cups fresh grated Parmesan cheese (use real Parm for best melt)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- ½ teaspoon salt (plus to taste)
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried Italian seasoning
Notes and substitutions:
- Use boneless, skinless chicken breasts or swap for thighs for juicier results.
- Freshly grate the Parmesan; pre-grated won’t melt as smoothly.
- For a lighter version, use half-and-half, but the sauce will be thinner and less rich — simmer longer to concentrate.
- Want a fun side? Try serving this with chicken Alfredo garlic bread bowls for a dramatic presentation.
Step-by-step instructions
- Pat chicken dry and rub with 1 tablespoon olive oil, salt, pepper, and Italian seasoning.
- Heat a skillet over medium heat. Add the remaining olive oil. Place chicken in the hot pan. Cook until golden and an internal temperature of 165°F (about 5–7 minutes per side depending on thickness). Remove from skillet and let rest for 5–10 minutes; then slice.
- While chicken rests, bring a large pot of salted water to a boil and cook fettuccine according to package directions. Reserve 1 cup of pasta water before draining.
- In a saucepan over medium-low heat, melt butter. Add minced garlic and cook 30–45 seconds — don’t brown it.
- Whisk in warmed heavy cream, ½ teaspoon salt, ½ teaspoon pepper, and 1 teaspoon Italian seasoning. Simmer gently until the mixture thickens slightly (2–3 minutes).
- Remove from heat and gradually whisk in the grated Parmesan until the sauce is silky. If it’s too thick, stir in a splash of reserved pasta water to loosen.
- Toss drained fettuccine with the Alfredo sauce in the pot or a large bowl. Add sliced chicken on top and toss briefly to combine. Adjust salt and pepper to taste and serve immediately.
If you have extra sauce, it’s excellent layered into a chicken Alfredo lasagna the next day.
Best ways to enjoy it
Plate the pasta twirled with tongs for a restaurant look and lay chicken slices across the top. Garnish with:
- Extra grated Parmesan and a big grind of black pepper
- Chopped fresh parsley or chives for color
- A light drizzle of good olive oil or lemon zest to cut the richness
Pair with:
- A crisp green salad dressed with lemon vinaigrette
- Steamed or roasted broccoli for a classic combo
- A glass of unoaked Chardonnay or a light-bodied red like Pinot Noir
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Keep sauce and pasta together; the sauce will thicken in the fridge.
- Reheat: Gently reheat on the stovetop over low heat. Add a splash of milk or reserved pasta water to loosen the sauce and keep it creamy. Microwave in short bursts, stirring between intervals.
- Freeze: Alfredo sauce is dairy-heavy and the texture changes after freezing. You can freeze the cooked chicken and separate pasta (in a little sauce) for up to 2 months, but expect some separation on thawing. Thaw overnight in the refrigerator and reheat slowly.
- Food safety: Always cool leftovers quickly and refrigerate within two hours of cooking.
Helpful cooking tips
- Warm the cream: adding cold cream to hot butter can cause the sauce to seize. Let cream sit at room temp 10–15 minutes or warm slightly before adding.
- Grate cheese fresh: pre-grated Parmesan contains anti-caking agents that prevent smooth melting.
- Use pasta water: its starches help the sauce cling to noodles and create the right silky consistency.
- Slicing chicken: rest the cooked breasts so juices redistribute. Cutting too soon makes them dry.
- Thin chicken breasts horizontally if they’re very thick to ensure even cooking.
For another way to stretch this technique into a family-style bake, try using the flavors from chicken broccoli Alfredo stuffed shells to add vegetables inside pasta shells.
Creative twists
- Lemon Alfredo: add 1–2 teaspoons lemon zest and a squeeze of juice to brighten the sauce.
- Mushroom & spinach: sauté mushrooms and spinach in the skillet before adding the sauce.
- Cajun chicken Alfredo: season the chicken with Cajun spice and finish with sliced scallions.
- Lighter option: swap half the cream for low-fat milk and simmer longer to concentrate flavor.
- Gluten-free: use gluten-free fettuccine and ensure your Parmesan is certified gluten-free.
FAQ
Q: How long does this recipe take from start to finish?
A: Active time is about 20–30 minutes. Multitasking — cooking pasta while you make the sauce and rest the chicken — keeps total elapsed time close to half an hour.
Q: Can I make the Alfredo sauce ahead?
A: Yes. Make the sauce up to a day ahead and reheat gently, adding a splash of cream or pasta water to bring it back to the right texture. Avoid boiling the sauce during reheating.
Q: What if the sauce becomes grainy or separates?
A: Graininess often comes from overheating or poor-quality cheese. Remove from heat and whisk in a small amount of warm cream or milk slowly to smooth it. Freshly grated Parmesan and gentle heat prevent this.
Q: Can I use a different pasta shape?
A: Absolutely. Fettuccine is traditional, but tagliatelle, pappardelle, or even penne work well — adjust sauce quantity slightly for shapes that hold less sauce.
Q: Is it safe to freeze leftovers with cream-based sauce?
A: Freezing is possible but the texture can change. Freeze in portions, thaw overnight in the refrigerator, and reheat slowly with added liquid to re-emulsify.
Conclusion
This version of Chicken Fettuccine Alfredo keeps things simple, dependable, and delicious — perfect for busy nights when you still want something special. If you want another home-cook friendly take on this classic, this Amazing Chicken Fettuccine Alfredo Recipe – Beaming Baker has useful technique notes and visuals. For a slightly different homemade approach and plating ideas, see this Chicken Fettuccine Alfredo – Completely Delicious.
Chicken Fettuccine Alfredo
Ingredients
Main Ingredients
- 2 large chicken breasts Boneless and skinless for best results.
- 16 ounces uncooked fettuccine noodles Any pasta shape can be substituted.
- ½ cup unsalted butter Used for the Alfredo sauce.
- 2 cups heavy cream Warmed slightly before adding to the sauce.
- 2 cups fresh grated Parmesan cheese Freshly grated for best melt; avoid pre-grated.
- 2 tablespoons olive oil Used for cooking the chicken.
- 2 cloves garlic Minced.
- ½ teaspoon salt Plus additional to taste.
- ½ teaspoon freshly ground black pepper Plus additional to taste.
- 1 teaspoon dried Italian seasoning
Instructions
Preparation
- Pat chicken dry and rub with olive oil, salt, pepper, and Italian seasoning.
- Heat a skillet over medium heat, add olive oil, and place chicken in the hot pan. Cook until golden and the internal temperature reaches 165°F (about 5–7 minutes per side). Remove from skillet and let rest for 5–10 minutes before slicing.
- While the chicken rests, bring a large pot of salted water to a boil and cook fettuccine according to package directions. Reserve 1 cup of pasta water before draining.
Making the Alfredo Sauce
- In a saucepan over medium-low heat, melt butter. Add minced garlic and cook for 30–45 seconds without browning.
- Whisk in warmed cream, salt, pepper, and Italian seasoning. Simmer gently until slightly thickened (2–3 minutes).
- Remove from heat and gradually whisk in grated Parmesan until the sauce is silky. If it's too thick, stir in a splash of reserved pasta water.
Combining and Serving
- Toss drained fettuccine with the Alfredo sauce in the pot or a large bowl. Add sliced chicken on top and briefly toss to combine. Adjust seasoning to taste and serve immediately.
