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–+ servings

Chicken Fettuccine Alfredo

A creamy, restaurant-style Alfredo pasta dish that's quick enough for weeknights yet rich enough for guests, made without heavy cream but still incredibly comforting.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serving Size 4 servings

Ingredients

Pasta & Chicken

  • 8 ounces fettuccine pasta use GF fettuccine if needed
  • 2 pieces chicken breasts, cut in half lengthwise about 6 oz each
  • 1 tablespoon olive oil
  • to taste Kosher salt and freshly ground black pepper

Sauce Ingredients

  • 1 cup milk of choice whole milk gives richest texture; unsweetened plant milks work too
  • 1/2 tablespoon GF flour or cornstarch thickener
  • 2 large cloves garlic, minced
  • 4 ounces cream cheese, softened or at room temperature
  • 1/2 cup chicken broth low-sodium preferred
  • 1 cup grated Parmesan cheese freshly grated Parmigiano-Reggiano if possible
  • to taste fresh parsley, chopped for garnish

Instructions

Cooking the Pasta and Chicken

  • Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1/4 cup pasta cooking water, then drain.
  • Pat the chicken dry and season both sides with kosher salt and freshly ground pepper.
  • Heat a large skillet over medium heat and add olive oil. Add the chicken and cook 6–8 minutes per side, until golden and the internal temperature reaches 165°F.
  • Transfer the chicken to a plate and let it rest for 5 minutes, then slice across the grain.

Making the Sauce

  • In a small bowl, whisk 1 cup milk with 1/2 tablespoon GF flour or cornstarch until smooth and lump-free.
  • Return the skillet to medium heat. Add the minced garlic and cook for 30–60 seconds until fragrant.
  • Pour in the milk mixture, add cream cheese and chicken broth. Whisk constantly until the cream cheese melts and the sauce becomes smooth and bubbly (about 2–3 minutes). Adjust thickness with reserved pasta water if needed.
  • Stir in grated Parmesan and cook for another 1–2 minutes until the sauce thickens and is glossy. Taste to adjust salt and pepper.

Combining and Serving

  • Add the cooked fettuccine to the skillet and toss to coat evenly.
  • Plate the pasta, top with sliced chicken, sprinkle with extra Parmesan and chopped parsley, then serve immediately.

Notes

For best texture when reheating, add a splash of milk to loosen the sauce. For leftovers, refrigerate within 2 hours, eat within 3–4 days.