Irresistibly delicious Chicken Fettuccine Alfredo is a classic dish that never disappoints. Tender chicken, perfectly cooked pasta, and a rich, cheesy Alfredo sauce come together to create a restaurant-quality meal that’s surprisingly easy to make at home in just 30 minutes! Perfect for weeknight dinners or special occasions!
This creamy chicken fettuccine alfredo combines simple, family-friendly ingredients to create a meal bursting with flavor! A quick meal that both kids and adults adore is always the perfect addition to a busy week. This dinner is full of flavor and tastes amazing paired with my 5-minute air fryer garlic bread or my easy no-knead focaccia. Enjoy a meal that’s warm, comforting and crowd-pleasing when you add this deliciousness to the dinner menu!
Ingredients you’ll need
- Chicken breasts: Seasoned with garlic and herb seasoning and cooked in olive oil until they’re tender and juicy.
- Butter & garlic: Creates a rich, flavorful base for the Alfredo sauce.
- Heavy cream: Gives the sauce its velvety texture.
- Seasonings: Garlic & herb seasoning + nutmeg and cayenne are the blend of spices that add depth, warmth and a subtle kick to the dish.
- Parmesan cheese: The key to a cheesy, irresistible sauce. Use freshly grated for the best melt.
- Fettuccine: The signature pasta for this recipe! It has wide, flat noodles perfect for soaking up the creamy Alfredo sauce.
How to make this recipe
Cook Fettuccine al dente according to package directions and reserve about ½ cup of pasta water. Meanwhile, heat oil in a large heavy-duty skillet. Cut each chicken breast in half to make them into thin cutlets and season both sides. Transfer to the hot pan and cook for about 4 minutes per side then set aside.
Add the butter and garlic to the same skillet and cook down until fragrant then whisk in the heavy cream and about ¼ cup of the reserved pasta water. Bring to a gentle simmer then whisk in the parmesan cheese and seasoning.
When the pasta is cooked al dente, drain it and add directly to the sauce. Mix through to combine. If the sauce is on the dry side, add more pasta water to loosen it. Remember it will continue to thicken as it rests. Chop the cooked chicken breasts and add on top of the pasta. Toss or serve on top. Garnish with freshly grated parmesan and parsley. Enjoy immediately!
Helpful tips
- Don’t overcook the pasta: Be sure to cook the fettuccine al dente. Overcooking it can make the pasta too soft and mushy.
- Reserve pasta water: Don’t forget to reserve about 1/2 cup of the pasta water. It will be starchier than regular water and helps to bind the sauce to the pasta and create a smooth, velvety consistency.
- Use freshly grated Parmesan: Freshly grated Parmesan melts more smoothly and has a richer flavor than pre-shredded cheese.
- Adjust the sauce consistency: If the Alfredo sauce is too thick, add a little more pasta water to loosen it up. If it’s too thin, simmer it a bit longer to thicken.
Frequently asked questions
Can I use a different type of pasta?
Yes! While fettuccine is traditional, you can swap it for other pasta shapes like linguine, spaghetti or penne.
How do I know the chicken is fully cooked?
To ensure your chicken is done cooking, use a meat thermometer to check the internal temperature. It should reach 165°F. Additionally, the chicken should no longer be pink in the center, and the juices should run clear when pierced with a knife.
Can I substitute the heavy cream?
Yes! If you want to make this a bit lighter, use half-and-half, milk or even a non-dairy substitute like almond milk or coconut cream. The texture and flavor might change slightly, but it will still be delicious.
Serving options
Chicken fettuccine alfredo is great simply served with some crusty bread or garlic bread. For a heartier meal, add a salad and/or a vegetable on the side. Here are some options:
- A medley of roasted vegetables, roasted broccoli or roasted cauliflower
- A simple green salad with a light vinaigrette dressing or a Caesar salad
Chicken Alfredo
Ingredients
- 2 medium chicken breasts
- 1 Tablespoon garlic and herb seasoning
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 3-4 cloves garlic, minced
- 1 cup heavy cream
- ⅛ teaspoon EACH salt, pepper, nutmeg, cayenne pepper
- 1/2 cup freshly grated parmesan
- 8 oz fettuccine
Instructions
- Fill a large pot with water, add a generous amount of salt, and bring to a boil. Cook Fettuccine al dente according to package directions. Reserve about ½ cup of pasta water.
- Meanwhile, heat oil in a large heavy-duty skillet. Cut chicken breasts in half to make them into 4 thin cutlets. Season both sides of the chicken breasts with the garlic herb seasoning then transfer to the hot pan. Cook for 4-5 minutes per side or until cooked through. Set aside on a plate.
- Add the butter and garlic to the same skillet. Cook down for a few seconds or until fragrant then whisk in the heavy cream and about ¼ cup of the reserved pasta water. Bring to a gentle simmer then whisk in the parmesan cheese. Add the seasoning, taste, salt and adjust to your liking.
- When the pasta is cooked al dente, drain it and add directly to the sauce. Mix through to combine. If the sauce is on the dry side, add more pasta water to loosen it.
- Chop the cooked chicken breasts and add on top of the pasta. Toss the chicken breasts into the pasta if desired or serve pasta then top with the chicken. Garnish with freshly grated parmesan and parsley. Enjoy!
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by Layla Atik // Photography by: Eat Love Eats
Storage recommendations
Store leftover chicken fettuccine alfredo in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove in a wide pan, adding a splash of milk or broth to bring it back to the perfect consistency.
If you enjoyed this dish, try my low-calorie chicken alfredo or my skinny garlic shrimp alfredo next!
Entire family enjoyed it! 😍