Delicious Chicken Fettucine Alfredo is the ultimate comfort food dish with tender chicken breasts and fettuccine noodles in a classic creamy alfredo sauce made with butter, fresh garlic, heavy whipping cream, Italian seasoning, and freshly grated Parmesan Cheese. Enjoy this tasty Italian pasta dish with a fresh garden salad and crusty garlic bread.
Creamy Chicken Alfredo
Learn how to make a delicious and creamy Chicken Alfredo dish from scratch in a few easy steps. Pair it with cheese garlic bread and Italian salad for a complete company worthy meal. Impress your friends and family with this easy and flavorful recipe. If you like this recipe, try smothered chicken, chicken tortellini alfredo, shrimp alfredo, and chicken mushroom pasta.
Chicken Alfredo Ingredients
For the chicken portion, you need boneless, skinless chicken breasts, olive oil, salt, black pepper, and dried Italian seasoning.
For the fettuccine alfredo, you need unsalted butter, garlic cloves, heavy cream, salt, black pepper, dried Italian seasoning, Parmesan cheese, and fettuccine noodles.
How to make Chicken Fettuccine Alfredo
Start by rudding a little olive oil on the chicken breasts. Then sprinkle with salt, fresh ground black pepper, and Italian seasoning. Heat a little oil in a large skillet or pan over medium heat. Cook the chicken until it is golden brown on both sides and cooked through. Remove from the skillet, put it on a cutting board, cover with aluminum foil, and let it rest.
Melt the butter in a large skillet or saucepan over medium-low heat. Then add the garlic and cook for 1 minute while stirring. Then, whisk in the cream, salt, fresh ground black pepper, and Italian seasoning. Simmer until slightly thickened, but do not boil. Reduce the heat as low as it will go and stir in the Parmesan Cheese until melted.
Meanwhile, bring a large pot of salted water to boil over medium-high heat. Add the fettuccini noodles and cook the pasta al dente according to the package directions, and drain well. Add the cooked pasta to the Alfredo sauce and toss to coat. Cut the chicken into thin slices and add it to the pasta. Season with more salt and fresh ground black pepper to taste. If desired, garnish with freshly grated Parmesan cheese and chopped fresh parsley.
Pro Tips
- Use a meat mallet to pound the chicken breast to an even thickness. This will help the chicken breast cook uniformly.
- For optimal flavor and texture, cook the pasta al dente according to package instructions. That means it is slightly firm with a little bite to it.
- Do not overcook the chicken. Chicken is done when the internal temperature reaches 165 degrees on an instant-read meat thermometer.
- Tent the chicken and let it rest. This allows the juices to redistribute more evenly so that when you slice it, all the moisture does not flow out.
- Reserve 1/2 cup or so of pasta water. If needed, use it in 1-2 tablespoon increments to thin the pasta sauce.
- Warm the cream to room temperature by placing it in a microwave-safe measuring cup and heat it for 30-second intervals at 50% power until warm.
What to serve with Chicken Alfredo
This is a high calorie heavy meal so I like to serve a side dish that is lighter.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. See here for more about reheating fettuccine alfredo. You can also reheat in the microwave at reduced power.
To freeze, first cool, then spoon into a sturdy freezer container and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the microwave at reduced power or on the stovetop on low.
More Pasta Recipes
Chicken Fettuccine Alfredo Recipe
Ingredients
Chicken
- 2 large chicken breasts pounded even
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 1 teaspoon dried Italian seasoning
Fettuccine Alfredo
- ½ cup unsalted butter
- 2 garlic cloves minced
- 2 cups heavy cream warmed to room temperature
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 1/2 teaspoon dried Italian seasoning
- 2 cups fresh grated Parmesan cheese
- 16 ounces uncooked fettuccine noodles fresh or dried
Instructions
- Drizzle and rub 1 tablespoon of olive oil on the chicken breasts. Sprinkle with salt, fresh ground black pepper, and Italian seasoning.
- Heat the remaining olive oil in a large skillet or a cast iron skillet over medium heat. Cook the chicken until it is golden brown on both sides and cooked through. Remove from the skillet, put it on a cutting board, cover loosely with an aluminum foil tent, and let it rest.
- Melt the butter in a large skillet or saucepan over medium-low heat. Add the garlic and cook for 1 minute while stirring. Whisk in the cream, salt, fresh ground black pepper, and Italian seasoning. Simmer until slightly thickened but do not boil. Reduce the heat as low as it will go and stir in the Parmesan Cheese until melted.
- Meanwhile, bring a large pot of salted water to boil. Add the fettuccini noodles and cook al dente according to the package directions. Reserve 1/2 cup of pasta water and drain well.
- Add the fettuccine noodles to the Alfredo sauce. Cut the chicken into thin slices and add it to the pasta. Season with more salt and fresh ground black pepper to taste. If desired, sprinkle with freshly grated Parmesan cheese.
Notes
- Use a meat mallet to pound the chicken breast to an even thickness. This will help the chicken breast cook uniformly.
- For optimum taste, cook the pasta al dente according to package instructions. That means slightly firm with a little bite to it.
- Do not overcook the chicken. Chicken is done when the internal temperature reaches 165 degrees on an instant-read meat thermometer.
- Tent the chicken and let it rest. This allows the juices to redistribute more evenly so that when you slice it, all the moisture does not flow out.
- Reserve 1/2 cup or so of pasta water. If needed, use it in 1-2 tablespoon increments to thin the pasta sauce.
- Warm the cream to room temperature by placing it in a microwave-safe measuring cup and heat it for 30-second intervals at 50% power until warm.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. See here for more about reheating fettuccine alfredo. You can also reheat in the microwave at reduced power.
- To freeze, first cool, then spoon into a sturdy freezer container and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the microwave at reduced power or on the stovetop on low.
Nutrition
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Sandra
Everyone at my house loved it!! A new addition to our weeknight favorites!
Beth Pierce
Thanks, Sandra!
Karen Reekie
I don’t think I’ve ever eaten this, but it does look good and any dish with pasta and chicken is a good combo in my book. I’ll definitely add the recipe to my to try list. We have to eat gluten free due to ceoliac disease but I’m a pro at converting and gluten free pasta is easy! Thanks for sharing!
Beth Pierce
The pleasure is all mine, Karen! Enjoy!
Sallie
Such an amazing meal! Everyone loved it!
Kellie
This quickly became a favorite at my house!! Such a delicious and filling meal!
Erin
What a great recipe! We loved it!
Tara
Oh yum! Definitely the ultimate comfort food. This fettuccine Alfredo was fantastic paired with the chicken. So creamy!
Beth Pierce
I agree 100%
JM
Your chicken Alfredo recipe was so tasty and easy to make, perfect for a quick weeknight meal that my family loved. I can’t wait to make it again!
Beth Pierce
Thanks, JM! So glad that you liked it!
Rhian Westbury
This sort of dish is my idea of heaven, I love chicken alfredo so much but I rarely cook it at home as my partner isn’t a fan of creamy light sauces. I’m definitely going to make this next time he’s out/ doing something else haha x
Amanda
Love how simple and straight forward this recipe is. I cannot wait to make this!
Kelly
Oh this dish was perfect for our family night. We all really enjoyed it!