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
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Monidipa Dutta
I checked out the Chicken Alfredo recipe on the website you shared and it looks absolutely delicious! The step-by-step instructions with accompanying pictures make it easy to follow along and I appreciate the helpful tips included throughout. I can’t wait to try making it myself!
Beth Pierce
Thanks, enjoy!
Yeah Lifestyle
My kids love pasta of any kind at all. We tried this out and it was so tasty with the chicken and the delicious sauce!
Beth Pierce
Thanks! So glad that the kids liked the chicken Alfredo!
Author
Wow what a mouth watering recipe for Chicken Alfredo. I can’t wait to try this out!
Alita Pacio
Oh, this is the best recipe find today. I have confidence that I can make this successfully.
Marie Cris Angeles
I love creamy pasta, lately this is my comfort food. Can’t wait to make my own creamy pasta with your recipe!
SiennyLovesDrawing
Ohh wow….thanks for sharing this delicious recipe of Chicken Alfredo here. So tempting and delicious while I’m reading it here. Gonna grab my ingredients & start preparing my meal tomorrow. Can’t wait. Cheers
Samantha
I love pasta, and this is one of my favorite pasta dishes, which has reminded me that I have not had it in a while. This weekend!
Indu
Having variety in meals keeps taste buds happy. Different and detailed recipes serve this purpose.
Lavanda
Thanks for sharing this amazing Chicken Alfredo recipe! It looks delicious and I can’t wait to try it out. I’m always on the lookout for new family favorites, and I’m sure this recipe will quickly become one.
Marysa
This is such a great classic dish. I make this often, and it is a good filling dish for feeding a crowd!
karen
I love Alfredo sauce with anything!!! I can’t wait to make your recipe, it is very easy to make. Thank you.
dina and bruce miller
Comfort food at it’s best! Thank you for sharing!
TAYLER ROSS
I made this chicken alfredo for dinner last night and it was amazing! The best alfredo I’ve ever tried!
Beth Pierce
Thank you, Tayler!
Kim
I thought I had fettucini in the pantry, but as it turns out, I only had linguini. It still turned out amazing!
Beth Pierce
Thanks, Kim! So glad that you liked it!
Casey
I made this tonight for my husband and I. We both enjoyed it so much. Thank you!
Beth Pierce
Thanks, Casey! So glad that you both liked it!
Chenee
I always thought that chicken Alfredo was something I couldn’t really do myself – it seemed so fancy. But this recipe was super simple. We all enjoyed it!