This classic Italian dish is made with a homemade creamy white alfredo sauce that includes heavy cream, parmesan cheese, and savory seasonings. Easy Chicken Fettuccine Alfredo is an easy and delicious recipe that can be made in under 30 minutes!
Fettuccine alfredo is a classic Italian pasta dish that is made with a creamy white sauce. The sauce is typically made with heavy cream, parmesan cheese, and seasonings. This dish can be made with either chicken or shrimp and is served over a bed of fettuccine noodles.
While you can buy alfredo sauce in a jar at the grocery store, it is so much better when made from scratch! This homemade alfredo sauce is incredibly easy to make and only requires a few simple ingredients.
Make chicken fettuccine alfredo on a busy weeknight or for a special occasion. This dish is always a hit with family and friends, especially when served with a breadstick to soak up the creamy sauce!
Why You’ll Love This Recipe
- Traditional Italian food doesn't have to come from a jar! Learn how to make homemade alfredo sauce in just minutes.
- You can customize the dish by adding your favorite protein.
- Fancy enough for a dinner party but easy enough to make it a weeknight meal!
Ingredients You’ll Need
- Chicken Breast - This high protein meat pairs well with creamy alfredo sauce making it a full meal.
- Butter - Used to cook the chicken breasts to add a light crust to the outside.
- All Purpose Flour - Coats the chicken in a light layer of flour that turns into a crust when sauteed in butter.
- Seasonings - You'll need a mix of Italian seasoning, salt, black pepper, paprika, and onion powder to flavor the cream sauce and the chicken properly.
- Heavy Cream - Makes up the liquid base of the sauce, adding a rich and creamy texture.
- Grated Parmesan Cheese - Thickens the sauce while adding a salty cheese flavor.
- Minced Garlic - Imparts a rich garlic flavor throughout the dish, which is essential for Italian cooking.
- Fettuccine Pasta - These noodles are wide and flat and work perfectly with creamy sauce.
How To Make Chicken Fettuccine Alfredo From Scratch
Cook the pasta: Boil a salted pot of water in a large pot over high heat. Add pasta, cook fettuccini according to package instructions, and drain and set aside.
Dredge the chicken breast: Add flour, Italian seasoning, salt, paprika, and onion powder in a shallow dish. Whisk until well combined. Dredge chicken in flour mixture on both sides and set on a plate.
Cook the chicken: Heat 2 tablespoons of butter over medium-high heat in a large skillet. Add chicken, and cook for 5-6 minutes on each side or until golden brown and the chicken is fully cooked through. Remove the chicken and set aside.
Make the alfredo sauce: Lower the heat to medium and add the remaining butter to the skillet. Then, add garlic and saute for 30 seconds. Slowly start to whisk in heavy cream when the heavy cream starts to bubble. Slowly whisk in parmesan cheese, and continue to whisk until there are no lumps.
Assemble and serve: Add cooked pasta into the sauce and toss until coated—slice chicken and place on top of the pasta. Serve with freshly chopped parsley and parmesan cheese for garnish. Enjoy!
- Every pasta is different. Be sure to check the box for cooking times, as they can range from 2-10 minutes.
- If you don't have Italian seasoning, you can use a combination of thyme, basil, oregano, and rosemary.
- It's important to use freshly grated parmesan cheese in this recipe. The pre-grated cheese in a shaker doesn't melt as well and can make the sauce grainy.
- Cooking times may vary depending on the size and thickness of your chicken breasts. Be sure to use a meat thermometer to check that the chicken is cooked through before removing it from the skillet.
- Change up the pasta: Try this recipe with different types of pasta, such as penne, spaghetti, or shells.
- Make it vegetarian: Substitute the chicken for mushrooms, tofu, or roasted vegetables.
- Add some heat: Stir in a pinch of cayenne pepper, red pepper flakes, or black pepper to give the dish a little bit of a kick.
- Use a different cheese: Gorgonzola, Asiago, or pecorino romano cheese can be used in place of parmesan cheese.
- Mix in other sauces: Alfredo and marinara sauce go great together! Try adding ½ cup of your favorite jarred marinara to the alfredo sauce.
- Gluten-free chicken alfredo: Use gluten-free pasta and substitute the all-purpose flour for gluten-free flour.
Storing & Freezing
Storing: Once cooled properly, chicken alfredo can be stored in an airtight container in the fridge for 3-4 days.
Freezing: If you'd like to freeze this dish, it's best to do so in individual portions. Add the desired amount to a freezer-safe container, leaving some headspace. Chicken alfredo will keep in the freezer for 2-3 months.
Reheating: Chicken alfredo can be reheated on the stovetop over low heat until warmed through or in the microwave in 30-second increments. You may need to add cream or milk to rehydrate the sauce.
No, you can use milk in place of heavy cream to make a lighter sauce. Just know that the sauce will be thinner and not as rich.
Yes, you can make the sauce ahead of time and store it in an airtight container in the fridge for up to 3 days. When you're ready to eat, cook the pasta and chicken and then reheat the sauce.
Some good sides to pair with this dish are garlic bread, a simple salad, or roasted vegetables.
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More Delicious Chicken Recipes
- Easy Puff Pastry Chicken Pot Pie
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Creamy Chicken Fettuccine Alfredo
- 1½ lbs boneless, skinless chicken breasts (cut in half lengthwise)
- 8 tbsp butter (divided into 2 tbsp and 6 tbsp)
- ½ cup all-purpose flour
- ½ tsp Italian seasoning
- ½ tsp ground black pepper
- ½ tsp salt
- ½ tsp paprika
- ½ tsp onion powder
- 2 cups heavy cream
- 1½ cups parmesan cheese (grated)
- 2 cloves garlic (minced)
- 16 oz fettuccine pasta
- Boil a salted pot of water in a large pot over high heat. Add pasta, cook fettuccini according to package instructions, and drain and set aside.
- Add flour, Italian seasoning, salt, paprika, and onion powder in a shallow dish. Whisk until well combined. Dredge chicken in flour mixture and set on a plate.
- Heat 2 tablespoons of butter over medium-high heat in a large skillet. Add chicken, and cook for 5-6 minutes on each side or until golden brown. Remove the chicken and set aside.
- Lower the heat to medium and add the remaining butter to the skillet. Then, add garlic and saute for 30 seconds. Slowly start to whisk in heavy cream when the heavy cream starts to bubble. Slowly whisk in parmesan cheese, and continue to whisk until there are no lumps.
- Add cooked pasta into the sauce and toss until coated—slice chicken and place on top when serving.
- To achieve a lighter sauce, you can opt for a substitution of half and half. This can be achieved by using equal parts of milk and heavy cream.
If you're looking to add some spice to your pasta, don't worry! There are a few options available. You can simply add a pinch of cayenne pepper to the sauce to give it an extra kick, or you can take it up a notch by adding a sprinkle of your favorite Creole or Cajun seasoning blend for an even bolder flavor.
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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