Chicken Fettuccine Alfredo is the ultimate comfort food, loved for its creamy, rich sauce coating every strand of pasta. Combining tender pieces of chicken with a luscious Alfredo sauce, Chicken Fettuccine Alfredo is both simple to make and incredibly satisfying. This dish has earned its place as a go-to for weeknight dinners or special occasions. Whether you’re serving it to guests or enjoying a cozy meal at home, Chicken Fettuccine Alfredo always delivers that comforting, indulgent flavor you crave.

Why You’ll Love This Recipe:

This recipe is incredibly simple to make but delivers restaurant-quality flavors. The creaminess of the Alfredo sauce balances perfectly with the juicy chicken and tender fettuccine. Plus, it’s a versatile recipe that you can customize by adding vegetables, extra seasonings, or different types of cheese. It’s comfort food at its finest, and the whole family will love it!

Ingredients You’ll Need:

Chicken breasts: About 1 lb, boneless and skinless.
Fettuccine pasta: 12 oz.
Butter: 4 tablespoons.
Garlic: 3 cloves, minced.
Heavy cream: 1 ½ cups.
Parmesan cheese: 1 ¼ cups, freshly grated.
Salt and pepper: To taste.
Olive oil: For sautéing the chicken.
Fresh parsley: For garnish.

How to Make Chicken Fettuccine Alfredo:

Step-by-Step Instructions:

Cook the Fettuccine: In a large pot, cook the fettuccine in salted boiling water until al dente, according to package directions. Drain and set aside, reserving ½ cup of the pasta water.
Sauté the Chicken: While the pasta cooks, season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook the chicken for 6-7 minutes per side until golden and cooked through. Remove from the skillet, slice, and set aside.
Make the Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Stir in the heavy cream and let it simmer for 3-4 minutes, thickening slightly.
Add Parmesan and Pasta: Lower the heat and whisk in the Parmesan cheese, stirring until it melts and the sauce becomes smooth. If the sauce is too thick, add a splash of the reserved pasta water. Season with salt and pepper to taste.
Combine and Serve: Add the cooked fettuccine to the skillet, tossing to coat the pasta in the Alfredo sauce. Add the sliced chicken on top and gently combine. Garnish with fresh parsley and serve hot.

Cooking Tips:

Use Fresh Parmesan: Freshly grated Parmesan cheese melts better and gives a richer flavor compared to pre-grated versions.
Control the Sauce Consistency: Adjust the sauce thickness by adding a bit more pasta water or cream, depending on how creamy you like it.

Helpful Tips:

Season the Pasta Water: Don’t forget to heavily salt the pasta water—this is key to flavoring your noodles.
Avoid Overcooking the Chicken: To keep your chicken tender and juicy, make sure to not overcook it.

Details:

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: Serves 4
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Notes:

For a lighter version, you can use half-and-half instead of heavy cream, though the sauce won’t be as rich.
Feel free to add sautéed mushrooms, spinach, or peas for extra veggies.

Nutritional Information (per serving):

Calories: ~700 kcal
Carbohydrates: 60g
Protein: 35g
Fat: 40g

Frequently Asked Questions:

Can I use milk instead of cream?
Yes, but the sauce will be thinner. You can thicken it with a little cornstarch or flour.

Can I make this dish ahead of time?
It’s best enjoyed fresh, but you can reheat leftovers. Add a splash of milk or cream while reheating to keep the sauce creamy.

Storage Instructions:

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Alfredo sauce can separate when frozen, so it’s not recommended for freezing.

Related Recipes:

If you liked this recipe, you’ll also enjoy:

Marry Me Chicken Pasta

Conclusion:

Chicken Fettuccine Alfredo is a creamy, indulgent dish that is both comforting and easy to make. With its rich sauce, tender chicken, and perfectly cooked pasta, it’s a meal that everyone will love. Serve it up for dinner, and watch it disappear in no time! Whether you’re new to cooking or an experienced chef, this recipe will have you serving restaurant-quality pasta right from your own kitchen.

Chicken Fettuccine Alfredo

Author: Charlotte

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Description

Ingredients

Chicken breasts: About 1 lb, boneless and skinless.
Fettuccine pasta: 12 oz.
Butter: 4 tablespoons.
Garlic: 3 cloves, minced.
Heavy cream: 1 ½ cups.
Parmesan cheese: 1 ¼ cups, freshly grated.
Salt and pepper: To taste.
Olive oil: For sautéing the chicken.
Fresh parsley: For garnish.

Instructions

Cook the Fettuccine: In a large pot, cook the fettuccine in salted boiling water until al dente, according to package directions. Drain and set aside, reserving ½ cup of the pasta water.
Sauté the Chicken: While the pasta cooks, season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook the chicken for 6-7 minutes per side until golden and cooked through. Remove from the skillet, slice, and set aside.
Make the Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Stir in the heavy cream and let it simmer for 3-4 minutes, thickening slightly.
Add Parmesan and Pasta: Lower the heat and whisk in the Parmesan cheese, stirring until it melts and the sauce becomes smooth. If the sauce is too thick, add a splash of the reserved pasta water. Season with salt and pepper to taste.
Combine and Serve: Add the cooked fettuccine to the skillet, tossing to coat the pasta in the Alfredo sauce. Add the sliced chicken on top and gently combine. Garnish with fresh parsley and serve hot.

Notes

For a lighter version, you can use half-and-half instead of heavy cream, though the sauce won’t be as rich.
Feel free to add sautéed mushrooms, spinach, or peas for extra veggies.