Tender fettucine noodles covered in a creamy homemade alfredo sauce and then topped with seasoned chicken. This chicken alfredo is easily made in under 30 minutes and is loaded with Italian flavor!
Skip the fancy restaurant and make your own chicken fettuccini alfredo at home! This easy recipe tastes just as authentic and only takes 25 minutes from start to finish. We love to serve ours with a fresh chopped salad, garlic bread or parmesan broccoli. It’s the perfect way to experience fine Italian dining without ever having to leave your house!
This is the perfect comfort meal! It is one of my family’s favorites on a chilly day and is super easy to make. I love that it only takes about 20 minutes to whip up dinner for the night.
The alfredo sauce is the best part of the dish in my opinion. The jar of alfredo just doesn’t even compare to homemade, it is so creamy and delicious! I love adding in the chicken for some extra protein, but you could definitely make it without if you prefer. We sometimes add in extra veggies too. There are lots of different ways to customize this easy meal!
How to make chicken alfredo
- CHICKEN. Slice the chicken in half into cutlets and season with salt and pepper. Cook in an oiled skillet over medium for about 5 minutes on each side, or until the chicken is cooked through. Then transfer to a plate to rest while the sauce is cooking. Slice into strips right before adding to the sauce.
- PASTA. Cook fettuccini according to directions, then drain and reserve 1/2 cup pasta water (for thinning down sauce if needed).
- SAUCE. Simmer the half and half and butter in a large skillet for about 7 to 10 minutes. Make sure to whisk constantly until the mixture has reduced and thickened. Stir in the parmesan until melted, then add in the remaining seasonings.
- TOSS. Add the chicken strips and cooked fettuccini into the sauce and toss until well coated. Let rest for a few minutes, then serve while hot!
Tips + variations
- Extra veggies. You can add steamed broccoli or sliced mushrooms to the sauce as well if you prefer.
- Sauce. For a thicker sauce, use heavy whipping cream instead of half and half. For an extra creamy sauce, mix in some cream cheese like I did in my cream cheese alfredo sauce.
- Protein. Feel free to swap out the chicken with shrimp if preferred. Or you can omit meat all together.
- Noodles. Fettucine noodles are my favorite because the sauce completely covers every inch of the flat surface. However other types of noodles (like penne or rotini) would also taste delicious.
- Pasta water. Make sure to salt your pasta water for a boost of extra flavor. Also, don’t forget to reserve 1/2 cup pasta water before draining your noodles. You can use it to thin down your sauce later if needed.
- Cheese. One of the keys to making delicious homemade chicken alfredo is grating your own parmesan cheese. The store-bought containers of pre-grated parmesan have extra additives that make the cheese harder to melt. Fresh is always best!
More Italian favorites:
- Cheesy baked ziti
- Rigatoni pasta
- White chicken lasagna
- One pan chicken marsala
- Creamy crockpot Italian chicken
- 1-2 Tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- salt and pepper (to taste)
- 2-3 Tablespoons salted butter
- 2 cups (1 pint) half and half (or heavy cream)
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt (more to taste)
- 1/4 teaspoon freshly ground pepper
- 1/2 cup freshly grated parmesan cheese (more if desired)
- 3/4 pound fettuccine
For serving: Chopped parsley
- Cut the chicken in half (through the center) to create 4 pieces of chicken. Salt and pepper each side.
- Heat the oil in a large skillet over medium heat. Add the chicken and cook for 5 minutes. Flip and cook and additional 5-7 minutes, or until the internal temperature reaches 165°F. Remove to a plate, cover and allow to rest while sauce is cooking. Then slice against the grain into 1/4" strips.
- Boil pasta according to package directions with 1 Tablespoon of salt. Drain once cooked and reserve 1/2 cup pasta water.
- Place the half and half and butter into a large skillet on medium-low heat. Simmer for 7-10 minutes, whisking constantly until reduced and thickened.
- Stir in parmesan cheese and allow to melt. Add the garlic powder, salt and pepper. Season to taste.
- Add chicken to the sauce and then toss with hot fettuccine until coated. Add a Tablespoon or two of pasta water if needed to thin out.
- Let rest a few minutes and then serve. Store leftovers in a covered container for 2-3 days.