Tender fettuccine noodles covered in a creamy homemade alfredo sauce and then topped with seasoned chicken. This chicken fettuccine alfredo is easily made in under 30 minutes and is loaded with Italian flavor!
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Homemade Chicken Fettuccine Alfredo
Skip the fancy restaurant and make your own chicken fettuccini alfredo at home! This easy recipe tastes authentic and only take 25 minutes. Serve with chopped salad, garlic bread or parmesan broccoli and it’s fine Italian dining without leaving the house!
Chicken fettuccine alfredo is the perfect comfort meal! Just like my chicken marsala recipe it is family favorite and is super easy to make for dinner on a weeknight.
Homemade alfredo sauce is so creamy and delicious, a jarred alfredo can’t even compare! I love adding in chicken for protein and sometimes I add in spinach, like I do in chicken alfredo lasagna. There are lots of different ways to customize easy chicken fettuccine alfredo!
It may seem like a lot of ingredients at first glance, but the majority you will already have on hand and they are used multiple times in this chicken fettuccine alfredo recipe.
Find the full printable recipe with specific measurements below.
- Chicken: I like to use boneless skinless chicken breasts for ease of cooking.
- Fettuccine: This is the classic pasta for this dish, and there is a reason why.
- Butter: I like to use salted, but you can use unsalted if you’d prefer.
- Cream cheese: This helps make the sauce so rich and creamy.
- Heavy whipping cream: You can also use half-and-half, if you prefer, but you want something with a bit more fat than milk.
- Garlic: I love to add fresh garlic to really amp up the flavor.
- Parmesan: I prefer freshly grated because it melts better.
- Seasoning: All you need is paprika, Italian seasoning, garlic powder, salt, and pepper for this chicken alfredo.
Substitutions and Variations
- Extra veggies. Steamed broccoli florets or sliced mushrooms can be added to the sauce or even sundried tomatoes like I do in this marry me chicken recipe.
- Sauce. For a thicker sauce, use heavy whipping cream instead of half and half. For an extra creamy sauce, mix in cream cheese like in this cream cheese alfredo sauce.
- Protein. Feel free to swap out the chicken with shrimp if preferred. Or you can omit meat all together.
- Noodles. Fettuccine noodles are my favorite because the sauce completely covers every inch of the flat surface. Other types of noodles like penne or rotini also work.
How to Make Chicken Alfredo
There are three components to this chicken fettuccine alfredo that all come together to create an amazing dish.
- Prep chicken. Slice the chicken into cutlets and season with salt and pepper.
- Cook chicken. In an oiled skillet over medium heat cook chicken for about 5 minutes on each side. Transfer to a plate to rest then slice into strips right before adding to the sauce.
- Cook the pasta. Cook fettuccine according to directions, then drain and reserve 1/2 cup pasta water (for thinning down sauce if needed).
- Make alfredo 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 fettuccine into the sauce and toss until well coated.
- Serve. Let rest for a few minutes, then serve while hot!
- Pasta water. Make sure to salt your pasta water for a boost of extra flavor. Reserve 1/2 cup pasta water before draining your noodles to thin down your sauce later if needed.
- Cheese. One of the keys to making delicious homemade chicken fettuccine 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.
Make this chicken fettuccini alfredo a complete meal by adding a few favorite sides!
Though both dishes have alfredo sauce and chicken, the chicken alfredo might use a different pasta than the fettuccine in chicken fettuccine alfredo.
I like to use Italian seasoning and paprika (along with salt and pepper) when I cook the chicken, as well as add Italian seasoning and garlic powder (and salt and pepper) to the sauce.
I love to use fettuccine, but penne or rotini work well with the sauce and the chicken. Linguine is also a great substitute.
Store chicken fettuccine alfredo leftovers in a covered container in the refrigerator up to 3 days.
More Italian Favorites
Chicken Fettuccine Alfredo
- 1 pound fettuccine
- 1 Tablespoon salt , for the water
- ½ cup salted butter
- 3 ounces cream cheese
- ½ teaspoon minced garlic
- 2 cups (1 pint) heavy whipping cream , or half-and-half
- ½ teaspoon garlic powder
- ¼ teaspoon Italian seasoning , optional
- ¾ teaspoon Kosher salt , plus more to taste
- ¼ teaspoon freshly ground pepper
- 1/4- ¾ cup freshly grated parmesan cheese , plus more if desired
For serving: Chopped fresh parsley
- Pound the chicken breast to even thickness. In a small bowl, stir together the Italian seasoning, paprika, salt and pepper. Rub all over the chicken.
- In a large skillet, heat the oil over medium heat. Add the chicken and cook 5 minutes. Flip and cook and additional 3 to 5 minutes, or until the internal temperature reaches 165°F on a digital thermometer. Transfer to a plate, cover and let rest while the sauce is cooking. Slice against the grain into 1/4-inch strips when ready to serve.
- Boil pasta in water mixed with salt according to package instructions. Drain once cooked and reserve 1/2 cup pasta water.
- In a medium saucepan, melt the butter and cream cheese over low heat. Add the garlic and cook 1 minute. Whisk in the heavy cream, garlic powder, Italian seasoning, if using, salt, and pepper.
- Increase the heat to medium-low and bring to a simmer. Simmer 5 minutes, whisking occasionally. Stir in parmesan cheese and simmer until melt. Add more parmesan, if desired. The more cheese you add, the thicker the sauce will be.
- Add chicken to the sauce and toss with fettuccine until coated. Add 1 to 2 Tablespoons pasta water if needed to thin the sauce.
- Let rest a few minutes before serving. Sprinkle with parsley to garnish.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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