This chicken fettuccine Alfredo is easy to make with tender fettuccine noodles covered in a creamy sauce then topped with seasoned chicken. An Italian inspired favorite!

Chicken fettuccine alfredo with sliced chicken breast served in a white skillet.

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Why My Family Loves this Easy Chicken Alfredo

This chicken fettuccine Alfredo has been on repeat in my house for years. My family requests it regularly, and it comes together in about 25 minutes, so it’s an easy yes on a weeknight.

The secret is in the Alfredo sauce. I add a small amount of cream cheese, which most people don’t expect, but it makes the sauce silky, rich, and helps it cling to the noodles instead of pooling at the bottom. Once you try it this way, it’s hard to go back.

The chicken is seasoned with Italian seasoning and paprika, pan-fried until golden, then sliced and folded right into the sauce. Simple, but it makes a big difference.

If you love this, my chicken alfredo lasagna is just as much of a crowd-pleaser.

XO - Jamielyn

Recipe Ingredients

Chicken fettuccine alfredo ingredients laid out on a counter including fettuccine, chicken, cream cheese, parmesan and butter.

Find the full printable recipe with specific measurements below.

  • Chicken: I like to use boneless skinless chicken breasts because they cook quickly and stay juicy when pounded to an even thickness.
  • Fettuccine: The wide, flat noodles are ideal here because the sauce coats every inch of the surface with each bite.
  • Butter: I like to use salted, but you can use unsalted butter and adjust salt as needed to your liking.
  • 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.

How to Make Chicken Fettuccine Alfredo

Pound the chicken to an even thickness before seasoning, it’s the step most people skip but it makes a real difference. Even thickness means a golden crust without drying out the middle. Season generously, cook in a hot oiled skillet about 5 minutes per side, then let it rest before slicing against the grain into strips.

Salt your pasta water well, it should taste almost like the sea. Cook the fettuccine just to al dente since it will finish in the warm sauce. Before draining, scoop out half a cup of pasta water and set it aside.

Two seasoned chicken breasts cooking in a skillet with tongs.
Fettuccine noodles boiling in a large white pot.

For the sauce, melt the butter and cream cheese together over low heat before adding the cream. Low and slow is key, rushing it is what causes curdling. Once the cream is in, whisk until it thickens then stir in the parmesan.

Toss the pasta into the sauce while everything is still hot, adding a splash of pasta water if it needs loosening. Fold in the sliced chicken last and let it rest a couple of minutes before serving.

Alfredo sauce being whisked together in a large white skillet.
Fettuccine noodles tossed in creamy Alfredo sauce with tongs.

Troubleshooting

Why did my sauce curdle? This almost always comes down to heat. Make sure you’re melting the butter and cream cheese together over low heat before the cream goes in, and never let the sauce reach a full boil. A gentle simmer is all it needs.

My parmesan won’t melt smoothly. This is why I always grate my own. Pre-grated parmesan has anti-caking additives that prevent it from melting properly and can make the sauce grainy. Freshly grated melts right in.

My sauce is too thick. Add your reserved pasta water a tablespoon at a time while tossing the pasta. The starch in the water helps loosen the sauce without thinning the flavor.

My sauce is too thin. Let it simmer a little longer before adding the pasta, it will continue to thicken as it reduces. Adding more parmesan also helps.

My chicken turned out dry. Two things usually cause this: uneven thickness or overcooking. Pounding the chicken before cooking and pulling it off the heat as soon as it hits 165°F makes a big difference.

Chicken alfredo in a white pot.

Variations

Serving Suggestions

Chicken fettuccine alfredo in a pot.

More creamy chicken recipes to try include creamy chicken pasta, Tuscan chicken pasta and this creamy chicken florentine.

More Creamy Pasta Recipes

Chicken fettuccini alfredo with sliced chicken breast in a white pot.

Chicken Fettuccine Alfredo

5 from 21 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
This chicken fettuccine alfredo is easy to make with tender fettuccine noodles covered in a creamy sauce then topped with seasoned chicken. An Italian inspired favorite!
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Ingredients 

Chicken

  • 1 pound boneless, skinless chicken breasts
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon paprika
  • Kosher salt , to taste
  • Freshly ground black pepper , to taste
  • 1-2 Tablespoons olive oil

Pasta

  • 1 pound fettuccine
  • 1 Tablespoon salt , for the water

Alfredo sauce

  • 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

Instructions

Chicken

  • Pound one pound chicken breast to even thickness. In a small bowl, stir together 1/2 teaspoon Italian seasoning, 1/4 teaspoon paprika, salt and pepper. Rub all over the chicken.
  • In a large skillet, heat 1-2 Tablespoons 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.

Pasta

  • Boil pasta in water mixed with salt according to package instructions. Drain once cooked and reserve 1/2 cup pasta water.

Alfredo Sauce

  • In a medium saucepan, melt 1/2 cup butter and 3 ounces cream cheese over low heat. Add 1/2 teaspoon garlic and cook 1 minute. Whisk in 2 cups heavy cream, 1/2 teaspoon garlic powder, 1/4 teaspoon Italian seasoning, and if using, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Increase the heat to medium-low and bring to a simmer. Simmer 5 minutes, whisking occasionally. Stir in 1/4 – 3/4 cup 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.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Cheese: Grate your own parmesan rather than using pre-grated. The additives in store-bought prevent it from melting smoothly into the sauce.
Pasta water: Reserve half a cup before draining. Add a splash if the sauce needs thinning when you toss the pasta.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or cream to loosen sauce.
Freezing: This dish does not freeze well. The cream sauce separates and the pasta turns mushy when thawed. Best made fresh.

Nutrition

Calories: 923kcal, Carbohydrates: 60g, Protein: 35g, Fat: 61g, Saturated Fat: 35g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 270mg, Sodium: 2036mg, Potassium: 603mg, Fiber: 3g, Sugar: 4g, Vitamin A: 2082IU, Vitamin C: 1mg, Calcium: 254mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.