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    Chicken Fettuccine Alfredo

    September 2, 2024

    A thick and creamy sauce from scratch is no comparison to the jarred alfredo you may be familiar with. Paired it with al dente noodles and golden-brown chicken for an easy dinner.

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    Homemade chicken fettuccine alfredo in a serving bowl with serving spoons
    Photography by Gayle McLeod

    The Best Chicken Fettuccine Alfredo Recipe

    If you’re one to overlook chicken fettuccine alfredo, it may be because you haven’t enjoyed it from scratch. Good news – this addictive, simple pasta dish only takes 45 minutes from start to finish, WITH a rich, homemade sauce and seared, golden-brown, and juicy chicken. It’s a cheesy, creamy family favorite with a deep restaurant-style flavor reminiscent of Olive Garden chicken fettuccine Alfredo, thanks to the double dose of garlic. We always make this when we have a crowd coming over because of how easy to make yet elegant it is, and even when we two-time this recipe, there is never a drop left.

    chicken, spices, fettuccine, butter, olive oil, parsley, heavy cream, parmesan and parsley in bowls to make chicken alfredo

    Ingredients to Make This Easy Chicken Fettuccine Alfredo Recipe

    Gone are the days when you need a million ingredients to make something delicious and filling! We love this homemade chicken fettuccine alfredo recipe because it’s simple, but you’d never know after the first bite of decadence (similar to the goodness of Chicken Tetrazzini). Typical alfredo sauce contains dairy such as whole milk, half-and-half, or heavy cream mixed with strong, hard, nutty cheese like pecorino or parmesan. If you’re interested in what are the best seasonings to put in Alfredo, we always include garlic for a kick, alongside fresh cracked black pepper and a hint of nutmeg.

    Ingredients you’ll need for Fettuccine Alfredo with Chicken:

    • Fettuccine noodles

    • Flat leaf parsley

    • Boneless, skinless chicken breasts

    • Italian seasoning

    • Kosher salt

    • Freshly cracked black pepper

    • Extra-virgin olive oil

    • Unsalted butter

    • Garlic cloves and garlic powder

    • Nutmeg

    • Heavy whipping cream

    • Grated Parmesan cheese

    raw chicken being seasoned with salt, pepper and italian seasoning to use for chicken fettuccine alfredo
    chicken breast seasoned with salt, pepper and italian seasoning being cooked in a skillet with olive oil and butter
    butter, garlic, garlic powder, nutmeg, salt, and pepper being cooked in a skillet to make homemade alfredo sauce
    cream being added to a skillet with butter, garlic, garlic powder, nutmeg, salt, and pepper to make homemade alfredo sauce

    How to Make Chicken Fettuccine Alfredo

    Follow these easy step-by-step instructions on how to make the fettuccine alfredo with chicken recipe:

    1. Prepare the fettuccine noodles! We’re looking for the perfect al dente noodle so make sure to cook it according to the package directions! When the sauce is added, it’ll be soaked up into the noodle while still providing that bite we all crave!

    2. Sear the chicken! Pat each chicken breast dry – this will help maintain that beautiful crust. Season the chicken with salt, pepper, and Italian seasoning, then add olive oil to a medium-high heat skillet. Gently place the chicken in and let cook on each side until brown and crispy. Pro Tip: if the chicken breast seems to be stuck to the pan, don’t pull it up. It’ll be ready to flip when it easily releases. In the last few minutes, add the butter to lock in the flavor.

    3. Make the creamy sauce! The most decadent part! Melt the butter, then add in both garlics (a real game changer!), nutmeg, salt, and pepper. Cook until fragrant, and your kitchen smells absolutely wonderful. Then, slowly add in the cream and bring to a light simmer. Add in the freshly grated parmesan cheese and whisk until thick.

    4. Assemble and serve! Lightly toss the noodles into the sauce, ensuring that each noodle is completely coated. Slice the chicken and place it on top. Ta-Da!

    parmesan, cream, butter, garlic, garlic powder, nutmeg, salt, and pepper being stirred in a skillet with a wooden spoon
    homemade alfredo sauce in a pan made with parmesan, cream, butter, garlic, garlic powder, nutmeg, salt, and pepper
    cooked fettuccine noodles being added to a pot of homemade alfredo sauce made with parmesan, cream, butter and spices
    cooked chicken added on top of homemade fettuccine alfredo in a pot

    What Goes Good With Chicken Fettuccine Alfredo?

    This recipe for chicken fettuccine alfredo is a showstopper alone, but if you’re looking for something to soak up that scrumptious, creamy homemade sauce, we love to serve an easy Garlic Bread or Pull Apart Cheese Bread. Lighten it up with one of our 30 Best Salad Recipes or our favorites like The Best Tomato Salad, a classic Caesar Salad, The Kale Salad, our favorite Antipasto Salad, or keep it simple with a super Simple Green Salad with Shallot Vinaigrette. This fettuccine chicken alfredo recipe also pairs perfectly with crispy Roasted Asparagus, Broccolini, or Braised Greens with Golden Raisins and Maple.

    Tools You’ll Need for Fettuccine Chicken Alfredo

    Our Top Pasta Recipes

    Pasta is a dream when you’re short on time and expecting a crowd! Our favorites, which contain mostly pantry staples with a few extra ingredients here and there, are:

    Homemade chicken fettuccine alfredo in a bowl with a fork

    Alfredo for Every Occasion!

    Once you’ve tried this creamy, homemade chicken fettuccine alfredo recipe, you can make our Seafood Fettuccine Alfredo next. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

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    Chicken Fettuccine Alfredo

    Updated on September 2, 2024

    • Serves:  6
    • Prep Time:  15 min
    • Cook Time:  30 min
    • Calories:  719
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    Ingredients

    • 12 ounces fettuccine pasta
    • Minced flat leaf parsley, for serving

    For the Chicken

    • 1 pound boneless, skinless chicken breasts
    • 1 teaspoon Italian seasoning
    • 1 teaspoon kosher salt
    • ¼ teaspoon freshly cracked black pepper
    • 1 tablespoon extra-virgin olive oil
    • 2 tablespoons unsalted butter

    For the Sauce

    • ½ cup unsalted butter, cut into 8 pieces
    • 2 garlic cloves, minced
    • ¾ teaspoon garlic powder
    • ¼ teaspoon ground nutmeg
    • ½ teaspoon kosher salt
    • ¼ teaspoon freshly cracked black pepper, plus more for serving
    • 1 ½ cups heavy whipping cream, room temperature
    • 5 ounces Parmesan cheese, freshly grated (about 2 cups)

    Method

    1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Drain and set aside.

    2. Meanwhile, make the chicken. Season the chicken all over with Italian seasoning, salt, and pepper.

    3. Heat the olive oil in a large nonstick skillet over medium-high heat. Once the oil is glistening, add the chicken and cook, undisturbed, until browned, 4 to 6 minutes per side. Add the butter to the pan and cook, turning occasionally, until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 16 minutes. Remove the pan from the heat.

    4. Transfer the chicken to a cutting board and let rest for 3 minutes. Cut into ½ -inch-thick slices and tent with foil to keep warm.

    5. Make the Alfredo sauce. Wipe out the skillet and return it to medium heat. Add the butter. When the butter is nearly melted, add the garlic, garlic powder, nutmeg, salt, and pepper. Cook, stirring, until fragrant, about 1 minute.

    6. Increase the heat to medium-high and gradually stir in the heavy cream. Bring to a simmer, then add the parmesan; cook, stirring, until fully incorporated, about 2 minutes. Reduce the heat to medium low and cook, stirring, until thickened, about 5 minutes more. Add the pasta and toss to coat.

    7. Divide the pasta between bowls and top with the sliced chicken. Sprinkle with parsley and season with pepper to taste.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 719
    • Protein 29 g
    • Carbohydrates 44 g
    • Total Fat 28 g
    • Dietary Fiber 2 g
    • Cholesterol 120 mg
    • sodium 666 mg
    • Total Sugars 1 g

    Chicken Fettuccine Alfredo

    Questions & Reviews

    Join the discussion below.

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    • kajan

      why dont you tell me how much i have to use of each

      Are you looking at the ingredient list at the bottom of the post? all the measurements are listed. Hope you enjoy!

    • Louise

      Can’t wait to try your chicken fettuccine, I was wondering if you can freeze the left over, thank you

      Sure!

    • Barbara

      can you freeze left overs?

      Yes, in an airtight container for up to 3 months. Reheat in a double broiler or in the microwave for 1 minute intervals stirring in between. you might need to add a couple tablespoons milk to help smooth it back out while reheating.

    • teresa

      do i have to use unsalted butter

      If you use salted you'll want to reduce the salt in the recipe so that it's not too salty. Hope you enjoy Teresa.

    • Frann

      How do I thin my sauce..it’s too thick

      You can add a little milk or cream to thin it out.

    • Jeff

      Great recipe. Ingredients were easy directions were straightforward and it came out tasting just as I had hoped. Delicious and my house smells so good now!

      Thank you Jeff, we are so glad you loved it!

    • Philip

      Solid!

      Thanks Philip!

    • Anne

      This was so easy and delicious! I didn't have enough heavy cream so just made some more with milk, butter and little flour
      I also used some Romano cheese too and it was great!

      Thanks Anne, we are so glad you loved it!

    • Easton

      This was one of the first things i ever cooked and it was DELICIOUS I didn't use some of the ingredients but still it was good.

      Thanks Easton, we are so glad you loved it!

    • Wendy

      This was by far the best chicken I have ever cooked! I don't like to fry food, but this was worth it! Thanks so much!
      What is the best way to reheat the chicken to keep it crispy?

      Thanks Wendy glad you loved it! Best way to keep it crispy is reheat in the oven on 350F until it reaches 165F internal temp.