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    Chicken Fettuccine Alfredo

    Updated April 21, 2025 / By Holly Erickson & Natalie Mortimer

    This creamy chicken alfredo recipe is the BEST! Creamy, garlicky alfredo clings to tender fettuccine, with golden, juicy chicken pieces on top, and it’s easy to make, too.

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

    Our classic chicken alfredo recipe is such an easy win. Cozy, creamy and comforting, literally everyone in our house gets excited for chicken fettuccine alfredo! Who doesn’t love ultra-creamy sauce over pasta with tender, pan-fried chicken, right? It’s a cheesy, creamy family favorite with a savory, restaurant-style flavor reminiscent of Olive Garden chicken fettuccine alfredo. Our secret? A double dose of garlic! For more creamy chicken dinners that’ll everyone will adore, try our creamy Marry Me Chicken Pasta, simple Alfredo Sauce, or retro-classic Chicken Tetrazzini! Our families gobble them up! 

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

    Key Alfredo Ingredients

    Scroll down for the full recipe with measurements below.

    • Butter: We like to use unsalted butter because salt is coming from a lot of other places in this recipe! There’s salt in the pasta water, there’s salt on the chicken, and Parmesan cheese is super salty. So, we use unsalted butter as the base for the alfredo sauce. You can always add salt to taste, but you can’t take it away!
    • Cream: We’re talking real-deal, heavy cream. Nothing beats that silky rich texture!
    • Parmesan You MUST grate it yourself. Pre-shredded Parm will not melt into the cream sauce they way you want it to, because it usually has anti-clumping additives.
    • Garlic: Garlic powder AND fresh garlic. If you only have one of the two ingredients, it’s OK, but if you happen to have both, go for it! Double garlic = double delicious.
    • Nutmeg: We use it in our classic Alfredo Sauce recipe, too, because nutmeg is a totally traditional addition to super creamy dishes. It adds just the right touch of warmth. Don’t have nutmeg? No big deal, just skip it! But maybe try it next time, it’s so good! 
    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

    Tips, Substitutions + How To Store

    • Heavy cream is our favorite for the most luscious alfredo sauce, but you could use half-and-half in a pinch! Just be sure to really take it slow and use low heat when you’re making the alfredo sauce.
    • When we say simmer the creamy alfredo sauce over low heat, we do mean low. Cream doesn’t get along all that well with heat, and if you get it too hot it will curdle. So try to be patient and trust that it’ll absorb all that Parm and turn into a creamy sauce.
    • Leftovers (if there are any!) will keep in the fridge for at least 3 days.
    • Yes, you can freeze leftovers! Reheat them in a double broiler or in the microwave in 1 minute intervals, stirring in between. You might need to add a couple tablespoons of milk to help smooth it back out while reheating.
    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

    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 start testing for doneness a few minutes before the package says your pasta will be done. And don’t forget to salt the pasta water. The water should taste like the ocean.
    2. Sear the chicken until it is brown and crispy.
    3. Make the creamy alfredo sauce! Melt the butter, add garlic, nutmeg, salt, and pepper. Slowly add the cream and bring to the GENTLEST simmer ever. Cream does not love heat, so truly, keep it low.
    4. Whisk in Parmesan cheese.
    5. Serve! Pour your homemade alfredo over the pasta, toss to coat and top with chicken. Voila! 
    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 To Serve With Chicken Alfredo

    Homemade chicken fettuccine alfredo in a bowl with a fork

    More Comforting & Creamy Pasta Dinners

    More Cozy Dinner Ideas Ahead

    Once you’ve tried this creamy, homemade chicken fettuccine alfredo recipe, you can make our Seafood Fettuccine Alfredo next. For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper, and we’d love to hear what you think of this recipe in the comments below. Happy cooking!

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    Chicken Fettuccine Alfredo Recipe

    Updated April 21, 2025

    By Holly Erickson & Natalie Mortimer

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

    This creamy chicken alfredo recipe is the BEST! Creamy, garlicky alfredo clings to tender fettuccine, with golden, juicy chicken pieces on top, and it’s easy to make, too.

    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 Alfredo 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.  

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

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

      raw chicken being seasoned with salt, pepper and italian seasoning to use for chicken fettuccine alfredo

    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. 

      chicken breast seasoned with salt, pepper and italian seasoning being cooked in a skillet with olive oil and butter

    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.

      chicken breast seasoned with salt, pepper and italian seasoning being cooked in a skillet with olive oil and butter

    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. 

      homemade alfredo sauce in a pan made with parmesan, cream, butter, garlic, garlic powder, nutmeg, salt, and pepper

    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. 

      cooked fettuccine noodles being added to a pot of homemade alfredo sauce made with parmesan, cream, butter and spices

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

      Homemade chicken fettuccine alfredo in a bowl with a fork

    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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    • Alice

      Can you keep this warm in a crockpot?

      You do risk it separating or getting gummy. We wouldn't leave it in the crock pot for too long and stir it every 20 minutes.

    • Laurie

      Can I substitute half and half for the heavy cream?

      Yes but hte sauce will be less rich and creamy.

    • 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.

    • 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.