Name: Chicken Fettuccine Alfredo Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian American
Ingredients: 2 chicken breasts, cut in half lengthwise; 1/2 teaspoon garlic powder; Salt & pepper to taste; Flour for dredging; 1 tablespoon olive oil; 3 tablespoons butter, divided; 8 ounces uncooked fettuccine; 4 ounces cream cheese, softened; 1 cup heavy/whipping cream; 1/4 cup chicken broth; 2 large cloves garlic, minced; 1 cup freshly grated parmesan cheese

Jump to Recipe·5.1 from 16 reviews

If you’re craving something that hits every comfort note, Chicken Fettuccine Alfredo is the answer. Tender garlic chicken, rich and silky parmesan cream sauce, and perfectly cooked fettuccine all come together for a dish that feels both special and effortless. Trust me—one bite of this homemade classic, and you’ll see why it’s been my go-to when I want to wow family or friends (or just treat myself). The way the sauce clings to every strand of pasta and the golden chicken crowns each plate makes Chicken Fettuccine Alfredo a celebration-worthy dinner any night of the week.

Chicken Fettuccine Alfredo Recipe - Recipe Image

Ingredients You’ll Need

The best Chicken Fettuccine Alfredo is all about high-impact ingredients used in simple ways. Every component here does something important: building flavor, creating a creamy texture, or adding that perfect pop of savory richness you can only get from freshly grated cheese and real cream.

Chicken breasts: Slicing them into thinner cutlets lets them cook quickly and stay juicy with a beautiful golden sear.
Garlic powder: A dash seasons the chicken just right, infusing them with gentle garlicky warmth.
Salt & pepper: Essential for boosting the natural flavor of both chicken and sauce—season generously, tasting as you go.
Flour for dredging: A quick flour coating ensures an irresistible crust forms when the chicken hits the pan.
Olive oil: Helps brown the chicken and contributes fruity depth to your skillet.
Butter (divided): The foundation of a lush Alfredo sauce, and perfect for adding flavor to both chicken and cream sauce.
Uncooked fettuccine: Wide ribbons scoop up the creamy sauce and make every forkful extra satisfying.
Cream cheese (softened): This surprise ingredient makes the sauce extra creamy and gives it extra body without feeling heavy.
Heavy/whipping cream: There’s no substitute here—it’s the backbone for that signature velvety Alfredo texture.
Chicken broth: Balances all the richness from the dairy and adds another savory note.
Garlic (minced): Nothing compares to fresh garlic for brightening the sauce and making the kitchen smell amazing.
Freshly grated parmesan cheese: The most important flavor—always grate it yourself for maximum melt and pure nutty intensity.

How to Make Chicken Fettuccine Alfredo

Step 1: Prep Your Ingredients

Before you start cooking, let the cream cheese soften for at least 30 minutes—trust me, it melts into the sauce far more easily this way. Grate your parmesan cheese (skip the pre-grated stuff for the best results) and gather everything else, so you can move from step to step smoothly.

Step 2: Cook the Pasta

Bring a large, well-salted pot of water to a roiling boil. Cook the fettuccine according to the package directions, pulling it a minute before you hit al dente—the pasta will finish cooking in the Alfredo sauce, soaking up even more flavor.

Step 3: Prepare and Cook the Chicken

Slice your chicken breasts in half horizontally so you have four thin pieces. Sprinkle both sides with garlic powder, salt, and pepper, then dredge each piece lightly in flour. In a large skillet over medium-high heat, add a tablespoon of olive oil and one tablespoon of butter. As soon as they’re shimmering and melted, lay the chicken in the pan. Sear for five minutes per side until gorgeously golden and just cooked through. Rest the chicken on a plate, lightly covered with foil to keep warm.

Step 4: Build Your Alfredo Sauce

Wipe out any extra grease from the skillet, then add the remaining two tablespoons of butter, softened cream cheese, heavy cream, chicken broth, and minced garlic. Set the pan over medium heat, stirring gently as the butter melts. As the cream cheese starts to soften, help it along with your spoon so it melts into the sauce seamlessly. Let this mixture heat until it’s smooth and just beginning to bubble.

Step 5: Thicken the Sauce and Slice the Chicken

Allow your Alfredo sauce to gently bubble away for five minutes, stirring every now and then so it doesn’t stick. It’ll thicken and concentrate a bit. While the magic is happening, slice your rested chicken into bite-sized strips or pieces.

Step 6: Finish with Parmesan

Stir the freshly grated parmesan cheese into your hot sauce. Let it melt in for a minute or two—the sauce should be glossy and thick. If it ever gets a bit too thick, splash in some reserved hot pasta water to loosen it. Taste and adjust with salt and pepper.

Step 7: Marry the Pasta and Sauce

Drain the fettuccine and add it straight into the skillet with the Alfredo sauce. Turn and toss those glorious noodles until they’re evenly coated and glossy. Pile the sliced chicken on top or toss it in if you prefer every bite to have a bit of both.

How to Serve Chicken Fettuccine Alfredo

Garnishes

Add a shower of grated parmesan cheese, a little chopped fresh parsley, or even a twist of cracked black pepper just before serving. These finishing touches bring freshness, a pop of green, and that irresistible, extra-cheesy aroma that makes Chicken Fettuccine Alfredo so inviting.

Side Dishes

You can’t go wrong with garlic bread—something to mop up every last drop of sauce. For balance, consider a crisp Caesar salad or simply dressed arugula. Lightly steamed broccoli or roasted asparagus are also great matchups, their gentle bitterness beautifully complementing the creamy sauce.

Creative Ways to Present

If you’re aiming to impress, serve Chicken Fettuccine Alfredo in warm pasta bowls, draped with the sliced chicken and parsley on top. For a cozy dinner party, try plating individual servings, or go family-style by twirling the pasta into a high nest and topping with the golden chicken. You can even add a sprinkle of lemon zest or red pepper flakes for a surprising zing.

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool completely, then transfer them to an airtight container and refrigerate. Chicken Fettuccine Alfredo will keep well for up to 3 days, though the sauce may thicken slightly as it sits.

Freezing

While Alfredo sauce is best enjoyed fresh, you can freeze leftovers if needed. Portion it into containers and freeze for up to 2 months. Note that cream-based sauces may separate a bit upon thawing, so gentle reheating and a stir will help bring everything back together.

Reheating

To bring Chicken Fettuccine Alfredo back to its creamy glory, reheat it gently over low heat, adding a splash of milk, cream, or hot water to loosen the sauce. Give it a good stir and warm until heated through, being careful not to boil. You can also reheat individual portions in the microwave in 30-second intervals, stirring between bursts.

FAQs

Can I use a different type of pasta instead of fettuccine?

Absolutely! While fettuccine is the classic, linguine, tagliatelle, or even penne all hold up well under the creamy sauce. Choose a shape with enough surface area to capture all that Alfredo goodness.

Is there a lighter alternative to heavy cream?

For authentic, stable Alfredo, it’s best to stick with heavy cream. Lower-fat substitutes tend to cause the sauce to split and won’t deliver that signature silkiness.

Can I add vegetables to Chicken Fettuccine Alfredo?

Yes! Toss in some steamed broccoli florets, peas, or sautéed mushrooms for color and a nutritional boost. Just be sure not to overload the dish, so the creamy sauce and chicken remain the stars.

What’s the best way to get juicy, flavorful chicken?

Slicing the breasts thinly and not overcooking is key. Letting them rest for a few minutes before slicing helps lock in juices, so every piece stays tender and succulent.

How do I prevent the Alfredo sauce from turning gritty or oily?

Use freshly grated parmesan (not the shaker variety) and keep the sauce over gentle heat. Avoid boiling—just a gentle bubble is perfect for smooth, creamy results every time.

Final Thoughts

I can’t recommend making Chicken Fettuccine Alfredo at home enough—once you taste the real thing, those restaurant cravings will disappear. Let yourself savor the creamy sauce, garlicky chicken, and slippery noodles… it’s comfort food at its absolute best. Give it a try soon, and I bet it’ll become one of your favorites too!