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A Creamy, Dreamy Fettuccine with Tender Chicken and Rich Alfredo Sauce!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Recipe Category: Main Dish
Recipe Cuisine: Italian
Aggregate Rating: ★★★★★ (4.8/5 from 1,200 reviews)
This Best Chicken Alfredo Fettuccine is the ultimate creamy pasta dish. With tender, perfectly seasoned chicken, al dente fettuccine, and a rich, velvety Alfredo sauce, it’s a comforting and indulgent meal that everyone will love. Perfect for a cozy dinner or impressing guests!
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
For the Alfredo Sauce:
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 1 cup (240ml) whole milk
- 1 cup (100g) freshly grated Parmesan cheese
- 1/2 cup (50g) shredded mozzarella cheese
- Salt and pepper, to taste
- 1/2 teaspoon crushed red pepper flakes (optional, for a hint of spice)
For the Fettuccine:
- 12 oz (340g) fettuccine pasta (uncooked)
- Salt (for the pasta water)
For Garnish (Optional):
- Fresh parsley, chopped
- Extra Parmesan cheese, grated
Instructions
Step 1: Cook the Fettuccine
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions, usually about 10-12 minutes, until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Step 2: Cook the Chicken
While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the chicken breasts with garlic powder, Italian seasoning, salt, and pepper. Cook the chicken for 6-7 minutes per side, or until golden brown and fully cooked through. Remove from the skillet and set aside to rest for 5 minutes before slicing into thin strips.
Step 3: Make the Alfredo Sauce
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the heavy cream and milk, stirring to combine. Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing it to thicken slightly.
Step 4: Add Cheese and Season
Reduce the heat to low and stir in the Parmesan and mozzarella cheeses. Continue stirring until the cheese has melted and the sauce is smooth. Season with salt, pepper, and optional red pepper flakes to taste.
Step 5: Combine and Serve
Add the cooked fettuccine to the Alfredo sauce, tossing gently to coat the pasta evenly. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until you reach your desired consistency. Serve the pasta in bowls, topped with sliced chicken, fresh parsley, and extra Parmesan cheese.
Pro Tips
- Perfect Chicken: To make your chicken extra juicy, you can sear it in butter and olive oil. Let it rest before slicing to keep it tender.
- Make It Richer: For an even creamier Alfredo sauce, swap the whole milk for more heavy cream.
- Add Veggies: Feel free to add sautéed spinach, mushrooms, or peas for extra flavor and color.
Nutrition Information (Per Serving)
- Calories: 590
- Protein: 40g
- Carbohydrates: 42g
- Fat: 30g
- Sodium: 720mg
- Fiber: 2g
FAQs
Can I use other types of pasta?
Yes! You can use any pasta you like—penne, rigatoni, or spaghetti all work well with Alfredo sauce.
Can I make the sauce ahead of time?
Yes, you can make the Alfredo sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, reheat the sauce and toss with freshly cooked pasta and chicken.
Can I use pre-cooked chicken?
Absolutely! Using rotisserie chicken is a time-saver. Just shred or slice the chicken and add it to the pasta in Step 5.
Keywords
best chicken Alfredo fettuccine, creamy chicken Alfredo, Italian pasta recipes, chicken Alfredo recipe, homemade Alfredo sauce, easy fettuccine recipes
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