Chicken Fettuccine Alfredo

Chicken fettuccine alfredo is a simple and cozy main dish! It includes juicy pan-fried chicken, a rich and creamy sauce, and fettuccine pasta noodles.

You just can’t beat a classic pasta dish like chicken fettuccine alfredo. This may not be a ground-breaking recipe, but boy is it delicious. And it’s the recipe I feed my family regularly! In fact, my boys request it all the time.

It doesn’t get any more comforting, rich or indulgent than this flavorful chicken alfredo pasta. Plus, this is an easy meal that comes together in less than 30 minutes with just 5 ingredients, and it’s sure to please your family just as much as it does mine!

Table of Contents

• Ingredients you'll need
• How to make chicken fettuccine alfredo
• A few tips for this recipe
• Serving suggestions
• More alfredo recipes
• Get this recipe

Ingredients you’ll need

Here’s everything you’ll need to make this easy chicken fettuccine alfredo recipe (full recipe found in the recipe card below):

• Butter
• Boneless skinless chicken breasts (you can also use chicken tenderloins and even chicken thighs)
• Dried fettuccine pasta
• Heavy cream or heavy whipping cream
• Parmesan cheese
• Salt and pepper
• Parsley, for garnish (completely optional!)

How to make chicken fettuccine alfredo

1. Pan-fry chicken. Season chicken with salt and pepper and cook in a skillet over medium-high heat until browned on both sides and cooked all the way through, about 5-8 minutes per side. Set aside and slice when slightly cooled.
2. Prepare alfredo sauce. In the same pan, melt butter with cream and half of the parmesan cheese. Simmer gently, and stir until smooth and thickened slightly.
3. Cook pasta. While you prepare the chicken and alfredo sauce, cook the fettuccine pasta in a pot of salted water until al dente. Reserve 1 cup of the pasta water and drain.
4. Toss it all together. Add the drained pasta to the alfredo sauce along with the sliced chicken and remaining parmesan cheese. Add reserved pasta water a little at a time as needed to loosen up the sauce.
5. Serve immediately. And enjoy! (I know you will.)

A few tips for this recipe

• If chicken breasts are particularly thick, use the bottom of a heavy glass or jar to gently pound to about 1-inch thick or slice them in half to make cutlets. Thinner chicken breasts will cook more evenly in less time.
• For best results, shred your own parmesan cheese instead of purchasing grated parmesan cheese. Packaged grated or shredded cheese have additives to prevent clumping, which can also prevent even melting.
• If you really want to skip shredding your own cheese, I recommend store-bought grated parmesan cheese as it’s smaller and will melt more evenly into the sauce.
• Store leftovers in an airtight container in the fridge for several days.
• How to reheat fettuccini alfredo: Creamy pasta sauces do not reheat well and are best consumed while still fresh. However, if you need to reheat it, add a little milk or cream (or more reserved pasta water) as you gently reheat it on the stove over medium low heat or in the microwave at 60% power. It won’t be as creamy as it once was, but it will still be delicious!

Serving suggestions

Add these sides to chicken fettuccine alfredo to make it a completely delicious meal:

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