Creamy Chicken Fettuccine Alfredo ( done in under 30 minutes ) - Fettuccine tossed in a quick and easy homemade Alfredo sauce topped with golden seared chicken breast. The chicken is seasoned and cooked to golden perfection while the Alfredo sauce is whisked up with only a few simple ingredients. Finish with a sprinkle of fresh chopped parsley.
My quick and easy Chicken Fettuccine Alfredo has become one of our favorite pasta recipes to make in our home. From start to finish it only takes about 30 minutes or less to make which is great for busy weeknights.
Everyone loves this classic Italian pasta dish. Share with your kids, friends, family and relatives for an easy meal that will be sure to please everyone.
This recipe will serve about four people. If you are cooking for a large crowd, you can easily double or even triple this recipe.
Ingredients You Need To Make Fettuccine Alfredo with Chicken:
Fettuccine Pasta - You can use any pasta you like but to stay traditional, you'll want to use fettuccine pasta.
Butter - We use unsalted butter in this recipe. However, we only use a half tablespoon to cook the chicken in, so you can use either salted or unsalted.
Olive Oil - Olive or avocado oil work great for searing the chicken breast in.
Chicken Breast - We use about one pound boneless skinless chicken breasts in this recipe. You can also use chicken thighs.
Salt - Any cooking salt will do. I typically use Himalayan or sea salt.
Black Pepper - Ground or freshly cracked pepper both work great.
Dried Parsley - We use dried parsley to season the chicken. This adds a nice flavor that compliments the Alfredo sauce.
Dried Basil - We use dried basil to season the chicken. Basil adds a nice Italian flavor to the chicken.
Garlic Powder - Make sure you are using garlic powder and not garlic salt to prevent over-salted chicken.
Paprika - Adds a nice spice, flavor and gives the chicken a nice golden color.
Ingredients You Need To Make Homemade Alfredo Sauce:
Butter - We use unsalted butter in this recipe. If you use salted butter, be sure to taste test before adding all of the additional salt listed in the recipe.
Garlic Cloves - I highly recommend using fresh garlic cloves in this recipe! You'll need two large or three small cloves.
Heavy Cream - We use one and a half cups of heavy cream. I really don't recommend any substitutions for the heavy cream.
Parmesan Cheese - A high quality parmesan cheese grated straight off the block is best!
Black Pepper - I personally like to use freshly cracked black pepper, but you can also use ground!
Parsley - Fresh or dried parsley both work great. However, using fresh parsley will give you a more fresh stronger flavor.
Salt - We use Himalayan or sea salt. You can use any salt you prefer to cook with. Be sure to salt to taste if using salted butter.
How To Make Chicken Fettuccine Alfredo:
Bring a large pot of water to a boil and cook fettuccine according to package instructions. When done, drain and set aside.
While your pasta is cooking, season chicken with salt, pepper, parsley, garlic powder, and basil.
Heat ½ tablespoon butter and ½ tablespoon oil in a large skillet over medium heat. Once hot, add chicken breasts and cover. Cook for about 4-5 minutes until golden brown, then flip chicken over. Cover and cook another 4-5 minutes until internal temperature is at least 165 degrees. When done, remove from heat.
Prepare Alfredo sauce by adding butter to a small saucepan over medium-low heat. Add garlic and cook until fragrant. Stir in parmesan cheese. Begin slowly pouring in heavy cream while whisking frequently. Cook over a low simmer until sauce thickens up. Season with black pepper, salt and parsley.
Toss fettuccine in Alfredo sauce and top with sliced chicken. Serve with more parsley, parmesan cheese and black pepper (optional). Enjoy!
Tools To Have On Hand:
- Large Skillet + Large Saucepan – To boil your pasta and for cooking chicken and Alfredo sauce.
- Measuring Cups + Spoons – To properly measure all of your ingredients.
Side Dishes To Serve With Pasta:
Frequently Asked Questions:
Alfredo sauce can easy "break" or become greasy due to over-heating or cooking at too high of a temperature. To prevent this, reheat your pasta at a low temp on the stove.
Store completely cooled pasta in an airtight container in the fridge for up to 2-3 days. Reheat on the stove over low heat to prevent the sauce from turning into butter/greasy.
More Favorite Pasta Recipes:
One Pot Cheesy Beef Taco Pasta
Chicken Fettuccine Alfredo
Ingredients
- ½ lb Fettuccine
- ½ tablespoon Butter
- ½ tbsp Olive Oil
- 1 lb Chicken Breasts boneless, skinless
- ¼ teaspoon Salt
- ⅛ teaspoon Black Pepper
- ½ teaspoon Dried Basil
- ¼ teaspoon Paprika
- ½ teaspoon Dried Parsley
Alfredo Sauce
- 1 cup Butter
- 2 Garlic Cloves minced
- 1 cup Parmesan Cheese
- 1 ½ cups Heavy Cream
- ½ teaspoon Dried Parsley (or 1-2 teaspoon fresh)
- ⅛ tsp Black Pepper
- ½ tsp Salt (to taste if using salted butter)
Instructions
- Bring a large pot of water to a boil and cook fettuccine according to package instructions. When done, drain and set aside.
- While your pasta is cooking, season chicken with salt, pepper, parsley, garlic powder, and basil.
- Heat ½ tablespoon butter and ½ tablespoon oil in a large skillet over medium heat. Once hot, add chicken breasts and cover. Cook for about 4-5 minutes until golden brown, then flip chicken over. Cover and cook another 4-5 minutes until internal temperature is at least 165 degrees. When done, remove from heat.
- Prepare Alfredo sauce by adding butter to a small saucepan over medium-low heat. Add garlic and cook until fragrant. Stir in parmesan cheese. Begin slowly pouring in heavy cream while whisking frequently. Cook over a low simmer until sauce thickens up. Season with black pepper, salt and parsley.
- Toss fettuccine in Alfredo sauce and top with sliced chicken. Serve with more parsley, parmesan cheese and black pepper (optional). Enjoy!
Notes
Nutrition
Neil
Great recipe!! My go to as it is the best I've found.