Here’s a homemade chicken fettuccine alfredo recipe that’s total comfort food. And, the alfredo sauce is so easy to make. From start to finish this recipe takes around 30 minutes. This delicious recipe could become a family favorite and one of the best weeknight dinners.
List Of Ingredients
- Chicken breast
- Olive oil
- Fettuccine pasta
- Kosher salt
- Black pepper
- Sweet paprika
- Fresh garlic cloves (or garlic powder)
- Parmesan cheese
- Heavy cream or half and half
- Parsley for garnish
The chicken breasts that I used were about 10 ounces each. In order to cook them faster and more evenly, they get filleted into two pieces. Just like doing a butterflied breast, (video tutorial), but cutting the pieces apart.
The gentleman in the video uses a santoku knife to cut the chicken and I used the same type of knife to cut my chicken. This Wusthof Santoku, (*ad), is the knife I use all the time for chopping.
Once the breasts are halved, they are ready for seasoning. (I didn’t pound them flat like in the video). I simply sprinkled both sides of the chicken with kosher salt, black pepper, and sweet Hungarian paprika. The paprika flavors the chicken and also gives the cooked chicken a nice golden color.
Other flavorings for your chicken could be granulated garlic, thyme, Italian seasonings, or any mixed dry seasoning you like.
Cook the Chicken
Use a skillet large enough to fit the four pieces of chicken. Coat it with about a tablespoon of olive oil and turn your stove to medium-high heat. Carefully lay the chicken into the hot skillet and cook the first side for around 4 minutes. The chicken should have a nice golden browning.
Turn the chicken over and cook the second side for 4 minutes. The internal temperature should be at least 140° F. Remove the chicken from the skillet and keep warm on a plate tented with aluminum foil.
Additional Preparation Steps
Cook the fettuccine pasta in a large pot of boiling, salted water until it is al dente according to the package instructions. Drain the water and place the pasta back into the pot covered with a lid to keep it warm.
Use a separate large skillet to make the alfredo sauce. The skillet should be large enough to hold the sauce as well as the pasta and chicken.
Melt the butter on medium heat and once melted add the minced garlic. Cook that for 30 seconds and then add in the cream or half and half, whichever you are using. Slowly bring the cream to a simmer or soft boil.
Turn off the heat and start adding the grated Parmesan a little at a time stirring to melt. Keep adding the Parmesan until it is all melted. You may have to turn the burner back on if the cheese doesn’t melt.
And be sure to add the cheese a little at a time so it doesn’t clump up.
Now it is time to taste the sauce and add salt and pepper as desired.
Next, add in all of the cooked pasta and use tongs or a fork to fully coat the pasta with the alfredo sauce. The sauce may seem a bit thin but the pasta will absorb liquid and cause the sauce to thicken.
Now cut up the cooked chicken and place it into the skillet to finish the dish. Sprinkle with chopped Italian flat leaf parsley if desired. Serve hot, right from the skillet.
I always like to warm my plates for pasta since it seems to cool so fast. Set your oven to low…like 170 degrees F. and place the plates on the rack. In ten minutes the plates should be nice and warm. Use a hot pad if they are too hot to handle.
What to Serve With Chicken Fettuccine Alfredo
Warm garlic bread – cut up some French bread or Italian baguette, lightly butter the bread and sprinkle with granulated or powdered garlic. Place the bread on a baking sheet and heat in the oven for 5 to 10 minutes. Especially at the same time that you are heating your plates.
Caesar salad – a good salad of romaine lettuce, croutons, and Caesar dressing would be perfect.
Roasted broccoli or cauliflower – these cruciferous vegetables taste pretty yummy with the creamy sauce.
If you have leftover chicken fettuccine alfredo, place it into an airtight container in your refrigerator for up to 3 days. Freezing leftovers is not recommended. The cheese sauce will break leaving oil and cheese solids separated.
You can reheat it in a microwave oven or in a pot on the stove on low heat, stirring occasionally. Add in a bit of water or cream to thin the sauce since it will be pretty thick.
Give this easy chicken fettuccine alfredo recipe a try. I’m pretty certain you and your whole family will love it.
Also, take a look at these tasty recipes:
- Homemade fettuccine recipe
- Orzo chicken casserole
- Stovetop Italian chicken recipe
- One pan pasta supper
- Healthy homemade tomato bisque
- Restaurant style taco meat recipe
Easy Chicken Fettuccine Alfredo Recipe
- 2 chicken breasts, boneless and skinless (20 oz.)
- 1 tbsp olive oil
- 1 tsp sweet paprika
- 8 oz fettuccini pasta
- 4 tbsp salted butter
- 1 tbsp minced fresh garlic, 3 cloves or 2 teaspoons garlic powder
- 1 1/2 cups heavy cream
- 1 1/4 cups grated fresh Parmesan cheese
- Kosher salt and black pepper to taste
- chopped parsley for garnish
- Start a large pot of water with 2 teaspoons of salt to boil. Cook the fettuccine according to package instructions until al dente. Drain the pasta with a strainer, then place it back in the pot, covered with a lid to keep warm.
- Slice each chicken breast into two pieces by cutting through the center of the breast similar to a butterfly cut. Season all sides of the chicken by sprinkling with kosher salt, black pepper, and sweet paprika. Heat a large skillet to medium-high heat and add 1 tablespoon of olive oil. Place all 4 chicken pieces into the skillet and cook for 4 minutes. The chicken should be a nice golden brown. Turn the chicken to the second side and cook for 4 more minutes. The interior temperature should be at least 140 degrees F. Remove the chicken from the skillet and let it rest on a plate tented with aluminum foil.
- In a separate large skillet add the butter to melt on medium temperature. Once the butter has melted, add in the minced garlic and cook it for 30 seconds.
- Pour in the cream and stir it occasionally so it doesn't scorch and bring it to a slow boil. Turn off the heat and add in the grated Parmesan a little at a time and stir it to melt. Continue until all the cheese has been incorporated and melted. You may have to turn the heat on low if the sauce cools too much. Taste the sauce and add salt and black pepper as desired.
- Then add all of the pasta to the sauce and stir it to coat. Cut the chicken into bite sized pieces and place them into the skillet. Serve the chicken fettuccine alfredo hot, right out of the skillet.
- Chicken tenders could also be used. Just adjust the cooking time so they don't get over-cooked.
- Season the chicken with other herbs or garlic to your liking.
- Other types of pasta can be substituted if you would like.
- The nutrition information is calculated using heavy cream. You could use half and half as a substitute, just be careful not to scorch the milk. Use low heat and stir continuously. Using half and half will cut the calories per serving significantly, about 200 calories less.
- When I made this for MaryJo and me, we had lots of leftovers so we put them into an airtight container and placed it in the freezer. I'm not certain how this will turn out but I'll post the results when we try reheating. *And this is a recap for reheated frozen alfredo. The sauce broke and the oil and cheese separated. It didn't taste the same and freezing is not recommended.
- Otherwise, store leftovers in an airtight container in your refrigerator for up to 3 days. Reheat by adding a bit more liquid, (water or cream), to the sauce to thin, then microwave or cook on low heat in a pot until warm.