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Skillet full of chicken, fettuccine, and alfredo sauce, ready to serve.
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Easy Chicken Fettuccine Alfredo Recipe

Classic comfort food fettuccine alfredo that is ready to eat in about 30 minutes.
Course Main Course
Cuisine Italian
Keyword chicken fettuccine alfredo recipe, fettuccini alfredo
Prep Time 7 minutes
Cook Time 23 minutes
Servings 4 servings
Calories 739kcal
Author Joe Boyle

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. Chicken tenders could also be used. Just adjust the cooking time so they don't get over-cooked.
  2. Season the chicken with other herbs or garlic to your liking. 
  3. Other types of pasta can be substituted if you would like.
  4. 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.
  5. 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.
  6. 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.

Nutrition

Calories: 739kcal