Chicken Fettuccine Alfredo Recipe


Chicken Fettuccine Alfredo Recipe

Chicken Fettucine Alfredo. Creamy parmesan cream sauce tossed with fettuccine pasta and topped with sauteed chicken.

  • Prep Time 5 mins
  • Cook Time 25 mins
  • Total Time 30 mins


  • 1 lb. Fettuccine Alfredo (I prefer to use fresh, refrigerated fettuccine pasta)
  • 6 Tablespoons Salted Butter
  • 1 Garlic Clove (minced)
  • 1 1/2 cups Heavy Cream
  • 1 1/4 cups Parmesan Cheese (high-quality, grated)
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • Fresh Parsley (optional)


  • 3 Chicken Breasts
  • 3 Tablespoons Butter
  • 1/2 teaspoon Garlic Powder
  • 1 teaspoon Parsley
  • 1/2-1 teaspoon Salt


  1. In a large pot, heat water over high heat until boiling. Add a generous amount of salt to season the water. Once it is boiling, add fettuccine and cook according to package instructions.
  2. In a large skillet or pan, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream.
  3. Let heavy cream reduce and cook for 5 to 8 minutes. Add half of the parmesan cheese to the mixture and whisk well until smooth. Keep over heat and whisk well until cheese is melted.


  1. While sauce is thickening, heat another skillet over medium-high heat.  Add 3 Tablespoons of butter to the pan and let melt.  Place the chicken in the pan and sprinkle with garlic powder, parsley, and salt. Cook for 4-6 minutes per side, depending on the thickness of the chicken breast.  Cook until no longer pink. Let rest for 5 minutes before slicing.
  2. Toss alfredo sauce with fettuccine pasta and add half of the parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese. Add a little pasta water if it needs to be thinned out.
  3. Top with sliced chicken breast and garnish with fresh parsley, if so desired.


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