Chicken Fettuccine Alfredo

Why You’ll Love This Recipe

I love how this dish turns simple pantry staples into something decadent and restaurant-worthy. The chicken is golden and flavorful, while the Alfredo sauce is luxuriously creamy thanks to a mix of heavy cream, cream cheese, and fresh parmesan. It’s fast enough for weeknights but satisfying enough for special occasions. Plus, it’s all made in one skillet, so cleanup is a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large boneless skinless chicken breasts
1/2 teaspoon garlic powder
Salt & pepper, to taste
Flour, for dredging
1 tablespoon olive oil
3 tablespoons butter, divided
8 ounces uncooked fettuccine
4 ounces cream cheese, softened
1 cup heavy/whipping cream
1/4 cup chicken broth
2 large cloves garlic, minced
1 cup freshly grated parmesan cheese

Directions

1. I like to start by taking the cream cheese out of the fridge early so it softens. If I forget, I just microwave it for 20–30 seconds. I also grate the parmesan in advance.

2. While bringing a large pot of salted water to a boil for the pasta, I prep the chicken by slicing each breast in half lengthwise to make four thinner cutlets. I season both sides with garlic powder, salt, and pepper, then dredge them lightly in flour.

3. In a deep skillet over medium-high heat, I heat the olive oil and 1 tablespoon of butter. Once the pan is hot, I cook the chicken for about 5 minutes per side until it’s golden and cooked through. Then I set it aside.

4. If the skillet has too much grease, I wipe it out quickly. Then I add the remaining 2 tablespoons of butter, along with the cream cheese, heavy cream, chicken broth, and minced garlic. Over medium heat, I stir gently until the cream cheese melts smoothly into the sauce.

5. I let the sauce bubble gently for about 5 minutes so it thickens slightly. While that’s happening, I slice the cooked chicken into strips.

6. I stir the parmesan into the sauce and let it cook another minute until it’s fully melted and creamy. If the sauce gets too thick, I just splash in some pasta water to loosen it.

7. Once the fettuccine is cooked al dente and drained, I toss it in the skillet with the Alfredo sauce until it’s well coated. Then I top it with the sliced chicken—or mix it right in—and finish with more grated parmesan if I’m feeling fancy.

Servings and timing

This recipe serves 4 people. It takes 10 minutes to prep, 20 minutes to cook, and is ready to serve in just 30 minutes total.

Variations

• I sometimes add steamed broccoli or sautéed spinach to sneak in some greens.

• For a bit of kick, a pinch of red pepper flakes adds heat without overpowering the creaminess.

• If I’m out of chicken broth, I substitute it with pasta water or even white wine for added depth.

• A squeeze of lemon juice at the end brightens up the richness of the sauce.

• I’ve even swapped fettuccine for penne or linguine when that’s all I have—it still works beautifully.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop with a splash of cream or milk to loosen the sauce. The microwave works too, but I use short intervals and stir in between to avoid drying it out.

FAQs

Can I use milk instead of heavy cream?

I don’t recommend it. Alfredo sauce tends to separate or turn watery without the fat content of heavy cream. For best results, I always stick with cream.

What kind of parmesan works best?

Freshly grated parmesan gives the best texture and flavor. Pre-shredded varieties often have anti-caking agents that don’t melt as smoothly.

How do I keep the sauce from getting too thick?

If the sauce thickens too much while cooking, I just stir in some reserved pasta water to reach the desired consistency.

Can I make this ahead of time?

This dish is best served fresh, but I’ve made the sauce and chicken ahead and stored them separately. I reheat and toss everything together just before serving.

Is this recipe kid-friendly?

Yes, it’s usually a hit with kids. I sometimes leave out the garlic if I know they prefer milder flavors, but otherwise, it’s creamy and comforting enough for picky eaters.

Conclusion

This Chicken Fettuccine Alfredo is a creamy, satisfying classic that never fails to impress. I love how it combines simple ingredients into something so rich and comforting. Whether I’m cooking for family or guests, it always hits the spot—and it’s ready in just half an hour. For a dish that’s this indulgent, it’s surprisingly easy to make from scratch.

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