Chicken Fettuccine Alfredo
Creamy parmesan cream sauce tossed with fettuccine pasta and topped with sauteed chicken
This is a classic Italian-American dish that needs to be in every single kitchen. My Fettuccine Alfredo Recipe and Skinny Fettuccine Alfredo Recipe (with 75% less fat) are some of the most popular recipes on my Modern Honey. So I decided to add some protein by adding some sliced chicken breast!
I am heading to a food conference tomorrow in Utah where I will be surrounded by about 600 other foodies. It is basically a "safe zone" to talk incessantly about our love of food. Last year at the registration table was a banquet size table filled with an assortment of Ruby Snap cookies. I am pretty sure I ate 4 cookies by the time it was 9:00 am and it was completely normal.
Every time I go to Utah, I always want to hit the famous pasta place that I went to almost weekly while I was up in college. They served the best chicken fettuccine alfredo and I wanted to make it in my own kitchen!
What ingredients are in Chicken Fettuccine Alfredo?
It all starts with a homemade alfredo sauce made with butter, garlic, heavy cream, and parmesan cheese tossed with fettuccine pasta. It is topped with seasoned sauteed chicken breast.
How to make Chicken Fettuccine Alfredo:
- Start by bringing water to a boil in a large pot. Add a generous amount of salt to the water to season the pasta while it cooks. Once it is boiling, add the fettuccine pasta and cook according to package instructions. I love to use fresh, refrigerated fettuccine pasta.
- Melt the butter in a saucepan and then add garlic. Cook until softened — about 1 to 2 minutes. Watch carefully as garlic can burn quickly!
- Add heavy cream and let simmer over medium-high heat for about 5-8 minutes to thicken. Add salt and pepper to taste. Add half of the parmesan cheese to the mixture and whisk well until smooth.
- While the sauce is thickening, cook the chicken. Heat skillet to medium-high heat. Add butter and let melt. Season chicken with garlic powder and parsley. Cook for 4-6 minutes per side, depending on the thickness of the chicken breast. Let rest for 5 minutes before slicing.
- Toss alfredo sauce with fettuccine pasta and add half of the parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese.
- Place sauteed and sliced chicken breast on top of fettuccine alfredo. Garnish with fresh parsley, if so desired.
This recipe is a family favorite....and I can whip it up so fast....really easy and delicious.
I make this every time I fettuccine Alfredo! It’s my favorite recipe! Do you by any chance know how many calories are in it?
This tasted like a dream, but the presentation didn’t have the nice creamy look of a sauce. Mine also separated, so I like the roux method best.
I made this tonight (with whole milk as I didn't have any cream on hand) and the sauce separated immediately when I added the parm. This is the first Alfredo sauce I've ever made without a roux at the beginning, and I think that would have helped me avoid the problem I encountered by allowing the fat to be absorbed and emulsified. I hope you all had better luck than I did!
I made this last week. It was too cold outside to grill the chick breast so I just sprinkled them (2) with Montreal, seared them in a stainless skillet & finished in the oven. Made the Alfredo as stated, added 2 tlb of shredded fontina, melted it; then added roasted halved, grape tom, & asparagus, fresh portobello mush & the sliced chicken. It was OUTSTANDING!!! My hubby loved it. Served with a nice Ital Salad & thin-sliced french bread garlic buttered toasts (broiled). Perfect meal!
Really good but I added extra parm, 1/2 cup shredded fontina & crumbled CRISP bacon, parsley & chives, halved grape tomatoes. I have also done asp too. Sooo very yummy
You didn't use the pepper the recipe called for?
This is the BEST Alfredo sauce I have ever tasted!! It is now a family favorite. Thank you for sharing!