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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.
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Chicken Fettuccine Alfredo
Ingredients
- 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)
Chicken:
- 3 Chicken Breasts
- 3 Tablespoons Butter
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Parsley
- 1/2-1 teaspoon Salt
Instructions
- 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.
- 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.
- 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.
Chicken:
- 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.
- 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.
- Top with sliced chicken breast and garnish with fresh parsley, if so desired.
Nutrition information is automatically calculated, so should only be used as an approximation.
So easy and so delicious. Our favorite side dish.
Excellent chicken fettuccine meal today. I will definitely save this recipe for a repeat meal with my husband. I wanted try this with shrimp as well.
Delicious! Best recipe I’ve made or eaten anywhere.
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!