This Chicken Fettuccine Pasta with Alfredo Sauce is a comforting, creamy classic that’s sure to satisfy. Featuring tender chicken, fettuccine noodles, and a rich, velvety homemade Alfredo sauce, it’s a perfect main dish for busy weeknights or special occasions. Ready in under 30 minutes, this Italian-inspired dish brings the flavors of your favorite Italian restaurant to your dinner table.
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This fettuccine Alfredo recipe dates back to Alfredo di Lelio, who created it in New York City in 1914. What started as a simple dish to please his wife quickly became an Italian classic.
I've put my own American spin on the traditional fettuccine Alfredo. It's a delicious and easy-to-make dish that's perfect for any night
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Why You'll Love This Recipe
- Rich and creamy: The Alfredo sauce is made with heavy cream and parmesan cheese for a luxurious, creamy sauce.
- Quick and easy: This dish is ready in under 30 minutes, making it a great option for a weeknight meal.
- Versatile: Use shrimp or chicken as the protein, or even swap them out for ground beef or chicken meatballs.
- Family-friendly: The creamy pasta is sure to please both kids and adults alike.
- Customizable: Add extra flavors like crispy bacon or a touch of lemon zest for a twist on the classic.
Ingredients
Here's what you will need:
- Fettuccine noodles – Cooked al dente; can substitute with penne pasta for a change in texture.
- Skinless chicken breasts – Tender and juicy; leftover chicken works well too.
- Heavy cream – Adds richness and a smooth texture; skim milk can be used for a lighter option.
- Parmesan cheese – Grated for the perfect cheesy flavor; pecorino romano is a great substitution for extra tang.
- Butter – For a rich, creamy base to the sauce.
- Garlic – Adds a deep, garlicky flavor;
- Chicken powder - Adds chicken flavor to the dish;
- Olive oil – Used to sauté the chicken; you can use rich butter as an alternative.
- Black pepper – For seasoning and a bit of bite; freshly ground adds the best flavor.
- Pasta water – A few tablespoons help create a silky sauce.
- Fresh herbs – To garnish and add extra flavor; parsley or basil are great choices.
See recipe card for quantities.
How To Make Chicken Fettuccine Pasta with Alfredo Sauce
- Cook the pasta: Boil a pot of water and cook the fettuccine noodles until al dente. Drain and set aside, saving ½ cup of pasta water.
- Cook the chicken: Heat olive oil over medium-low heat in a skillet. Season the skinless chicken breasts with garlic powder and black pepper, then sauté until golden brown and cooked through. Slice and set aside.
- Saute: Saute Garlic in combination of olive oil and butter.
- Make the sauce: In the same skillet, melt butter and stir in the heavy cream. Add parmesan cheese and stir until the sauce thickens. Gradually add a bit of pasta water to create a smooth, creamy consistency.
- Combine: Toss the cooked fettuccine noodles in the sauce, ensuring they’re well-coated. Add the sliced chicken on top.
- Serve: Garnish with fresh herbs and serve with a side of garlic bread or a simple salad.
Variations
- Shrimp Alfredo: Swap out the chicken for shrimp, sautéed with olive oil and garlic powder for a seafood twist.
- Bacon Alfredo: Add crispy bacon to the mix for a savory, smoky bite.
- Vegetarian: Skip the meat and add sautéed green vegetables like broccoli or brussels sprouts for a veggie-packed version.
- Spicy Alfredo: Add a pinch of red pepper flakes for a bit of heat that complements the creamy sauce.
- Light Alfredo: Substitute heavy cream with skim milk or half-and-half for a lighter version.
What to Serve with This?
Here are some delicious dishes to complement your Alfredo pasta.
- Garlic Bread: A classic pairing with alfredo pasta, perfect for soaking up any leftover sauce.
- Caesar Salad: Crisp romaine lettuce with a creamy dressing is a great lighter side to balance out the rich pasta.
- Caprese Salad: A refreshing combination of cherry tomatoes, mozzarella, and balsamic vinegar for a light, delicious side dish.
- Bacon-Wrapped Asparagus: A fun and fancy side that adds a smoky crunch to the creamy dish.
- Sautéed Mushroom: A great addition that provides a healthy counterpoint to the richness of the sauce.
Take a look at these sides that pair perfectly with ravioli pasta and also work great with chicken Alfredo!
Rose's Top Tip
Use some reserved pasta water to thin out your Alfredo sauce. This helps the sauce cling better to the noodles and ensures it’s not too thick. Also, stir in parmesan cheese slowly to avoid clumping.
Recipe FAQ
Yes! Prepare the sauce and chicken ahead, then combine with hot pasta when ready to serve. Store the leftover sauce in an airtight container in the fridge for up to three days.
Absolutely! While fettuccine noodles are traditional, penne pasta or spaghetti work just as well. For a gluten-free option, try chickpea pasta.
Reheat your chicken Alfredo over medium-low heat on the stove with a splash of milk or cream to restore the sauce's creamy texture.
Yes! Substitute heavy cream with skim milk or half-and-half, and use grilled chicken strips instead of sautéing with butter.
Add a pinch of red pepper flakes to the sauce or top with freshly ground black pepper for an extra kick.
Dry white wines like Pinot Grigio or Chardonnay complement the richness of the creamy Alfredo sauce and chicken.
Yes, leftover chicken from a previous meal works great. Just reheat it in the creamy sauce to keep it tender.
Traditionally, fettuccine Alfredo was made with butter and cheese, but heavy cream is now commonly used for a thicker, creamy sauce.
More Pasta Recipes for Dinner
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Chicken Fettuccine Pasta with Alfredo Sauce
Equipment
- 1 skillet cooking the chicken
- 1 large pot cooking pasta
- 1 medium sauce pan pasta sauce
Ingredients
- 8 ounces Fettuccine pasta
- 1 chicken breast
- 2 tablespoon olive oil for cooking the chicken
- ¼ cup butter
- 3 cloves garlic minced
- 2 cups Heavy Cream
- ¾ cups parmesan cheese I used pecorino romano for this recipe
- 1 teaspoon chicken powder
- ¼ teaspoon freshly cracked black pepper
- ½ cup pasta water
- fresh herbs basil or parsley, chopped
Instructions
- Cook the pasta: Boil a pot of water and cook the fettuccine noodles until al dente. Drain and set aside, saving ½ cup of pasta water.
- Cook the chicken: Heat olive oil over medium-low heat in a skillet. Season the skinless chicken breasts with garlic powder and black pepper, then sauté until golden brown and cooked through. Slice and set aside.
- Make the sauce: In the same skillet, melt butter and stir in the heavy cream. Add parmesan cheese and chicken powder and stir until the sauce thickens. Gradually add a bit of pasta water to create a smooth, creamy consistency.
- Combine: Toss the cooked fettuccine noodles in the sauce, ensuring they’re well-coated. Add the sliced chicken on top.
- Serve: Garnish with fresh herbs and serve with a side of garlic bread or a simple salad.
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