If you’re craving something rich, comforting, and just downright delicious, you’re in for a real treat with this Creamy Chicken Alfredo with Fettuccine Recipe. I absolutely love how this dish brings together tender, seasoned chicken and luscious, velvety Alfredo sauce coating perfectly cooked fettuccine—it’s like a cozy hug on a plate that’s guaranteed to become a family favorite!
Why You’ll Love This Recipe
- Simple ingredients, gourmet results: You don’t need fancy stuff to impress with this creamy, cheesy goodness.
- Quick weeknight winner: From prep to plate in about 40 minutes—perfect when you want something comforting but fast.
- Family-approved flavors: Creamy, cheesy, seasoned chicken—it’s a combo my family begs for regularly.
- Flexible and customizable: You’ll find it easy to switch up seasonings and sides for your own spin.
Ingredients You’ll Need
The magic of this Creamy Chicken Alfredo with Fettuccine Recipe lies in its straightforward, classic ingredients that come together beautifully. Take your time picking fresh chicken and quality cheeses—this is where your flavor really shines!
- Fettuccine pasta: I always choose good-quality dried fettuccine—fresh pasta works too if you can find it.
- Unsalted butter: Using unsalted butter lets you control the salt level in your sauce.
- Whole milk: It adds creaminess without being too heavy or overpowering.
- Salt: Important for seasoning both the pasta water and sauce perfectly.
- Black pepper: Freshly cracked is best to punch up the flavor.
- Garlic powder: Adds subtle warmth without overpowering the sauce.
- Pecorino Romano cheese: For a sharp, tangy bite that complements Parmesan nicely.
- Parmesan cheese: Find freshly grated if you can—it melts so much better and adds that signature nuttiness.
- Boneless skinless chicken breasts: Look for plump, fresh breasts for the best texture and flavor.
- Olive oil: For searing the chicken perfectly without sticking.
- Italian seasoning: A blend of herbs that brings depth to the chicken seasoning.
Variations
While I usually stick to the classic Creamy Chicken Alfredo with Fettuccine Recipe, I love tweaking it depending on the mood or what’s in my fridge. Feel free to experiment to make it your own!
- Swap the chicken for shrimp: I once made this with shrimp and it added a lovely seafood twist that my friends really enjoyed.
- Use half-and-half or heavy cream: For an even richer sauce, I sometimes replace the milk with cream—just be mindful it thickens faster.
- Add veggies: Toss in sautéed mushrooms or steamed broccoli to sneak in some green goodness without losing that creamy vibe.
- Make it gluten-free: Gluten-free pasta works great here; just watch the cooking time so it doesn’t go mushy.
How to Make Creamy Chicken Alfredo with Fettuccine Recipe
Step 1: Cook the Fettuccine Perfectly
Start by boiling a large pot of salted water—generously salted is key because it flavors the pasta from the inside out. Cook the fettuccine until it’s just al dente, which means it should still have a slight bite. Be sure to save one cup of pasta water before draining; it’s a secret ingredient to loosen the sauce later if it gets too thick.
Step 2: Season and Sear the Chicken
Pat your chicken breasts dry with paper towels—that helps them crisp up in the pan. Sprinkle both sides evenly with Italian seasoning, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken about 5–6 minutes on each side, until it’s golden brown and cooked through (165°F internal temp). I usually tent the cooked chicken with foil and let it rest for 5 minutes to lock in those juices before slicing thinly across the grain.
Step 3: Whip Up the Alfredo Sauce
Using the same skillet (let those delicious browned bits add flavor), lower the heat to medium and melt the butter. Whisk in the milk slowly, then stir in salt, pepper, and garlic powder. Keep it warm for a couple of minutes while stirring gently; this helps the flavors marry nice and smooth.
Step 4: Combine Pasta, Sauce, and Chicken
Add the cooked fettuccine and half a cup of the reserved pasta water back into the skillet. Toss everything gently to let the liquid cling to each noodle. If the sauce feels too thick, gradually add more pasta water—you’ll be amazed how it transforms into a glossy, creamy coating without getting soggy. Turn off the heat and sprinkle in Pecorino Romano and Parmesan cheeses, stirring constantly so the sauce thickens perfectly. Finally, fold in your sliced chicken and toss just until everything’s heated through.
Pro Tips for Making Creamy Chicken Alfredo with Fettuccine Recipe
- Save the pasta water: Those starchy waters are magic for adjusting sauce consistency without watering it down.
- Don’t rush resting the chicken: It really helps keep the meat juicy instead of drying out when sliced.
- Use a wide skillet: It gives you plenty of room to toss pasta and sauce evenly, so every bite is coated perfectly.
- Grate cheese fresh: Pre-grated doesn’t melt as well and might affect the sauce’s silky texture.
How to Serve Creamy Chicken Alfredo with Fettuccine Recipe
Garnishes
I love topping this dish with a sprinkle of extra Parmesan and a handful of freshly chopped parsley. It adds a pop of color and a bright, herbal note that cuts through the richness perfectly. Sometimes I also crack a little more black pepper on top for that fresh zing.
Side Dishes
Pair this creamy chicken Alfredo with something simple to balance its indulgence. A crisp Caesar salad or roasted garlic green beans are my go-tos. I’ve also served it with a warm garlic bread that gets everyone licking their fingers—trust me, it’s a crowd-pleaser!
Creative Ways to Present
For special occasions, I like to plate the fettuccine twirled high on the plate with the chicken slices fanned out on top, then drizzle a little extra buttery sauce over it all. Adding a sprig of fresh basil or thyme makes it feel a bit fancy without extra fuss.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in a shallow airtight container in the fridge, and it’s best to eat within 2 days for optimal flavor. The sauce might thicken in the fridge, but a splash of milk when reheating brings it back to life beautifully.
Freezing
While I haven’t frozen this exact recipe often because it’s so quick to make fresh, you can freeze the chicken and sauce separately. Just thaw in the fridge overnight and reheat gently on the stove with some milk or cream to refresh the sauce texture.
Reheating
To reheat, I warm it gently over low heat in a skillet, stirring frequently and adding a little milk if the sauce feels too thick. Microwave works in a pinch but be sure to stir halfway through to prevent the sauce from breaking or drying out.
FAQs
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Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs will add a bit more richness and stay juicy. Just adjust cooking time slightly as thighs can take a bit longer to cook through compared to breasts.
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Is there a way to make this recipe dairy-free?
Yes, you can swap the butter and cheeses for dairy-free alternatives and use unsweetened almond or oat milk. Keep in mind the sauce will have a slightly different texture and flavor, but it can still be delicious!
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How do I know when the Alfredo sauce is thick enough?
When you stir in the cheeses and the sauce starts clinging smoothly to the pasta without being runny or clumpy, it’s perfect. It should coat the back of a spoon nicely.
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Can I prepare this recipe ahead of time for a dinner party?
Sure! You can prep the chicken and boil pasta slightly undercooked earlier, then finish the sauce and combine everything just before serving to keep it fresh and creamy.
Final Thoughts
This Creamy Chicken Alfredo with Fettuccine Recipe holds a special spot in my heart because it’s comfort food at its best—rich, satisfying, and so easy to pull together any night you want a little indulgence. I truly encourage you to try it as I do with friends sitting around the table sharing stories and laughter. Once you master the basics, feel free to make it your own and watch it become your go-to dish too!
Print
Creamy Chicken Alfredo with Fettuccine Recipe
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Chicken Alfredo recipe features tender, seasoned seared chicken breasts served over perfectly cooked al dente fettuccine tossed in a creamy homemade Alfredo sauce combining butter, milk, Pecorino Romano, and Parmesan cheese. The rich sauce clings beautifully to the pasta, creating a comforting and elegant dish perfect for any occasion.
Ingredients
Pasta
- 8 ounces fettuccine pasta
Sauce
- ½ cup (1 stick) unsalted butter
- ½ cup whole milk
- ½ teaspoon salt (plus more for pasta water)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup finely‑grated Pecorino Romano cheese
- ½ cup finely‑grated Parmesan cheese
Chicken
- 1½ pounds boneless skinless chicken breasts (about 2 large)
- 1 tablespoon olive oil
- 2 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente according to package directions. Drain, reserving 1 cup pasta water; set pasta and water aside.
- Prepare and Cook Chicken: Pat chicken dry and season both sides with Italian seasoning, garlic powder, salt, and pepper. Heat olive oil in a large deep skillet over medium‑high heat, add chicken, and cook 5–6 minutes per side until golden and reaches an internal temperature of 165°F. Transfer chicken to a plate, tent with foil, and rest for 5 minutes; then slice thinly across the grain.
- Make Alfredo Sauce: In the same skillet used to cook the chicken, lower the heat to medium and melt the butter. Whisk in the milk, then stir in salt, pepper, and garlic powder. Warm the sauce for a couple of minutes, stirring occasionally.
- Toss Pasta with Sauce: Add cooked fettuccine and ½ cup reserved pasta water to the skillet. Toss until the liquid clings to the noodles, adding more pasta water as needed for desired consistency.
- Finish and Serve: Turn off the heat, sprinkle in Pecorino Romano and Parmesan cheese, and stir constantly until the sauce thickens and coats the pasta, about 2–3 minutes. Add sliced chicken and toss just until heated through. Serve immediately, garnished with extra Parmesan or parsley if desired.
Notes
- This chicken alfredo recipe is made with seared, seasoned chicken breasts and a creamy homemade Alfredo sauce tossed with al dente fettuccine.
- Use freshly grated cheeses for best flavor and sauce texture.
- Reserve pasta water to adjust sauce consistency as needed.
- Let chicken rest after cooking to retain juices and ensure tenderness.
- Serve immediately for optimal sauce texture and flavor.
Nutrition
- Serving Size: 2 cups
- Calories: 776 kcal
- Sugar: 3 g
- Sodium: 1157 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 54 g
- Cholesterol: 245 mg
