Nothing says comfort food quite like a rich, creamy Chicken Fettuccine Alfredo. This timeless dish, with its luscious sauce and tender chicken, is a true classic.
Originating in Rome, the classic preparation of this beloved pasta dish has a fascinating culinary history of Fettuccine Alfredo.
Our recipe simplifies the process, making it quick and easy to prepare right in your own kitchen. You’ll achieve a restaurant-quality meal that’s savory, satisfying, and bound to become a go-to family favorite. Get ready to indulge in this delightful pasta dish!
Why You’ll Love This Chicken Fettuccine Alfredo
This simple recipe delivers maximum flavor with minimal effort. You’ll quickly see why it’s a perfect fit for any home cook, from beginners to seasoned pros.
- Quick & Easy: Enjoy a fantastic meal ready in about 40 minutes.
- Restaurant-Quality Taste: Achieve a rich and authentic flavor just like your favorite Italian spot.
- Creamy & Indulgent: The sauce is incredibly smooth and satisfying, clinging perfectly to every noodle.
- Weeknight Winner: It’s substantial and comforting, ideal for busy evenings.
- Customizable: Easily adapt it with your favorite proteins or vegetables.
Ingredients
Creating this delicious Chicken Fettuccine Alfredo requires simple, fresh ingredients that come together beautifully. Here’s what you’ll need to make this comforting dish.
- Chicken: 2 lbs boneless, skinless chicken breast
- Pasta: ¾ lb fettuccine pasta (or angel hair or vermicelli pasta)
- Mushrooms: 1 lb white mushrooms, thickly sliced
- Aromatics: 1 small onion, finely chopped; 3 cloves garlic, minced
- Dairy: 3 ½ cups half-and-half (*)
- Fresh Herbs: ¼ cup parsley, finely chopped, plus more for garnish
- Seasoning: 1 tsp sea salt (or to taste, plus more for pasta water); ¼ tsp black pepper (or to taste)
- Fats: 3 Tbsp olive oil (divided); 1 Tbsp unsalted butter
- Garnish: Parmesan cheese (optional)
Notes & Substitutions
You can easily adjust several ingredients in this Chicken Fettuccine Alfredo to fit your preferences or what you have on hand. Feel free to experiment!
- Chicken: Chicken thighs work wonderfully for a richer flavor. You can also use pre-cooked rotisserie chicken to save time.
- Pasta: While fettuccine is traditional, penne, linguine, or even spaghetti are great alternatives. Choose what your family loves!
- Dairy: Understanding the distinctions between various dairy products can significantly impact the richness and texture of your sauce, as detailed in this guide to the differences between heavy cream and half-and-half in cooking. For an even richer sauce, use heavy cream instead of half-and-half. For a lighter version, you can substitute a portion with whole milk, though it might be less thick.
- Vegetables: Broccoli florets, spinach, or bell peppers are excellent additions. Add them with the mushrooms for best results.
- Seasoning: A pinch of nutmeg in the sauce enhances the classic Alfredo flavor. A dash of red pepper flakes adds a subtle kick.
Equipment
You don’t need fancy gadgets to make a fantastic Chicken Fettuccine Alfredo. These basic kitchen tools will get the job done efficiently.
- Large pot for cooking pasta
- Large skillet or Dutch oven (for chicken and sauce)
- Cutting board and a sharp knife
- Measuring cups and spoons
- Whisk for creating a smooth, lump-free sauce
Instructions: How to Make Chicken Fettuccine Alfredo
Follow these straightforward steps to create a creamy and delicious Chicken Fettuccine Alfredo. This recipe is designed to be beginner-friendly, ensuring a successful meal every time.
- Prep Pasta: Begin by cooking the fettuccine in a large pot of salted water (about 4 quarts water, 1 Tbsp salt) according to the package directions. Cook until al dente, then drain the pasta and set it aside.
- Sauté Chicken: Meanwhile, slice the chicken breasts into even strips. Season the chicken all over with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken strips and sauté for about 5 minutes, until they are lightly golden and cooked through. Remove the chicken from the pan and cover it loosely to keep warm while you prepare the sauce.
- Cook Aromatics: In the same skillet, reduce the heat to medium-high. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Once the butter melts, add the finely chopped onion and sauté for 3 minutes until it softens and becomes translucent.
- Add Mushrooms & Garlic: Next, add the thickly sliced mushrooms to the pan. Sauté the mushrooms for 5-7 minutes, stirring frequently, until they soften and release their moisture. Stir in the minced garlic and sauté for an additional 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.
- Build Sauce: Carefully pour the 3 ½ cups of half-and-half into the skillet with the sautéed aromatics and mushrooms. Bring the mixture to a gentle simmer over medium-high heat.
- Thicken Sauce: Continue to simmer the sauce for 8-10 minutes, stirring occasionally, until it begins to thicken. It should coat the back of a spoon. This slow simmer allows the dairy to reduce and become wonderfully rich.
- Combine Ingredients: Return the cooked chicken strips to the pan with the simmering sauce. Stir in the ¼ cup of finely chopped fresh parsley. Season the sauce to taste, adding ½ to 1 teaspoon of salt and ¼ teaspoon of black pepper, or adjust according to your preference.
- Finish Dish: Add the drained cooked fettuccine pasta to the skillet. Gently toss everything together to ensure the pasta is fully coated in the creamy sauce. Heat for another minute, stirring until warmed through.
- Serve: Turn off the heat, cover the skillet, and let the Chicken Fettuccine Alfredo rest for 10-15 minutes. This resting period allows the sauce to further absorb into the pasta and thicken slightly. Stir once more before serving immediately, garnished with extra fresh parsley and Parmesan cheese, if desired.
Pro Tips & Troubleshooting
Making the perfect creamy Chicken Fettuccine Alfredo is easier with a few expert tips. These suggestions help ensure your dish is delicious every time.
- Prevent Pasta from Sticking: Add a generous amount of salt to your pasta water and stir the pasta frequently during the first few minutes of cooking. Do not rinse your cooked pasta, as the starch helps the sauce adhere.
- Perfect Alfredo Sauce Consistency: Simmer the half-and-half until it visibly thickens. If it’s too thin, simmer longer. If it becomes too thick after resting, add a splash of warm milk or pasta water to loosen it.
- Avoid Overcooking Chicken: Sear the chicken until just cooked through. Overcooked chicken becomes dry and tough. Remove it promptly once golden and cooked.
- Adjust Seasoning: Taste the sauce before adding the pasta. Adjust salt and pepper as needed. A small pinch of freshly grated nutmeg can elevate the flavor profile.
- Lump-Free Sauce: While building the sauce, use a whisk to incorporate any thicker dairy or seasonings. Ensure you’re stirring frequently as it simmers to prevent lumps from forming.
Serving, Storage, and Variations
This versatile Chicken Fettuccine Alfredo is a crowd-pleaser on its own, but these tips will help you make it even better, enjoy leftovers, and explore new flavors.
Serving Suggestions
- Side Salad: A crisp green salad with a light vinaigrette perfectly balances the richness of the pasta.
- Garlic Bread: Serve warm, crusty garlic bread for dipping into the luxurious Alfredo sauce.
- Parmesan: Offer extra grated Parmesan cheese at the table for guests to sprinkle on top.
Storage & Reheating
- Refrigerate Leftovers: Store any leftover Chicken Fettuccine Alfredo in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk or half-and-half to restore creaminess. Microwaving is also an option, but stir frequently.
- Freezing: Freezing Alfredo sauce is generally not recommended as dairy can separate. For best results, enjoy this dish fresh.
Recipe Variations
- Add Vegetables: Stir in cooked spinach, broccoli florets, or sun-dried tomatoes along with the chicken.
- Other Proteins: Swap chicken for sautéed shrimp, scallops, or even sliced Italian sausage.
- Spice It Up: A pinch of red pepper flakes added with the garlic provides a pleasant warmth.
- Extra Cheesy: For an even richer flavor, stir in a handful of shredded mozzarella or fontina cheese just before serving.
Nutrition Information (Estimated)
Below is an estimated nutritional breakdown for one serving of this homemade Chicken Fettuccine Alfredo. Please note that these values are approximate.
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 620 kcal |
| Total Fat | 35g |
| Saturated Fat | 18g |
| Cholesterol | 110mg |
| Sodium | 780mg |
| Total Carbs | 45g |
| Dietary Fiber | 3g |
| Sugars | 5g |
| Protein | 35g |
Disclaimer: Nutritional information is an estimate based on ingredients and cooking methods. Actual values may vary based on specific brands and portion sizes.
Frequently Asked Questions (FAQ)
Got questions about making the perfect Chicken Fettuccine Alfredo? Here are some common queries and their answers to help you out.
- What kind of pasta is best? Fettuccine is traditional, but any wide, flat pasta like linguine or even thicker spaghetti works wonderfully to hold the creamy sauce.
- Can I use milk instead of half-and-half? While half-and-half or heavy cream gives the richest result, you can use whole milk for a lighter sauce, but it may not be as thick.
- How do I thicken Alfredo sauce? Simmering the sauce allows it to naturally reduce and thicken. For a quicker fix, you can make a slurry of cornstarch and water (1 tsp cornstarch to 1 Tbsp cold water) and whisk it in.
- Can I make this dish ahead of time? Alfredo sauce is best enjoyed fresh, as reheating can sometimes cause dairy to separate. However, you can prep your chicken and vegetables ahead of time.
- What are common mistakes to avoid? The main mistakes are overcooking the pasta, burning the garlic, or not simmering the sauce long enough to thicken properly for a truly decadent Chicken Fettuccine Alfredo.
Conclusion
This incredible Chicken Fettuccine Alfredo recipe proves that classic comfort food can be both simple to make and incredibly delicious. With tender chicken, perfectly cooked fettuccine, and a rich, creamy sauce, it’s a dish that truly satisfies. We hope you enjoy bringing this easy, restaurant-quality meal to your family table. Give it a try, and don’t forget to share your experience with us in the comments!
The Best Creamy Chicken Fettuccine Alfredo
Ingredients
Equipment
Method
- Cook fettuccine in a large pot of salted water until al dente. Drain and set aside.
- Slice chicken into strips, season with salt and pepper. Sauté in 2 Tbsp olive oil over medium-high heat until golden and cooked through, about 5–6 minutes. Remove and set aside.
- In the same skillet, add 1 Tbsp olive oil and butter. Sauté onion for 3 minutes, then add mushrooms and cook 5–7 minutes. Add garlic and sauté 30 seconds more.
- Add half-and-half to the pan and bring to a gentle simmer over medium-high heat. Simmer 8–10 minutes, stirring occasionally, until thickened.
- Return cooked chicken to the sauce, stir in parsley, and season with additional salt and pepper to taste.
- Add cooked pasta to the skillet and toss until well-coated with sauce. Simmer 1 minute until heated through.
- Turn off heat, cover, and let rest 10–15 minutes for flavors to meld. Garnish with fresh parsley and Parmesan, if desired.
Notes
Emily Thompson is a home cook and food enthusiast who believes that great meals bring families together. She loves exploring creative twists on classic American comfort food, always testing new ideas in her kitchen. Emily is passionate about sharing simple, practical recipes and time-saving tips to help busy people enjoy cooking at home. Her approachable style makes every dish accessible, delicious, and perfect for those seeking inspiration for everyday meals and special occasions. Find Emily’s latest creations and kitchen wisdom on yumeasymeals.com.
