Fettuccine Alfredo with Chicken

Introduction

Fettuccine Alfredo with Chicken is the epitome of creamy, indulgent pasta. Originating in Rome, Alfredo sauce was traditionally made with just butter and Parmesan cheese. Over the years, the recipe has evolved, especially in Italian-American cuisine, to include heavy cream for a richer and silkier texture. When paired with tender, juicy chicken, it transforms from a simple pasta dish into a hearty, satisfying meal perfect for both weeknights and special occasions.

The wide ribbons of fettuccine hold onto the velvety Alfredo sauce beautifully, creating a luxurious bite every time. Add in pan-seared chicken breast and you’ve got the perfect balance of creamy, cheesy, and savory flavors.

Why I Love This Recipe

I love this recipe because it’s comfort food at its best—rich, creamy, and satisfying. The Alfredo sauce clings perfectly to the pasta, and the addition of chicken makes it filling enough to be a complete meal.

What I enjoy most is its versatility. You can keep it simple with just pasta and sauce, or add proteins and vegetables to suit your taste. Plus, it comes together relatively quickly, making it ideal for busy evenings without sacrificing flavor.

It’s also one of those dishes that feels restaurant-quality but is easy to make at home, which makes it extra special.

Why It’s a Must-Try Dish

This dish is a must-try because it delivers on every front:

• Flavor: A creamy sauce infused with garlic, butter, and Parmesan.
• Texture: Silky pasta, tender chicken, and rich sauce.
• Versatility: Can be adapted to include shrimp, broccoli, mushrooms, or even spinach.
• Crowd-Pleasing: Loved by both adults and kids—this dish rarely leaves leftovers!

It’s a timeless classic you’ll find on many restaurant menus, and once you try it at home, you’ll realize how simple and rewarding it is to make from scratch.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 servings
• Course: Main Course
• Cuisine: Italian-American
• Calories: ~750–800 calories per serving (depending on portion size and ingredients)

Ingredients

For the Chicken

• 2 large boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• Salt and black pepper, to taste

For the Alfredo Sauce

• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• Pinch of nutmeg (optional, for warmth)

For the Pasta

• 12 oz (340 g) fettuccine pasta
• Salt, for boiling water

Garnish

• Fresh parsley, chopped
• Extra Parmesan cheese

Step-by-Step Preparation Method

Step 1: Cook the Chicken

1. Slice chicken breasts in half horizontally to create thinner cutlets (for even cooking).
2. Season with olive oil, Italian seasoning, garlic powder, salt, and pepper.
3. Heat a large skillet over medium-high heat and cook chicken for 4–5 minutes per side, until golden brown and cooked through.
4. Remove from skillet, let rest, and slice into strips.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add fettuccine and cook according to package instructions until al dente.
3. Reserve ½ cup pasta water, then drain.

Step 3: Make the Alfredo Sauce

1. In the same skillet, melt butter over medium heat.
2. Add garlic and sauté for 1 minute until fragrant.
3. Pour in heavy cream, stirring gently.
4. Simmer for 3–4 minutes, then reduce heat to low.
5. Stir in Parmesan cheese gradually until melted and smooth.
6. Season with salt, pepper, and nutmeg (if using).

Step 4: Combine

1. Toss cooked fettuccine into the Alfredo sauce, adding a splash of pasta water if needed to loosen the sauce.
2. Add sliced chicken on top and gently toss to combine.

Step 5: Serve

Plate the pasta, garnish with parsley and extra Parmesan, and serve immediately while hot and creamy.

How to Serve

• Serve with a side of garlic bread or bruschetta.
• A light green salad with lemon vinaigrette balances the richness.
• Pair with a crisp white wine like Chardonnay or Pinot Grigio.

Recipe Tips

1. Use freshly grated Parmesan—pre-shredded doesn’t melt as smoothly.
2. Don’t let the cream boil; simmer gently to avoid curdling.
3. Reserve pasta water—it helps adjust sauce consistency.
4. Slice chicken against the grain for tender bites.
5. If sauce thickens too much, loosen it with cream or pasta water.

Variations

• Chicken Alfredo Broccoli: Add steamed broccoli florets to the pasta.
• Shrimp Alfredo: Replace chicken with sautéed shrimp.
• Mushroom Alfredo: Add sautéed mushrooms for an earthy flavor.
• Spinach Alfredo: Stir in fresh baby spinach at the end for extra nutrition.
• Light Alfredo: Use half-and-half instead of heavy cream for a lighter version (sauce will be less thick).

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of cream or milk.
• Freezing: Alfredo sauce doesn’t freeze well (cream tends to separate), but you can freeze cooked chicken and pasta separately for up to 2 months.
• Meal Prep: Make the sauce fresh and combine with reheated pasta/chicken when ready to serve.

Special Equipment Needed

• Large skillet or sauté pan
• Pasta pot
• Tongs (for tossing pasta in sauce)
• Sharp knife and cutting board

Conclusion

Fettuccine Alfredo with Chicken is the ultimate creamy pasta dish—rich, indulgent, and incredibly satisfying. The combination of tender chicken, velvety Alfredo sauce, and perfectly cooked pasta makes it a family favorite and a true crowd-pleaser. Whether you’re making it for a weeknight dinner, date night, or entertaining guests, this dish will always impress.

With simple ingredients and straightforward steps, you’ll be able to create a restaurant-quality meal right at home. Once you try this recipe, it’s sure to become a regular in your kitchen.