easy chicken fettuccine alfredo recipe
The Best easy chicken fettuccine alfredo recipe
The thing I love most about this recipe is how it balances indulgence with something that’s actually pretty light on heavy ingredients. Alfredo sauce is the star, but I keep it simple by using whole chicken thighs instead of breasts, which stay juicy even after simmering. The fettuccine is just the right texture—soft enough to soak up the sauce but not mushy. It’s a dish that feels fancy but is actually simple enough that even a beginner can pull off a great result. Plus, it’s a great way to use up leftover chicken or even a whole chicken if you’re feeling ambitious. My kids love it because it’s not too heavy, and it’s always a hit with adults too. It’s the kind of dish that makes you feel good about cooking, knowing you’re serving something that everyone will enjoy without overcomplicating it.
Easy Chicken Fettuccine Alfredo
A simple, creamy pasta dish with tender chicken and rich alfredo sauce, perfect for a quick weeknight meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp garlic powder
- 12 oz fettuccine
- 2 cups chicken broth
- ½ cup grated parmesan cheese
- ½ cup heavy cream
- 2 cloves garlic, minced
- ¼ cup butter
- 1 cup whole milk
- Salt and pepper to taste
👨🍳Directions
-
1
Cook fettuccine according to package instructions in salted boiling water until al dente. Reserve ½ cup pasta water before draining. -
2
In a skillet, heat olive oil over medium-high heat. Season chicken with salt, pepper, and garlic powder. Cook until golden and fully cooked through (about 6–7 minutes per side). Remove and set aside. -
3
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and milk, stirring until smooth. -
4
Lower heat to medium-low and stir in grated parmesan until melted. Add cooked chicken and reserved pasta water if needed to achieve a creamy consistency. -
5
Toss cooked fettuccine into the sauce, mixing well to coat evenly. Adjust seasoning with salt and pepper if desired.
🔧Equipment
- Large skillet
- Pasta pot
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Chicken Fettuccine Alfredo Works
❓ Frequently Asked Questions About Chicken Fettuccine Alfredo
Can I substitute regular fettuccine noodles for the thin fettuccine?
Yes, you can use regular fettuccine if you prefer. Just keep in mind that the noodles will be thicker, so they may take slightly longer to cook through. To ensure they’re tender, cook them al dente (about one minute less than package instructions) and drain well before adding them to the sauce.
What if I don’t have heavy cream in the recipe?
You can replace heavy cream with a mix of whole milk and a little butter for a lighter texture. For every ½ cup of heavy cream, use ¼ cup butter and ¼ cup whole milk. Stirring in the butter at the end will help emulsify the sauce.
How do I make sure the sauce isn’t too thick or too thin?
Start by cooking the pasta until it’s just tender, then drain it well. For a creamier sauce, add a splash of pasta water while stirring the sauce. For a thinner consistency, reduce the sauce by simmering for an extra 2–3 minutes. Taste and adjust as needed.
Can I use pre-made Alfredo sauce instead of making it from scratch?
Yes, you can use a high-quality pre-made Alfredo sauce, but be mindful of the sodium content. If using a store-bought version, reduce the amount of added butter or milk in the recipe slightly to avoid an overly rich sauce. For best results, mix it with fresh garlic, grated Parmesan, and a pinch of salt before adding the chicken.
