Chicken Fettuccine Alfredo

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In this quick and easy Chicken Fettuccine Alfredo, fresh fettuccine pasta is tossed with a creamy and decadent sauce of cream and Parmesan cheese, then topped with flavorful grilled chicken.

» You should try this Beer Braised Short Rib recipe and these 12 Comfort Food Recipes to Make Right Now.

chicken fettuccine alfredo

It might not be the lightest meal you could eat, but this creamy dreamy pasta dish will put a smile on your face, for sure. Add grilled chicken or leave it out for a satisfying vegetarian meal.

We eat this pasta dish almost as often as this Chicken & Potato Pasta and Cajun Chicken Pasta. Both are serious comfort foods for us.

If you can boil noodles and simmer a sauce, you’ve already won at making this recipe. It’s so simple.

I could never quite figure out why jarred alfredo sauce was so bad. After tasting it just one time, I was convinced never to buy it again. And once I found this recipe, there was no longer any reason to subject myself to it.

chicken fettuccine alfredo

Is it truly Italian, no. But that doesn’t detract from how tasty it is. Just don’t expect to sit down at an Italian restaurant in Rome and find this dish on the menu. It’s distinctly American-Italian.

Ingredients You’ll Need

  • Fettuccine noodles – Fettuccine noodles are a classic choice but you can really use any kind of pasta. Try your hand at making your own fresh pasta.
  • Chicken – Use boneless skinless chicken breast, cut in half
  • Olive oil
  • Italian seasoning
  • Heavy cream or half and half – Use either. The heavy cream will make a thicker, richer sauce than the half and half.
  • Parmesan cheese – Parmesan cheese is a type of Italian cheese that has a hard texture. It usually comes in blocks. Parmesan cheese has a nutty yet fruity flavor and is very refreshing. This is what will give your sauce it’s delicious flavor. If you can, shred your own.
  • Salt

If you want to use seafood, try this Lobster Fettuccine version. You could also use shrimp in this recipe.

I think it’s a great idea to make your own fettuccine for this recipe, if you’ve got the time. It’s not as hard to make as you might think.

Making Your Own Pasta

If you want to try your hand at making your own pasta, I can’t recommend it enough. It’s not difficult or scary to make your own pasta.

making pasta dough

Here is an incredibly easy homemade pasta recipe that only requires you to mix flour with eggs and knead the dough.

  • 2 large eggs
  • 200g of 00 flour, plus extra for dusting

Make a mound out of the flour (reserving about 20 grams to use only if necessary). Swirl a whole in the middle of the mound with your fingers. Crack the eggs into the center of the mound. 

Using a fork, beat the eggs gently, then start to incorporate the surrounding flour, slowly, until fully combined. Add the extra flour only if the dough is too sticky. Then knead the dough until it’s smooth and elastic.

Rolling the Pasta

There are two ways to roll your fresh pasta. You can knead it and roll it out with a rolling pin. This takes a bit of muscle and time, but it’s not difficult. Or you can use a pasta maker. There are three different types of pasta makers.

A manual pasta roller won’t make the pasta for you; it’ll just help with rolling out or cutting shapes. The second option is an attachment for the KitchenAid that rolls out the dough for you.

There is a third, even easier option. If you’ve ever wanted to make fresh pasta, but didn’t want to do the work, you need this.

How much homemade pasta per person?

I recommend a 2 ounce serving of fresh pasta per person. Once the pasta is cooked it equals around 1 cup of pasta, which is a decent serving. The recipe above makes 4 servings.

Steps to Make Chicken Fettuccine Alfredo

Chicken Fettucine

Step One: Boil the fettuccine until al dente. Don’t overcook the pasta or it will become one big mess when combined with the sauce. Reserve some of the pasta water.

Step Two: Season and grill the chicken, then slice or dice it. It an be added to the top of the pasta, or incorporated into it, based on your preference.

Step Three: Simmer the heavy cream until slightly thickened. Add the Parmesan cheese and whisk together. Toss in the fettuccine and stir well to coat the pasta. If too thick, add a bit of the pasta water.

That’s all there is to it!

Tips and Notes

  • If your alfredo sauce isn’t thick enough cook it for a few more minutes. If it is too thick, add some pasta cooking water to thin it down. Just be careful not to add too much.
  • Chicken to should reach 165°F to be safe to eat.
  • Not a fan of chicken? Try adding shrimp instead.

Frequently Asked Questions

What is alfredo sauce made of?

Alfredo sauce is a simple and irresistible cream sauce that is comprised of butter, cream and parmesan cheese. In this recipe instead of butter we are using the olive oil and chicken juices. It is an easy sauce to make and it wonderful over fettuccine or vegetables.

Is alfredo the same as fettuccine?

No. Alfredo is the name of the sauce while fettuccine is the name of the pasta. They are typically served together.

What to Serve with Chicken Fettuccine Alfredo

Now that you’ve got your main dish sorted you need a couple of great side dishes to serve along side. This classic wedge salad or pear and gorgonzola salad are always crowd favorites. Roasted cauliflower with rosemary and parmesan is quick to make and has so much flavor.


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chicken fettuccine alfredo

Chicken Fettuccine Alfredo

A creamy alfredo sauce is added to fettuccine and topped with chicken in this wonderful Italian-American dish.
5 from 35 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: Chicken, Pasta
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 760kcal
Author: Laura


  • 4 ounces dry fettuccine
  • 5 ounces boneless chicken breasts halved
  • 1 tablespoon olive oil
  • 1/2 teaspoon Italian seasoning
  • 3/4 cup heavy cream or half and half
  • 1/4 cup Parmesan cheese finely grated
  • 1/8 teaspoon salt


  • Set a pot of water to boil on the stove top. When the water is boiling, add the fettuccine and cook for 10 minutes, until al dente.
  • Meanwhile, set a skillet on medium-high heat on the stove top. Add olive oil. Sprinkle Italian seasoning over both sides of chicken breast. Add it to the hot pan. Cook for 8 minutes per side, or until juices run clear when poked.
  • When the chicken is cooked through, remove it from the pan. Add the cream and simmer over medium heat for 5 minutes. Lower the heat and add the Parmesan cheese and salt. Whisk well to combine. Simmer for 5 minutes, or until the sauce begins to thicken.
  • Add the fettuccine to the sauce and stir to coat. Cut the chicken into strips. Fill the plates with fettuccine, topped with chicken slices, and drizzle any remaining sauce over the top.


Calories: 760kcal | Carbohydrates: 44g | Protein: 29g | Fat: 52g | Saturated Fat: 26g | Cholesterol: 224mg | Sodium: 436mg | Potassium: 361mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1504IU | Vitamin C: 1mg | Calcium: 242mg | Iron: 2mg

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Quick & Easy Chicken Fettuccine Alfredo

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