Make this creamy chicken fettuccine alfredo recipe for a quick and easy weeknight meal with the family or for a romantic dinner with your partner! Pair the pan-seared chicken breast with a creamy homemade alfredo sauce and you’ll have your dinner guests raving.
Chicken Fettucine Alfredo: A Comforting Weeknight Dinner!
I love pasta- and so does my family. We are really into having Italian dinners like this chicken fettuccine alfredo or classic meat lasagna. It’s become one of our weekly traditions! I just love that, as a family, we have started making our own just like I did when I was a kid.
Not only is this fettuccine alfredo recipe super easy to make on a busy weeknight, but it’s also versatile enough for me to change it up so my family doesn’t get bored. For instance, I like to throw in a veggie (broccoli is our favorite, just double the sauce) or two or bake some bacon and sprinkle it over the top for a salty crunch (more on that later!).
Sometimes, I like to surprise my husband with a night in and have a romantic dinner with just the two of us. This is one of his favorite meals. This pasta dish paired with some warm toasted garlic bread= the perfect indoor date night!
Ingredients Needed To Make Fettucine Alfredo With Chicken
To make this pasta dish, here is the list of ingredients you will need:
- Chicken Breasts: For this recipe, I used chicken breasts, but you can also use boneless skinless chicken thighs.
- Fettucine: Cook the pasta according to the box. If you want to use fresh pasta, make sure to follow the package’s instructions as it doesn’t take as long to cook as dried pasta.
- Lemon: The lemon helps give the chicken some needed acidity to break up the sauce’s richness.
- Spices For Chicken: I used garlic powder, salt, and pepper. For some added spice, add a few dashes of cayenne pepper or paprika.
- Olive Oil: If you don’t like olive oil, swap it out for some vegetable or avocado oil. You only need a little bit to cook the chicken and start the base for the alfredo sauce.
- Butter And Heavy Whipping Cream: These two ingredients are used as the base for the alfredo sauce! Make sure to buy heavy whipping over regular whipping cream because you want that full fat to get that rich creaminess from the sauce.
- Chicken Broth: Using chicken broth helps thin out the sauce, so it isn’t so thick. It also helps intensify the chicken flavor throughout the dish.
- Cheese: For the alfredo sauce, I added cream cheese cut up into small chunks and freshly grated parmesan to get that creamy, cheesy flavor we all love!
- Spices For Alfredo Sauce: I used dried basil, dried parsley, garlic powder, salt, and pepper.
What To Serve With Chicken Fettucine Alfredo
Whenever I make this chicken alfredo recipe, I ALWAYS make some warm and toasted garlic bread. How can you eat pasta without garlic bread? I can’t!
To sneak in some veggies and get my kids to eat something green without any complaints, I like to make chicken fettuccine alfredo with broccoli. When I make it with broccoli, I will blanch it for a few minutes and directly add it to the alfredo sauce, while other times, I will roast the broccoli in the oven for some added crunch. I also double the sauce when I add a veggie to make sure I have enough to coat everything!
You can also serve this fettuccine alfredo with some:
- Sauteed asparagus with lemon
- Your favorite side salad
Frequently Asked Questions About Chicken Fettucine Alfredo Recipe
Whenever I share this recipe, I get some of the same questions. Here are the most popular ones that people ask!
If you have a question that isn’t listed here, please leave them in the comments and I’ll answer them as soon as I possibly can.
What other kind of pasta can I use to make chicken alfredo?
For this recipe, I stuck with the classic fettuccine pasta because it’s the best (in my opinion)! The noodles hold the sauce and flavors perfectly.
If you are looking for other pasta options besides fettuccine, I would look at:
I don’t recommend angel hair as it’s too thin to hold up in this pasta dish.
Can I use a jarred alfredo sauce?
Yes, you can. I’ll admit- I am guilty of sometimes using a jarred sauce instead of making this whole recipe from scratch because I simply just don’t have enough time in the day. However, I do my best to make it from scratch because it really does taste better!
If you decide to use a jarred alfredo sauce, I would recommend one that has roasted garlic or four kinds of cheese for some extra flavor and creaminess.
Can I swap out the chicken for another kind of protein?
Absolutely! I grew up eating chicken because it was affordable and the whole family loved it. But, I’ve swapped the chicken out for shrimp before and it was delicious!
You could also completely omit the chicken and make this fettuccine alfredo vegetarian or as a side dish.
MORE GRANDMA-APPROVED RECIPES TO TRY
If you enjoyed this recipe for chicken fettuccine alfredo, take a look at some of these other yummy recipes:
- Roasted Butternut Squash Soup
- Bisquick Sausage Balls With Cheese
- Chocolate Chip Bundt Cake
- Cheesy Broccoli and Rice Casserole
- Cheesy Hashbrown Casserole Recipe
- Bacon Cheddar Ranch Chicken Salad
Are you excited to try this recipe for chicken fettuccine alfredo at home? If so, let me know! I’d love to hear what you think in the comments below!
Chicken Fettuccine Alfredo
- Large pan
- Large bowl
- 2 Tbsp. olive oil, plus a drizzle for cooking chicken
- 1 lemon
- garlic powder for seasoning chicken
- salt for seasoning chicken
- pepper for seasoning chicken
- 2 Tbsp. butter
- ⅔ cup heavy whipping cream
- ½ cup chicken broth
- 4 oz. cream cheese, cut into small chunks
- ¼ cup grated parmesan
- ¾ lbs. dried fettuccine, cooked according to package
- 2-3 chicken breasts, cooked and cut into small pieces
Seasonings for Sauce:
- 2 tsp. dried basil
- 1 tsp. dried parsley
- ¼ tsp. garlic powder
- 1 tsp. salt
- ½ tsp. pepper
- Bring a large pot of salted water to a boil. Once it starts boiling, add fettuccine to pot and cook according to package directions.
- Before draining the fettuccine, reserve ½ cup pasta cooking water, then drain. Keep empty pot handy for final step.
- While fettuccine is cooking, pat chicken dry with paper towels and season all over with salt, pepper, garlic powder and lemon juice.
- Heat a drizzle of oil in a large pan over medium-high heat.
- Add chicken and cook until browned and cooked through, 3-5 minutes per side.
- Turn off heat; transfer to a plate and cover with aluminum foil.
- In the same pan used for the chicken, add 2 Tbs. of olive oil and butter.
- When butter is partly melted, pour in cream and chicken broth.
- Bring to a boil, stirring continually. Let boil for 2-3 minutes allowing sauce to thicken some.
- Spoon in cream cheese cubes and whisk until smooth and creamy.
- Remove from heat.
- Stir in grated parmesan and seasonings: dried basil, dried parsley, garlic powder and salt and pepper.
- If sauce is too thick, stir in ¼ cup hot water from cooking pasta.
- Cut chicken in 1-inch cubes.
- Mix sauce, pasta and chicken together in large pot. Serve warm with toasted garlic bread.