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Chicken Fettuccine Alfredo

Course Dinner
Cuisine Italian


  • 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
  • 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.
Keyword chicken dinner, pasta