This easy one-pot Chicken Fettuccine Alfredo recipe with juicy sautéed breast has the silkiest parmesan garlic cream sauce coating every pasta ribbon. It's a quick 30 minute American-Italian dinner your family will love and want to enjoy again and again.
Next time try this world famous Roman pasta dish.
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❤️ Why you'll love this recipe
- it's a quick 30-minute meal.
- has a rich and creamy sauce covering every noodle strand.
- easy cleanup since it uses just one pan.
- tastes better than the chicken fettuccine at the famous Italian chain restaurant.
- you can freeze the leftovers.
Internationally, fettuccine alfredo is one of the most well-known dishes. But ironically, the first time it was made in 1914, it was to combat Alfredo di Lelio's pregnant wife's upset stomach.
🛒 Ingredients
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Note: The full list of the Chicken Fettuccine Alfredo ingredients with their amounts and options are listed in the recipe card below.
- Olive oil -- first cold press, extra-virgin. Mild tasting.
- Chicken breasts
- Kosher salt -- no additives to change the taste of the dish.
- Black pepper -- we prefer the restaurant grind pepper.
- Chicken broth
- Whole milk
- Fettuccine noodles
- Heavy cream
- Parmesan Cheese
- Parsley
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- In a large skillet over medium-high, heat the olive oil. Season the chicken breast with salt and black pepper and add the chicken to the pan. Cook the meat on each side for about 6-8 minutes. The length of time will depend on the thickness of the meat. Remove it and set aside.
- Add the minced garlic to the pan and sauté until fragrant. (about 3 minutes). Watch that you don't burn the garlic.
- Pour in the milk and chicken broth and bring to a simmer.
- Add fettuccine, stirring frequently for about 3 minutes. Cook them to al dente, about 8 more minutes. Be sure to stir often to make sure the noodles don't stick together.
- Stir in the heavy cream and half of the parmesan cheese. Let the sauce simmer until it thickens.
- Sprinkle the parsley over the noodles.
- Slice the chicken breast into even slices and arrange on top of the noodles. Sprinkle with more parmesan cheese.
- Plate by placing fettuccine on the bottom and the chicken slices on top. Garnish the chicken fettuccine alfredo with a sprinkle of parsley and a bit more parmesan cheese.
🔪Equipment
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This is what you'll need to make this recipe.
- Sharp knife -- we like a knife that will keep a sharp edge.
- Non-skid cutting board -- it's dangerous to slice on a board that scoots.
- Liquid measuring cup
- Measuring Spoons
- Large heavy 12-inch skillet (we like our enameled cast iron)
- Silicone coated tongs -- they don't scratch the bottom of your expensive pots and pans
👩🏻🍳Tips
- If you need to reheat, sprinkle a few tablespoons of milk and a bit of chicken broth to add more liquid. Sometimes the pasta and chicken will absorb the sauce as it cools down.
- Chicken Fettuccine Alfredo freezes well in a freezer safe container for up to 3 months. This is a great tip for the smaller family who doesn't want to eat the pasta dish twice in one week.
FAQs
Here are the questions I am most frequently asked about this recipe.
Yes. You can use any noodle you like. Use angel hair pasta, spaghetti or penne pasta. Just make sure that whatever pasta you use you completely submerge it in the cooking liquid. Also there will be different cooking times between and angel hair and penne pasta.
No. This is actually an American-Italian dish that gained attention when Douglas Fairbanks and Mary Pickford, returned to the States after their Italian honeymoon.
The original recipe was just a combination of butter, Parmesan cheese, and fettuccine. There was no cream in it.
You would ask for pasta in bianco, fettuccine al burro, or fettuccine burro e parmigiano.
🍽 Serve with . . .
- salad such as this Italian tossed salad
- a dessert such as pears poached in wine.
😋 Variations for fettuccine alfredo
This is a great base recipe for a one-pot dinner. Here are some additional ideas.
- If you'd like some veggies with your pasta add them after the noodles are done. We like steamed broccoli florets or fresh baby spinach leaves. Toss in some halved grape tomatoes for more color and vitamins.
- You can swap out the chicken breasts for dark meat. I
- Love shrimp? You can easily make it shrimp fettuccine alfredo.
- Italians love to add a crunch to their pasta as we did with this fusilli col buco. To get a crunchy texture, toast panko bread crumbs with butter in a skillet. Sprinkle the toasted crumbs on top of the pasta.
📚 Related Recipes
- Spinach Tortellini in a light homemade Alfredo sauce can be a delicious side or a meal in itself. A lighter version of Alfredo sauce that our family loves.
- Swiss Chard Gratin features a leafy green in a delicious cheese sauce that's topped with homemade bread crumbs. Make your winter greens in this method and watch them disappear on the plate.
- Spinach Gratin is a lighter version of Julia Child's heavier version.
📞Chiacchierate (Chat)
This is the type of recipe you can plan on serving family and guests and be assured they'll all love it. If you love fettuccine as much as we do, you'll love our Pesto Shrimp Fettuccine.
📝Recipe
This easy Chicken pasta recipe has a heavenly rich creamy garlic parmesan sauce that can't be beat. It's easy to make with a quick clean up.
If you love the cheesy taste of an Alfredo sauce, next time you'll have to try our Creamy White Lasagna Soup recipe.
If you're needing a quick side then this copycat garlic herb Pasta Roni recipe with angel hair pasta is perfect. This is a one pot easy recipe that is sure to become a favorite.
If you love this recipe, pleas give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Best Homemade Chicken Fettuccine Recipe
Equipment Needed
Ingredients
- 2 Tablespoons Olive oil
- 4 Chicken breasts split in half to get thinner pieces
- 3 Cloves garlic minced
- 2 cups Chicken broth
- 2 cups Whole milk
- 12 ounces Fettuccine pasta
- ½ cup Heavy cream
- 1 cup Parmesan cheese divided
- Parsley garnish
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
- Heat Olive oil in a 12-inch Heavy Skillet (Cast iron or enameled cast iron if possible)
- Add the chicken breast and season with salt and pepper
- Cook each side for 4 minutes, then remove, set on a platter and put to the side.
- Add the minced garlic and cook a few minutes until fragrant (about 3 minutes)
- Add the milk and chicken broth and bring to a boil.
- Add the fettuccine noodles and cook until al dente, about 9-10 minutes. Stir often to make sure the noodles don't stick together.
- Once the pasta is cooked, add the heavy cream and half of the parmesan cheese.
- Cut the chicken breasts into even slices and arrange on top of the noodles and sprinkle with more parmesan cheese and the parsley (do this again as you dish up the servings).
Notes
- If you need to reheat, sprinkle a few tablespoons of milk and a bit of chicken broth to add more liquid. Sometimes the pasta and chicken will absorb the sauce as it cools down.
- Chicken Fettuccine Alfredo freezes well in a freezer safe container for up to 3 months. This is a great tip for the smaller family who doesn't want to eat the pasta dish twice in one week.
- If you'd like some veggies with your pasta add them after the noodles are done. We like steamed broccoli florets or fresh baby spinach leaves. Toss in some halved grape tomatoes for more color and vitamins.
- You can swap out the chicken breasts for dark meat. I
- Love shrimp? You can easily make it shrimp fettuccine alfredo.
- Italians love to add a crunch to their pasta as we did with this fusilli col buco. To get a crunchy texture, toast panko bread crumbs with butter in a skillet. Sprinkle the toasted crumbs on top of the pasta.
