Best Homemade Chicken Fettuccine Recipe

Closeup of tongs pulling up strands of fettuccine Alfredo.

5 from 13 votes

Best Homemade Chicken Fettuccine Recipe

This is an easy one-pot Chicken Fettuccine Alfredo recipe with juicy sautéed breast that has the silkiest parmesan garlic cream sauce coating every pasta ribbon. It's a quick 30 minute American-Italian dinner your family will enjoy.

Prep Time4

Cook Time26

Total Time30

Course: Main Course Meat

Cuisine: American-Italian

Servings: people

Calories: 931kcal

Author: Marisa Franca @ All Our Way

Equipment

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.

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.

Nutrition