Chicken Fettuccine Alfredo

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Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo is a classic dish everyone loves. Thick fettuccine noodles, perfectly cooked chicken, all covered in homemade alfredo sauce.

A serving bowl of chicken fettaccini alfredo. There are slices of chicken on top of the pasta and it is sprinkled with fresh parsley. There are three lemon slices on the edge of the dish. Fresh parsley, lemons, and chicken are in the background.

What is not to love about fettuccine alfredo? Add chicken to it and you have yourself a meal that will keep you feeling satisfied and happy.

Fettuccine Noodles

There is something special about those thick fettuccine noodles that make it the perfect classic noodle for holding alfredo sauce. Even though they don’t really hold homemade sauce as penne or shells would, there is no other noodle that should be used for this dish.

Unless you’re desperate, then I forgive you.

I mean, yes you technically could use any kind of noodle, but why mess with something that is perfect already? The wide noodles carry all of that sauce for perfect slurping. 

How to Make Homemade Chicken Fettuccine Alfredo

Make the fettuccine noodles according to package directions.

How to Make Chicken

  • Using a meat mallet, place the chicken between pieces of wax paper and pound out each chicken breast so they are an even width.
  • Sprinkle each breast with Montreal Chicken Seasoning.
  • Bring the oil (or butter or cooking spray) to heat over high heat in a skillet. When the oil starts to shimmer and smoke, add the chicken. It should pop and sizzle.
  • Immediately turn the heat down to low and cook for 5-7 minutes. *See note below on how to know when you’re chicken is finished cooking.
  • When the chicken is white halfway up the chicken breast, flip it, and cook an additional 5-7 minutes. 
  • Remove the chicken to a cutting board for 1-3 minutes to rest. Cover with foil until ready to serve with the fettuccine alfredo.

 

How to Make Homemade Alfredo Sauce

  • In a dutch oven or high sided skillet over medium heat, add the butter and melt.  Once melted add the garlic and mustard and stir to combine for 30 seconds to 1 minute. 
  • Dump in the cream cheese, whisking until smoothly incorporated. Quickly add the heavy cream and milk and bring to a simmer. Stir in ½ cup parmesan and Parmigiano Reggiano.
  • Allow to cook for 10 minutes, or until thickened.
  • Keep tasting the sauce, if you need a little more salt because it’s bland, please use it, otherwise, let it sit.
  • Whisk the lemon juice into the sauce. The acid helps to balance the heavy sauce. 
  • Remove the pasta from the water and add into the sauce with ½ cup parmesan, stirring with tongs to combine. 
  • Slice the chicken, serve all together with a crack of fresh pepper and more cheese!

How to Know If My Chicken is Done and Cooked all the Way Through?

Ever cut into your chicken before to see if the chicken is done? Everyone wants to know how to know if chicken is done cooking.
 
The most important thing you are looking for is to get down and look at the side of the chicken. Once it is white, and cooked through halfway up the chicken, flip it over. When there is no longer a pink rim around the edges of the chicken it’s thoroughly cooked. Here, check out this post on how to cook chicken in a pan and read all about it. 
A serving dish filled with chicken fettuccini alfredo. Sliced chicken is placed on top of the pasta and it is sprinkled with fresh parsley.

Can You Freeze Chicken Fettuccine Alfredo?

Chicken Alfredo should be frozen in flat layers in heavy-duty freezer bags. Add a little cream and stir gently when reheating frozen chicken alfredo. 

How Long Will Chicken Alfredo Keep?

Chicken Alfredo will keep for 3-5 days in the refrigerator, however the sauce slowly gets soaked into the noodles so it will not be the same as the first night. 

What Can You Substitute For Parmigiano Reggiano Cheese?

You could use Grana padano, Asiago, or Pecorino-Romano instead of Parmigiano Reggiano cheese. Or just plain Parmesan cheese. 

A close-up of f=chicken fettuccine alfredo. The pasta has slices of chicken resting on top and the whole dish is sprinkled with fresh parsley leaves.

Can You Use Regular Salt Instead Of Kosher Salt When Cooking Pasta?

You can use regular salt or sea salt to salt your pasta, we like kosher because it flavors better with those big granules. 

Is Heavy Cream Whipping Cream?

Yes, heavy cream and whipping cream are the same thing. You can also substitute milk for cream in alfredo sauce if needed. Whole milk is the most creamy substitute for heavy cream. Whole milk contains 8 grams of fat per 1 cup compared to 96 grams of fat per 1 cup in heavy cream.

Can Alfredo Sauce be Made Ahead of Time?

Alfredo sauce can be prepared and then refrigerated for up to five days or frozen for even longer. Do not add it to the noodles until you are ready for serving. 

Can Alfredo Sauce Be Frozen?

Alfredo sauce can be frozen in an airtight container or in a heavy-duty freezer bag.

To prevent cream-based sauces from curdling, stir well when reheating frozen sauce and slowly reheat over a low heat and never a high boil.

A serving bowl of chicken fettaccini alfredo. There are slices of chicken on top of the pasta and it is sprinkled with fresh parsley. There are three lemon slices on the edge of the dish. Fresh parsley, lemons, and chicken are in the background.

Will Alfredo Sauce Thicken As It Cools?

Alfredo sauce thickens as it cooks, you might need to thin it out a bit if you reheat later.

 

If you want to change things up from your traditional spaghetti and meatballs, make this chicken fettuccine alfredo instead. My kids love it and Cade and resist it. Total family favorite!

Want More Delicious Homemade Pasta Sauce and Chicken Recipes? We Got You Covered!

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A close-up of f=chicken fettuccine alfredo. The pasta has slices of chicken resting on top and the whole dish is sprinkled with fresh parsley leaves.
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Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo is a classic dish everyone loves. Thick fettuccine noodles, perfectly cooked chicken, all covered in homemade alfredo sauce.
Course 50 of our Best Easy Pasta Recipes, Mom's Best 100 Easy Chicken Recipes
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 786kcal
Author Sweet Basil

Ingredients

Fettuccine

  • 8 oz Pasta Fettuccine
  • 1/4 Cup Kosher Salt

Chicken

  • 2 Breast Chicken
  • Montreal Chicken Seasoning

Alfredo Sauce

  • 6 Tablespoons Butter unsalted
  • 2 Cloves Garlic minced
  • 1/2 teaspoon Dijon Mustard
  • 1 1/4 Cups Parmesan Cheese divided
  • 1/2 Cup Parmigiano Reggiano Cheese
  • 1 Cup Cream heavy
  • 1/2 Cup Milk
  • 2 Tablespoons Cream Cheese
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 teaspoon Lemon Juice
  • 1 Tablespoon Parsley minced
US Customary - Metric

Instructions

For The Pasta

  • Bring a large pot of water to a boil, adding in ¼ cup kosher salt to the water. 
  • Once boiling add the fettucini.

For The Chicken

  • Using a meat mallet, place the chicken between pieces of wax paper and pound out each chicken breast so they are an even width.
  • Sprinkle each breast with Montreal Chicken Seasoning.
  • Bring the oil (or butter or cooking spray) to heat over high heat in a skillet.
  • When the oil starts to shimmer and smoke, add the chicken. It should pop and sizzle.
  • Immediately turn the heat down to low and cook for 5-7 minutes. *See note
  • When the chicken is white halfway up the chicken breast, flip it and cook an additional 5-7 minutes. *See note
  • Remove the chicken to a cutting board for 1-3 minutes to rest.
  • Cover with foil until ready to serve.

For The Alfredo Sauce

  • In a dutch oven or high sided skillet over medium heat, add the butter and melt. 
  • Add the garlic and mustard and stir to combine for 30 seconds to 1 minutes. 
  • Dump in the cream cheese, whisking until smoothly incorporated. 
  • Quickly add the heavy cream and milk and bring to a simmer. 
  • Stir in ½ cup parmesan and parmigiano reggiano.
  • Allow to cook for 10 minutes, or until thickened.
  • Keep tasting the sauce, if you need a little more salt because it’s bland, please use it, otherwise let it sit.
  • Whisk the lemon juice into the sauce. The acid helps to balance the heavy sauce. 
  • Remove the pasta from the water and add into the sauce with ½ cup parmesan, stirring with tongs to combine. 
  • Slice the chicken, serve all together with a crack of fresh pepper and more cheese!

Notes

* The most important thing you are looking for is to get down and look at the side of the chicken. Once it is white, and cooked through halfway up the chicken, flip it over. When there is no longer a pink rim around the edges of the chicken it's thoroughly cooked.
 
Chicken Alfredo can be kept in the refrigerator for 3-4 days.

Nutrition

Serving: 1g | Calories: 786kcal | Carbohydrates: 48g | Protein: 26g | Fat: 55g | Saturated Fat: 34g | Cholesterol: 168mg | Sodium: 8286mg | Potassium: 262mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1972IU | Vitamin C: 3mg | Calcium: 622mg | Iron: 1mg

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READ: Chicken Fettuccine Alfredo



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