I enjoy this Chicken Fettuccine Alfredo for its rich, creamy sauce clinging to tender fettuccine noodles and juicy chicken. It’s the perfect comfort food that feels fancy without being complicated.

Why You’ll Love This Recipe

I love how this recipe brings restaurant-style flavor to my kitchen with minimal effort. The sauce is smooth, velvety, and perfectly cheesy, coating every strand of pasta and bite of chicken. It’s quick enough for a weeknight but indulgent enough for special occasions. Plus, it’s a family favorite that never fails to satisfy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fettuccine pasta
boneless, skinless chicken breasts
olive oil
garlic cloves
butter
heavy cream
grated Parmesan cheese
salt and black pepper
optional garnish: chopped parsley

directions

I start by cooking the fettuccine according to package directions until al dente. I reserve a bit of the pasta water before draining.
While the pasta cooks, I season the chicken with salt and pepper, then sear it in olive oil over medium heat until golden brown and cooked through. I set it aside to rest, then slice it.
In the same pan, I melt butter and sauté minced garlic until fragrant.
I pour in the heavy cream and bring it to a gentle simmer, then stir in the Parmesan until it melts into a smooth sauce.
I return the chicken to the pan, toss in the cooked fettuccine, and mix everything to coat well. A splash of pasta water helps thin the sauce if needed.
I serve it hot, topped with chopped parsley for a fresh finish.

Servings and timing

This recipe serves 4 people.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Protein: I sometimes swap chicken for shrimp or keep it vegetarian with mushrooms.
Cheese: I use Romano or Asiago cheese for a twist on the traditional Parmesan.
Spice: A pinch of red pepper flakes gives the sauce a gentle kick.
Herbs: I stir in fresh basil or thyme for extra aroma.
Veggies: I like adding broccoli, peas, or spinach for color and nutrition.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I add a splash of cream or milk and warm it in a pan over low heat, stirring often to bring back the creamy texture.
Microwaving works too, but I cover it and stir halfway through to avoid drying it out.

FAQs

Can I use pre-cooked chicken?

Yes, I often use rotisserie chicken to save time. I just slice it and add it to the sauce at the end to warm through.

What pasta works best besides fettuccine?

I sometimes use linguine or tagliatelle. Even penne or rigatoni hold up well with the thick sauce.

Can I make it lighter?

To lighten it up, I use half-and-half instead of heavy cream, or mix in some chicken broth. It’s not as rich, but still tasty.

How do I prevent the sauce from getting grainy?

I make sure to keep the heat low when adding cheese and stir constantly. High heat can make the cheese separate.

Is this freezer-friendly?

Cream sauces don’t freeze well. I prefer making a fresh batch, but if I must freeze it, I do so in an airtight container and reheat gently with added cream to help restore the texture.

Conclusion

This Chicken Fettuccine Alfredo always hits the spot when I crave a rich, creamy pasta dish. With its simple steps and comforting flavors, it’s a go-to recipe I keep coming back to. Whether for a casual dinner or an impressive meal, it never disappoints.