This is my go-to chicken fettuccine Alfredo recipe when I want something that feels special without needing a restaurant reservation. It’s got a rich, garlicky cream sauce that clings to every strand of pasta, with tender, golden pan-fried chicken on top.
I remember first testing this on a busy weeknight, convinced it’d be too heavy or too fussy for a regular dinner. But it was surprisingly easy, and now it’s in regular rotation when I want comfort food that doesn’t cut corners on flavor.
Why This Recipe Stays in My Rotation
If you’re anything like me, you’ve probably tried Alfredo sauces that end up gluey or bland. This version fixes that. I use a little cream cheese to give it extra body and just the right tang.
Some might tell you cream cheese is off-limits in Alfredo sauce, but I think they’re missing out. It melts beautifully and saves you from ending up with a broken sauce.
This dish has saved my dinner plans more than once when friends dropped by unannounced or I needed to impress someone without making it obvious I was trying. A big pot of this on the table always gets rave reviews, and there are rarely any leftovers.
Ingredients You’ll Need
Here’s what I always pull out for this dish:
- Chicken breasts – I slice them in half to make thin cutlets that cook fast without drying out.
- Garlic powder – Just a bit on the chicken adds so much flavor even before the fresh garlic hits the pan.
- Flour – Lightly dredging the chicken makes it golden and crisp outside while staying juicy inside.
- Olive oil and butter – My reliable team for pan frying. The butter adds richness you can’t skip.
- Fettuccine – I love the way the sauce clings to these wide noodles.
- Cream cheese – Controversial in Alfredo, but I stand by it for the creamy texture and a gentle tang that keeps the sauce interesting.
- Heavy cream – Don’t skimp here. It’s the difference between a restaurant-worthy sauce and a sad, separated mess.
- Chicken broth – Adds savory depth so the sauce isn’t one-note.
- Fresh garlic – I use a lot. It’s non-negotiable.
- Parmesan cheese – Buy a wedge and grate it yourself. The pre-grated kind just doesn’t melt as nicely.
My personal tip: If you remember one thing, let the cream cheese sit at room temperature for a bit before starting. Trying to whisk in cold cream cheese is a battle you will lose.
Cooking Steps, My Way
Here’s how I make it on a typical evening:
- Cook the pasta – Get the fettuccine boiling in salted water. Don’t overcook it; al dente is your friend.
- Prep the chicken – Season with salt, pepper, and garlic powder. Coat lightly in flour for that lovely golden crust.
- Pan-fry – Use a bit of oil and butter for flavor. Don’t crowd the pan, or you’ll steam instead of sear. Once the chicken is cooked through, set it aside.
- Start the sauce – In the same pan (hello, flavor), add more butter, softened cream cheese, cream, chicken broth, and fresh garlic. Stir until everything melds together.
- Finish the sauce – Stir in freshly grated parmesan and let it bubble gently. If it thickens too much, a splash of pasta water brings it right back.
- Combine – Toss in the drained pasta and sliced chicken. Coat it all in that silky sauce.
One trick I use: I save a cup of pasta water every time I cook pasta, even if I don’t think I’ll need it. It’s a lifesaver if your sauce tightens up too much.
A Few Handy Kitchen Habits
I always check chicken doneness with an instant-read thermometer. There’s nothing sadder than dry chicken in a creamy sauce.
If you’ve never tried grating your own parmesan, I can’t recommend it enough. It melts better, tastes better, and makes the dish feel extra special.
And while it sounds like a small thing, I often use a splatter screen over my pan when searing the chicken. Makes cleanup so much easier, and I’m less likely to curse myself later.
Little Changes and Shortcuts
- Rotisserie Chicken – Works beautifully if you’re short on time. Just warm it up gently in the sauce.
- Other Pasta Shapes – Use what’s in the pantry. I do think longer noodles are best, but penne or rigatoni will work in a pinch.
- Don’t Swap the Cream – I’ve tried using milk before. It’s never the same. It can split or just end up watery. For me, this is a once-in-a-while indulgence worth doing properly.
I think of this dish as the kind of meal I’d get at one of those chain restaurants, but better because I can tweak it exactly how I like.
What I Love Serving With It
I’m a bread-with-pasta person, so I’ll usually warm up a crusty baguette or make some garlic bread if I’m feeling extra.
If you want greens, a crisp Caesar salad is classic. But honestly, I often just do some baby arugula tossed with lemon and olive oil, maybe a shave of parmesan if I’m feeling fancy. It balances the richness nicely.
Chicken Fettuccine Alfredo
If you're in the mood for a comforting, restaurant-worthy pasta dinner that comes together in just 30 minutes, this chicken fettuccine Alfredo is your answer.
Ingredients
- 8 oz fettuccine, uncooked
- 2 boneless skinless chicken breasts, sliced lengthwise into cutlets
- Flour, for dredging
- 1/2 teaspoon garlic powder
- Salt and freshly cracked black pepper, to taste
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 2 large garlic cloves, minced
- 4 oz cream cheese (about half a block), softened
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1 cup freshly grated parmesan cheese
Instructions
- Prep First: Start by taking the cream cheese out ahead of time so it softens. You can also microwave it for 20 seconds if you're in a rush. Grate the parmesan cheese and set it aside.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Don’t forget to reserve a bit of that starchy water before draining—it's magic for adjusting sauce consistency later on.
- Prepare the Chicken: Season the chicken cutlets on both sides with garlic powder, salt, and pepper. Lightly coat each piece in flour.
- Sear the Chicken: In a deep skillet, heat the olive oil with 1 tablespoon of butter over medium-high. Once hot, add the chicken and cook for about 5 minutes per side, until golden and cooked through. Set aside on a plate and loosely cover.
- Build the Sauce: If there’s excess oil in the pan, carefully wipe it out. Reduce the heat slightly, then add the remaining butter, softened cream cheese, garlic, cream, and chicken broth. Stir until the butter melts and the cream cheese begins to melt into the sauce—this takes a few minutes and some gentle stirring.
- Simmer It Down: Let the sauce bubble gently for about 5 minutes to reduce and thicken. Stir occasionally. Meanwhile, slice the cooked chicken into strips.
- Finish the Sauce: Stir in the grated parmesan cheese until melted and smooth. If the sauce thickens too much, a splash of pasta water will loosen it up nicely. Taste and adjust seasoning with more salt and pepper if needed.
- Bring it All Together: Add the drained fettuccine to the skillet and toss it in the sauce until well coated. Serve the pasta with the sliced chicken on top or gently mix it in. Top with more parmesan for a little extra indulgence.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 1010Total Fat 56gSaturated Fat 31gTrans Fat 1gUnsaturated Fat 20gCholesterol 228mgSodium 924mgCarbohydrates 78gFiber 3gSugar 5gProtein 48g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Storing and Reheating Leftovers
Truth time: this pasta is best the day you make it. The sauce is cream-based and will always be silkiest fresh.
If you do have leftovers, pop them in an airtight container and refrigerate for up to 3 or 4 days. I warm mine slowly in a pan over low heat with a splash of cream or milk to bring it back to life.
I wouldn’t freeze it. The sauce can get grainy and weird after thawing, and I’d rather just make it fresh.
Try other chicken recipes:
