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Creamy Fettuccine Alfredo w. Chicken

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4.5 from 2 reviews

  • Total Time: 35 minutes
  • Yield: 6 1x


Tender chicken and fettuccine tossed in a creamy white sauce. 


Units Scale
  • 1 lb dry fettuccine noodles
  • 3 boneless skinless chicken breasts, pounded to an even thickness
  • 2 C heavy cream
  • 1/2 C parmesan cheese, freshly grated
  • 8 tbsp unsalted butter, divided
  • 3 garlic cloves, minced
  • 2 tbsp dry Italian seasoning, divided
  • 1 tbsp olive oil
  • 1 tbsp flat leaf parsley, minced
  • 2 tsp kosher salt, to taste


  1. Begin by preparing salted water to boil your noodles in. While the water heats, melt 6 tbsp of butter on medium-low heat, then add garlic. Cook until fragrant.
  2. Whisk in heavy cream and half of all listed seasonings. When warmed through, whisk in the Parmesan cheese.
  3. Reduce heat to just medium-low and continue to cook down, uncovered, for about 10-15 minutes. Stir occasionally. 
  4. The water should be boiling by now, so while the alfredo sauce is cooking, prepare noodles according to package directions and start chicken. 
  5. Preheat a large, heavy skillet over medium-high heat and season chicken thoroughly all over with the other half of the seasonings. Season to taste, of course. 
  6. Add remaining 2 tbsp of butter to the skillet, along with olive oil. Coat the bottom, then add the chicken. Reduce heat to medium and cook for 5-8 minutes on each side. You may need to add more oil. When done, transfer to a cutting board and allow to rest.
  7. Combine the noodles and alfredo sauce, and sprinkle in parsley. After the chicken has rested for a few minutes, dice it into bite-sized pieces and stir into pasta. You’re done. Dassit! 


  • Want saucier pasta? Reserve a cup of pasta water when draining the noodles, and add that to the cooked pasta along with the alfredo sauce. Read the post above the recipe for more tips and suggestions. 
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
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