Craving a truly indulgent and comforting meal that tastes like it came straight from an Italian restaurant, but is surprisingly easy to make at home? This Chicken Fettuccine Alfredo is your answer! Featuring tender, thinly sliced chicken breast nestled in a rich, creamy, and garlicky Parmesan sauce, all tossed with perfectly al dente fettuccine. It’s a classic for a reason, and this recipe delivers on all the creamy, cheesy goodness you could ask for.
Why I Love This Recipe
Chicken Fettuccine Alfredo is the ultimate comfort food, and this recipe perfectly captures all that creamy, savory goodness. What I love most about it is how quickly it comes together, making it a fantastic solution for a delicious weeknight dinner. The process is straightforward, yielding a luscious, velvety Alfredo sauce that clings beautifully to the pasta. The chicken cooks quickly and remains wonderfully tender, absorbing the flavors of the garlic and butter. It’s satisfying, incredibly flavorful, and always a huge hit with everyone at the table. Plus, it feels wonderfully gourmet without any of the fuss!
Ingredients
Here’s what you’ll need to create this classic and comforting Chicken Fettuccine Alfredo:
- 8 oz fettuccine pasta
- 2 chicken breasts, thinly sliced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Swaps and Notes
- Fettuccine Pasta: While fettuccine is traditional, you can use other pasta shapes like penne, spaghetti (like our Classic Spaghetti Recipe with Homemade Sauce), or even linguine.
- Chicken Breasts: Thinly slicing the chicken breasts ensures they cook quickly and evenly. Boneless, skinless chicken thighs can also be used for extra juiciness.
- Heavy Cream: This is essential for a rich and thick Alfredo sauce. Do not substitute with milk or half-and-half, as the sauce may not thicken properly or could curdle.
- Parmesan Cheese: Freshly grated Parmesan cheese (Parmigiano-Reggiano) will yield the best flavor and melt. Pre-grated cheese can be used in a pinch, but fresh is superior.
- Butter: Unsalted butter is preferred, as it allows you to control the saltiness.
- Garlic: Freshly minced garlic provides the best aromatic flavor.
- Chicken Broth: Low-sodium chicken broth is recommended to control the salt content of the sauce. Vegetable broth can be substituted.
- Fresh Parsley: Adds a beautiful pop of color and freshness for garnish.
Directions
Let’s get this classic Chicken Fettuccine Alfredo cooking in your skillet!
- Cook Fettuccine: Bring a large pot of salted water to a rolling boil. Add the 8 oz of fettuccine pasta and cook according to package instructions until it is al dente (cooked through but still slightly firm to the bite). Once cooked, drain the fettuccine well and set it aside.
- Sauté Garlic & Chicken: While the pasta is cooking, heat a large skillet (a nonstick or stainless steel skillet works well) over medium heat. Add the 2 tablespoons of butter and let it melt. Once melted, add the 2 cloves of minced garlic and sauté for about 1 minute, stirring constantly, until the garlic is fragrant. Be careful not to let the garlic brown, as burnt garlic will taste bitter.
- Add the thinly sliced chicken breast to the skillet with the garlic butter. Cook for about 5-7 minutes per side, or until the chicken is golden brown, cooked through, and no longer pink in the center. Remove the cooked chicken from the skillet and set it aside on a plate.
- Make the Alfredo Sauce: In the same skillet (no need to clean it; those browned bits add flavor!), pour in the 2 cups of heavy cream and 1/2 cup of chicken broth. Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and let the sauce simmer for about 5 minutes, stirring occasionally, until it has slightly thickened.
- Finish the Sauce: Stir in the 1 cup of grated Parmesan cheese into the simmering sauce until it is completely melted and the sauce is smooth and velvety. Season the Alfredo sauce with salt and black pepper to taste.
- Combine & Serve: Add the cooked and drained fettuccine to the skillet with the Alfredo sauce. Toss well with tongs to ensure all the pasta is thoroughly coated in the luscious sauce. Slice the cooked chicken (if not already sliced) and arrange it beautifully on top of the pasta.
- Serve immediately, garnished generously with fresh chopped parsley for a final touch of color and freshness.
Tips for Success
- Al Dente Pasta: Cooking the pasta al dente is crucial. It will continue to cook slightly when tossed with the hot sauce, ensuring it doesn’t become mushy.
- Don’t Overcook Chicken: Thinly sliced chicken breasts cook quickly. Remove them as soon as they are no longer pink to keep them juicy and tender.
- Watch the Garlic: Garlic burns easily and will turn bitter if overcooked. Keep an eye on it!
- Low Heat for Parmesan: When adding the Parmesan cheese, keep the heat on low. High heat can cause the cheese to clump or get grainy.
- Serve Immediately: Alfredo sauce is best enjoyed fresh and hot. It will thicken considerably as it cools.
- Freshly Grated Parmesan: This makes a huge difference in the sauce’s texture and flavor.
Serving Suggestions and Pairings
Chicken Fettuccine Alfredo is a rich and complete meal on its own, but it pairs wonderfully with light, fresh sides:
- Garlic Bread or Breadsticks: A must-have for soaking up every last drop of that creamy sauce!
- Side Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the pasta.
- Steamed Vegetables: Lightly steamed broccoli, asparagus, or green beans would add a healthy touch.
- For other incredibly popular cheesy chicken dishes, consider our Easy Cheesy Chicken Sliders with Marinara Garlic Butter for a fun appetizer.
Storage and Leftover Tips
Chicken Fettuccine Alfredo is best enjoyed fresh, as the sauce can thicken and the pasta can soften upon cooling.
- Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 2-3 days. The sauce will thicken considerably.
- Reheating: Reheat individual portions gently in the microwave, adding a splash of milk or chicken broth to help loosen the sauce and restore creaminess. Reheating on the stovetop over very low heat, stirring constantly, is also an option. Avoid high heat, as it can cause the sauce to separate or the chicken to dry out.
- Freezing: Freezing is not recommended for Alfredo sauce or pasta with creamy sauces, as the cream and cheese can separate upon thawing, leading to a grainy texture.
More Recipes You Will Love
If you loved the cheesy, comforting, and easy nature of this Chicken Fettuccine Alfredo, you’ll definitely want to explore some of our other fantastic, fuss-free recipes:
- For another amazing one-pan chicken and rice meal, check out This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit.
- If you’re a fan of rich, savory pasta dishes, our Creamy Garlic Butter Beef & Spinach Tortellini for Cozy Comfort is a must-try.
- And for another go-to cozy chicken dinner that’s always a hit, don’t miss These Chicken Enchiladas Are My Go-To for Cozy Crowd-Pleasing Dinners!
- Finally, for a classic and comforting tomato-based pasta, our Classic Spaghetti Recipe with Homemade Sauce is always a winner.
Final Thoughts
This Chicken Fettuccine Alfredo recipe is a brilliant solution for bringing a truly comforting, elegant, and incredibly flavorful meal to your table with ease. It’s perfect for a cozy night in, promising a bowl full of rich, creamy goodness that will make everyone happy.
Give this recipe a try and let the creamy comfort fill your kitchen! What’s your favorite classic pasta dish to make at home? Share your ideas in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy cooking!
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