Chicken Fettuccine Alfredo

Chicken fettuccine alfredo is a great dish to perfect at home. The perfect comfort food that’s light and creamy!

Chicken fettuccine alfredo is my all-time favorite meal! It’s my birthday dinner, my anniversary dinner, my Sunday night dinner. Like I said, my all-time favorite meal. 

At first, I thought making chicken fettuccine alfredo was a daunting meal to make. But over the years, I have tweaked the recipe and have finally got it just right. 

Do I have to use fettuccine?

No, no you don’t. You can use any kind of pasta you have on hand! Penne is a great substitute for fettuccine but really any wide pasta will work. You can use angel hair or spaghetti but I find the alfredo sauce doesn’t stick as well. 


I get a lot of questions about my recipes from my readers! To better serve them. I like to share all of my tips and tricks with each recipe. 

If you would rather skip over this info and get straight to the Chicken Fettuccine Alfrdo recipe – please scroll to the bottom of the page where you will find the easy printable recipe.

Tips for Making Chicken Fettuccine Alfredo 

  • Don’t worry if it seems like there is too much sauce. As soon as everything is tossed together, the sauce will start to cling to the pasta and thicken before your eyes!
  • If you want to bulk up your Chicken Fettuccine Alfredo, throw in some broccoli, spinach or mushrooms.
  • In a time crunch? Use rotisserie chicken!


How to Make Chicken Fettuccine Alfredo

Yield: 4

Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

Chicken fettuccine alfredo is a great dish to perfect at home. The perfect comfort food that's light and creamy!

Prep Time 25 minutes
Total Time 25 minutes


  • Kosher Salt and freshly ground black pepper
  • 12 ounces fettuccine
  • oilive oil
  • 12 ounces, boneless skinless chicken breast
  • 8 tbsp of unsalted better
  • 2 cups heavy cream
  • 1 1/2 cups freshly grated Parmigiano-Reggiano


  1. Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
  2. Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
  3. Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
  4. Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
  5. Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

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  1. I love that sauce. I just bought some at the market : ). I never had a crush on him but he is adorable : ). I might have a crush now! ; )

  2. You are a riot!!! I have a college friend that was all things Eric back in the day (maybe still is)! This looks like a great, easy recipe!

  3. This looks so delicious! I actually picked up some of this Ragu alfredo from the store over the weekend while shopping, Im glad to see that it is so delicious!

  4. This cracked me up! I never even thought to research what food my celeb crushes ate – you totally WIN at teen crushes. Also? that sauce looks delish.

  5. This is an amazing post. Great way to tie it all together, I love it. I totally pictured myself sitting on the beach in AC with my dad running around, rejoicing. And I’m also hungry now. Thanks πŸ˜€

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