Looking for the perfect chicken fettuccine Alfredo recipe? This version is creamy, dreamy, and packed full of spiced chicken breast. You’ll love how simple it is to throw together this homemade chicken Alfredo!
One of the most popular recipes on my site is my Cajun Shrimp Alfredo. It’s creamy, packed full of spice, and the perfect pasta recipe.
However, I realize not everyone is onboard with Cajun spices so I finally decided to give you the recipes you have been asking for – a delicious chicken fettuccine Alfredo recipe!
This chicken Alfredo is creamy, dreamy, and tossed with perfectly spiced chicken breast.
You only need a few ingredients and just 20 minutes of your time to throw it all together!
If you’re looking to add color to the dish try tossing in some fresh baby spinach or cooked broccoli at the end of cooking.
Ingredients for chicken fettuccine Alfredo
- Fettuccine pasta – I used dried fettuccine pasta that can easily be found in almost every grocery store. If you have access to fresh pasta that is even better!
- Chicken breast cutlets – I like to use chicken cutlets because they cook up quickly and stir in easily.
- Spices – I used a mix of Italian seasoning, kosher salt, and black pepper on the chicken. For the pasta, I add in a little more black pepper and nutmeg for a zing of flavor.
- Butter – The butter helps the chicken from sticking while it cooks.
- Parmesan cheese – The main flavor and ingredients to classic fettuccine Alfredo!
- Heavy cream – This adds creaminess to the pasta dish.
- Chicken stock – Just a touch to help deglaze the pan after cooking the chicken and garlic. This also helps add flavor to the overall dish.
The best chicken to use
You can always use what you have on hand but I think the best chicken for this dish is chicken breast cutlets.
They cook up quickly and aren’t overly fatty which works well with this rich pasta recipe.
You can either find chicken cutlets already in the store or slice and pound out boneless skinless chicken breast.
How to cook chicken breast cutlets
For this recipe, I give you instructions on how to pan fry the cutlets. This makes this dish super easy to make since thinly sliced cutlets only take a few minutes per side to cook.
However, another delicious and easy option is seasoning and grilling the chicken breast!
You’ll follow the same directions but instead of 2 tablespoons of butter use 1 tablespoon and go straight into sauteeing the minced garlic.
What to serve with chicken Alfredo
I’m happy as can be with a big bowl of pasta BUT I’m well aware that it’s always a good idea to serve your pasta with some greens.
Here are a few ideas for delicious side dishes:
- Nothing goes better with pasta than crispy air fryer veggies! Try my Air Fryer Brussels Sprouts.
- Craving a classic Italian salad to go with your classic Italian pasta? Try my Burrata Caprese Salad.
- Want something easy and delicious? Try my Roasted Asparagus.
- Need an easy summer salad? Try my Grilled Sourdough Panzanella Salad.
Adding in vegetables
Looking to add a little green to this pasta recipe?
If you’re a big fan of vegetables try stirring in some fresh baby spinach at the end of the recipe. The heat from the pasta will wilt the baby spinach.
You can also add some steamed or roasted broccoli or broccolini.
Storage and leftovers
The one downside of chicken fettuccine Alfredo is that it does not reheat well without becoming a bit oily.
I like to only make as much as I’m going to eat in one sitting.
More pasta recipes
- One of my most popular recipes with a spicy spin! Try my Cajun Shrimp Alfredo
- Craving an easy one-pot pasta? Try my One Pot Ground Chicken Fajita Pasta
- Love Alfredo and your Instant Pot? Try my Instant Pot Cajun Chicken Alfredo
- How about an easy summer pasta? Try my Pesto Chicken Caprese Pasta
- 8 ounces fettuccine pasta, cooked al dente
- 4 thinly sliced chicken breast cutlets
- Black pepper, to taste
- Kosher salt, to taste
- Italian season, to taste
- 2 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1/4 cup chicken stock
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/8 teaspoon grated nutmeg
- 1/2 cup pasta water, as needed
- Set a large pot of salted water over high heat.
- Once the water is boiling add the pasta and cook according to the box directions. Reserve 1/2 cup of the pasta water, drain and set aside until ready to use.
- Season chicken breast cutlets with the desired amount of black pepper, kosher salt, and Italian seasoning.
- Set a large high-sided skillet over medium-high heat and add unsalted butter.
- When the butter is hot add the chicken and cook both sides for about 3 minutes or until browned and fully cooked. If you use thicket sliced chicken cutlets you may need to cook it for a bit longer.
- Remove the chicken from the pan and set it aside. Let the chicken rest for a few minutes and slice the cutlets.
- In the same skillet add garlic and sauté for 30 seconds or until the garlic is fragrant.
- Pour chicken stock into the skillet and scrape up any brown bits on the bottom of the pan.
- Add the heavy cream, Parmesan cheese, and nutmeg to the skillet, and stir to combine.
- Simmer on medium heat until the sauce starts to thicken, about 5 minutes. Keep an eye on the mixture because dairy can scorch easily.
- Add in the cooked pasta and sliced chicken and toss to combine.
- If the sauce is too thick you can thin it out with the reserved pasta water. If it's too thin let it cook down a bit more until you reach your desired texture.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 705Total Fat: 39gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 195mgSodium: 653mgCarbohydrates: 39gFiber: 2gSugar: 3gProtein: 48g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.