Chicken Fettuccine Alfredo Recipe

Mom’s creamy Chicken Fettuccine Alfredo has been a family favorite for years. Classic Chicken Alfredo is a feel good comfort food – so creamy but light!

Mom learned how to make this “Pollo Chicken Fettuccine Alfredo” in culinary school. She made it for us when we were kids and we were crazy about it. Now I make the same alfredo recipe for my family. It’s one of my favorite comfort foods. Watch the video tutorial and learn how to make chicken alfredo.

Chicken Fettuccine Alfredo

Homemade chicken fettuccine alfredo is a great dish to perfect at home and has the potential to be better than most restaurant versions. The sauce in this recipe magically comes together in the skillet, coating and clinging to the noodles just right and without the help of flour. Heavy cream is gently simmered, reducing and thickening it – and then it gets help from grated Parmesan. The sauce may seem too thin in the pan but once the chicken and cooked pasta are tossed with it the dish comes together nicely and the sauce finishes itself. Eat alfredo right away and be sure to save a little of the salted pasta water – you can stir splashes of it into the pasta if the sauce gets too thick as it sits.

Total: 0 25min0

Yield: 4 servings

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 1298, Fat 90g, Saturated Fat 53g, Carbohydrate 69g, Fiber 3g, Sugar 6g, Protein 53g, Cholesterol 324mg, Sodium 883mg

Ingredients:

• Kosher salt and freshly ground black pepper
• 12 ounces fettuccine
• Olive oil, for tossing
• 12 ounces boneless, skinless chicken breast (about 2)
• 1 stick (8 tablespoons) unsalted butter
• 2 cups heavy cream
• 2 pinches freshly grated nutmeg
• 1 1/2 cups freshly grated Parmigiano-Reggiano

Instruction:

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 nutmeg 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.

Chicken Fettuccine Alfredo

Mom’s creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is a feel good comfort food – so creamy but light!

Prep: 20min

Total: 35min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 509 kcal, Carbohydrate 38 g, Protein 35 g, Fat 23 g, Saturated Fat 10 g, Cholesterol 151 mg, Sodium 491 mg, Fiber 2 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 2 lbs Chicken Breast
• 3/4 lbs fettuccine pasta ((or angel hair or vermicelli pasta))
• 1 lb white mushrooms (thickly sliced)
• 1 small onion (finely chopped)
• 3 cloves garlic (minced)
• 3 1/2 cups half and half (*)
• 1/4 cup parsley, finely chopped, (plus more for garnish)
• 1 tsp sea salt (or to taste, plus more for pasta water)
• 1/4 tsp black pepper (or to taste)
• 3 Tbsp olive oil (divided)
• 1 Tbsp unsalted butter

Instruction:

1. Cook fettuccini in a pot of salted water (4 qts water, 1 Tbsp salt,) according to package instructions then drain and set aside.
2. Meanwhile, slice chicken into strips and season all over with salt and pepper. In a large skillet, heat 2 Tbsp olive oil over medium/high heat and sauté chicken until lightly golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm.
3. In the same pan over medium/high, heat 1 Tbsp olive oil and 1 Tbsp of butter. Add onion and sauté 3 min until soft. Add sliced mushrooms and sauté until soft (5-7 min), stirring frequently. Add garlic and sauté 30 seconds, stirring constantly.
4. Add half-n-half and simmer over medium/high heat 8-10 min, or until beginning to thicken. Add chicken back to the pan, add 1/4 cup parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).
5. Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover and let rest 10-15 minutes then stir and serve garnished with parsley.

Chicken Fettuccine Alfredo

If you have never had homemade Chicken Fettuccine Alfredo, you haven’t lived! Real, creamy, from-scratch Alfredo sauce is truly one of the most delicious things; store bought Alfredo pales in comparison. Pair your delicious creamy sauce with pasta and perfectly seared, juicy chicken for a decadent and easy dinner recipe, done in about 30 minutes!

Prep: 10min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 1419 kcal, Fat 105 g, Saturated Fat 59 g, Cholesterol 435 mg, Sodium 4473 mg, Carbohydrate 67 g, Fiber 3 g, Sugar 2 g, Protein 54 g, Trans Fat 2 g, unSaturated Fat 39 g, servingSize 1 serving

Ingredients:

• 2 large chicken breasts ((1.5 pounds))
• 1 & 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 2 tablespoons oil (vegetable, canola, or light olive oil)
• 1 tablespoon butter
• water
• 1 tablespoon kosher salt (for pasta water)
• 12 ounces fettuccine
• 3/4 cup butter ((1 and 1/2 sticks))
• 5 cloves garlic (smashed and minced)
• 2 cups heavy cream*
• 1 & 1/4 teaspoons kosher salt
• 1/2 teaspoon black pepper (or more to taste)
• 1/8 teaspoon cayenne pepper (adds flavor not heat)
• 1/8 teaspoon nutmeg
• 1 & 1/2 cups FINELY shredded block Parmesan cheese
• extra parmesan cheese (to garnish)
• chopped parsley (to garnish)

Instruction:

1. Prepare the chicken. Use a sharp knife to slice each chicken breast in half horizontally, to create a thin cutlet. Start at the thick edge of the chicken breast. See photos. You should end up with 4 thin pieces of chicken that are the same shape as a chicken breast, just thinner.
2. In a small bowl, combine 1 and 1/4 teaspoons salt, 1/2 teaspoon pepper, and 1/4 teaspoon smoked paprika. Pat the chicken with paper towels on both sides until it is very dry. Sprinkle the spice mixture all over the chicken on both sides, and rub in.
3. Heat a 12-inch saute pan over medium high heat for at least 3 minutes. When it is hot, add 2 tablespoons oil. Swirl to coat. The oil should shimmer right away.
4. Carefully place the chicken in the pan. Once it touches the pan you can’t move it, so arrange accordingly. Do not crowd the chicken. If your pan isn’t big enough, do it in batches. Do not touch, poke, or move the chicken at all. It needs to stay put to get a nice sear.
5. Once all the chicken is in the pan, lower the heat to medium. Cook the chicken for 3-4 minutes. If you try to flip the chicken and it sticks to the pan, it’s not ready to turn.
6. Use tongs to flip each piece of chicken, swirling the pan as necessary to coat with oil. Immediately add 1 tablespoon butter to the pan and swirl the pan as it melts. (The butter helps the chicken to brown, and brings flavor.) Cook the chicken on the second side for about 2 minutes, until the other side is a deep golden brown and a meat thermometer registers 160 degrees F. Remove the chicken to a plate and cover to keep warm. Leave all juices in the pan. (Turn the heat off if you’re not ready to make the sauce yet)
7. Meanwhile, cook the fettuccine. Fill a 3 quart pot with water. Add 1 tablespoon kosher salt and bring to a boil over high heat. When it is at a rolling boil, add 12 ounces of fettuccine. Stir occasionally so the noodles don’t stick to each other. Cook for about 10 minutes, until the noodles are al dente (don’t over cook!) Drain the noodles, but be sure to save about a cup of the pasta water. Set it aside in a small bowl. Then add a drizzle of olive oil to the noodles and stir so that they don’t stick to each other. Set aside.
8. Make the alfredo sauce. In the same pan that you cooked the chicken in, add 3/4 cup butter (1 and 1/2 sticks) over medium heat. Let it melt and bubble a bit (don’t let it brown), then add 5 cloves of smashed and minced garlic. Saute the garlic for 1 minute until fragrant.
9. Slowly add 2 cups of cream while stirring. Take your time. Add 1 and 1/4 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/8 teaspoon cayenne pepper, and 1/8 teaspoon nutmeg.
10. Let the cream mixture cook over medium heat for about 2-3 minutes until you see gentle bubbles on the side of the pan. Do not bring to a full boil; your sauce will break (meaning it will look curdled instead of smooth). Lower the heat to medium low.
11. Finely shred 1 and 1/2 cups parmesan cheese using the finest grater. I do not recommend using pre shredded parmesan (and definitely not the powdered stuff). Pre-grated cheese will not melt as well, and your sauce will be clumpy.
12. Add the cheese to the sauce just a few tablespoons at a time. Sprinkle some in and stir for a bit to help it melt, then add a bit more cheese, stir, etc. This will help the cheese to melt more thoroughly, making a smooth sauce.
13. Once all the cheese is added in, taste the sauce and adjust seasonings as you like.
14. Add the noodles in batches so that it all gets coated well in sauce. Add in about 1/3, stir to coat, the next 1/3, and so on.
15. Use a sharp serrated knife to slice the chicken into strips against the grain. You can either plate the pasta and arrange the chicken on top to serve, or add the chicken to the pasta in the pan and stir it all together.
16. If you have a wait a few minutes before serving, keep the heat on low and cover. The sauce will continue to thicken as it sits, so to loosen it just before serving, add the reserved pasta water a couple tablespoons at a time, stirring well.
17. Top each serving with extra parmesan cheese and a sprinkle of parsley!

CHICKEN FETTUCINE ALFREDO

This easy recipe for Chicken Fettuccine Alfredo is made with tender white-meat chicken, sauteed mushrooms, parmesan cheese, heavy cream and parsley.

Prep: 10min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 859 kcal, Carbohydrate 60 g, Protein 40 g, Fat 52 g, Saturated Fat 29 g, Cholesterol 266 mg, Sodium 1331 mg, Fiber 3 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 1 pound fettuccine pasta, (cooked)
• 4 (1 pound, total) boneless, skinless chicken breasts
• 2 teaspoons salt, (divided)
• 1 teaspoon black pepper, (divided)
• 1 teaspoon paprika
• 1 tablespoon olive oil
• 2 tablespoons butter
• 8 ounces baby button mushrooms
• 4 cloves garlic, (minced)
• 2 1/4 cup heavy cream
• 1 1/2 cup finely shredded Parmesan cheese
• chopped fresh parsley, for garnish

Instruction:

1. Cook pasta according to the directions on the package.
2. Meanwhile, lightly pound chicken breasts with a meat mallet to flatten slightly; I aim for about 1/3-inch thickness.
3. Season chicken breasts with 1 teaspoon salt, 1/2 teaspoon black pepper, and the paprika.
4. Place a large skillet over medium heat and add the olive oil.
5. Once oil has heated, add the chicken breasts and cook for 6 to 8 minutes on each side, or until chicken is golden brown and cooked through. The thinner the chicken, the faster it will cook.
6. Remove chicken breasts from the skillet and allow to rest for 5 minutes; then, cut into 1/2-inch thick slices.
7. In the meantime, add butter to the skillet and set it over medium heat. Once melted, add mushrooms and garlic; cook for 5 minutes, or until mushrooms are tender.
8. Pour in the heavy cream and add parmesan cheese; season with remaining salt and pepper.
9. Mix together and allow sauce to simmer and reduce by 1/3. Sauce should be thickened slightly and coat the back of a spoon.
10. Add the pasta to the thickened sauce and gently mix together to coat.
11. Divide the pasta into serving bowls and top with the sliced chicken; add a sprinkle of chopped fresh parsley and serve.

Chicken Fettuccine Alfredo Recipe – Easy Dinner

FAQ

What is the difference between chicken alfredo and chicken fettuccine?

What can I add to fettuccine alfredo to make it taste better?

What makes Alfredo sauce taste better?

How does Gordon Ramsay make Alfredo?

1. Combine heavy whipping cream and parmesan cheese in a large skillet over medium heat.
2. Cook the sauce over low heat, occasionally stirring, until it has thickened and has reduced by half, about 10 minutes.
3. Serve hot with your favorite pasta shape and season with salt and pepper.