Nothing says comfort food more than a warm bowl full of creamy, cheesy Chicken Fettuccine Alfredo!
This easy pasta recipe is made with tender cubed chicken breasts and classic fettuccine noodles tossed in a homemade alfredo sauce.
Why You'll Love It
This is my go-to meal on busy nights when I need dinner ready in a hurry! It requires minimal prep work and cooks in only 30 minutes - you gotta love that!
This recipe is made with common ingredients that most people will already have in their kitchen. No extra shopping trip required!
Ingredients in this Recipe
This recipe uses basic ingredients you probably already have on hand. For measurements, please scroll down to the recipe card below.
- Olive oil: used to cook and add flavor to the chicken
- Butter: everything tastes better with butter! Plus, it gives the chicken a beautiful golden brown color.
- Chicken breasts: boneless, skinless, and cut into 1 inch pieces
- Fettuccine noodles: or whatever pasta you have on hand
- Flour: for making a roux for the alfredo sauce and used as a thickening agent
- Whole milk: can be substituted with heavy cream or half-and-half for a richer flavor and creamier texture. I do not recommend using low-fat or fat-free milk for this recipe.
- Chicken broth: gives the alfredo sauce a salty, savory flavor
- Parmesan cheese: because it's just not alfredo without parmesan cheese!
- Simple seasonings: salt, pepper, and garlic powder
- Parsley: fresh is best but dried flakes will work just fine too
How to Make Chicken Fettuccine Alfredo
Here are the steps and process images for how to make this recipe. More detailed instructions can be found in the recipe card below.
- Cook the fettuccine noodles in a large pot full of salted water until al dente.
- Drain the pasta, toss in a splash of olive oil, and set aside.
- In the meantime, cut chicken breasts into 1 inch pieces using either a butcher knife or kitchen sheers.
- Heat olive oil and butter in a large skillet. Add the chicken and cook until golden brown and internal temperature reaches 165°F.
- Remove chicken from the skillet, add to the large pot filled with pasta, and set aside.
- Melt butter in the same skillet over medium heat. Add flour and cook for 2 minutes, whisking occasionally. A golden brown paste will form.
- Whisk in milk and chicken broth until completely combined. Cook over medium-low heat for 10 minutes, whisking occasionally.
- Remove from heat and add parmesan cheese, garlic powder, salt, and pepper.
- Whisk together until combined and smooth.
- Pour alfredo sauce into the large pot containing both the chicken and pasta.
- Toss everything together.
- Serve in heat-proof bowls and garnish with fresh chopped parsley. Enjoy!
Recipe Notes and Variations
- Thinner: To thin the sauce, add hot water, ¼ cup at a time, until desired consistency is reached.
- Thicker: Cook the sauce a little longer until desired thickness is reached. Keep in mind that the sauce will continue to thicken as it cools.
- Creamier: For a richer flavor and creamier sauce, substitute whole milk with heavy cream or half-and-half.
Other Comfort Food Recipes You'll Love:
- Old Fashioned Creamy Potato Soup
- Instant Pot Chicken Tortilla Soup
- Nana's Chicken Enchiladas with Sour Cream Sauce
- Instant Pot Cheesy Chicken Broccoli Rice
- Chicken Enchilada Casserole
- Cornbread Chicken and Dressing
- Paula Deen's Goulash
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Be sure to check out my how-to video in the recipe card below!
Creamy Chicken Fettuccine Alfredo
Recommended Equipment
Ingredients
For Cooking the Fettuccine Pasta
- 1 Tablespoon salt
- 1 pound fettuccine noodles
- dash of olive oil
For Cooking the Chicken
- 1 Tablespoon olive oil
- 2 Tablespoons salted butter
- 1 pound boneless skinless chicken breasts (about 2 breasts)
- 1 teaspoon salt
For Making the Alfredo Sauce
- ⅓ cup salted butter
- ½ cup flour
- 3 cups whole milk
- 1 cup chicken broth
- ¾ cup parmesan cheese (grated)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Top It Off
- fresh chopped parsley (for garnish)
Instructions
Cook the Pasta
- Add salt to a large pot of water and bring to a boil.
- Add fettuccine noodles and cook according to the package until al dente.
- Remove pot from heat. Drain noodles and return to the large pot. Toss with a splash of olive oil and set aside.
Cook the Chicken
- In the meantime, cut chicken into 1 inch pieces using a butcher knife or kitchen sheers.
- Add olive oil and butter into a large skillet and heat over medium heat.
- Add chicken and season with salt. Cook for 4-5 minutes, without stirring.
- Then, move the chicken around in the skillet with a spatula until all sides have browned and internal temperature reaches 165°F, about 5 more minutes.
- Remove chicken from skillet and add to the large pot containing the pasta. Set aside.
Make the Alfredo Sauce
- Melt butter in a large skillet over medium heat.
- Add flour and cook for 2 minutes, whisking occasionally. A golden brown paste will form.
- Whisk in milk and chicken broth until completely combined. Cook over medium-low heat for 10 minutes, whisking occasionally. (Add more milk if sauce gets too thick.)
- Remove from heat and add parmesan cheese, garlic powder, salt, and pepper. Whisk together until combined and smooth.
Mixing it All Together
- Pour alfredo sauce into the large pot containing the chicken and pasta.
- Toss everything together and taste to see if more salt is needed.
- Serve in heat-proof bowls and garnish with fresh chopped parsley. Enjoy!
Notes
- Thinner: To thin the sauce, add hot water, ¼ cup at a time, until desired consistency is reached.
- Thicker: Cook the sauce a little longer until desired thickness is reached. Keep in mind that the sauce will continue to thicken as it cools.
- Place leftovers in a food storage container and store in the refrigerator for up to 3-4 days.
VIDEO
Nutrition
*Nutritional facts are calculated by third party sources and are not always accurate. If you are on a special diet, we highly recommend you calculate these values personally.
Tinka
Delicious!
Ranch Style Kitchen
Thank you!
Opal
I made this chicken alfredo for dinner yesterday night and it was so delicious. Thankfully I already had all the ingredients on hand and didn't have to run to the store to buy anything. Will definitely be making this again soon. Thanks for the recipe!
Ranch Style Kitchen
Thank you so much! I'm so glad you liked it and that you didn't have to run to the store to make it! That's a huge plus for sure!
Lydia
Absolutely amazing! I had no idea alfredo was so simple to make and could taste as delicious as this recipe did! I can't wait to make it again!
Ranch Style Kitchen
I'm so glad to hear that! Thank you so much for sharing!