Name: Creamy Chicken Fettuccine Alfredo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 Tablespoon salt; 1 pound fettuccine noodles; dash of olive oil; 1 Tablespoon olive oil; 2 Tablespoons salted butter; 1 pound boneless skinless chicken breasts (about 2 breasts); 1 teaspoon salt; 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; fresh chopped parsley (for garnish)

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This easy Chicken Fettuccine Alfredo recipe combines a creamy, cheesy pasta sauce with tender cubed chicken breasts and classic fettuccine noodles for the best homemade comfort food!

Cooked chicken fettuccine alfredo on a white plate garnished with fresh parsley.

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

Close up of cooked chicken fettuccine alfredo garnished with fresh parsley.

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.

Cooking fettuccine pasta in a large pot.

Drain the pasta, toss in a splash of olive oil, and set aside.

Pouring olive oil into cooked fettuccine noodles before tossing it together.

In the meantime, cut chicken breasts into 1 inch pieces using either a butcher knife or kitchen sheers.

Cutting chicken breasts into 1 inch pieces with 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.

Cooking cubed chicken in a cast iron skillet.

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.

Whisking butter and flour together in a skillet to make a roux for alfredo sauce.

Whisk in milk and chicken broth until completely combined. Cook over medium-low heat for 10 minutes, whisking occasionally.

Whisking milk and chicken broth into a butter/flour based roux to make alfredo sauce.

Remove from heat and add parmesan cheese, garlic powder, salt, and pepper.

Parmesan cheese, garlic powder, salt, and pepper added to a butter/flour based roux in a skillet to make alfredo sauce.

Whisk together until combined and smooth.

Cooking creamy alfredo sauce in a cast iron skillet.

Pour alfredo sauce into the large pot containing both the chicken and pasta.

Alfredo sauce poured into a large pot containing cooked fettuccine pasta and cubed chicken.

Toss everything together.

Tossing the fettuccine noodles and chicken with homemade alfredo sauce.

Serve in heat-proof bowls and garnish with fresh chopped parsley. Enjoy!

Cooked Chicken Fettuccine Alfredo on a white plate.

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:

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Be sure to check out my how-to video in the recipe card below!