Chicken Fettuccine Alfredo (2024)

Why you’ll love it

You’ve been loving my Shrimp Alfredo, so I figured it was time to make a chicken version! The recipe is very similar because why fix what ain’t broken. 😉 Here I include easy instructions for how to cook chicken for fettuccine Alfredo. Tender, juicy sliced chicken. Oh yeah.

Alfredo sauce is simply a mix of cream, butter, and parmesan cheese, but I also add cream cheese to it, and it’s a game changer. It helps thicken the sauce and adds a delicious bit of tanginess to it. I also add plenty of garlic… obviously. This will be your go-to version!

What you’ll need

• Chicken breasts – slice them in half lengthwise to cook them faster and keep them tender
• Garlic powder – seasoning the chicken with salt & pepper and garlic powder infuses flavor
• Flour – coating the chicken in flour makes it less likely to stick to the pan and gives it a nice golden coating and delicious crust
• Olive oil and butter – for pan frying
• Fettuccine – the classic pasta choice
• Cream cheese – for added texture and tangy taste. Some would say it doesn’t belong in Alfredo sauce, but I respectfully disagree!
• Heavy cream – it’s rich, delicious, and much less likely to curdle than other options
• Chicken broth – more savory flavor!
• Garlic – for even more garlicky taste
• Parmesan – it’s not Alfredo sauce without it

Pro tip

The cream cheese really needs to be soft to make this recipe go much smoother, so I recommend taking it out of the fridge 30+ minutes prior to starting the recipe or microwaving it in 20-30 second intervals until it’s very soft and pliable.

How to make chicken fettuccine Alfredo

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Cook the fettuccine until al dente. Prep the chicken, sprinkle the cutlets with salt & pepper and garlic powder, then coat in flour. Pan-fry it in the oil and some of the butter until it’s cooked through. Transfer it to a plate. Add the remaining butter, the cream cheese, cream, chicken broth, and garlic to the pan.

Stir until the sauce is smooth, and let the sauce thicken up. Meanwhile, slice the chicken into strips. Stir the parmesan into the sauce, and let it bubble for a minute. If it isn’t thick enough, cook it for a few more minutes. If it ends up too thick, add a splash of the hot pasta water to it. Season with salt & pepper, toss with the drained fettuccine, and top with the chicken.

Substitutions and variations

• You could also use rotisserie or Cooked Chicken if that’s easier for you.
• If you don’t have fettuccine, use what you have on hand. I prefer a longer pasta.
• I don’t recommend substituting the cream for something else. The sauce may not thicken properly and may curdle. Alfredo sauce is notorious for curdling if you use milk, so use any substitutions at your own risk. This is definitely a treat meal, and a delicious one at that! This tastes like something you’d get at the Olive Garden or Cheesecake Factory.