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Chicken Fettuccine Alfredo

Name: Chicken Fettuccine Alfredo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 chicken breasts (cut in half lengthwise); 1/2 teaspoon garlic powder; Salt & pepper (to taste); Flour (for dredging); 1 tablespoon olive oil; 3 tablespoons butter (divided); 8 ounces uncooked fettuccine; 4 ounces cream cheese (I used 1/2 block of Philly) (softened); 1 cup heavy/whipping cream; 1/4 cup chicken broth; 2 large cloves garlic (minced); 1 cup freshly grated parmesan cheese

Published April 12, 2020 / Updated April 28, 2020 / 54 Comments

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This easy Chicken Fettuccine Alfredo recipe has the most dreamy parmesan garlic cream sauce that perfectly coats the pasta. Golden pan-fried garlic chicken takes this dish to the next level!

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. 😉 I included easy instructions for how to cook chicken for Fettuccine Alfredo. Just season it with salt & pepper and garlic powder, coat it in flour (this makes it less likely to stick to the pan and gives it a nice golden coating), pan fry it, then slice it up and add it to the pasta when it's done. You could also use rotisserie or cooked chicken if that's easier for you.

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 garlic... obviously.

Chicken Alfredo ingredients

Fettuccine pasta (or use whatever you have on-hand)
Two chicken breasts (slice them in half lengthwise to cook them faster and keep them tender)
Flour (it helps give the chicken a delicious crust)
Butter (unsalted)
Cream cheese (for added texture and tangy taste)
Heavy cream (rich, delicious, and much less likely to curdle than other options)
Chicken broth (more flavor!)
Garlic (I use both fresh cloves and garlic powder in this recipe)
Parmesan cheese (it's not Alfredo sauce without it)
Olive oil (for pan-frying the chicken)

How to make Chicken Fettuccine Alfredo

Prep the chicken: sprinkle it with salt & pepper and garlic powder, then coat it in flour;
Cook the chicken: pan-fry it in the oil & butter for 5 minutes/side or until it's cooked through;
Make the sauce: use the same skillet you cooked the chicken in. Add the remaining butter, cream cheese, heavy cream, chicken broth and garlic. Stir to incorporate the cream cheese then let it thicken for 5 minutes or so. You then stir in the parmesan;
Finish it up: drain the pasta and toss it with the sauce. Top with the sliced chicken.

The full ingredients list and instructions are in the recipe card below.

Can I substitute the cream for something else?

I don't recommend it as 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).

What to serve with Chicken Alfredo

Try some garlic bread or a salad.

Recipe notes & tips:

If your Alfredo sauce 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.
I always like to suggest grating your own parmesan cheese. It tastes much better, and some of the pre-grated stuff doesn’t melt into the sauce as well. I love this cheese grater. I always keep a wedge of parm in my fridge.
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 for 20-30 seconds or until it's very soft and pliable.

Other creamy recipes you'll love:

I hope you will love this Chicken Alfredo as much as I do!

Questions? Made this recipe? Leave me a comment below and tag me #saltandlavender on Instagram so I can see your creations.

4.95 from 18 votes