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:
- Chicken Tortellini Alfredo
- Creamy Garlic Chicken
- Lemon Parmesan Chicken Alfredo Recipe
- 15 Minute Creamy Garlic Pasta Recipe
- 15 Minute Creamy Alfredo Gnocchi
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.
Chicken Fettuccine Alfredo
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!
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
Instructions
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Take the cream cheese out of the fridge to soften up at least 30 minutes (or longer) prior to starting the recipe, or microwave it for 20-30 seconds. Grate the parmesan cheese. I prep other ingredients while I'm going along.
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Boil a large, salted pot of water for the fettuccine. Cook it al dente according to package directions.
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Meanwhile, cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Sprinkle them with the garlic powder and salt & pepper on both sides. Coat them in flour.
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In a deep skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. When the pan is hot, cook the chicken for 5 minutes/side or until golden and cooked through. Take the pan off the heat, and remove the chicken to a plate and set it aside.
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Wipe out the skillet/give it a quick rinse if there's a lot of extra grease (no need to wash it unless you really want to). Add in the remaining 2 tablespoons of butter, the cream cheese, cream, chicken broth, and garlic. Return the pan to the burner over medium heat. Once the butter has melted and the pan has heated up, use your spoon to help the cream cheese melt into the sauce. This will take a couple of minutes.
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When the cream cheese has been incorporated into the sauce, let it gently bubble for 5 minutes until the sauce has reduced somewhat. You can give it the occasional stir. Slice the chicken into bite-size strips while it's cooking.
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Stir the parmesan into the sauce. Let it cook for about a minute. The sauce should be thick enough by now, but if you want to reduce it further, let it cook for a little longer. If at any point the sauce gets too thick, simply add a splash of the hot pasta water to it. Give it a taste and season with salt & pepper as needed.
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Drain the fettuccine and add it to the skillet and toss with the sauce. Dish it up with the chicken on top (or mix it in) and grate on more parmesan cheese as desired.
Recipe Notes
- I do not recommend subbing the heavy cream for anything. Alfredo sauce can easily separate if you're making it with milk or something with a lower fat content. This is definitely a treat meal.
Hazel says
I honestly couldn’t love this recipe more, it’s absolutely DELICIOUS and a new favourite in my house! The salt and lavender website is my go-to when I need a tasty new recipe and I’m so glad I found this one, everyone has to cook this you owe it to your tummy and tastebuds!!
Natasha says
Aww that's great! I'm so happy you like it so much! 🙂
Julie says
I made this and it was absolutely delicious. The recipe was easy to follow.
Natasha says
So glad to hear that, Julie! Thanks for leaving me a comment. 😀
Megan says
Best Alfredo recipe EVER! Went by ingredients to a T. I folded in some roasted broccoli after the pasta was done and had a salad and rolls on the side. Made this for my mother in law last night. She couldn't stop talking about how much she loved it. My 4 year old kept saying "momma this is my favorite" over and over. Thank you so much!
Natasha says
I am so glad to hear that, Megan!! Thanks for leaving me a comment. 🙂 XO
Natalie says
Simply amazing !!!! Better than olive garden. Love your recipes. Thank you so much!
Natasha says
Aww so glad you liked it so much, Natalie! Thanks for taking the time to comment. XO
Molly says
Correction: this is BETTER than Olive Garden or any restaurant fettuccine you will come across!
Natasha says
That's what I like to hear! 😉 Thank you!
Marine says
A big thank you from Paris. My boyfriend and I LOVED this recipe. We swaped fettucine with papardelle and it was very good. This goes straight in our top 3 best recipes ever. Thank you very much!
Natasha says
Wow that's wonderful! Thank you so much for leaving me a comment, Marine! 🙂
Michele S. says
I love this recipe! It was my first time making an Alfredo sauce and it was easy. The sauce is thick and creamy - everything you want in an alfredo sauce! Everyone in the family loved The dish, it will be a new splurge staple for us. I also added more noodles to make the dish go further ( and sprinkle of nutmeg)
Natasha says
I'm so happy you liked the recipe, Michele!! Thanks for letting me know. Love the nutmeg idea too!
Monica Van Rickley says
I made it! Good dish and everyone loved. I added more noodles to make the dish go further and I didn’t bread the chicken (personal preference). I pan seared the chicken, filling the directions. Don’t rinse the pan. Instead add the broth and scrape the goodness from the pan to help flavor the sauce. Then add the cream cheese and cream. I also added fresh parsley and thyme and 2 tablespoons of lemon juice bc my daughter just loves lemon. Will make again.
Natasha says
I'm so glad you enjoyed it! Thanks for letting me know! Your tweaks sound delicious.
Isabel says
Love that you added cream cheese! I think it’s an underused ingredient in the kitchen.
Can’t wait to try this!
Natasha says
Thank you!! Let me know if you try it! 🙂
Isabel says
OMG! This pasta was the best thing we’ve eaten lately!
So creamy and delicious, all the flavors come through so well. The cream cheese addition was perfect.
My husband requested I add this to our regular rotation. Thank you so much for sharing!
Natasha says
Aww I'm so glad you guys enjoyed it! Thanks for letting me know! 😀