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Chicken Fettuccine Alfredo

Published: / Updated: / 196 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!

close-up of chicken fettuccine alfredo in a skillet being tossed with cooking tongs

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.

the BEST chicken fettuccine alfredo recipe... plated in two white bowls

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

  1. Prep the chicken: sprinkle it with salt & pepper and garlic powder, then coat it in flour;
  2. Cook the chicken: pan-fry it in the oil & butter for 5 minutes/side or until it's cooked through;
  3. 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;
  4. 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.

close-up of chicken fettuccine alfredo

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.
  • Chicken can easily go from underdone to overdone in recipes like this. I recommend using an instant read thermometer to take the guesswork out of it. Chicken is safe to eat at 165F (keep in mind its temperature will keep rising a few degrees after you stop cooking 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 fettuccine alfredo in a copper skillet

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.

close-up of chicken fettuccine alfredo in a skillet being tossed with cooking tongs

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!
4.80 from 67 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Italian American
Servings 4

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
 

  • 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.
  • Boil a large, salted pot of water for the fettuccine. Cook it al dente according to package directions.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

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. 
Keyword Chicken Alfredo Recipe, Chicken Fettuccine Alfredo
Author Natasha Bull
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  1. Jennifer says

    5 stars
    Really good!! I grilled the chicken and made the recipe even easier. I used dairy-free whipping milk (it’s all I had) and it turned out perfectly. I did blend in a little starch water from the noodles (1/4 cup). Using good fresh Parmesan is important! Thank you for sharing this, a keeper being written down for my recipe box.

    Reply

  2. Dave says

    5 stars
    Hands down, best alfredo recipe I have come across. Super easy to follow as a result of the guidance given. My wife and I thought it was incredibly good. We both felt this was good enough to serve to dinner guests!

    Reply

  3. Jordan says

    5 stars
    My husband and I made this for one of our date nights and we both agreed that it was hands down the best fettuccine we had ever eaten!! So easy to make and so freakin delicious! We are already excited to make it again soon.

    Reply

  4. Melissa says

    4 stars
    I made this recipe tonight.
    I really like it. I added some mushrooms browned in butter. And used penne and chicken pieces instead of breasts. But I thought it was a great sauce. I love cream cheese and I think it gave the sauce a great flavor.
    I’ll be making this again. It’s definitely made my freeze dry list!
    Thanks for the great recipe!

    Reply

  8. Donna Finton says

    5 stars
    I made this for our dinner. It is absolutely delicious!!! Can hardly wait for dinner. Question though: could I add peas to this or would that ruin the flavor??

    Reply

    • Natasha says

      Hi Donna!! I'm so glad it was a hit! 🙂 I think if you're a fan of peas, it should be just fine. I'd add them in towards the end of cooking time, just to warm through.

      Reply

      • Donna Finton says

        5 stars
        Omgosh. Thank u for replying so quickly. Ok....I will only add a few peas as I DON'T want to change the flavor. Your sauce is scrumptius. It will be my "go to" alfredo sauce from now on. Thanx again!

        Reply

  12. Heather says

    This is so good! We enjoyed it and I’m serving it again this weekend for company coming to celebrate my husband’s birthday.

    Reply

  13. Laur Jones says

    5 stars
    This recipe is amazing !! always us This recipe for my chicken pasta . Made for my friend daughter she said this the best pasta I ever had taste like 5 star restaurant ....

    Reply

  16. Deb Kruk says

    5 stars
    Made this last night for dinner and it was fabulous! Even my husband that is not a big Alfredo fan loved how creamy and garlicky it was. We could not stop eating it. I did add some broccoli which I steamed for a few minutes at the end and incorporated and a tablespoon of sun dried tomatoes. Such a versatile sauce. Thanks so much , this is a keeper and easy to make.

    Reply

    • Miranda @ Salt & Lavender says

      That's great to hear! 🙂 Appreciate your review, and we love the broccoli and sun-dried tomatoes idea.

      Reply

  18. Ece (‘AJ’) says

    Hi! Would I be able to make this recipe ahead and reheat or is it best to make it right before dinner time? Thank you!

    Reply

  19. joe poole says

    5 stars
    heyyyy this was amazing it tasted like cherry chopsticks ii will be sure to check this out again dude i wanna eat it all to myself its amazing. i can see youuu

    Reply

  20. Valerie Marie says

    5 stars
    Thank You this was Absolutely delicious! I Upped the servings to 11 because I was cooking for 4 adults and 3 teenagers LoL needless to say we only had about a serving and a half by the end of the night 😂 I guess everybody loved it as much as I did! 💙

    Reply

  22. Jessica says

    5 stars
    My family loves this dish! They request it a few times each month. A couple weeks ago I tried a different recipe and my family was not happy (me either). We threw the leftovers away. This one is the best and so simple!

    Reply

    • Natasha says

      Hi Taylor! I decided to not include it on this recipe at this time. It's meant to be a treat, and I don't want to make anyone feel bad for making it. You can easily plug it into a calculator like My Fitness Pal, though, if you really need to know (or weigh out the actual ingredients you're using for serious calorie tracking purposes).

      Reply

    • Natasha says

      Hello! Nope... I've only made the recipe as written. Ricotta often gets a bit of a grainy texture when melted, so I don't think it would work quite the same. Mascarpone could possibly work if you wanted to sub the cream cheese, but I am only guessing.

      Reply

  26. Marian T says

    5 stars
    Made this for the family last night & they loved it!! They said the sauce smelled amazing. I doubled the recipe so I had leftovers today and it was still amazing heated up. Thank you. -MT

    Reply

    • Natasha says

      Absolutely. You will likely need to work in batches (especially to cook the chicken), but it's definitely doable by straight doubling every ingredient.

      Reply

    • Natasha says

      Hi! All my recipes list the number of servings in the recipe card. 🙂 This feeds 4, but of course it depends on how hungry people are and what else it's served with etc.

      Reply

  31. Alysonne Hatfield says

    5 stars
    This was super yummy and easy. I added some lemon zest and chives as a garnish to zip it up a little bit. Enjoying leftovers now!

    Reply

  32. Eileen says

    3 stars
    Not terrible but The cream cheese flavor is too dominant. Makes you wonder “where’a the bagel”. A Traditional recipe with butter, cream and parmesan is delicious and creamy. No need to add cream cheese

    Reply

    • Natasha says

      Well, I explain in the blog post why the cream cheese is added and that this isn't meant to be like a traditional Alfredo sauce. Sorry you didn't enjoy it!

      Reply

    • Leanna says

      It mentions in the recipe steps that if it gets too thick or prefer it thinner to add some pasta water. Did you try that step?

      Reply

  33. Emily says

    5 stars
    I’ve made this dish many times and each one was super good!! Follow the instructions as is and super yummy! Making it again tonight and I can’t wait to eat it 🙂 also making homemade garlic bread with a baguette, and salad and wow is it ever good all together! Thank you so much for this recipe! P.s. LOVE the cream cheese in it 😍

    Reply

  34. Maricela T says

    5 stars
    Made it today 6/22/21 for lunch. It was super easy and delicious made some adjustments since I didn’t have chicken broth, I added 2.5 cups heavy cream and since I’m Mexican I also added a small chunk of greated Cotija cheese. I had left over gilled chicken from last night dinner, I used this too. Super easy and delicious my family loved it.

    Reply

  35. Jenni Brayton says

    3 stars
    I absolutely love your recipes, but this one was way too creamy and rich for us. Definitely a winner for anyone who LOVES extra thick, creamy sauce though!

    Reply

    • Natasha says

      No worries... can't win 'em all I guess! I'm glad you tried it and have enjoyed my other recipes... sorry this one wasn't a hit for you. 🙁

      Reply

  36. Rebecca Crakow says

    I’m planning on making this dish soon and thought I’d make it with 8 breasts.( feeding 8 people) 1 breast per person just in case. Naturally I have to increase the oil and butter to fry the chicken- and the pasta / sauce! Is there anything else I should do?

    Reply

    • Natasha says

      Hi! I think that will probably cover it. If the oil/butter gets a bit too dark, you may want to drain it after frying or wipe out the pan as needed. The sauce may take a bit longer to thicken since there will be more of everything in there, so I'd just play timing by ear. Hope everyone enjoys it! 🙂

      Reply

  37. Lynn says

    5 stars
    This a absolutely delicious! The whole family loved it which is saying a lot! The directions were easy to follow and detailed. I plan on making it again and again.

    Reply

  39. Lynette B says

    Your photos show little green bits in there, but there are no ingredients that are green.....what is this mysterious ingredient?

    Reply

    • Natasha says

      Haha it's just chopped parsley! I add it to give the photos a little pop of color. I don't add it to the ingredients list since it's not integral to the recipe, but feel free to add some. It's a nice little burst of freshness. 🙂

      Reply

    • Natasha says

      Hi Janelle! This is definitely a treat meal. If you really want to know, I recommend plugging it into My Fitness Pal.

      Reply