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. ๐ 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.
- 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 Tortellini Alfredo
- Creamy Garlic Chicken
- Lemon Parmesan Chicken Alfredo Recipe
- Creamy Cheesy Chicken Tetrazzini
- 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
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.
Doug Barton says
This is such fabulous feel good food, just what we need at the moment. Iโve made it four times in last few weeks! Now using half fat cream cheese and single cream and itโs still incredibly rich and creamy.
Natasha says
Thank you so much, Doug!
Lucy says
This is incredible! Iโm not really a cheese fan and I only made this for my brother as he loves cheese but oh my goodness it tastes so good and even the chicken, I donโt usually do the flour part but it definitely made a difference. Iโll certainly be making it again thatโs for sure.
Natasha says
That's awesome!!! Thanks for letting me know. ๐
Cindy says
Delicious. Iโve always been too intimidated to try Alfredo sauce but had the ingredients and thought Iโd give it a try. It was easy peasy and so so good. My husband had seconds. Yum.
Natasha says
That's what I like to hear!! ๐ I'm so glad you decided to try it, Cindy.
Fabian Cruz says
Do I double everything if I make 16oz of pasta?
Natasha says
I would, yes. That guarantees plenty of sauce.
Jen says
I was nervous making this because its my first Alfredo dish...man was it soooo good and perfect for a chilly Christmas eve night. Even our 3 yr old who lives off pb&j sandwiches loved it! My sauce was a little thicker than I had intended but we still ate all of it haha
Natasha says
I'm so happy that it worked out and your kid liked it too! ๐ Next time you can always thin it out with a bit of the hot pasta water.
Carrie says
This was amazing. I was a little short on parmesan and it was still great. This is by far the best recipe I've tried to make, and the only one I've taken the time to leave a comment about. ๐
Natasha says
That's awesome!! I'm so happy it worked out for you. ๐ Thanks for commenting!
Jennifer says
This was phenomenal! I doubled the recipe so there would be leftovers, and it was just as delicious the following day. My son ate it for breakfast and dinner!
Natasha says
I'm so happy to hear that! ๐
Naii H. says
Miss Tashaaa! I made this recipe for my anniversary and my boyfriend loved it! It was so delicious, most definitely will be saving this one for future occasions.
Natasha says
Wonderful!! ๐ I'm so happy it was a hit.
Suzanne Marie Hussey says
I thought this would be a very promising dish.
It wasn't at all. The amount of cream cheese overpowered it. It was chalky, flour tasting and just overall lousy. My husband and I tried to like it but, I did end up throwing it out. Your recipes are usually great. This one was not.
Natasha says
Sorry to hear that.
J says
Then you made it wrong...
kathy Bohlmann says
To Suzanne who said it was chalky. Mine was too the first time I made it because I was in a hurry. My cream cheese was cool when I put it in and I did not let it simmer the full time that the recipe called for. I made it a second time, following exact and it was fantastic!
Natasha says
Wonderful! I'm so glad you gave it another try, Kathy! ๐
Dory says
Clearly, you failed to cook anything appropriately and, if I may be so bold, most all of your other dishes likely taste like chalk, too. ๐คท๐ปโโ๏ธ
Mojoblogs says
Pasta is one of my comfort foods. I love love love this!
Natasha says
Yay!!
Emily Cervera says
Can I skip on the cream cheese? If so, how would I thicken up the sauce? Thank you!
Natasha says
Hi Emily! Honestly, I have no idea. I spent ages testing the recipe to get it just right. You could try making a roux or adding cornstarch (or doing it the old fashioned Italian way with just cream and parm), but it'll have a different flavor and be a totally different recipe. I really can't say without testing. Maybe try this recipe instead: https://www.saltandlavender.com/15-minute-creamy-garlic-pasta-recipe/
Zue307 says
Made it for dinner two nights ago, substituted fettucine for spaghetti. Instead of mixing the spaghetti to the sauce, I separated them so each family member can scoop their own sauce and top it on the spaghetti. My daughter said it was "top tier". No left overs. Thank you for this recipe!
Natasha says
You're very welcome!! ๐
Carolyn Dressler says
Sooo incredible!!!๐
Natasha says
So glad you liked it, Carolyn! XO
RH says
Can I make the sauce ahead of time? Trying to meal prep as much as possible as Iโm back to work in an office setting.
Natasha says
Hi! Hmmm... this one is a bit tough for making ahead. In general, Alfredo sauce doesn't really reheat all that well. Like, it's best if you're in your kitchen and can then add a bit more cream/milk if it's drying out/thickening too much... not for reheating in a workplace microwave. I am being totally honest cuz I don't want you to be disappointed!
Ethan Treul says
Made this twice now really tasty I double for 4 people and usually have leftovers
Natasha says
I'm so happy you like it, Ethan!
Arlene says
Delicious and easy Yummy!
Natasha says
Great! So glad you think so! ๐
Arlunda says
I made the chicken alfredo I actually added spinach and it was delicious. Very easy and I will be doing it again
Natasha says
Yay!! So happy you liked it.
Amy F. says
So delicious! One of the best alfredos Iโve ever had for sure. I am absolutely going to make this for dinner again and again. I ate a huge serving and I rarely can finish that much food!! Thanks so much for such a stellar recipe! Next time Iโm gonna try it with handmade fettuccine noodles! ๐
Natasha says
That makes me so happy! ๐
Cathy says
Made this dish last night and it was delicious! I enjoyed preparing this new dish but I will admit it took me longer than the "minutes" the recipe says it takes to prepare. My neighbor enjoyed it as well. Thank you
Natasha says
I'm so glad it was a hit! Yeah, it's hard to gauge how long prep time takes because everyone works at a different pace. I'm pretty fast, but I always try to build in a bit of extra time in since I know not everyone goes as fast as I do. It's the end result that matters haha. ๐
Lynn says
I loved this recipe! I served with sautรฉs spinach. Leftovers warmed up great.
Natasha says
Great!! So happy to hear that! Thanks for taking the time to comment.
Krista says
If you use milk or half and half I recommend heating that up in a pan on its own and mixing in some wondra then add that to your butter and cream cheese mixture. Great recipe.
Natasha says
Good tip!
Vicki says
Can this be made ahead and if so, how would you recommend reheating it?
Natasha says
Hi Vicki! Hmm... this isn't really a recipe I'd recommend deliberately making ahead. Creamy sauces (esp. Alfredo sauce, I find) generally don't reheat all that well. If you do want to still try, I'd at least cook the pasta right before serving, and reheat the sauce separately on a low heat, then add a splash of the pasta water and possibly a little more cream to get the sauce back to its proper consistency.
Ken says
Iโve made this recipe twice but the sauce always ends up too dry even though itโs smooth when mixing. Any advice? Thx
Natasha says
Hi! Iโd add more of the hot pasta water while youโre tossing it with the drained pasta. Reserve about a half cup or so and use as needed. And perhaps lower the heat a little when youโre making the sauce (or take it off the heat as soon as itโs the consistency you like).
Linda says
Need a recipe for this. Canโt have dairy
Natasha says
Hmmm... since there are multiple dairy components, I really can't suggest subs without testing. I'd maybe google a vegan Alfredo sauce?
Cheryl says
This is one of the BEST recipes Iโve ever made! Itโs delicious and easy!! Love it! Just wondering what you suggest for heating it up when bringing it to someone already prepared?
Natasha says
I'm so happy to hear that!! Let's see.. I always reheat those types of sauces on a LOW heat, slowly on the stove. Apparently you can also heat the oven to 375F, add it to a glass baking dish with a little water, cover in foil, and heat for 10 mins or so. It won't ever be the same as fresh, but that should prevent the sauce from separating at least. I sometimes will add a splash more cream too.
Cheryl says
Thank you!
Lisa Raikowski says
I have searched for the perfect Chicken Fettuccine Alfredo and I found it. I doubled the recipe and it turned out perfectly. 5 stars for sure.
Natasha says
I'm soo happy to hear that, Lisa!! Thanks for commenting!
Keira says
Oh honey, this was perfect. I added a touch of the Lemon Parmesan Chicken Alfredo by zesting a lemon over it; that gave it just the right amount of zing.
I ate more than half of the amount in the recipe myself and now I am on the couch unable to get up, but so worth it.
Natasha says
Your comment made me laugh out loud! ๐ I'm so glad you enjoyed it!!
Harris says
AMAZING!!! Just one question.. If I want to increase the number of servings, not only do I have to double the measurements for the ingredients, but will this increase the amount of cooking time?
Natasha says
Hi! Possibly. Iโd cook the chicken in batches. The cream cheese may take a little longer to melt if youโre doubling it, so just play it by ear.
Joellyn says
Delicious! My entire family loved it. I only had about 1/4 brick of cream cheese, so that's all I used, but other than that I followed exactly. Love the tip for thinning the sauce with the pasta water. I felt like a real chef! LOL. Served with a hearty salad and white wine. Was an excellent Sunday dinner.
Natasha says
I'm so glad that it was a hit!! ๐ Thank you for letting me know!!
Jane says
Made this tonight, and it is delicious! I used maybe 3/4 cup cream, instead of a full cup, but that was the only deviation. I'm an experienced cook, but I have never thought to dredge chicken cutlets in a dusting of flour for a nice crust. That was such a nice touch. This dish reminded me of a meal kit meal, which is a compliment, because I love them! It has the same sort of easy-to-make aspect, but it also makes you feel like you're COOKING, do you know what I mean? ๐ Very nice dish!
Natasha says
I'm so glad you enjoyed the recipe!! ๐ Yes, I love the flour crust myself... it's definitely a game changer for me. Thanks for taking the time to comment! XO
Hazel says
I honestly couldnโt love this recipe more, itโs 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 Iโm 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! ๐
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. ๐
Cathy Collins says
I can't wait to try this! I will let you know how much of a hit it was. Looks delicious.
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. ๐ 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! ๐ 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! ๐
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 didnโt bread the chicken (personal preference). I pan seared the chicken, filling the directions. Donโt 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 itโs an underused ingredient in the kitchen.
Canโt wait to try this!
Natasha says
Thank you!! Let me know if you try it! ๐
Isabel says
OMG! This pasta was the best thing weโve 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! ๐