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.
- 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
- 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
- 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.
- 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.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Tobi Boudreaux says
What kind of Parmesan cheese block do you use?
Just whatever I see at the store that looks good. They sell them in various sizes... all usually fairly small. I then keep it in my fridge for a few weeks and use as needed for sauces, grating on Caesar salad, etc. 🙂
Virginia Cadriel says
Can other type of pasta be used besides fettuccini?
Virginia Cadriel says
Thank you for your quick response. Trying it tonight.
Kaylei Martinez says
This recipe is so delicious and very easy to make! So glad I found you! Can’t wait to try your other recipes!!
Thrilled you enjoyed it, Kaylei! I'm glad you found me too. 😀 Let me know if you try anything else.
Lori Bowman says
What are the little flecks of green in the sauce, parsley?
You bet! Just for a pop of color for the photos. Totally optional! 🙂
I made this today and my husband loved it. We had to add salt and pepper, but I’d rather add it on the plate than for it to be too salty. I personally think it needs more garlic (maybe sautéed in the butter before adding the other ingredients). Overall, good and easy to make!
I'm glad you enjoyed it, Judy! Yup, you can easily tweak the garlic next time.
Hi! I've made this recipe a few times and love it! I am tripling the sauce tonight, but unsure how to divide the butter in the recipe between steps 4 & 5. I am using 9 tbsp of butter to triple the recipe. How should I divide the butter if I'm cooking 2-3 cut in half chicken breasts?
Hi! I'm so glad it's a hit in your home! Let's see... math isn't really my thing, but I will try to help haha. So you're basically wanting to keep the chicken quantity the same, right? I would keep the butter amount the same for step 5... basically you just need enough to fry the chicken in. If you're cooking the chicken in more than one batch (like if you were using 3 chicken breasts vs. two), then I would add in one more tablespoon of butter at that point. For the sauce itself, I think you'd need 6 tbsp butter if tripling it.
Do you have the nutritional content of this recipe? Esp calories carbs fats this is the best Alfredo sauce.
I'm glad you like it! The nutritional info is now included in the recipe card. 🙂
First timer making Alfredo sauce. Turned out really good & it was so easy. I used the chicken breast from Costco. The already cooked shredded rotisserie chicken packaged. I also used little steamed broccoli.
Excellent!! Glad you enjoyed it!
Does the Costco chicken taste good? I love precooked chicken, but sometimes it tastes kinda rubber like. If I attempt to cook chicken breasts I always dry them out. 😩
I recommend getting a digital instant read thermometer. They're cheap and a game changer to not overcook chicken!
Heather Poulson says
This was so creamy and delicious. Loved the garlic in the sauce and on the chicken. Would definitely be making this again.
Excellent!! Thanks, Heather! 🙂
If I want to add frozen broccoli at what point should I do so?
With this recipe, I am not sure if that's a good idea. It's likely to make the sauce quite watery. If you want to try, I'd probably add it in during the last 5 minutes or so of cooking time since it is already parcooked, but I can't say what the results will be. Let me know if you try!
How many servings does this recipe make?
4 - it says at the top of the recipe card in all my recipes. 🙂
This was one of the best Alfredo I have made
Will be my number 1 now
Fantastic!! Thank you, Shelley!!
Wow this was so amazing!! First time
Cooking chicken and wow!! Holy chicken
I have tried multiple chicken fettuccine recipes and none can compare to this one! Followed recipe exactly, and the results were absolutely DELICIOUS!!
That makes me so happy, Donna!! Thank you!! 😀
I didn't see the recipe say when to add the heavy cream, but I figured you add it when making the sauce. My son said loved it and said it taste better than Olive Garden lol
Miranda @ Salt & Lavender says
Hi! It's in step 5. Happy you both enjoyed it!
I make it already for a fourth time! It’s excellent!
Made it for my family and extended friends a few weeks ago. It was “DELICIOUS” and a huge HIT!!! Made it again and it’s still as yummy as the first time we had it. Newfound favorite!!! 😋
That's so nice to hear!! Thank you!! 🙂
Lory Holly says
I added bacon to this- only cause I needed to cook it for future use. And my husbands motto “bacon has never ruined anything” holds true 😆. This is truly the BEST Alfredo sauce!! It’s sooo creamy and delicous! The chicken is beautifully seasoned. 5 stars and better than any restaurant Alfredo I’ve had before!!
Hahaha I love that! Thank you so much! 😀
About how many servings does this recipe make? I’m excited to try it based on the reviews!
It says in the recipe card of all my recipes. In this case, 4. I hope you enjoy it, Lacey! 🙂
Amanda Jackson says
Do you have an estimated Calorie Count on this meal?
I don't for this one at this time. To be honest, I am not a fan of including calorie counts at all, but I do for many recipes. I feel that having a number can trigger many people, and I don't want people feeling food guilt. There is nothing wrong with having a treat every now and then. Most people do not measure accurately and the calories will be way off anyway by the time they actually consume the meal. You could probably plug it into My Fitness Pal if the calories are that important to you, however.
I ended up having to sub the heavy cream and it worked just fine. I used half&half and unsalted butter. It worked just fine!! Not saying this recipe is wrong but if you don’t have heavy cream butter and half&half will work!
Good to know! Thanks for sharing.
Delicious and easy to make. The only thing i did different is I didn’t bread the chicken. I just grilled it and it came out awesome! Thank you for sharing this delicious recipe.
You're very welcome!! 🙂
Bunny Ryan says
Thank you! 🙂
Jennifer Manchester says
This recipe is outstanding. Everyone loved it.
Aww that's so nice to hear!! 🙂
This was a big hit for my family. My daughters don't like alfredo sauce from the jar but loves this one so it's at the top of their list now for dinner ideas.
That's awesome to hear, Calvin!! 🙂 Thanks for letting me know!
This was so easy to make and turned out so delicious! Better than most restaurants I would say. Thank you Natasha!
Miranda @ Salt & Lavender says
It's our pleasure! Thank you so much for the sweet review, Sarisha!
I subbed milk and butter for heavy cream because in Spain it’s a bit hard to find certain commodities and ingredients. It was still spectacular. Thank you for the wonderful and scrumptious recipe
This is the first time I have made this recipe and I must say it was fantastic
Maranda Williams says
So yummy. I doubled the recipe to eat on more. We love pasta here and the kids ate this one so fast!!
I'm so glad!!
This was absolutely amazing. Didn’t change a thing. Will be making this regularly.
Fantastic!! 🙂 Thanks for your 5-star review, Julie!
Glady Javorsky says
My son only eats chicken basically chicken teriyaki w coconut rice every night , when so sick of chicken I have tried other kinds like orange chicken nope doc w what I had in fridge I thought ok Alfredo I’ll look on pin , saw this read the first one about husband likes better then restaurant, scrolled down and thought yummm simple easy w everyday ingredients pretty much I’ll make crème brûlée w heavy cream leftover , so I made a quick trip store for cream . Ok so this recipe is killer I mean yummers!! So easy and soooo creamy definitely better then most restaurants fosho !!!! I added the chicken before the pasta as I slightly left it a wee bit underdone, didn’t read that one through, didn’t matter the lightly floured crust didn’t come off was spectacular, I used garlic ,cream cheese & parm to top French bread & threw in air fryer 🙂 what a meal , thinking next time I’ll add some peas to mine maybe a sprinkle fresh parsley but honestly just they way it was made a happy home & full bellies . Thank you this one’s goes under killer chicken and will definitely be a staple in my home 😉 looking forward to leftovers for lunch already lol yay
Awesome!! You're welcome, Glady! 😀
I’m doubling the recipe! Hoping it turns out good 😊
Hope you love it! 🙂
I would like to take this to a dinner tonight, but I would need to prepare it ahead. Do you think it would taste as good if I made it at home and transferred it to a warming part of some kind?
I would say this isn't the best type of recipe to make ahead, unfortunately. The sauce can dry out quite quickly, as can the chicken, and you need to be very careful reheating as cream sauces can separate quite easily (especially warmed on too high of a heat). With that said, I'd probably double the sauce if making it ahead.
Cynthia Tucker says
This has been a go to meal for my family since it's been published. Also your shrimp Alfredo. I keep trying to convince my grown step daughters it's as easy as faking it from a jar. They love to eat it and deprive their husbands of their portions but won't make it themselves 🙃 This is off the meter in stars but I gave it five.
I'm so happy to hear that, Cynthia!! 🙂 Hahahha your comment made me smile.
It was great we will make it again. I made homemade pasta to go with it with my KitchenAid pasta extruder it was great.
Fantastic!! Homemade pasta is the best!
My daughter does not handle dairy well so I usually exchange HWC for full-fat coconut cream. Do you think this would work in this recipe?
Hi Janita! I really can't say for sure. It will taste a bit coconutty, and I can't say what the texture will be, unfortunately. It's really hard to guess on recipes like this without actually testing. If you're adding a splash to soup, that's usually quite predictable, but a sauce like this that's been tested to produce the right texture can be more tricky. If you do try, let me know how it goes... I am sure other readers are curious too. 🙂
This is has become my go-to pasta recipe. I have made it several times in the last year. Sautee a few diced onions and then brown a little fresh garlic in the butter before adding the rest of the sauce ingredients and it is just incredible.
So pleased you enjoyed it, Sean!
Plan to make this tonight. Can I add jar of artichokes?
You could... I mean that'll definitely change the flavor, though, but if you're a big artichoke fan then I don't see why not. I'd be sure to drain them thoroughly. Let me know how it goes! 🙂
Easy and delicious recipe. I doubled the sauce and it turned out fabulous. I’ll be using this recipe again and again.
Thank you!! Glad it was a hit! 😀