Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo is a classic dish everyone loves. Thick fettuccine noodles, perfectly cooked chicken, all covered in homemade alfredo sauce.

What is not to love about fettuccine alfredo? Add chicken to it and you have yourself a meal that will keep you feeling satisfied and happy.
Fettuccine Noodles
There is something special about those thick fettuccine noodles that make it the perfect classic noodle for holding alfredo sauce. Even though they don’t really hold homemade sauce as penne or shells would, there is no other noodle that should be used for this dish.
Unless you’re desperate, then I forgive you.
I mean, yes you technically could use any kind of noodle, but why mess with something that is perfect already? The wide noodles carry all of that sauce for perfect slurping. 
How to Make Homemade Chicken Fettuccine Alfredo
Make the fettuccine noodles according to package directions.
How to Make Chicken

Using a meat mallet, place the chicken between pieces of wax paper and pound out each chicken breast so they are an even width.

Sprinkle each breast with Montreal Chicken Seasoning.

Bring the oil (or butter or cooking spray) to heat over high heat in a skillet. When the oil starts to shimmer and smoke, add the chicken. It should pop and sizzle.

Immediately turn the heat down to low and cook for 5-7 minutes. *See note below on how to know when you’re chicken is finished cooking.

When the chicken is white halfway up the chicken breast, flip it, and cook an additional 5-7 minutes. 

Remove the chicken to a cutting board for 1-3 minutes to rest. Cover with foil until ready to serve with the fettuccine alfredo.

How to Make Homemade Alfredo Sauce

In a dutch oven or high sided skillet over medium heat, add the butter and melt.  Once melted add the garlic and mustard and stir to combine for 30 seconds to 1 minute. 

Dump in the cream cheese, whisking until smoothly incorporated. Quickly add the heavy cream and milk and bring to a simmer. Stir in ½ cup parmesan and Parmigiano Reggiano.

Allow to cook for 10 minutes, or until thickened.

Keep tasting the sauce, if you need a little more salt because it’s bland, please use it, otherwise, let it sit.

Whisk the lemon juice into the sauce. The acid helps to balance the heavy sauce. 

Remove the pasta from the water and add into the sauce with ½ cup parmesan, stirring with tongs to combine. 

Slice the chicken, serve all together with a crack of fresh pepper and more cheese!

How to Know If My Chicken is Done and Cooked all the Way Through?

The most important thing you are looking for is to get down and look at the side of the chicken. Once it is white, and cooked through halfway up the chicken, flip it over. When there is no longer a pink rim around the edges of the chicken it’s thoroughly cooked. Here, check out this post on how to cook chicken in a pan and read all about it. 

Can You Freeze Chicken Fettuccine Alfredo?
Chicken Alfredo should be frozen in flat layers in heavy-duty freezer bags. Add a little cream and stir gently when reheating frozen chicken alfredo. 
How Long Will Chicken Alfredo Keep?
Chicken Alfredo will keep for 3-5 days in the refrigerator, however the sauce slowly gets soaked into the noodles so it will not be the same as the first night. 
What Can You Substitute For Parmigiano Reggiano Cheese?
You could use Grana padano, Asiago, or Pecorino-Romano instead of Parmigiano Reggiano cheese. Or just plain Parmesan cheese. 

Can You Use Regular Salt Instead Of Kosher Salt When Cooking Pasta?
You can use regular salt or sea salt to salt your pasta, we like kosher because it flavors better with those big granules. 
Is Heavy Cream Whipping Cream?
Yes, heavy cream and whipping cream are the same thing. You can also substitute milk for cream in alfredo sauce if needed. Whole milk is the most creamy substitute for heavy cream. Whole milk contains 8 grams of fat per 1 cup compared to 96 grams of fat per 1 cup in heavy cream.
Can Alfredo Sauce be Made Ahead of Time?
Alfredo sauce can be prepared and then refrigerated for up to five days or frozen for even longer. Do not add it to the noodles until you are ready for serving. 
Can Alfredo Sauce Be Frozen?
Alfredo sauce can be frozen in an airtight container or in a heavy-duty freezer bag.
To prevent cream-based sauces from curdling, stir well when reheating frozen sauce and slowly reheat over a low heat and never a high boil.

Will Alfredo Sauce Thicken As It Cools?
Alfredo sauce thickens as it cooks, you might need to thin it out a bit if you reheat later.

If you want to change things up from your traditional spaghetti and meatballs, make this chicken fettuccine alfredo instead. My kids love it and Cade and resist it. Total family favorite!
Want More Delicious Homemade Pasta Sauce and Chicken Recipes? We Got You Covered!

Chicken Fettuccine Alfredo
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Prep Time: 15 minutesCook Time: 25 minutesTotal Time: 40 minutes
Servings: 4

Chicken Fettuccine Alfredo is a classic dish everyone loves. Thick fettuccine noodles, perfectly cooked chicken, all covered in homemade alfredo sauce.
Fettuccine8 oz Pasta Fettuccine1/4 Cup Kosher SaltChicken2 Breast ChickenMontreal Chicken SeasoningAlfredo Sauce6 Tablespoons Butter unsalted2 Cloves Garlic minced1/2 teaspoon Dijon Mustard1 1/4 Cups Parmesan Cheese divided1/2 Cup Parmigiano Reggiano Cheese1 Cup Cream heavy1/2 Cup Milk2 Tablespoons Cream Cheese1/2 teaspoon Salt1/4 teaspoon Pepper1 teaspoon Lemon Juice1 Tablespoon Parsley mincedUS Customary – Metric
For The PastaBring a large pot of water to a boil, adding in ¼ cup kosher salt to the water. Once boiling add the fettucini.For The ChickenUsing a meat mallet, place the chicken between pieces of wax paper and pound out each chicken breast so they are an even width.Sprinkle each breast with Montreal Chicken Seasoning.Bring the oil (or butter or cooking spray) to heat over high heat in a skillet.When the oil starts to shimmer and smoke, add the chicken. It should pop and sizzle.Immediately turn the heat down to low and cook for 5-7 minutes. *See noteWhen the chicken is white halfway up the chicken breast, flip it and cook an additional 5-7 minutes. *See noteRemove the chicken to a cutting board for 1-3 minutes to rest.Cover with foil until ready to serve.For The Alfredo SauceIn a dutch oven or high sided skillet over medium heat, add the butter and melt. Add the garlic and mustard and stir to combine for 30 seconds to 1 minutes. Dump in the cream cheese, whisking until smoothly incorporated. Quickly add the heavy cream and milk and bring to a simmer. Stir in ½ cup parmesan and parmigiano reggiano.Allow to cook for 10 minutes, or until thickened.Keep tasting the sauce, if you need a little more salt because it’s bland, please use it, otherwise let it sit.Whisk the lemon juice into the sauce. The acid helps to balance the heavy sauce. Remove the pasta from the water and add into the sauce with ½ cup parmesan, stirring with tongs to combine. Slice the chicken, serve all together with a crack of fresh pepper and more cheese!
* The most important thing you are looking for is to get down and look at the side of the chicken. Once it is white, and cooked through halfway up the chicken, flip it over. When there is no longer a pink rim around the edges of the chicken it’s thoroughly cooked.
 
Chicken Alfredo can be kept in the refrigerator for 3-4 days.

Nutrition Facts
Chicken Fettuccine Alfredo

Amount Per Serving (1 g)

Calories 786
Calories from Fat 495

% Daily Value*

Fat 55g85%Saturated Fat 34g213%Cholesterol 168mg56%Sodium 8286mg360%Potassium 262mg7%Carbohydrates 48g16%Fiber 2g8%Sugar 4g4%Protein 26g52%
Vitamin A 1972IU39%Vitamin C 3mg4%Calcium 622mg62%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.

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