If you are craving a dish that wraps you in comfort and indulgence, this Creamy Chicken Fettuccine Alfredo Recipe is just what you need. Imagine tender chicken cutlets seared to golden perfection paired with perfectly cooked fettuccine, all smothered in a luxuriously creamy sauce made from cream cheese, butter, garlic, and freshly grated parmesan. Every forkful bursts with rich flavors and velvety textures that make this recipe an absolute crowd-pleaser for weeknight dinners or special occasions alike. Trust me, once you try this recipe, it might just become your new go-to comfort meal!
Ingredients You’ll Need
This Creamy Chicken Fettuccine Alfredo Recipe is wonderfully simple at its core, using everyday ingredients that work harmoniously together. Each element serves a purpose whether it’s enhancing the flavor, adding creaminess, or providing the perfect texture to the pasta and chicken. Here’s what you’ll gather before you start creating magic in the kitchen:
- Chicken breasts: Boneless and skinless, sliced for quick, even cooking and tenderness.
- Garlic powder: Adds a subtle, savory depth to the chicken seasoning.
- Salt & pepper: Basic but essential for seasoning both the chicken and sauce, balancing flavors perfectly.
- Flour: Used to lightly dredge the chicken, creating a nice golden crust.
- Olive oil: Provides a flavorful base for searing the chicken without overpowering the dish.
- Butter: Incorporated in two stages for richness and a silky smooth sauce.
- Fettuccine: The classic pasta choice that holds the creamy sauce beautifully.
- Cream cheese: The secret to an ultra-creamy Alfredo that’s a little tangy and extra luscious.
- Heavy cream: Breathes softness and richness into the sauce’s texture.
- Chicken broth: Adds a bit of savory depth and helps balance the creaminess.
- Fresh garlic cloves: Minced to give the sauce a fragrant, aromatic punch.
- Parmesan cheese: Freshly grated for that unmistakable nutty flavor and beautifully melted finish.
How to Make Creamy Chicken Fettuccine Alfredo Recipe
Step 1: Prep Your Ingredients
Before diving in, take your cream cheese out of the fridge to soften or zap it in the microwave for about 20 to 30 seconds—it makes it much easier to incorporate into the sauce. While it softens, grate the parmesan cheese and prep your other ingredients for a smooth cooking flow. Little preps at this stage mean less stress later, trust me!
Step 2: Cook the Fettuccine
Bring a large pot of salted water to a rolling boil. This is where you’ll cook your fettuccine until it’s perfectly al dente, just tender enough to have a slight bite. This step is crucial for the ideal texture; overcook it, and the pasta won’t hold up well in that rich sauce later on.
Step 3: Prepare and Season the Chicken
Take your chicken breasts and slice them in half lengthwise, creating four thinner cutlets that cook faster and stay juicy. Season both sides generously with garlic powder plus salt and pepper to bring out their savory character. Then, give them a light coating in flour—this helps achieve a golden, crispy crust once they hit the pan.
Step 4: Sear the Chicken
Heat olive oil and a tablespoon of butter in a deep skillet over medium-high heat. When getting hot, lay down the chicken pieces and cook them about five minutes per side until they boast a gorgeous golden crust and are fully cooked inside. After cooking, set the chicken aside on a plate and remove the skillet from heat. This step adds the perfect texture contrast to the creamy pasta.
Step 5: Make the Alfredo Sauce
Give your skillet a quick wipe or rinse if there’s too much leftover grease, then return it to medium heat. Add the remaining two tablespoons of butter, the softened cream cheese, heavy cream, chicken broth, and minced garlic. Stir and patiently help the cream cheese melt into a smooth sauce over the next few minutes; this step requires a little patience but rewards you with unbeatable creaminess.
Step 6: Let the Sauce Reduce and Slice Chicken
Once the cream cheese is fully melted and incorporated, allow the sauce to bubble gently for about five minutes to reduce and thicken. Meanwhile, slice your cooked chicken into bite-size strips—ready to mix in or top over the pasta when everything’s coming together beautifully.
Step 7: Finish the Sauce with Parmesan
Next, stir in the freshly grated parmesan cheese and let it melt into the sauce for about one minute. If you desire a thicker sauce, continue cooking it a little longer, stirring occasionally. Whenever the sauce feels too thick, simply add a splash of the hot pasta water you reserved earlier. Taste it and adjust salt and pepper to your preference. This step is all about balance and flavor nuances.
Step 8: Combine Pasta, Sauce, and Chicken
Drain the fettuccine and toss it directly in the skillet with the creamy Alfredo sauce, making sure every strand gets coated in that luscious mixture. Plate the pasta and arrange the sliced chicken on top, or mix it in completely—either way, finish with extra parmesan cheese for that signature cheesy sparkle.
How to Serve Creamy Chicken Fettuccine Alfredo Recipe
Garnishes
Elevate this dish by garnishing with freshly chopped parsley or basil for a pop of green and fresh aroma. A sprinkle of cracked black pepper or a few red pepper flakes can add subtle heat and visual interest. For an extra touch, a squeeze of fresh lemon juice over the top can brighten the flavor beautifully.
Side Dishes
Simplicity shines when pairing sides with this rich and creamy meal. A crisp green salad with vinaigrette helps cut through the richness, while roasted or steamed vegetables, like asparagus or broccoli, add color and nutrients. Garlic bread or warm crusty bread rounds out the meal perfectly by giving you something to soak up any leftover sauce.
Creative Ways to Present
To impress your guests or family, serve the pasta in shallow bowls for a restaurant-style feel, and arrange chicken slices artfully on one side. You can also sprinkle toasted pine nuts or crispy pancetta bits on top for texture play. Want to lighten things up? Swap half of the heavy cream with a mixture of milk and Greek yogurt without sacrificing creaminess but adding a subtle tang.
Make Ahead and Storage
Storing Leftovers
This Creamy Chicken Fettuccine Alfredo Recipe stores wonderfully in an airtight container in the refrigerator for up to three days. Because of the cream cheese and heavy cream-based sauce, it’s best eaten within a short period to retain that fresh, creamy texture and flavor.
Freezing
Freezing this dish is possible but a bit tricky due to the dairy content, which can sometimes separate when thawed. If you plan to freeze, store the pasta and sauce separately from the chicken in airtight containers or freezer bags to preserve the best texture. Consume within one month for optimal taste.
Reheating
Reheat leftovers gently on the stove over low to medium heat with a splash of milk, cream, or pasta water to loosen the sauce and bring back that silky consistency. Avoid microwaving at high power, which can cause the sauce to break or curdle. Stir frequently until warmed through, and enjoy like it’s freshly made.
FAQs
Can I use different pasta instead of fettuccine?
Absolutely! While fettuccine is classic for this recipe because of its flat shape that holds the creamy sauce beautifully, you can use linguine, tagliatelle, or even penne based on your preference or what you have on hand.
Is there a lighter version of this Creamy Chicken Fettuccine Alfredo Recipe?
Yes! You can lighten the recipe by substituting half the heavy cream with whole milk or Greek yogurt, and using less butter. Keep in mind that the sauce will be less rich but still deliciously creamy.
Can I prepare this recipe without cream cheese?
You can omit cream cheese for a more traditional Alfredo sauce, simply increasing the amount of heavy cream and butter, but the cream cheese adds a fabulous tangy richness and extra creaminess that really elevates the dish.
How do I ensure the chicken stays juicy and not dry?
Cut the chicken breasts thinly and avoid overcooking by watching them closely during searing. Cooking about 5 minutes per side until golden and just done by touch or internal temperature (165°F) keeps the chicken tender and juicy every time.
Can this recipe be made gluten-free?
Definitely! Use gluten-free flour for dredging the chicken and swap the fettuccine for gluten-free pasta. The sauce ingredients are naturally gluten-free, so with these tweaks, it’s perfect for gluten-sensitive diners.
Final Thoughts
This Creamy Chicken Fettuccine Alfredo Recipe is a true delight that brings together simplicity and indulgence in the best way possible. The comforting cream sauce paired with juicy chicken and just-cooked pasta makes it a dish worth savoring any day of the week. Make sure to give it a try—you’ll be amazed at how this classic favorite becomes even more special in your kitchen!
Print
Creamy Chicken Fettuccine Alfredo Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Chicken Fettuccine Alfredo recipe delivers a creamy, cheesy, and comforting dish, featuring tender pan-fried chicken cutlets served over perfectly cooked fettuccine pasta tossed in a rich Alfredo sauce made from cream cheese, heavy cream, garlic, chicken broth, and freshly grated Parmesan cheese. Ready in just 30 minutes, it’s a delicious and satisfying weeknight meal sure to please the whole family.
Ingredients
Chicken and Pasta
- 2 large boneless skinless chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper (to taste)
- Flour (for dredging)
- 1 tablespoon olive oil
- 8 ounces uncooked fettuccine
Sauce
- 3 tablespoons butter (divided)
- 4 ounces cream cheese (softened)
- 1 cup heavy/whipping cream
- 1/4 cup chicken broth
- 2 large cloves garlic (minced)
- 1 cup freshly grated parmesan cheese
Instructions
- Prepare Ingredients: Soften the cream cheese by removing it from the fridge at least 30 minutes before cooking or microwave it for 20-30 seconds. Grate the parmesan cheese. Prep other ingredients while proceeding.
- Cook Pasta: Boil a large pot of salted water. Cook the fettuccine according to package directions until al dente, then drain and set aside.
- Prepare Chicken: Slice each chicken breast in half lengthwise to create 4 thin cutlets. Season both sides with garlic powder, salt, and pepper. Dredge the chicken pieces lightly in flour, shaking off excess.
- Cook Chicken: Heat olive oil and 1 tablespoon butter in a deep skillet over medium-high heat. Once hot, cook chicken cutlets for 5 minutes on each side or until golden brown and thoroughly cooked. Remove chicken from pan and set aside.
- Make Alfredo Sauce: Wipe or quickly rinse the skillet if there is excessive grease. Add remaining 2 tablespoons of butter, softened cream cheese, heavy cream, chicken broth, and minced garlic to the pan. Heat over medium until butter melts and cream cheese dissolves, stirring gently for a few minutes.
- Simmer Sauce: Let the sauce gently bubble for about 5 minutes, allowing it to reduce and thicken slightly. Stir occasionally. Meanwhile, slice the cooked chicken into bite-sized strips.
- Finish Sauce: Stir grated parmesan cheese into the sauce and cook for about 1 minute until melted and combined. If the sauce thickens too much, loosen it with a splash of hot pasta water. Season to taste with salt and pepper.
- Combine and Serve: Toss the drained fettuccine in the Alfredo sauce. Serve topped with sliced chicken cutlets and additional grated parmesan cheese if desired.
Notes
- Soften cream cheese properly to ensure a smooth sauce without lumps.
- Use freshly grated parmesan cheese for best flavor and melt quality.
- If sauce thickens too much, add reserved pasta water gradually to reach desired consistency.
- Cook chicken cutlets evenly to prevent dryness and ensure juicy texture.
- For a richer taste, use full-fat heavy cream and high-quality butter.
