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Why we love this recipe
Here comes a spin on one of the first “fancy” recipes I ever learned to make. And it definitely IS fancy, but it’s also totally easy and reliable and all kinds of scrumptious.
The classic Fettuccine Alfredo recipe is a decadent mixture of butter and cream and Parmesan cheese (I KNOW!!) tossed with thick fettuccine pasta.
This version lightens up the meal just a teeny bit by swapping out some of the pasta for thinly sliced and cooked chicken. This also works in some protein, so it’s practically a heath food. HA.
One way or the other, it is a a fancy but easy to make pasta supper that is guaranteed to make everyone at the table happy, and those things are the best of al!
Ingredients you need
Ingredient Additions and Substitutions
- Pasta: All out of fettuccine? You can swap in linguine, spaghetti or any other sturdy long (or ever short) pasta. Don’t use a thin pasta like angel hair as it will not be substantial enough to hold up to the creamy sauce.
- Chicken: You can trade the chicken breast for chicken thighs if you prefer, so long as it is boneless.
- Cream: Yes, you really do need heavy cream for this recipe to get the, well, creaminess we are going for. You can eat salad all day tomorrow to make up for it. 😇
See the recipe card for full information on ingredients and quantities.
Here’s how to make this recipe
Step 1: Sprinkle raw chicken pieces with salt and pepper.
Step 2: Add canola oil to a large deep skillet over medium high heat. Add the chicken and saute until it is cooked through, about five minutes. Scoop it out and set it aside.
Step 3: While the chicken is cooking, bring a large pot of water to a boil and cook up your pasta according to package directions. Set aside to drain.
Step 4: Add some butter to the same skillet the chicken cooked in and melt it over medium high heat. Stir some cream into the butter and bring it all to a simmer. Whisk in some Parmesan cheese until it is melted.
Step 5: Keeping the sauce at a low simmer, add the cooked chicken and toss everything together until it is nice and coated.
Now all that’s left to do is to divide the pasta among warmed plates, garnish with some pepper and parsley and serve it up!
Recipe FAQ
Yes! This is one of the best uses for leftover chicken that I know. Cut or tear it into bite sized pieces and add it after you have added the Parmesan cheese.
Whisk together 2 tablespoons each of cornstarch and cool water and add it to the sauce. Bring it to a simmer and it should thicken up nicely.
I like to get a block of Parmesan cheese and shred it myself with my hand cheese grater, but you can also buy it pre-shredded in the fancy cheese section of your grocery store.
Pop your question into the Comments section below and I will answer pronto!
It’s now been less than an hour, and you have cooked up a swoon-worthy supper that is perfect for a dinner party, or just a regular weeknight when you decide you need a pasta treat!
After all, we can always have salad for supper tomorrow, right? Right!
Want to round out your meal?
We do like to get some veggies in with this dreamy chicken alfredo supper, especially these asparagus with bread crumb sauce or some light and lovely whipped carrots.
And for dessert? Let’s go light with some easy strawberry sherbet!
Other pasta recipes we love
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
Easy Chicken Fettuccine Alfredo
This kid-friendly recipe for easy chicken fettuccine Alfredo mixes some tender chicken into creamy, cheesy pasta for a scrumptious supper that will have everyone asking for seconds!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 1.5 pounds skinless, boneless chicken breasts, sliced thinly into about 2-inch strips
- Sea salt and freshly ground pepper
- 2 tablespoons canola oil
- 1/2 pound fettuccine pasta
- 4 tablespoons butter
- 1 cup heavy cream
- 1 cup finely shredded Parmesan cheese
- Chopped fresh parsley for garnish
Instructions
- Sprinkle the chicken with a pinch each of salt and pepper.
- Put the canola oil in a heavy deep skillet over medium high heat. When the oil is shimmering, add the chicken and cook, stirring often, until the chicken is cooked through, about 5 minutes or so. Scoop out the chicken and set aside.
- Bring a large pot of water to a boil and cook pasta according to package directions.
- While the pasta is cooking, put butter in the same skillet the chicken cooked in over medium heat until melted. Stir cream into melted butter and bring to a simmer.
- Add cheese to sauce and whisk until smooth.
- Keeping sauce at a low simmer, add the chicken and any accumulated juices and toss to coat.
- Add drained pasta to sauce and toss until well coated.
- Divide pasta among warmed plates, garnish with pepper and parsley and serve.
Notes
-
- Pasta: All out of fettuccine? You can swap in linguine, spaghetti or any other sturdy long (or ever short) pasta. Don’t use a thin pasta like angel hair as it will not be substantial enough to hold up to the creamy sauce.
-
- Chicken: You can trade the chicken breast for chicken thighs if you prefer, so long as it is boneless.
-
- Cream: Yes, you really do need heavy cream for this recipe to get the, well, creaminess we are going for. You can eat salad all day tomorrow to make up for it. 😇
Samantha says
Love this recipe! I added bacon to mine to make it even better :) The sauce came out great and I will definitely be making it again!
Well, bacon DOES make everything better!
Wilbert Hemmer says
What type of images am I ‘legally’ allowed to include in my blog posts?
Hi Wilbert! I’m going to email you directly with an answer to this question, since I’m not sure exactly what you mean.
valerie says
you we make our own sauce for this recipe.
valerie says
can we make our own sauce for this recipe.
Hi Valerie? If you mean that you have your own favorite recipe for alfredo sauce then yes you can! Just cook the chicken according to the directions in the recipe, and add it to your own sauce and it should work out just fine. :)