Can I use leftover cooked chicken for this recipe?

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.

How can I make the sauce even thicker?

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.

Where do I get shredded Parmesan cheese?

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.

Have a question I didn't cover?

Pop your question into the Comments section below and I will answer pronto!

Easy Chicken Fettuccine Alfredo

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5 from 1 review

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!

Author: Kate Morgan Jackson
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

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

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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. 😇

Find it online: https://www.framedcooks.com/easy-chicken-fettuccine-alfredo/