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This easy recipe for Chicken Fettuccine Alfredo is made with tender white meat chicken, sauteed mushrooms, parmesan cheese, heavy cream and parsley. It’s so delicious and so easy, perfect for a weeknight dinner!
30-Minute Creamy Chicken Fettuccine Alfredo
Everyone loves spaghetti (including me), but I think a good chicken alfredo is right up there with it. Somehow, though, it doesn’t seem quite as popular to make at home. Maybe because people think that making the sauce will be time consuming? Whatever the case, this super easy recipe is a hit every time. It only takes thirty minutes to make!
Another thing I love about this pasta is that it’s so comforting, with its velvety, cheesy cream sauce. On a cold night (or really any night), the scent of the garlic, mushrooms and chicken fills the kitchen, and makes the whole house feel relaxed and cozy. I sometimes end up with extra sauce and use it the next day to make my chicken Alfredo pizza!
Recipe Ingredients
Talk about a little making a lot! This big, hearty chicken fettuccine alfredo comes together with just a few common ingredients, including chicken, cheese, pasta and cream.
- Chicken Breast: You’ll need about four boneless, skinless chicken breasts. If you’d like, you can substitute boneless, skinless chicken thighs, which are a bit more fatty and rich.
- Salt, Black Pepper, & Paprika: This is the classic trio of spices to season the chicken nicely.
- Oil: For sauteing the chicken. You don’t really want butter for this, because it can’t handle a longer, high-heat sauté.
- Butter: For sauteing the mushrooms.
- Mushrooms: I use an 8-ounce package of baby button mushrooms. You can substitute quartered porcini, or other mushrooms of your choice, in bite-sized pieces.
- Fresh Garlic: Mince or press four garlic cloves. If you can’t use fresh garlic, substitute half a teaspoon of powdered garlic.
- Heavy Cream: You’ll need just over 2 cups of heavy cream.
- Parmesan Cheese: Choose finely shredded parmesan cheese, or shred your own.
- Pasta: I use one pound of fettuccine pasta, cooked according to the package directions. If you need to, you can substitute fusilli, linguine, etc.
Chicken Fettuccine Alfredo
Ingredients
- 1 pound fettuccine pasta, cooked
- 1 pound boneless, skinless chicken breasts
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 ounces baby button mushrooms
- 4 cloves garlic, minced
- 2¼ cup heavy cream
- 1½ cup finely shredded Parmesan cheese
- chopped fresh parsley, for garnish
Instructions
- Cook pasta according to the directions on the package.
- Meanwhile, lightly pound chicken breasts with a meat mallet to flatten slightly; I aim for about 1/3-inch thickness.
- Season chicken breasts with 1 teaspoon salt, 1/2 teaspoon black pepper, and the paprika.
- Place a large skillet over medium heat and add the olive oil.
- Once oil has heated, add the chicken breasts and cook for 6 to 8 minutes on each side, or until chicken is golden brown and cooked through. The thinner the chicken, the faster it will cook.
- Remove chicken breasts from the skillet and allow to rest for 5 minutes; then, cut into 1/2-inch thick slices.
- In the meantime, add butter to the skillet and set it over medium heat. Once melted, add mushrooms and garlic; cook for 5 minutes, or until mushrooms are tender.
- Pour in the heavy cream and add parmesan cheese; season with remaining salt and pepper.
- Mix together and allow sauce to simmer and reduce by 1/3. Sauce should be thickened slightly and coat the back of a spoon.
- Add the pasta to the thickened sauce and gently mix together to coat.
- Divide the pasta into serving bowls and top with the sliced chicken; add a sprinkle of chopped fresh parsley and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Chicken Fettuccine Alfredo
This recipe is very simple, making it perfect for busy cooks and hectic mealtimes. Just cook the chicken and slice it, then make the sauce in the pan you cooked the chicken in. Finally, add pasta. Sound good? Great! Let’s get cooking!
- Prep: Lightly pound the chicken breasts with a meat mallet to make even, slightly flattened portions. Season with a teaspoon of salt, half a teaspoon of pepper, and the paprika.
- Cook the chicken: Heat oil in a large skillet over medium heat, and then add the chicken breast and cook until the chicken is golden brown and cooked through, about 6 to 7 minutes per side.
- Slice it: When the chicken is done, remove it from the pan and allow it to rest for five minutes. Then, cut it into 1/2-inch thick slices.
- Make the Alfredo sauce: Add the butter to the skillet. Once melted, add your garlic and mushrooms and cook for about five minutes. Then pour in the heavy cream, parmesan cheese, and the remaining salt and pepper. Allow it to simmer until the sauce is reduced by a third.
- Stir in the pasta and finish: Add the cooked pasta to the thickened sauce and mix together gently to coat. Divide into serving bowls, and top with the sliced chicken and a sprinkle of chopped fresh parsley.
Recipe Tips
- Allow Time for the Pasta: Remember to start the pasta before you begin making the chicken and the sauce. It takes time for a large pot of water to come to boil, and for the pasta to cook through.
- Test the Chicken: Want to make sure you get the chicken right? You can use an instant-read thermometer to see when it’s cooked perfectly. Insert the thermometer carefully into the cooked chicken pieces; the temperature should be between 140°F and 150°F.
- Add Veggies: Want to add a little variety? It’s super easy! When you cook the pasta, just throw in some frozen peas, broccoli florets, green beans, etc., 5 minutes before the pasta is done cooking. And, don’t forget to add a shake of salt!
Serving Suggestions
Chicken fettuccine goes with basically everything! I personally love pairing it with other Italian recipes, like garlic bread! Serve it up with this Garlic Bread Bruschetta recipe!
Keep the Italian theme alive with a bowl of this Italian Sausage Butternut Squash Soup! It’s a big serving of deliciousness. Finally, you’ll want to round out that meal with a large square of my Lemon Tiramisu or this delicious Dutch Apple Slab Pie!
How to Store
- To Refrigerate: Place your chicken fettuccine leftovers in an airtight container, and keep it in the refrigerator for up to two days.
- To Reheat: Place the desired portion in a skillet over low heat, along with a splash of cream. Reheat gently, stirring often, until heated through. You can also do this in a double-boiler.
Oh my word. I can’t stop staring at this! It looks incredible. So creamy and delicious!
Thank you so much! I hope you enjoy it! 🙂
Such a great dinner recipe; hearty, creamy and a hit all around the table! Yum!
Thank you so much! I hope you enjoy it! 🙂
Love that this is easy to make! I think you’re right – “alfredo” can be intimidating, so I’m glad that this is a winner!
Thank YOU! I hope you enjoy it! 🙂
This quickly became a favorite meal at my house! Really good!
I am very glad you enjoyed it! Thank YOU! 🙂
I love that you added mushrooms to alfredo! That’s something I need to try next time.
I hope you enjoy it! Thank YOU! 🙂
This is my son’s favorite recipe! He ate this so fast! It was so delicious and yummy! I can’t wait to make this again soon!
Awesome, Katerina !!!
Thank YOU! 🙂
Made this for dinner tonight hubby said best meal ever. I used Penne pasta instead of fettuccini. Recipe was easy & delicious.
That’s great! I’m very glad you and your husband enjoyed it! Thank YOU! 🙂
Omg!!!! So easy and delicious!!!! The only thing I do differently is I chop up the chicken so it cooks faster! We all went for seconds !! Highly recommend giving this recipe a try, you won’t regret it!
That’s great to hear! I’m very glad you enjoyed it! Thank YOU! 🙂