Chicken Fettuccine Alfredo is the ultimate weeknight dinner comfort meal! Creamy homemade white sauce coats tender fettuccine pasta and is topped off with juicy, seasoned, hearty chicken breasts. This restaurant-worthy dinner is a real cinch to make and the whole family will LOVE it!

A pile of pasta is topped with cooked chicken breast slices.

Chicken Fettuccine Alfredo

When I go out to an Italian restaurant, I almost always order the chicken fettuccine alfredo, and I’ll be honest – I’ve never met a plate of it that I didn’t enjoy. With that being said, though, not all chicken alfredo dinners were created equal. Of all the servings I’ve indulged in for dinner, my homemade recipe still reigns supreme! It’s got the most flavorful juicy chicken and decadent creamy sauce. It hits the spot every single time!

Wear your cozy pants when you eat this dinner, because it’s seriously filling (in the best of ways). You know those pants that are hidden in your closet that are more forgiving around the waist than your jeans? Yeah, go ahead and throw those on! You deserve to treat yourself to a hearty, delicious, comforting dinner, and homemade chicken fettuccine alfredo checks all of those boxes. And this homemade Alfredo Sauce goes so well with everything.

The best part is that this dinner is SO easy to make! You’ll wonder why you ever bothered spending upwards of twenty dollars on a serving of this budget-friendly, easy to make Italian staple at a restaurant. For the full Italian restaurant experience, make sure you treat yourself to a glass of your favorite vino with this easy dinner. Between pasta and good wine, I’m not sure which I’m more grateful for – thanks Italy!

A pan of sliced chicken breast and creamy fettuccine is presented on a blue place mat.

How to Make It

Heat. Heat the olive oil in a large skillet over medium high heat.

Season the chicken. In a small bowl, whisk together the garlic powder, salt and pepper. Sprinkle the seasoning mixture evenly over the chicken breasts.

Cook the chicken. Add the chicken to the pan and cook over medium heat until golden. Flip the chicken and continue cooking until cooked through. An internal temperature with an instant read thermometer should register 165˚F. Transfer the chicken to a platter and keep warm.

Boil the pasta. Bring a large pot of salted water to a boil over medium heat. Cook the pasta according to the package directions.

Melt the butter. While the pasta is cooking, make the sauce! Wipe the skillet clean with a paper towel and melt the butter in the pan over medium heat.

Make it creamy. Whisk in the cream and half and half

Make it zesty. Heat the cream just to a simmer. Turn the heat off and whisk in the lemon juice and zest.

Add cheese and seasonings. Add 1 1/2 cups of cheese and stir until smooth. Stir in the nutmeg. Season with salt and pepper to taste.

Toss. Add the cooked pasta to the sauce and the remaining cheese. Toss to coat until the sauce begins to thicken.

Slice the chicken. Slice the chicken breasts across the grain and top the pasta with the chicken.

Garnish the pasta. Sprinkle with fresh parsley and freshly grated parmesan cheese, if desired. 

Enjoy! Serve your homemade chicken fettuccine alfredo immediately, and enjoy!

A striped plate is topped with a serving of chicken alfredo.

Tips for the Best Chicken Fettuccine Alfredo

  • Use fresh ingredients! Fresh lemon juice and freshly grated parmesan cheese make a world of difference when it comes to flavor.
  • Top your pasta dish off with some fresh parsley. The aroma of it is very pleasing, and it adds a lovely touch of color to the otherwise white meal. If you’re serving this for an at home date night, you especially can’t miss out on the parsley!
  • Make sure your chicken is fully cooked by inserting a meat thermometer into the thickest section of the breast. If it reads at least 165°F, it’s fully cooked and safe to eat. If it’s less than that, give it some more time to cook.
A serving of chicken fettucine alfredo is plated next to a full pan.

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A pan of sliced chicken breast and creamy fettuccine is presented on a blue place mat.

Get the Recipe: Chicken Fettuccine Alfredo

Skip the take out and make this easy Chicken Fettuccine Alfredo in just 30 minutes from start to finish.
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Ingredients

  • 2 tablespoons olive oil
  • 3 boneless, skinless Chicken Breasts
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 8 ounces Fettuccine Pasta
  • 8 tablespoons salted butter
  • 1 cup heavy cream
  • 1 cup half and half
  • juice and zest of 1 lemon
  • 2 cups freshly grated parmesan cheese
  • 1/8 teaspoon nutmeg
  • kosher salt and fresh ground pepper, to taste
  • Fresh chopped parsley, if desired

Equipment

  • skillet

Instructions 

  • Heat the olive oil in a large skillet over medium high heat.
  • In a small bowl, whisk together the garlic powder, salt and pepper.
  • Sprinkle the seasoning mixture evenly over the chicken breasts.
  • Add the chicken to the pan and cook over medium heat until golden.
  • Flip the chicken and continue cooking until cooked through. An internal temperature with an instant read thermometer should register 165˚F.
  • Transfer the chicken to a platter and keep warm.
  • Bring a large pot of salted water to a boil over medium heat.
  • Cook the pasta according to the package directions.
  • While the pasta is cooking, make the sauce.
  • Wipe the skillet clean with a paper towel and melt the butter in the pan over medium heat.
  • Whisk in the cream and half and half.
  • Heat the cream just to a simmer. Turn the heat off and whisk in the lemon juice and zest.
  • Add 1 1/2 cups of cheese and stir until smooth. Stir in the nutmeg.
  • Season with salt and pepper to taste.
  • Add the cooked pasta to the sauce and the remaining cheese. Toss to coat until the sauce begins to thicken.
  • Slice the chicken breasts across the grain and top the pasta with the chicken.
  • Sprinkle with fresh parsley and freshly grated parmesan cheese, if desired.
  • Serve immediately.

Notes

Chicken Fettuccine Alfredo is best if served soon after making.
 
Calories: 771kcal, Carbohydrates: 31g, Protein: 44g, Fat: 52g, Saturated Fat: 29g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 236mg, Sodium: 1032mg, Potassium: 636mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1511IU, Vitamin C: 2mg, Calcium: 488mg, Iron: 2mg