EASY Creamy Homemade Chicken Fettuccine Alfredo Recipe

This creamy Chicken Fettuccine Alfredo is saturated with a delicious sauce made from scratch. It’ll amaze your entire family with its creamy texture and bursting with butter, garlic, and parmesan flavors. Serve with slices of juicy grilled chicken thighs, a side of Caesar salad and fresh garlic bread, and your whole family will be asking for this every night, not just on special occasions.

This is the ultimate comfort food for a cozy indoor dinner. Rich creamy alfredo sauce smothering tender bites of chicken and fettuccini noodles, garnished with fresh parsley. It serves well with a side of steamed green beans and fresh garlic bread!

This creamy chicken fettuccini alfredo is a family favorite. Serve it for a traditional classy dinner or make it on a weeknight when you are limited in time. This popular recipe can be made, from start to finish, in about 30 minutes!

Chicken Fettuccine Alfredo TIPS:

• Grate your own parmesan cheese fresh for the smoothest sauce
• Pound your chicken for extra tenderness
• Don’t boil your sauce, keep it at a simmer
• Have your sauce done before cooking your noodles, so you don’t have to rinse or toss the noodles with oil. Keeping their natural starch on will help the sauce stick to the noodles

TOOLS LIST:   

• whisk
• Dutch Oven/ pot: to make sauce
• Frying pan: to cook chicken
• Large stock pot: for cooking noodles
• cutting board
• large saucepan
• large skillet

INGREDIENTS LIST: 

• boneless skinless chicken breasts
• Paprika
• bread crumbs
• Italian seasoning
• butter (feel free to use unsalted butter)
• garlic, minced
• garlic powder
• mushrooms (*optional)
• Salt & pepper
• heavy whipping cream
• Parmesan cheese
• fresh parsley, finely chopped
• cream cheese (optional)
• dry fettuccine noodles

HOW TO MAKE CHICKEN FETTUCCINE ALFREDO RECIPE:

Step 1: Cook Chicken: You would think we start with cooking the pasta like every other recipe, but we don’t. You’ll see why at the end.

FRYING PAD METHOD: Saute chicken in a few tablespoons of butter till cooked through and no longer pink. OR::

OR:: OVEN METHOD:: Start by preparing the chicken by pounding it. Then mix seasonings for the chicken in a bowl: the bread crumbs, salt, pepper, paprika, and Italian seasoning.

OVEN METHOD:: BREAD THE CHICKEN: Next, a piece of chicken and dip it in a bowl with 2 T olive oil and rub to coat. Then dip them in the bread seasonings to coat them. Place on a sheet pan. Bake at 350 for about 15 minutes, until the internal temperature is 160 degrees F. Remove from the oven and rest covered while making the delicious alfredo sauce and the pasta cooks. This ensures the

Step 2: Make Sauce

MELT BUTTER AND SAUTE GARLIC: In a Dutch oven or medium-sized pot, melt the stick of butter on medium heat. Once melted, add the garlic and sauté until fragrant, about 30 seconds. 

POUR IN CREAM AND SEASONING: Pour the heavy cream into the large pan and heat it through on medium-high heat stirring frequently. Add the salt, pepper, parsley, and nutmeg. Stir and simmer for 2 minutes. (Do not boil).

ADD PARMESAN CHEESE: Mix the freshly grated parmesan cheese into the cream. Continue whisking on medium-low heat until the cheese melts and it is smooth and has a creamy consistency.

Step 3: Cook Noodles

COOK NOODLES: Bring a large pot of salted water or chicken broth to a boil, and add a pinch of salt. Add the noodles to the boiling water and cook according to the package, for about 8 minutes. Or until al dente, soft but firm, then drain the pasta water. Don’t rinse. Don’t toss with oil. 

TOSS THE COOKED NOODLES IN SAUCE: Immediately add the cooked noodles to the creamy parmesan alfredo sauce. For best results use tongs to toss it all together. Make sure all the noodles get a good coating of this cheesy sauce.

Step 4: Serve

STIR FRY METHOD: ADD CHICKEN: Fold the cooked sauteed chicken into the noodle and sauce mixture.

OVEN METHOD: CUT CHICKEN: Cut the chicken into slices and place on top of the noodles. Garnish with more fresh ground black pepper and parsley. Enjoy!

Can You Prepare Chicken Alfredo Ahead of Time?

Yes! Chicken Fettuccine Alfredo stores very well in the fridge, for up to 5 days. And up to 3 months in the freezer. A simple Tupperware for the fridge is enough. But you will want to cover it with cling wrap before putting the lid on if you are storing it in the freezer.

Sometimes if I don’t have time to cook after church, for example, I will make this up the night before. Then rewarm in the oven the next day. It stays delicious and moist, and the noodles don’t get soggy. Then I toss the noodles with alfredo sauce and spread them in a casserole pan. Layer the chicken on top. Cover with aluminum foil and place in the fridge. To reheat, I turn my oven on to 350 and pop it in for about 25 -30 minutes. This is all the time I get to spend with the company, snacking, and talking.

How to Store Chicken Alfredo So it Doesn’t Get Soggy

Another simple way is to store chicken and alfredo separately in an airtight container. Then cook the noodles fresh when ready to eat. This will make sure the noodles don’t get soggy, for those of us who prefer it that way. 

If I’m making it for company, I will often double the sauce recipe. Before I toss in the noodles, I will pour the extra half into a Tupperware and place it in the fridge. I will do the same with the chicken, double it, and store the extra half in the fridge. Storing them separately ensures that the noodles don’t get soggy. Then the next day I have an easy lunch. Next, boil the noodles, fold the chicken into the sauce, and reheat in a medium saucepan. Toss it all when done and serve!

5 Tips to Avoid Grainy Alfredo Sauce

FIRST: Don’t use pre-shredded parmesan cheese. Buy it in a block and shred it yourself. The pre-shredded cheese comes with an anti-caking powder that will make it hard for the cheese to get all the way smooth

SECOND: Don’t heat the cream too hot. It will cause the dairy to separate.

THIRD: Don’t make a roux with flour. Some recipes call for this in their instructions. And sure maybe they turn out and all, but why risk the lumps?

FOURTH: Don’t heat the cream too fast or it will curdle.

FIFTH: If all else fails, and your sauce gets separated, don’t give up! Simply add back in 1/4 c of water and reheat by stirring vigorously, to re-emulsify the butter and make the sauce smooth and creamy again. If you are desperate you can pour it in a food processor and mix as long as it is just warm and not hot. That will do the trick if nothing else will!

This chicken alfredo pasta with its creamy sauce is a dangerous one for me. Sometimes it’s hard to put down the fork! It’s made the best way with simple ingredients making this flavorful alfredo sauce and sliced chicken served on top. This makes for an easy weeknight meal with how quickly it comes together!

If you are tired of the jarred alfredo sauce from the grocery store, now is your chance to make it from scratch for the first time, or maybe it’s your second time. Just try this recipe. I promise it’s the real deal with its AMAZING authentic Alfredo sauce!

FAQ/ Questions:

What do you Serve with Chicken Alfredo?

Caesar salad or a green salad with Italian dressing is traditionally served with Chicken Alfredo. Alongside this, you will often see a green vegetable like broccoli or asparagus. And a side of garlic bread is a must to get the full experience!

Can I use Different Noodles with my Chicken Alfredo?

You absolutely can use your pasta of choice. Fettuccine pasta is my favorite pasta, but angel hair or spaghetti pasta goes great with this homemade chicken alfredo recipe too. Just cook the noodles according to the package directions. Don’t use a thick noodle like lasagna, they don’t work well.

Is Chicken Alfredo Healthy?

Yes, this easy chicken alfredo recipe is healthy. It uses fresh quality ingredients. Choose real and fresh ingredients, organic if you can. And balance out the carbs and protein with a good fresh green salad and steamed buttered broccoli!

Is Chicken Alfredo Gluten Free?

Yes, it is gluten-free if you swap out the noodles for gluten-free noodles. Classic chicken alfredo does not traditionally contain any wheat or gluten.  Our easy chicken fettuccine alfredo recipe for sure doesn’t have gluten in the sauce. Some alfredo sauce recipes call for all-purpose flour which makes them NOT gluten-free.

Can you Freeze Chicken Alfredo?

Yes! This creamy pasta freezes great, just put it into a Tupperware, cover it with saran wrap, and snap the lid on. Then pop it into the freezer for up to 3 months. When you want to eat, thaw on the counter for an hour or two before removing the saran wrap. Then reheat!

Can I use a Different Meat with my Chicken Alfredo?

Yes, you can use a different meat with your chicken alfredo. Shrimp alfredo pasta is pretty popular and so is steak. Cook till golden brown and fold them into the pasta dish and sauce or slice and serve on top of a scoop of creamy chicken fettuccini alfredo noodles in a Dutch oven ready to be served for dinner.

​Can I use a Rotisserie Chicken with This Recipe?

Sure you can use a rotisserie chicken with this recipe. Just debone and slice it into small cubes. Then fold it into the creamy homemade alfredo sauce and noodles. Here is a rotisserie chicken alfredo recipe over at Simply Recipes.

More Cadence Farmhouse Recipes to Try:

• Hearty Shepherd Pie
• Hearty Meat Lovers Lasagna
• Italian Sausage Meatloaf
• Sourdough Chinese Orange Chicken
• Homemade Sloppy Joes
• Ground Beef Stroganoff

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