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a skillet full of fettuccine alfredo and topped with chicken and parmesan cheese a salad and bread to the side
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You are here: Home / Recipes / Pasta

Creamy Chicken Fettuccine Alfredo

By Susie Weinrich · Date Aug 19, 2024· 6 Comments · May contain affiliate links.

a skillet full of fettuccine alfredo and topped with chicken and parmesan cheese a salad and bread to the side
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Chicken Fettuccine Alfredo is a traditional Italian pasta dish. Creamy parmesan sauce is tossed with fettuccine pasta and topped with tender pieces of cooked chicken. This Fettuccine Alfredo recipe makes an amazing family dinner, just add a salad and some warm bread.

a skillet full of fettuccine alfredo and topped with chicken and parmesan cheese a salad and bread to the side

You can also make this recipe in your Instant Pot! Follow the instructions over at Instant Pot Chicken Alfredo.

RELATED: Some other classic Italian dinners to check out are the Crispy Chicken Parmesan, Pork Milanese, and Italian Meatloaf.

Table of Contents hide
1 Ingredients & Supplies
2 How to make Chicken Fettuccine Alfredo
3 Reheating & Serving
4 Troubleshooting Alfredo Sauce
5 More Pasta Recipes To Love
6 Did you make this recipe?
7 Chicken Fettuccine Alfredo Recipe

Ingredients & Supplies

Pictured below are the ingredients and supplies to get your Chicken Fettuccine Alfredo dinner started

Ingredients for Chicken Fettuccine Alfredo

Fettuccine

Fettuccine is the noodle type that this recipe calls for. However, linguine, pappardelle, mafaldine or any wide noodle will work here!

Heavy Cream

Heavy cream (also called heavy whipping cream or double cream) is essential for making alfredo sauce. It is the main component of the cream sauce and cannot be subbed for a lower fat version. Also do not purchase fat-free heavy cream. You need the fat content to thicken this sauce.

Lemon Zest

Lemon zest and lemon juice is not a traditional flavor in Fettuccine Alfredo, but we think it adds a really bright flavor to this heavy-ish dish.

Lemon zest is specifically the yellow rind of the lemon. It is full of lemon essential oils and flavor! It is the perfect bright acid note to add to this creamy dish.

To get the zest of a lemon use a “rasp” or microplane zester, rub the lemon across the surface and thin strands of yellow lemon zest will fall from the underside. Take care not to zest into the white pith of the lemon flesh, you only want the yellow. The pith can be bitter.

Get the lemon zest from the fresh lemon, then cut it in half and squeeze the fresh juice.

How to make Chicken Fettuccine Alfredo

These are just a basic over view of steps, for more detailed instruction pop down to the printable recipe card.

Step 1

Cook the pasta per package instructions, in salted water or chicken broth, per package instructions.

RESERVE SOME OF THE PASTA COOKING LIQUID.

chicken on a cutting board seasoned with salt and pepper and tossed in flour.

Step 2

Flour and season the chicken and cook in a skillet until cooked through. Place on a plate and set aside.

a skillet with garlic, shrimp and butter

Step 3

To the empty pan add the butter and garlic. Melt the butter and sauté the garlic for a minute or two.

Alfredo sauce being made in a skillet with a whisk.

Step 4

Pour in the heavy cream, lemon zest and lemon juice, half the parmesan cheese and kosher salt. Whisk until the cheese is melted and starting to thicken.

fettuccine pasta in a pan with Alfredo sauce, being tossed with tongs

Step 5

Add the cooked pasta, chicken, and remaining parmesan cheese toss vigorously.

Reheating & Serving

For a delicious family dinner serve this Chicken Fettuccine Alfredo with a salad dressed with a vinaigrette and some garlic bread.

Of course, alfredo is always best served right away. But to reheat leftover Chicken Fettuccine Alfredo add a little milk to reconstitute the sauce and warm over low heat, stirring often.

a skillet of prepared chicken fettuccine alfredo

Troubleshooting Alfredo Sauce

This recipe is tested and tested again… but if something goes array, here are some tips to get your alfredo sauce just perfect!

  • Too thin? Keep simmering for another 5 minutes. Add a little extra parmesan cheese. Then let it cool for about 3 minutes.
  • Too thick? Add some of the reserved starchy pasta cooking liquid or ¼ cup chicken broth or milk at a time until the sauce is just right.
  • More flavor? Add a little more lemon zest and/or minced garlic and/or garlic powder

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Susie leaning on the kitchen counter

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
a skillet full of chicken fettuccine alfredo

Chicken Fettuccine Alfredo Recipe

A recipe for creamy Fettuccine Alfredo topped with perfectly tender cooked chicken. Makes a perfect family dinner!
5 from 7 votes
Print Pin Rate Save Saved!
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 6 people
Calories: 842kcal
Author: Susie Weinrich

Equipment

  • large pot
  • Large non-stick skillet

Ingredients

Chicken

  • 1 lb chicken breasts - slice breasts lengthwise into thinner breasts, then slice into 3 inch strips
  • kosher salt and pepper
  • ⅓ cup all purpose flour
  • 2 tablespoon olive oil

Pasta

  • 1 lb fettuccine pasta - cooked al dente per package instructions

Alfredo Sauce

  • 5 tablespoon salted butter
  • 4 garlic cloves - minced
  • 1 ¼ cups heavy whipping cream
  • 1 ½ teaspoon lemon zest
  • 1 tablespoon lemon juice
  • ¾ teaspoon kosher salt
  • 1 cup shredded parmesan cheese

Instructions
 

  • Put a large pot of salted water on to boil to cook your pasta. Cook al dente per package instructions.
    Can also use chicken broth to cook your pasta for more flavor!
    REMEMBER TO RESERVE SOME OF THE COOKING LIQUID TO THIN THE ALFREDO SAUCE IF NEEDED.
    1 lb fettuccine pasta
  • Cut the chicken into strips and then season with salt and pepper. Dredge the chicken in flour.
    Tip: put the flour in a paper bag and add the chicken strips. Shake it up and then remove the chicken and throw the bag away!
    1 lb chicken breasts, kosher salt and pepper, ⅓ cup all purpose flour
  • In a large non-stick skillet over medium heat add the olive oil, cook the chicken until it is cooked through (165 degrees internal temp.). Set aside and cover to keep warm.
    2 tablespoon olive oil
  • In the now empty non-stick skillet add the butter and garlic. Sauté for 2 minutes.
    5 tablespoon salted butter, 4 garlic cloves
  • Whisk in the cream and half the parmesan cheese. Then add the lemon juice, lemon zest, kosher salt, and whisk occasionally until it is starting the thicken and the cheese is melted.
    1 ¼ cups heavy whipping cream, 1 ½ teaspoon lemon zest, 1 tablespoon lemon juice, ¾ teaspoon kosher salt
  • Add the pasta and chicken to the sauce and toss vigorously for a minute. If you need to thin the sauce pour in a little of the reserved cooking liquid.
  • Remove from the heat and add the remaining parmesan cheese to the sauce and stir until it is melted and incorporated.
  • Serve immediately while hot!
    Tip: the sauce will thicken and firm up while it cools, so serve while it is hot!

Recipe Tips and Notes:

INSTANT POT: You can also make amazing alfredo in your Instant Pot. Jump over to this recipe for Instant Pot Chicken Alfredo Pasta.
Troubleshooting your Alfredo Sauce:
Too Thin? Simmer for another 5 minutes. Add a little extra parmesan cheese to thicken.
Too Thick? Add some of the reserved pasta cooking liquid. or add ¼ milk or chicken broth at a time until it is your desired consistency.
More Flavor? Add a little more lemon zest and/or minced garlic and/or garlic powder. 
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 842kcal | Carbohydrates: 64g | Protein: 35g | Fat: 49g | Saturated Fat: 27g | Cholesterol: 247mg | Sodium: 814mg | Potassium: 570mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1541IU | Vitamin C: 5mg | Calcium: 284mg | Iron: 2mg

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About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

Comments

    5 from 7 votes (3 ratings without comment)

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    Recipe Rating




  1. Brittney Bell says

    December 19, 2023 at 2:10 pm

    5 stars
    Absolutely amazing! The only thing I recommend is not using as much lemon juice or zest. It was a little too lemony for me, but other than that it was amazing!!

    Reply
  2. Judy Kappler says

    July 23, 2022 at 9:15 pm

    Making it tomorrowit I got to make it , can I make it and freeze,s it after I cook it.

    Reply
    • Susie Weinrich says

      July 26, 2022 at 12:12 pm

      Because of the high dairy content I wouldn’t recommend freezing this dish.

      Reply
  3. Nikki says

    March 28, 2022 at 7:07 am

    5 stars
    Made this dish recently and it came out beautiful. I added additional seasonings like Italian herbs to spruce up the sauce a little. Everything came out great!

    Reply
  4. katie martin says

    January 07, 2022 at 10:33 pm

    5 stars
    yummy!

    Reply
  5. John says

    January 20, 2021 at 10:24 am

    5 stars
    Love this version with the tiny hint of lemon. Five stars all the way ⭐⭐⭐⭐⭐!

    Reply
a skillet full of fettuccine alfredo and topped with chicken and parmesan cheese a salad and bread to the side
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Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

YOU will feel like a huge success at dinner time with any of the simple recipes on Mom’s Dinner! Read More

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