Chicken Fettuccine Alfredo 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!

Course Dinner

Cuisine Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 842kcal

Author Susie Weinrich

Equipment

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!

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.

Nutrition