Chicken Fettuccine Alfredo

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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1 pound fettuccine

1 pound boneless skinless chicken breasts, cut into 1-inch strips 

Salt and freshly ground black pepper 

1/2 cup all-purpose flour 

1/4 cup olive oil 

3 tablespoons salted butter 

2 cloves garlic, grated 

2 cups heavy cream 

2 cups grated Parmesan 

2 tablespoons finely chopped fresh parsley 


Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8 minutes. Drain and set aside.

Season the chicken with 1 teaspoon salt and some pepper. Dredge in the flour and shake off the excess. Heat the oil and butter in a large saucepan over medium-high heat until the butter melts. Carefully place the dredged chicken into pan. Add the grated garlic. Cook until the chicken is golden brown and cooked through, 4 to 6 minutes. Transfer to a plate and set aside.

Pour the cream into the same pan and bring to a simmer. Stir in the Parmesan. Add the pasta to the mixture and toss to combine. Add the cooked chicken and gently toss. Garnish with the parsley and serve immediately.

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