There’s nothing quite like a comforting bowl of Chicken Fettuccine Alfredo after a long day. This classic Italian-American pasta dish combines juicy, pan-seared chicken with a rich, garlicky homemade Alfredo sauce, all tossed with tender fettuccine noodles. The result? A creamy, cheesy, cozy dinner that tastes just like your favorite restaurant version… but even better because it’s made from scratch in your own kitchen.
Whether you’re cooking for a weeknight family dinner or hosting guests, this recipe is a guaranteed crowd-pleaser. With just a few simple ingredients and one skillet, you’ll have dinner on the table in under 40 minutes, and every bite is packed with flavor!
WHY YOU'LL LOVE THIS RECIPE
- Creamy & comforting: The homemade Alfredo sauce is ultra-luxurious, coating every strand of pasta in rich, cheesy goodness.
- Restaurant-quality at home: Skip the takeout—this tastes like your favorite Italian restaurant but made fresh in your kitchen.
- Quick & easy: Ready in about 35 minutes, making it perfect for busy weeknights.
- Family-friendly: This is one of those dinners everyone agrees on—kids and adults alike!
- Customizable: Easily swap out proteins or make it meatless by omitting the chicken.
WHAT EACH INGREDIENT DOES
- Chicken tenders: Quick-cooking and juicy, these provide protein and heartiness to the dish.
- Garlic powder & paprika: These spices flavor the chicken with warmth and savory notes that complement the creamy sauce.
- Butter & cream: The butter adds richness, while the cream gives the Alfredo sauce its signature silky texture.
- Parmesan cheese: Melts into the cream to create a thick, cheesy sauce—don’t skip the fresh grating for best results!
- Garlic (fresh): Builds bold flavor into the sauce base.
- Parsley: Adds a fresh, herbal brightness that balances the richness.
- Fettuccine pasta: The wide noodles hold the thick Alfredo sauce perfectly for every bite.
TIPS AND TRICKS FOR SUCCESS
- Cook pasta just shy of al dente: It will finish cooking in the sauce and soak up the flavor.
- Use freshly grated Parmesan: Pre-shredded cheese doesn’t melt as smoothly and can make your sauce grainy.
- Don’t overcook the chicken: Chicken tenders cook quickly; remove them from heat once they reach 165°F internally.
- Save pasta water: A splash of it can help loosen the sauce if it becomes too thick.
- Let the pasta sit in the sauce: This helps it absorb more flavor and makes the dish extra creamy.
FREQUENTLY ASKED QUESTIONS
- Can I use chicken breasts instead of tenders?
- Yes! Just slice the breasts into strips so they cook quickly and evenly.
- Can I make this ahead of time?
- It’s best served fresh, but you can prep the chicken and sauce separately. Reheat gently and toss with freshly cooked pasta.
- How do I store leftovers?
- Store in an airtight container in the fridge for up to 3 days. Reheat slowly over low heat with a splash of cream or milk.
- Can I freeze Alfredo sauce?
- Cream-based sauces don’t freeze well and may separate. It’s best enjoyed fresh or refrigerated for short-term use.
CREAMY CHICKEN FETTUCCINE ALFREDO
This creamy Chicken Fettuccine Alfredo is a comforting, restaurant-quality pasta dish made with tender pan-seared chicken, a rich homemade Alfredo sauce, and perfectly cooked fettuccine. Ready in just 35 minutes, it's a quick and satisfying dinner the whole family will love.
Ingredients
FOR THE CHICKEN
- 1 lb chicken tenders
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
FOR THE ALFREDO SAUCE
- ½ cup unsalted butter
- 3 garlic cloves minced
- 2 cups heavy whipping cream
- salt to taste
- 2 cups freshly grated parmesan cheese
- 1 handful fresh parsley chopped
FOR SERVING
- 12 oz fettuccine pasta
Instructions
- Season the chicken: Sprinkle chicken tenders on both sides with salt, pepper, garlic powder, and paprika.
- Sear the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 3–4 minutes per side, until golden and fully cooked. Remove and set aside.
- Start the sauce: In the same skillet, melt the butter. Add minced garlic and sauté for 30 seconds until fragrant.
- Add cream: Pour in heavy cream, stir, and season with a small pinch of salt. Bring to a gentle simmer.
- Melt in cheese: Lower the heat and whisk in Parmesan cheese until smooth and thickened.
- Stir in parsley: Add chopped fresh parsley for a burst of color and freshness.
- Toss with pasta: Add cooked fettuccine noodles to the sauce and toss until evenly coated. Let it sit for a minute or two to absorb the sauce.
- Serve: Slice the cooked chicken and place on top of the pasta. Garnish with extra Parmesan and parsley.
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