Who doesn’t love a good Chicken Fettuccine Alfredo? If you have never had Homemade Chicken Fettuccine Alfredo, and the only reference you have is one from a restaurant, I promise you are missing out on a great deal. In this recipe, I showed you have to make a rich, creamy alfredo sauce. This sauce it’s packed with flavor, and it has nothing to envy from those store-bought jars. I can confidently say it is even better. The sauce dresses up nicely an al dente fettuccine pasta paired with a juicy homemade chicken that takes this dish to another level of goodness.
Chicken Fettuccine Alfredo
One of our favorite meals to eat at A Simple Tweak household is pasta. Over the years, I have shared a few of our favorite recipes here on the blog, like this Fettuccine Pasta In A Basil Parsley Garlic Sauce or Vegetarian Pesto Spinach Lasagna Rolls. I even shared a simple easy to make Stove-Top Vegetarian Mini Pasta Shells Recipe. Today I want to add one more delicious dinner choice to the list, this Chicken Fettuccine Alfredo.
Ingredients:
Pasta: Fettucini, of course. Fettucini works so well in this recipe because the thicker and larger the noodles, the best is to soak up the rich, thick, and creamy sauce.
Pan-seared Chicken:
- Chicken breasts: Boneless and skinless chicken breast. I usually buy those huge packages at Costco, and each pouch brings two large chicken breasts.
- Better Than Bouillon: In this recipe, I used this product. It’s a roasted chicken base, and it adds so much flavor to the chicken breast. I usually get this at Costco as well. If you don’t have Costco in your area, I provided you with a link to get it. (affiliate link). Please read my disclosure.
- I dissolved 1 teaspoon of Better Than Bouillon in a ½ cup of warm water, then added that to the chicken breast. You can substitute with low sodium chicken broth.
- Butter: In this recipe, I used unsalted butter.
- Oil: One of my favorite oils to cook is Avocado oil. Any oil of your preference works as well.
Seasonings:
- Salt & black pepper: In almost all my recipes, I like to use sea salt, kosher salt, or pink Himalayan. To make this recipe, I use sea salt.
- Smoked paprika: I love the flavor that the smoked paprika adds to the chicken. It also contributes to the beautiful, delicious color of the chicken breast!
- Fresh garlic: I love fresh garlic. You can use garlic powders if you are not a fan of garlicky sauce.
Garnish:
- Fresh parsley: If you are not a fan of parsley, delicious you can substitute for cilantro, dill, or skip altogether.
Alfredo Sauce :
- Parmesan cheese: Fresh parmesan cheese grated off the block. Parmesan cheese is the key ingredient for making this Sauce thick and creamy. Powdered cheese will create a grainy texture in the sauce and does not melt through when heated. Another option for cheese is Romano cheese or asiago cheese.
- butter: I use unsalted butter
- Flour: all-purpose flour is used in this recipe to thinker the sauce. However, if you are looking for a gluten-free recipe substitute with Cream Cheese ( a few chunks), this one also adds a nice thick consistency to your alfredo sauce.
- Fresh garlic: I love fresh garlic. You can use garlic powders if you are not a fan of garlicky sauce.
- Cream: To make the alfredo sauce, I use heavy cream, which is excellent to make a thick creamy sauce cause of the high-fat content. You can substitute with heavy whipped cream.
- Nutmeg: freshly grated nutmeg gives the sauce a nice kick of flavor.
How to Make Creamy Chicken Fettuccine Alfredo
- The first thing is to butterfly the chicken breast. If you are not familiar with a butterfly cut, this is a simple technique used to make a thick piece of meat (in this case, chicken breast) a little bit thinner. By cutting the chicken breast in halves, it makes the cooking process much faster.
- Place two chicken breasts on a cutting board and hold a long sharp knife along the long side of the chicken. Slice through the chicken breasts to the end, ending up with a total of four thin slices. Next, using a paper towel, pat dry the chicken breast.
- Season chicken breast with ½ teaspoon of salt. In this recipe, I used sea salt. Add 1 ½ teaspoon of smoked paprika and ¼ teaspoon of black pepper. Set aside.
- Over medium-high heat, in a nonstick skillet, add 1 teaspoon of oil (I like to use avocado oil). Add the chicken breast and cook it for 3 minutes on each side.
- Then, add ½ cup of the Better Than Bouillon mixture, cover the pan, and cook for 15 minutes on low heat. Please read the post for more information!
- By now, almost all the liquid has been absorbed. Add 2 tablespoons of unsalted butter and minced garlic. Stir to combine, cook for 2 minutes and remove from the stove.
The chicken is ready! Garnish with some fresh parsley and set aside.
Now, let’s prepare the alfredo sauce. And in the meanwhile cook the pasta!
- Cook the fettuccini: in a large pot of salted water (4 qts water with 1 Tbsp salt), add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil and set aside.
Making alfredo sauce is surprisingly easy. To make the sauce, I use a few simple ingredients. Everything starts with a combination of butter and flour to make a roux.
- In a large nonstick pan, over medium-high heat, add butter and fresh minced garlic stir to combine.
- Then, add flour and constantly whisk for two minutes. Next, add the broth (better than bouillon mixture) and keep whisking.
- Add heavy cream whisk some more. Season with salt, pepper, and a shocking ingredient, but it gives the sauce a nice kick of flavor fresh grated nutmeg.
- Lastly, lower the heat and add the parmesan cheese. And yes, you guessed it, continue whisking😉 and remove from stove.
Finish it up:
Drain the pasta and toss it with the sauce. Garnish with fresh parsley and Top with the sliced juicy chicken breast.
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Below you will find a convenient printable recipe card.
How to Make Creamy Chicken Fettuccine Alfredo
Ingredients
- 1 pound (454g) fettucine pasta ( cook in 4 qts water with 1 Tbsp salt)
Pan-seared Chicken Ingredients:
- 2 large chicken breasts cut in halves (total 4 pieces)
- 1 teaspoon oil
- 2 tablespoon unsalted butter
- 1 teaspoon Better Than Bouillon (dissolved in a ½ cup of warm water) You can substitute with 1/2 cup low sodium chicken broth.
Seasonings for the chicken breast:
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 & ½ teaspoon smoked paprika
- 4 cloves fresh garlic finely chopped
Garnish:
- fresh parsley If you are not a fan of parsleyyou can substitute for cilantro, dill, or skip altogether.
Alfredo Sauce Ingredients :
- 1 cup Parmesan cheese freshly grated
- 4 tablespoons unsalted butter
- 3 cloves fresh garlic
- 2 tablespoons all-purpose flour or you can substitute with cream cheese adds a nice thick consistency to your alfredo sauce.
- 1 teaspoon Better Than Bouillon (dissolved in a ½ cup of warm water) substitute by adding ½ cup chicken broth
- 1 cup heavy cream
- ¼ teaspoon nutmeg freshly grated
- ¼ teaspoon black pepper
- ⅓ teaspoon salt
Instructions
How to Make Creamy Chicken Fettuccine Alfredo
- The first thing is to butterfly the chicken breast. If you are not familiar with a butterfly cut, this is a simple technique used to make a thick piece of meat (in this case, chicken breast) a little bit thinner. By cutting the chicken breast in halves, it makes the cooking process much faster.
- Place two chicken breasts on a cutting board and hold a long sharp knife along the long side of the chicken. Slice through the chicken breasts to the end, ending up with a total of four thin slices.
- Next, using a paper towel, pat dry the chicken breast and season them with ½ teaspoon of salt. In this recipe, I used sea salt. Add 1 ½ teaspoon of smoked paprika and ¼ teaspoon of black pepper. Set aside.
- Over medium-high heat, in a nonstick skillet, add 1 teaspoon of oil (I like to use avocado oil). Add the chicken breast and cook it for 3 minutes on each side.
- Then, add ½ cup of the Better Than Bouillon mixture, cover the pan, and cook for 15 minutes on low heat. Please read the post for more information about this product and substitutions!
- By now, almost all the liquid has been absorbed. Add 2 tablespoons of unsalted butter and minced garlic. Stir to combine, cook for 2 minutes and remove from the stove. The chicken is ready! Garnish with some fresh parsley and set aside.
Now, let’s prepare the alfredo sauce. And in the meanwhile cook the pasta!
- Cook fettuccini: in a large pot of salted water (4 qts water with 1 Tbsp salt), add the pasta, and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil and set aside.
Making alfredo sauce is surprisingly easy. To make the sauce, I use a few simple ingredients. Everything starts with a combination of butter and flour to make a roux.
- In a large nonstick pan, over medium-high heat, add butter and fresh minced garlic stir to combine.
- Then, add flour and constantly whisk for two minutes. Next, add the broth (better than bouillon mixture) and keep whisking.
- Add heavy cream whisk some more. Season with salt, pepper, and a shocking ingredient, but it gives the sauce a nice kick of flavor fresh grated nutmeg.
- Lastly, lower the heat and add the parmesan cheese. And yes, you guessed it, continue whisking😉 and remove from stove.
Finish it up
- Drain the pasta and toss it with the sauce. Garnish with fresh parsley and Top with the sliced juicy chicken breast.
Video
Nutrition
**Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.
Frequently Asked Questions About Chicken Fettuccine Alfredo:
Q: Can I make Alfredo Sauce with milk instead of using the cream?
A: Adding milk is always an option. I suggest using whole-fat dairy. Half and half is also another option instead of heavy whipping cream. However, in my experience, when using milk ( or any other), the Alfredo sauce tends to change the texture by curdling it (lumpy). So if you use any of these substitutions (at your own risk), please let me know in the comments if you have any success with them😉.
Q: Does Alfredo sauce contain gluten? What about dairy?
A: This recipe is not gluten-free. If you are interested in a gluten-free version, skip the flour. Another way to thicken the sauce without using the roux (flour+butter) is by adding cream cheese to the sauce. Slowly cut a few chunks of cream cheese as you are stirring. This helps create a thicker and creamier sauce.
And as for dairy-free. Alfredo sauce is nearly entirely dairy ingredients. Anyone with a dairy allergy should not have Alfredo sauce.
Q: Can I store the Alfredo Sauce & How?
A: My suggestion is to allow the sauce to cool down completely. Then, pour the Alfredo sauce into an air-tight container and place it in the fridge. The sauce will stay fresh up to 3-4 days from when you make it.
Q: Can I reheat Alfredo Sauce & How?
A: Yes. You can reheat low and slow on the stovetop, stirring frequently. Avoid the microwave, which makes the sauce oily and not very pleasant.
If you have any other questions I didn’t mention here, please leave them down in the comment section. I will try my best to answer those as soon as possible! I hope you love this delicious and easy Chicken Fettuccini Alfredo Recipe – be sure to give it a review below! Also, don’t forget to follow A Simple Tweak on Youtube, Facebook, Instagram & Pinterest!
Until the next one…
