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3.77 from 13 votes

Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo is a classic dish everyone loves. Thick fettuccine noodles, perfectly cooked chicken, all covered in homemade alfredo sauce.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: 50 of our Best Easy Pasta Recipes, Mom's Best 100 Easy Chicken Recipes
Cuisine: Italian
Servings: 4
Author: Sweet Basil

Ingredients

Fettuccine

Chicken

  • 2 Breast Chicken
  • Montreal Chicken Seasoning

Alfredo Sauce

  • 6 Tablespoons Butter unsalted
  • 2 Cloves Garlic minced
  • 1/2 teaspoon Dijon Mustard
  • 2 Tablespoons Cream Cheese
  • 1 Cup Heavy Cream
  • 1/2 Cup Milk
  • 1 1/4 Cups Parmesan Cheese divided
  • 1/2 Cup Parmigiano Reggiano Cheese
  • 1/2 teaspoon Salt
  • 1 teaspoon Lemon Juice
  • 1/4 teaspoon Pepper
  • 1 Tablespoon Parsley minced
US Customary - Metric

Instructions

For The Pasta

  • Bring a large pot of water to a boil, adding in ¼ cup kosher salt to the water. 
    1/4 Cup Kosher Salt
  • Once boiling add the fettucini.
    8 Ounces Pasta

For The Chicken

  • Using a meat mallet, place the chicken between pieces of wax paper and pound out each chicken breast so they are an even width.
    2 Breast Chicken
  • Sprinkle each breast with Montreal Chicken Seasoning.
    Montreal Chicken Seasoning
  • Bring the oil (or butter or cooking spray) to heat over high heat in a skillet.
  • When the oil starts to shimmer and smoke, add the chicken. It should pop and sizzle.
  • Immediately turn the heat down to low and cook for 5-7 minutes. *See note
  • When the chicken is white halfway up the chicken breast, flip it and cook an additional 5-7 minutes. *See note
  • Remove the chicken to a cutting board for 1-3 minutes to rest.
  • Cover with foil until ready to serve.

For The Alfredo Sauce

  • In a dutch oven or high sided skillet over medium heat, add the butter and melt. 
    6 Tablespoons Butter
  • Add the garlic and mustard and stir to combine for 30 seconds to 1 minutes. 
    2 Cloves Garlic, 1/2 teaspoon Dijon Mustard
  • Dump in the cream cheese, whisking until smoothly incorporated. 
    2 Tablespoons Cream Cheese
  • Quickly add the heavy cream and milk and bring to a simmer. 
    1 Cup Heavy Cream, 1/2 Cup Milk
  • Stir in ½ cup parmesan and parmigiano reggiano.
    1/2 Cup Parmigiano Reggiano Cheese, 1 1/4 Cups Parmesan Cheese
  • Allow to cook for 10 minutes, or until thickened.
  • Keep tasting the sauce, if you need a little more salt because it’s bland, please use it, otherwise let it sit.
    1/2 teaspoon Salt
  • Whisk the lemon juice into the sauce. The acid helps to balance the heavy sauce. 
    1 teaspoon Lemon Juice
  • Remove the pasta from the water and add into the sauce with ½ cup parmesan, stirring with tongs to combine. 
  • Slice the chicken, serve all together with a crack of fresh pepper and more cheese!
    1 Tablespoon Parsley, 1/4 teaspoon Pepper

Notes

* The most important thing you are looking for is to get down and look at the side of the chicken. Once it is white, and cooked through halfway up the chicken, flip it over. When there is no longer a pink rim around the edges of the chicken it's thoroughly cooked.
 
Chicken Alfredo can be kept in the refrigerator for 3-4 days.

Nutrition

Serving: 1g | Calories: 786kcal | Carbohydrates: 48g | Protein: 26g | Fat: 55g | Saturated Fat: 34g | Cholesterol: 168mg | Sodium: 8286mg | Potassium: 262mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1972IU | Vitamin C: 3mg | Calcium: 622mg | Iron: 1mg