chicken fettuccine alfredo

Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is a feel good comfort food - so creamy but light!

Chicken Fettuccine Alfredo

lbs Chicken Breast

fettuccine pasta ((or angel hair or vermicelli pasta))

lb white mushrooms (thickly sliced)

onion (finely chopped)

garlic (minced)

half and half (*)

parsley, finely chopped, (plus more for garnish)

tsp sea salt (or

tsp black pepper (or

Tbsp olive oil (divided)

Tbsp butter

Cook fettuccini in a pot of salted water (4 qts water, 1 Tbsp salt,) according to package instructions then drain and set aside.

Meanwhile, slice chicken into strips and season all over with salt and pepper. In a large skillet, heat 2 Tbsp olive oil over medium/high heat and sauté chicken until lightly golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm.

In the same pan over medium/high, heat 1 Tbsp olive oil and 1 Tbsp of butter. Add onion and sauté 3 min until soft. Add sliced mushrooms and sauté until soft (5-7 min), stirring frequently. Add garlic and sauté 30 seconds, stirring constantly.

Add half-n-half and simmer over medium/high heat 8-10 min, or until beginning to thicken. Add chicken back to the pan, add 1/4 cup parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).

Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover and let rest 10-15 minutes then stir and serve garnished with parsley.&nbsp;

This easy Chicken Fettuccine Alfredo recipe has the most dreamy parmesan garlic cream sauce that perfectly coats the pasta. Golden, pan-fried garlic chicken takes this dish to the next level!

chicken breasts (cut in half lengthwise)

garlic powder

Salt & pepper (to taste)

Flour (for dredging)

olive oil

butter (divided)

fettuccine

cream cheese

heavy/whipping cream

chicken broth

parmesan cheese

Take the cream cheese out of the fridge to soften up at least 30 minutes (or longer) prior to starting the recipe, or microwave it for 20-30 seconds. Grate the parmesan cheese. I prep other ingredients while I&#039;m going along.

Boil a large, salted pot of water for the fettuccine. Cook it al dente according to package directions.

Meanwhile, cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Sprinkle them with the garlic powder and salt &amp; pepper on both sides. Coat them in flour.

In a deep skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. When the pan is hot, cook the chicken for 5 minutes/side or until golden and cooked through. Take the pan off the heat, and remove the chicken to a plate and set it aside.

Wipe out the skillet/give it a quick rinse if there&#039;s a lot of extra grease (no need to wash it unless you really want to). Add in the remaining 2 tablespoons of butter, the cream cheese, cream, chicken broth, and garlic. Return the pan to the burner over medium heat. Once the butter has melted and the pan has heated up, use your spoon to help the cream cheese melt into the sauce. This will take a couple of minutes.

When the cream cheese has been incorporated into the sauce, let it gently bubble for 5 minutes until the sauce has reduced somewhat. You can give it the occasional stir. Slice the chicken into bite-size strips while it&#039;s cooking.

Stir the parmesan into the sauce. Let it cook for about a minute. The sauce should be thick enough by now, but if you want to reduce it further, let it cook for a little longer. If at any point the sauce gets too thick, simply add a splash of the hot pasta water to it. Give it a taste and season with salt &amp; pepper as needed.

Drain the fettuccine and add it to the skillet and toss with the sauce. Dish it up with the chicken on top (or mix it in) and grate on more parmesan cheese as desired.

This Chicken Fettuccine Alfredo is a super simple yet delicious recipe to make for a restaurant quality dish, ready in just 30 minutes. So creamy and cheesy!

Easy Creamy Chicken Fettuccine Alfredo

fettuccine (uncooked)

butter (unsalted)

chicken breasts

salt (or

pepper (or

ricotta cheese

heavy cream

Parmesan cheese (freshly grated, plus extra to serve)

parsley (fresh, chopped, for garnish)

Bring a large pot of salted water to boil. Drop in the pasta all at once and quickly bring the water back to boil, stirring occasionally. Cook the pasta for 8 to 10 minutes or until al dente. Drain well.

Meanwhile, in a large saucepan melt the 2 tbsp of butter. Season the chicken with salt and pepper then add to the saucepan. Cook until slightly golden and cooked through, about 8 minutes. Remove the chicken from the pan and set aside.

Melt the 8 tbsp of butter over medium-high heat in the same pan then add the ricotta cheese, heavy cream, Parmesan cheese and stir to combine everything together. Bring to a boil, then reduce the heat to medium-low and simmer for about 5 minutes, stirring occasionally. Taste the sauce for salt and pepper and season as necessary.

Add the chicken and fettuccine back to the saucepan and toss everything together and continue cooking until heated through.

Garnish with extra Parmesan cheese and chopped parsley and serve immediately.

Healthy chicken Alfredo made with Greek yogurt is a lighter version of a classic weeknight family favorite.

Easy healthy chicken Alfredo

oregano

tbsp utter

garlic

chicken stock / chicken broth

greek yogurt

parmesan cheese (+ extra for serving)

salt and black pepper (to taste)

500 g / 1lb pasta

Slice the chicken breasts in half horizontally then drizzle with olive oil and season with garlic powder, dried oregano, salt and black pepper.

Heat a large skillet or pan over medium-high heat then cook the chicken for 3-5 minutes per side until golden brown and cooked through.

Remove from the pan and set aside. 

In the same pan you cooked the chicken in, make the healthy alfredo sauce.

Over medium heat, melt the butter then add the garlic and cook for 30 seconds until fragrant.

Pour in the chicken stock, scraping up the fond from the bottom of the pan.

Bring to a simmer then stir a few spoonfuls of the hot stock into the yogurt. This tempers the yogurt and prevents it from curdling in the pan.

Pour the yogurt into the pan and bring to a simmer then turn the heat off and add the Parmesan cheese, salt and black pepper. 

Bring a large pot of salted water to a boil and cook the pasta of your choice until al dente.

Reserve a cup of the cooking water and drain the pasta.

Stir the cooked pasta and a few tablespoons of the pasta cooking water into the creamy alfredo sauce.

Add the chicken and toss together then serve sprinkled with chopped fresh parsley or chives and extra Parmesan cheese.

This creamy and comforting Chicken Alfredo recipe comes together from scratch in 30 minutes! It&#039;s so easy to make with a few simple ingredients.

Chicken Alfredo

(16-ounce) package fettuccine pasta ((454 grams))

chicken breasts (halved crosswise if very thick/450 grams))

salt

black pepper

unsalted butter

heavy cream ((480 milliliters))

unsalted butter (cubed (113 grams))

garlic (minced, (about 1 tablespoon minced))

parmesan cheese ((90 grams))

parsley (for garnish)

Bring a large pot of salted water to a boil over medium-high.

While the water is coming to a boil, season the chicken with salt and pepper.

Heat the oil and butter in a large skillet over medium-high heat. Add the chicken, and cook until browned on both sides, about 7 to 9 minutes per side, and a thermometer inserted in the thickest part of each piece registers 165°F. Remove from skillet and cover to keep warm. Wipe the skillet clean.

Add the pasta to the boiling water, and cook according to the package directions. Drain well, reserving ½ cup of the cooking water. Keep warm.

While the pasta is cooking, combine the cream, butter, and garlic in the same skillet as you cooked the chicken. Cook over medium heat, whisking often until the butter is melted. Whisk in the salt and pepper. Bring to a low simmer. Cook, whisking constantly until slightly thickened, about 5 minutes.

Gradually whisk in parmesan cheese until smooth. Remove from heat. Add the cooked pasta. Toss to coat, adding a bit of reserved cooking water as needed to thin the sauce.

Slice the chicken breasts into ½-inch-thick strips. Divide the pasta among bowls, top with the sliced chicken, and garnish with parsley.

For the Sauce:

https://www.youtube.com/watch?v=QK1lk_vSSC0

If creamy chicken alfredo sauce is one of your guilty pleasures, wait until you try this version that’s a little lighter, but still just as delicious!  Creamy and comforting Chicken Alfredo without the heavy cream, I’ve created a lighter version of your favorite classic dish and it’s just as delicious. Made with garlicky spinach for an extra flavor punch, tossed with fettuccini pasta and topped with grilled chicken.

Full Recipe: https://preppykitchen.com/chicken-alfredo/

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Easy Chicken Alfredo Recipe

Chicken and Mushroom Fettuccine Alfredo is an easy weeknight or weekend meal made even faster if you have leftover chicken. One-pot means keeping this simple while everything is simmered together.

One-Pot Chicken and Mushroom Fettuccine Alfredo

onion

chicken breast (diced)

chicken stock

cremini mushrooms (thinly sliced)

basil leaf (thinly sliced)

pepper

fettuccini noodles (broken in half)

parmesan

parmesan cheese (for garnish)

In a large 6 quart dutch oven add the oil and onion.  Sauté over medium high heat until tender.   Remove and set aside on a plate.

Add the chicken and cook until no longer pink.

Add in chicken stock, heavy cream, onion, mushrooms, basil, salt, pepper, garlic powder and fetucchini noodles.  Bring to a simmer and cook for 10-15 minutes or until pasta is al dente.

Fold in parmesan cheese and garnish with additonal parmesan cheese if desired.

https://content.jwplatform.com/videos/66jP0048.mp4

One Pot Chicken and Mushroom Fettuccine Alfredo is an easy weeknight or weekend meal made even faster if you have leftover chicken. One-pot means keeping this simple but still flavorful everything is simmered together.

One Pot Chicken Alfredo

A thick and creamy sauce from scratch is no comparison to the jarred alfredo you may be familiar with. Paired it with al dente noodles and golden-brown chicken for an easy dinner.

https://images.themodernproper.com/billowy-turkey/production/posts/ChickenFettuccineAlfredo_11.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1675190172&s=087f498e13943e169867753bd31f7db1

16x9

fettuccine pasta

flat leaf parsley,

Italian seasoning

unsalted butter,

garlic cloves,

nutmeg

¼ teaspoon freshly cracked black pepper,

heavy whipping cream, room temperature

Parmesan cheese (about 2 cups)

https://images.themodernproper.com/billowy-turkey/production/posts/ChickenFettuccineAlfredo_11.jpg?w=960&h=720&q=82&fm=jpg&fit=crop&dm=1675190172&s=85182783e2f650ceef32826cb4f21c6e

https://images.themodernproper.com/billowy-turkey/production/posts/ChickenFettuccineAlfredo_11.jpg?w=960&h=960&q=82&fm=jpg&fit=crop&dm=1675190172&s=89dafc9de3618b7673be90fa09af4044

Bring a large pot of salted water to a boil

Add the pasta and cook until al dente according to package directions

Season the chicken all over with Italian seasoning, salt, and pepper.Heat the olive oil in a large nonstick skillet over medium-high heat

Once the oil is glistening, add the chicken and cook, undisturbed, until browned, 4 to 6 minutes per side

Add the butter to the pan and cook, turning occasionally, until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 16 minutes

Transfer the chicken to a cutting board and let rest for 3 minutes

Cut into ½ -inch-thick slices and tent with foil to keep warm.Make the Alfredo sauce

Wipe out the skillet and return it to medium heat

When the butter is nearly melted, add the garlic, garlic powder, nutmeg, salt, and pepper

Cook, stirring, until fragrant, about 1 minute

Increase the heat to medium-high and gradually stir in the heavy cream

Bring to a simmer, then add the parmesan; cook, stirring, until fully incorporated, about 2 minutes

Reduce the heat to medium low and cook, stirring, until thickened, about 5 minutes more

Divide the pasta between bowls and top with the sliced chicken

Sprinkle with parsley and season with pepper to taste

Phenomenal flavor. I didn’t have heavy whipping cream, so instead I used skim milk and half a block of cream cheese..

This was the perfect Alfredo recipe!! My family LOVED it and it was easy enough for a quick weeknight dinner! Going to make again for sure

This was sooo good! We had people over for dinner and I threw this together and everyone loved it!!! ❤️

My husband ate this like it was his last meal.  Turned and looked at me and said this would be good for lunch (he almost never eats leftovers).  Made the recipe as written.

This chicken alfredo was delicious. I followed the recipe to a T and it turned out great! Next time I might try swapping the heavy cream for half and half. I think the flavors will still be great but it would be a bit lighter

This recipe was phenomenal! My husband and I loved it! The best Alfredo sauce I’ve ever made. Also, it was great as leftovers the next day.

Delicious Chicken Alfredo. The sauce was a lot easier to make than I expected and my whole family said they loved it as much as restaurant Afredo. Thanks for this yummy recipe!

This crispy chicken fettuccine alfredo is breaded chicken served over creamy pasta. A satisfying meal that will impress your entire family!

Crispy Chicken Fettuccine Alfredo

all-purpose flour

eggs (whisked)

panko bread crumbs

onion powder

salt and pepper

oil,

fettuccine (cooked al dente)

butter

garlic (finely minced)

pasta water

Bring a large pot of water to a boil and add a generous sprinkling of salt.

In a large dish, combine the bread crumbs and ¼ cup parmesan cheese. Stir to combine. In a separate dish, whisk two eggs.

Coat the chicken in the all-purpose flour, shaking off any excess. Then dip it into the whisked eggs, and finally coat it in the breadcrumb mixture.  

Cook pasta according to package instructions.

Add butter to a large skillet. Once it melts, add the garlic and cook for 10 seconds. Add the heavy cream and parmesan cheese. Cook for 6-8 minutes while whisking frequently. Season the sauce generously with salt and pepper.

While the sauce simmers, fry the chicken cutlets in vegetable oil over medium-high heat for 2-3 minutes on each side. Once it&#39;s done cooking, slice it into bite-sized pieces.

Toss Alfredo sauce with fettuccine pasta and add the pasta water to make it extra creamy. Check for seasoning and add more salt, if needed.

Place the crispy chicken bites over the pasta and enjoy!

This was SOOOO good. My son wanted pasta but with CRUNCHY chicken!! I made this exactly as the recipe stated. I used boneless chicken breasts. I did give one of them to my dogs because it was too thick and I wasn't sure it was completely cooked!  I also roasted veggies to go with this: mushrooms, zucchini, sweet peppers, onions, yellow squash and brocolli.  I was cooking for men and they ALL loved it!! I served this with a green salad and garlic bread. This recipe is a KEEPER!

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Easy Creamy Chicken Fettuccine Alfr...

Easy healthy chicken Alfredo

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One-Pot Chicken and Mushroom Fettuc...

Chicken Fettuccine Alfredo

Crispy Chicken Fettuccine Alfredo

Top 8 chicken fettuccine alfredo recipes from across the web

The most viewed chicken fettuccine alfredo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

Easy Creamy Chicken Fettuccine Alfr...

Easy healthy chicken Alfredo

Chicken Alfredo

One-Pot Chicken and Mushroom Fettuc...

Chicken Fettuccine Alfredo

Crispy Chicken Fettuccine Alfredo

The most viewed chicken fettuccine alfredo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine