Grab your skillet and and dive into this family favorite chicken fettuccine recipe. This version is much lighter than the ones you will find at restaurants like Olive Garden, but is still creamy and comforting. Ready in 30 minutes!
Don't Lose This Recipe!
Enter your email below and we'll send it straight to your inbox! Plus, you'll get all our delicious new recipes.
By submitting this form, you consent to receive emails from The Travel Palate.
If you love a recipe with a creamy sauce and juicy golden brown chicken, then you're in luck! This chicken fettuccine Alfredo is a delicious recipe the entire family will devour.
This one-pot dinner is a game changer pasta dish. Not only is it an easy meal, having fewer dishes to wash makes a big difference on busy weeknights, am I right?
This recipe reminds me of the chicken fettuccine from one of my favorite restaurants, Olive Garden, but it's much much lighter. Did you know that the dinner portion of their chicken Alfredo has a whopping 1790 calories and 110 grams of fat!! Why not make it at home and get the same great flavor for half the fat and calories.
Ingredients
- Fettuccine pasta
- Kosher salt
- Olive oil
- Grated Parmesan cheese, divided use
- Dried oregano or Italian seasoning
- Garlic powder
- Onion powder
- Crushed red pepper flakes
- Salt and black pepper
- Boneless skinless chicken breasts
- Fresh lemon juice
- Fresh garlic cloves
- Low sodium chicken broth
- Heavy cream
- Fresh parsley for garnish.
Instructions
This is an overview with step by step photos. Scroll to the bottom of the post for precise amounts and recipe card.
STEP ONE: Set a large pot of water to boil. Cook pasta to al dente in salted water according to package directions. Drain, but don't rinse.
STEP TWO: While pasta cooks, prepare the chicken. Add olive oil, 2 tablespoons parmesan cheese, dried oregano, garlic powder, onion powder, crushed red pepper flakes, salt and black pepper to a bowl or shallow dish. Toss with chicken breasts to coat both sides.
STEP THREE: Melt 2 tablespoons butter in large skillet over medium high heat. Sear chicken on both sides until well browned, about 5 minutes per side. Turn heat down a little if chicken starts to burn. When chicken is done, turn off the heat, add lemon juice over chicken while in the pan, then remove the chicken to a plate.
STEP FOUR: Add remaining 2 tablespoons of butter to the pan along with the minced garlic. Melt remaining butter over medium heat for about one minute, then add the chicken broth and the heavy cream. Cook, stirring occasionally for about 5 to 7 minutes, or until slightly thickened. Stir in remaining parmesan cheese and stir to make the sauce creamy.
STEP SIX: Add cooked fettuccine noodles to pan combining it with the sauce. Top with sliced chicken, or mix cut chicken into the sauce. Top with extra parmesan cheese and chopped parsley to garnish.
Tips
- I like to pound the chicken breasts to an even size so they cook evenly. Chicken tenders or chicken cutlets can also be used.
- Reserve a quarter cup of pasta water to thin sauce if it get's too thick after being mixed with parmesan cheese.
- Use pre-shredded cheeses for faster prep.
- Use a meat thermometer to be sure chicken is cooked to 165 degrees F before serving.
- We like to add leftover steamed or roasted broccoli (or another vegetable) for added nutrients.
- Use leftover chicken or rotisserie chicken instead.
How to store and reheat
Chicken fettuccine Alfredo is best served immediately, however leftovers can be stored to eat later.
Store in an airtight container in the refrigerator once the dish has cooled.
Reheat in the microwave on 50% power until mostly heated. Stir and let stand for a minute to let the heat radiate to warm the rest of the food. This will keep the sauce from separating too much.
What can I add to chicken fettuccine alfredo?
Cream cheese has become popular to make cream sauces. If you want to try it, add 2 to 4 ounces of softened cream cheese to the sauce before adding the parmesan cheese. Stir it well, then add the parmesan cheese, which you may want to reduce by as much as half.
Use chicken thighs instead of chicken breasts.
Use whole milk instead of heavy cream to reduce fat and calories.
What goes with chicken fettuccine alfredo?
Serve this chicken fettuccine alfredo recipe as a one-pot wonder, or add some simple side dishes.
- Cherry Tomato Caprese Salad
- Mediterranean Bread Salad (Panzanella)
- Air Fryer Garlic Bread
- Air Fryer Mushrooms
More creamy pasta recipes
If you like this recipe you might want to try my other Fettuccine Alfredo recipes:
Or try these other delicious pasta recipes:
- Creamy Sausage Pasta with Mushrooms
- Cream Cheese Baked Spaghetti Casserole with Ricotta
- Meatless Baked Ziti
- Crockpot Garlic Chicken Parmesan Pasta
📖 Recipe
Chicken Fettuccine Alfredo
Ingredients
- 1 lb fettuccine pasta or pasta shape of choice
- 1 tablespoon olive oil
- 1 teaspoon oregano dried
- 2 cups grated parmesan cheese divided use; more for garnish
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1.5 lbs boneless skinless chicken breasts
- 4 tablespoon butter divided use
- 1 tablespoon lemon juice
- 3 teaspoon garlic minced
- 1 cup chicken broth low sodium
- ¾ cup heavy cream
- Chopped Italian parsley to garnish
Instructions
- Set a large pot of water to boil. Add 1 lb. of pasta and cook to al dente in salted water according to package directions. Drain, but don't rinse.
- While pasta cooks, prepare the chicken. Add 2 tablespoons of olive oil, 2 tablespoons parmesan cheese, 1 teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon crushed red pepper flakes, ½ teaspoon salt and ¼ teaspoon black pepper to a bowl or shallow dish that's big enough to hold one piece of chicken breast. Toss with chicken breasts to coat both sides.
- Melt 2 tablespoons butter in large skillet over medium high heat. Sear chicken on both sides until well browned, about 5 minutes per side. Turn heat down a little if chicken is burning. When chicken is done, turn off the heat, add 1 tablespoon lemon juice over chicken while in the pan, then remove the chicken to a plate.
- Add remaining 2 tablespoons butter to the pan along with the 3 teaspoons minced garlic. Melt the butter over medium heat, then add 1 cup chicken broth and ¾ cup heavy cream. Cook, stirring occasionally for about 5 to 7 minutes, or until slightly thickened. Stir in remaining parmesan cheese and stir to make the sauce creamy.
- Add cooked fettuccine noodles to pan combining it with the sauce. Top with sliced chicken, or mix cut chicken into the sauce. Top with chopped parsley and additional parmesan cheese, if desired.
Notes
- Reserve a quarter cup of pasta water to thin sauce if it get's too thick after being mixed with parmesan cheese.
- Use pre-shredded cheeses for faster prep.
- Use a meat thermometer to be sure chicken is cooked to 165 degrees F before serving.
- We like to add leftover steamed or roasted broccoli (or another vegetable) for added nutrients.
- Use leftover chicken or rotisserie chicken instead.
- I like to pound the chicken breasts to an even size so they cook evenly. Chicken tenders or chicken cutlets can also be used.
Comments
No Comments