Classic Chicken Fettuccine Alfredo


Classic Chicken Fettuccine Alfredo

Recipe by Julia Pacheco Course: Main, DinnerCuisine: ItalianDifficulty: Easy


Prep time


Cooking time



With a deliciously creamy sauce and perfectly seasoned chicken, Classic Chicken Fettuccine Alfredo is everyone’s favorite pasta dish.


  • 1 lb 1 fettuccine pasta

  • 1 lb 1 chicken breast

  • 2 tsp 2 Italian seasoning

  • 1/2 tsp 1/2 onion powder

  • 1/2 tsp 1/2 garlic powder

  • 2 tsp 2 salt

  • 2 tbsp 2 olive oil

  • 1 tbsp 1 minced garlic

  • 2 cups 2 + 3 tbsp chicken broth, divided

  • 1 cup 1 heavy cream

  • 2 cups 2 Parmesan cheese

  • 1 tbsp 1 cornstarch

  • 1 tbsp 1 water


  • Bring a large pot of water to a boil on the stove. Cook the fettuccine according to the package instructions. Once the pasta reaches your desired tenderness, strain and set aside.
  • Season the chicken on both sides with Italian seasoning, onion powder, garlic powder, and 1 tsp of salt.
  • To a large sauté pan over medium heat, add the oil. Once hot, add the chicken and cook for 4-5 minutes on each side, or until the chicken is completely cooked through. Remove the chicken and set it aside, covered with aluminum foil to keep the chicken warm.
  • In the same pan you cooked the chicken in, add the minced garlic and 3 tablespoons of the chicken broth. Stir the garlic around and scrape the flavorful bits off the bottom of the pan. Add the remaining chicken broth and bring to a simmer.
  • Once simmering, stir in the heavy cream and heat for a few minutes. When the heavy cream starts to simmer, stir in the Parmesan cheese. Turn the heat to low and let the Parmesan melt, stirring occasionally.
  • Make the cornstarch slurry by stirring the cornstarch and water in a small bowl until smooth. Pour into the Alfredo sauce and let the sauce thicken.
  • Cut the cooked chicken into bite-sized pieces and add to the sauce. Serve over the fettuccine and enjoy.

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