Table of Contents
  1. Why I Love This Chicken Fettuccine Alfredo Recipe
  2. Chicken Fettucine Alfredo Ingredients
  3. How To Make Chicken Fettucine Alfredo
  4. Pro Tips for Success
  5. Serving and Storage
  6. Frequently Asked Questions About This Recipe
  7. Other Pasta Recipes
  8. Watch How to Make this Recipe
  9. Have I Convinced You to Make This Recipe?
  10. Chicken Fettuccine Alfredo Recipe

This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

This quick and simple chicken fettuccine alfredo recipe is a weeknight workhorse. A creamy and flavorful dish, it comes together in just three steps. While it’s not a traditional recipe, no one will complain if this is what is on the table for dinner.

Kaleb Wyse standing in front of light gray background with black t-shirt.

Why I Love This Chicken Fettuccine Alfredo Recipe

This weeknight chicken alfredo has the flavor of an authentic recipe. This recipe is quick and delicious without any fuss.

The flavor starts with the chicken. Instead of using plain chicken breasts, the meat marinates in a bright lemon and oil mixture. The lemon juice helps to tenderize the meat and cut through the rich sauce. Once the chicken marinates, the meat is browned to add additional taste.

In the same skillet, the sauce comes together in just minutes. Comprised of heavy cream and Neufchâtel cheese — a lower-fat alternative to cream cheese — the sauce creates the perfect texture. Pairing together well, the cheese offers a tangy counterpart to the cream. After cooking al denté, the fettuccine noodles join the sauce and are finished with pasta water and Parmesan cheese.

The result is an indulgent rich alfredo that will leave everyone happy.

White plate filled with serving of chicken fettuccine alfredo topped with fresh parsley and Parmesan cheese with fork resting on side of plate with small glass on white wine in background.

Chicken Fettucine Alfredo Ingredients

The ingredients for this recipe are pantry staples, with maybe one exception or two, which makes the dish all the more special!

  • Chicken breasts are boneless and skinless. They quickly marinate and offer a great protein for a weeknight meal.
  • Lemon juice is the acid needed to tenderize the chicken and add a flavor that cuts through the rich sauce.
  • Heavy cream can be brought up to a simmer and thickened. Not all types of milk can do this, so heavy cream is the solution.
  • Neufchâtel cheese is a traditional French cheese similar to cream cheese with a lower overall fat content. It has a slightly tangy flavor and melts to a creamy and smooth consistency.
White marble surface filled with all ingredients needed to make chicken fettuccine alfredo including pasta, chicken breasts, lemon, olive oil, salt, heavy cream, and more.

How To Make Chicken Fettucine Alfredo

There are five steps to making this chicken fettucine alfredo recipe:

  1. Marinate the chicken
  2. Brown the chicken
  3. Prepare the sauce
  4. Cook the pasta
  5. Assemble the dish

Step 1: Marinate the chicken. Slice the chicken into strips and place them in a medium bowl. On top of the chicken, add salt, black pepper, lemon juice, and olive oil. Mix the chicken with the flavorings until the chicken is well-coated. Cover the chicken and allow it to marinate in the refrigerator for as little as 30 minutes or up to 2 hours.

Hand using knife to slice raw chicken breasts into thin strips on white cutting board on kitchen countertop.
Glass bowl filled with raw pieces of chicken breast cutting into strips with olive oil and lemon zest mixed together all on white surface.

Step 2: Brown the chicken. Place the marinated chicken in a large pot on the stove with neutral oil and butter. Spread the chicken out into an even layer to allow for even cooking. Once a piece of chicken has browned on one side, flip it over to brown on the other side. After all the chicken has browned on both sides, remove it to a plate and set it aside, leaving any liquid still in the pot.

Large metal stockpot filled with raw chicken breast cut into small pieces browning on one side in oil right before being flipped to the other side.
Metal stockpot filled with cooked chicken breast with white skin sitting in butter and oil mixture on stovetop.

Step 3: Prepare the alfredo sauce. Add the minced garlic to the liquid remaining in the stockpot. Stir the garlic into the liquid and cook for 30 seconds to 1 minute. Then add the heavy cream and Neufchâtel cheese and stir those into the garlic, letting the cheese melt slowly.

Large metal stockpot on stovetop with melting heavy cream and cream cheese over heat with wooden spatula mixing everything together slowly.
Creamy white colored sauce in metal stockpot with wooden spatula pushing mixture around showing thickness of the sauce.

Step 4: Cook the pasta. While the minced garlic is cooking, begin cooking the pasta. Follow the package directions to cook al dente. Once cooked, do not drain the noodles.

Hands placing uncooked fettuccine noodles into large stockpot filled with boiling water over high heat.
Hand using tongs to light cooked fettuccine noodles out of a large metal stockpot over high meat on stovetop.

Step 5: Combine the dish. After the fettuccine has finished cooking, remove it from the heat and add all the pasta to the simmering alfredo sauce. Toss the fettuccine and sauce together and add the grated Parmesan cheese. Mix until well combined. Remove the mixture from the heat and add back the browned chicken. Mix into the pasta, ensuring it is fully coated by the sauce. When serving, garnish with fresh parsley and extra Parmesan cheese. Serve immediately.

Hand using tongs to place cooked fettuccine noodles in large stockpot filled with simmering alfredo sauce on stovetop.
Hand using tongs to mix together fettuccine noodles with alfredo sauce in large stockpot on stovetop.
Hand holding white plate about to pour cooked chicken pieces into alfredo sauce with fettuccine noodles sitting on white surface.
Large metal stockpot filled with cooked fettuccine alfredo with pieces of chicken with tongs twisting noodles together.

Pro Tips for Success

  • When browning the chicken, spread the pieces into an even layer. This ensures the chicken cooks evenly without certain pieces browning before others. When ready to flip each piece of chicken, ensure it releases naturally from the pan. If it needs to be peeled from the bottom of the stockpot, it likely means it is not ready to be flipped.
  • While it may seem like several pots to watch, cooking the pasta while the Alfredo sauce thickens ensures that everything finishes cooking simultaneously. Keep an eye on the pasta water; ensure it does not boil over while the noodles cook.
  • Don’t worry about getting some pasta water in the Alfredo sauce when transferring the fettuccine to the sauce. This water will thin down the sauce, which is desirable. Be sure to reserve the pasta water to adjust the thickness of the sauce, as the noodles will soak up some of the liquid from the sauce, creating a thicker sauce. Add some of the reserved pasta water to achieve the desired consistency.
Tongs pulling up fettuccine with creamy alfredo sauce on noodles with pieces of chicken resting on pasta in large stockpot.

Serving and Storage

To serve: Serve warm, garnished with parsley and additional Parmesan cheese. Pair with garlic bread, a side salad, or roasted or steamed broccoli.

To store: Place the leftovers in an airtight container in the fridge. They should last for 7 to 10 days when refrigerated.

Frequently Asked Questions About This Recipe

Can cream cheese be substituted for the Neufchâtel cheese?

Yes, cream cheese can be used in place of Neufchâtel. Cream cheese is richer because it has a higher fat content, and the resulting sauce will be slightly thicker.

Can the chicken be omitted to make this meal vegetarian?

Definitely! Leave out the chicken to make this vegetarian.

How long does this recipe last once prepared?

Once prepared, the leftovers can be stored in an airtight container in the refrigerator for 7 to 10 days.

What goes with chicken fettuccine alfredo?

Garlic bread or a side salad are both great accompaniments to this dish. Additionally, broccoli is a great vegetable to pair with alfredo.

What other spices work well in this dish?

For more spice, cayenne pepper can add subtle, smoky heat to the meal. Nutmeg is a great option for a sweeter, nutty flavor.

Other Pasta Recipes

Watch How to Make this Recipe

YouTube video

Have I Convinced You to Make This Recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

Large metal stockpot filled with fettuccine alfredo with pieces of chicken resting on top along with tongs all on white marble surface.

Chicken Fettuccine Alfredo

Kaleb
5 from 1 vote
This quick and simple chicken fettuccine alfredo recipe is truly a weeknight workhorse. Only three simple steps are required to make this meal that’s packed with tons of creamy, hearty flavor. While it’s not a traditional recipe by any means, no one is going to complain if this is what is on the table for dinner. You’ll love it!
Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Print Recipe Pin Recipe

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp neutral oil
  • 1 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 lb fettuccine
  • 1 cup heavy cream
  • 8 oz Neufchâtel cheese
  • 1 cup grated Parmesan cheese

Instructions
 

  • Cut the chicken breasts into ¼-inch strips and place them in a medium-sized bowl. Add the salt, black pepper, olive oil, and lemon juice. Stir to combine. Cover and store in the refrigerator for 30 minutes or up to 2 hours.
    1 lb boneless, skinless chicken breasts, 1 tsp kosher salt, ½ tsp freshly ground black pepper, 3 tbsp olive oil, 3 tbsp fresh lemon juice
  • Once the chicken has marinated, heat a large saucepan over medium heat with the butter and oil. Once the butter is melted, add the chicken, and spread the pieces into an even layer. Sauté the chicken until browned on both sides and cooked through, 6-8 minutes. Once the chicken is cooked, remove it from the saucepan and set it aside on a plate.
    1 tbsp unsalted butter, 1 tbsp neutral oil
  • Cook the pasta according to the package directions for al dente.
    1 lb fettuccine
  • While the pasta is cooking, add the minced garlic to the saucepan over medium heat. Sauté the garlic for 30 seconds. Add the heavy cream and the Neufchâtel cheese. Stir the mixture until the cheese is smooth and creamy, 3-4 minutes. Keep the sauce at a simmer.
    3 cloves garlic, 8 oz Neufchâtel cheese, 1 cup heavy cream
  • Once the pasta has cooked, add the noodles to the sauce. Stir in the noodles over low heat. Add the Parmesan cheese and ½ cup of pasta water. Stir the pasta to incorporate and add more pasta water as needed for a smooth and creamy consistency. Add the cooked chicken and stir to combine. Serve immediately with fresh parsley and freshly grated Parmesan cheese.
    1 cup grated Parmesan cheese

Notes

When browning the chicken, make sure to spread them out into an even layer. This will ensure that the chicken can cook evenly without certain pieces getting done before others. When ready to flip each piece of chicken, ensure it releases naturally from the pan. If you need to peel it from the bottom of the stockpot, it likely means it is not ready to be flipped to brown on the other side.
While it may seem like several pots to watch on the stove, cooking the pasta while the alfredo sauce is thickening makes sure that everything is done at the same time. Just make sure that the pasta water does not boil over while the pasta is cooking.
Do not be concerned about getting some of the pasta water in the alfredo sauce when transferring the fettuccine to the sauce. The pasta water will actually thin down the sauce slightly, which is desirable. Also, make sure to reserve the pasta water to adjust the thickness of the sauce, as the noodles will soak up some of the liquid from the sauce, creating a thicker sauce. Simply add some pasta water to thin it to the desired consistency.

Nutrition

Serving: 1servingCalories: 739kcal
Course Dinner
Cuisine Italian
Difficulty Easy
Method Cooking

You May Also Like

Never miss a post by signing up for my newsletter.
Avatar for Kaleb Wyse

Kaleb

Kaleb Wyse is a New York Times bestselling author behind the popular Wyse Guide website. Living on his fourth-generation Iowa farm, he loves sharing recipes and gardening tips that come from traditions that feel comfortably familiar. His down-to-earth style makes sustainable living and farm life feel like home!

Learn more about me
5 from 1 vote (1 rating without comment)

9 Comments

  3. You are right. If you can do it anyone can do it. I just made this tonight. OMG! This is so good. I added onion to it and dried tomato and garlic. But it is good!

  4. 5 stars
    Made this for dinner tonight. It’s cold and rainy here in SoCal and this was a perfect comfort meal for the wife and me! So easy. Not much for clean-up either!

  8. This is it a fantastic recipe . I have used rotisserie in place of chicken breasts. I sawed in the olive oil and butter on low to heat it through and brown a little. Excellent

  9. Wow! This recipe is absolutely amazing! , and it turned out perfect. The flavors are well-balanced, and the instructions were so easy to follow. Thank you for sharing such a delicious dish! ❤

Comments are closed.