Chicken Fettuccini Alfredo
- By Amy Dong
- Published Apr. 28, 2024
This Chicken Fettuccini Alfredo is a creamy, cheesy family favorite that’s easy enough for a weeknight meal but delicious enough for guests.
In This Article
Video: Watch Us Make This Recipe
Why This Recipe Stands Out
Here’s why this recipe works
- Meal-in-One: This recipe combines starch, protein, and vegetables in a single dish. It reminds us of our Slow Cooker Corned Beef and Cabbage.
- Easy Weeknight Dinner: It’s easy enough for a busy weeknight, yet delicious enough for a weekend dinner.
- Creamy and Cheesy: The combination of Parmesan and white cheddar cheeses gives the sauce a rich, savory flavor.
- Family and Friends: Everyone will love the flavors this dish, making it a perfect family meal just like our White Cheddar Mac and Cheese.
Key Recipe Ingredients
- Boneless Skinless Chicken – Simply cut into cubes, season, and sauté for a lean and hearty protein choice.
- Cheeses – Sharp white cheddar cheese boasts a super tangy and more intense flavor profile than mild cheddar and also melts like a dream. Use fresh blocks of cheese and grate them yourself, for better flavor and texture.
- Fettuccini – It’s the ideal pasta for this recipe. Its long, flat shape is perfect for holding onto the creamy Alfredo sauce.
- Vegetables – We love broccoli florets here, as they’re accessible, they cook quickly, and lend both color and nutrition. Frozen or fresh florets may be used.
- Seasonings – Aside from kosher salt and freshly ground pepper, we drop an abundance of freshly minced garlic and onion powder into this dish. Salted butter is used to sauté the garlic, which delivers an irresistible aroma and flavor.
Substitutions And Variations
This chicken fettucini alfredo recipe is a crowd-pleaser, but it’s also versatile. Here are a few substitution and variation ideas to spice things up:
- Protein: Try using shrimp, as in our Shrimp Scampi Pasta. And if you’d like to keep your fettuccini alfredo meatless, omit the chicken.
- Cheese: If you prefer a different cheese, try using Pecorino Romano as we do in our White Cheddar Mac and Cheese. For a smokier flavor, a good quality smoked Gouda would also work well.
- Gluten-Free: You can swap the fettuccini for your favorite gluten-free pasta or even zucchini noodles.
- Vegetables: Try bell peppers, mushrooms, or even sun-dried tomatoes. Baby kale or spinach leaves can be used as well.
Step-By-Step Recipe Instructions
- Dry chicken cubes with paper towels. Add half of the minced garlic, onion powder, salt, and pepper to the chicken, and mix well.
- Heat olive oil in a large skillet. Sauté the seasoned chicken until almost cooked through.
- Add broccoli florets and continue cooking until both the chicken and broccoli are fully cooked. Set aside.
- Bring a pot of salt water to a boil. Cook pasta until it’s al dente. Drain and set aside.
- In the same pot, sauté the butter. Add the remaining garlic and cook for about a minute. Stir in the flour for 2 minutes or until it’s smooth.
- Add milk, half and half, and chicken broth. Stir constantly for about 5 minutes until the sauce is smooth and creamy.
- Stir in cheeses until they’re melted. Stir in sour cream and chicken and broccoli mixture to the sauce.
- Toss the cooked pasta with the sauce and serve immediately.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
This chicken fettucini alfredo recipe can be prepared ahead with these tips:
- Alfredo Sauce: The alfredo sauce itself can be made entirely ahead of time, kept in an airtight container in fridge, and gently reheated over the stovetop on low heat.
- Prep Cheese: It’s worth repeating to use fresh blocks of cheese that you grate yourself, for best texture and flavor. You can grate the cheeses well in advance and keep chilled in sealed containers until ready to use.
- Make Chicken Ahead of Time: You can prep and cook the chicken up to 2 days in advance. Simply cut into cubes, season, sauté them, and store in an airtight container in the fridge.
What to serve with chicken fettuccini alfredo
Bread
- Rosemary Garlic Bread or Olive Garden Breadsticks are classic options to pair with pasta.
- Garlic Cheese Bread is another great option that will pair beautifully with this fresh veggie pasta.
Vegetables
- A simple green salad is a great way to round out your meal. Consider this Kale Brussel Sprouts Salad or an Easy Chopped Greek Salad.
- If you want to keep it all veggies, a side of Roasted Vegetables, Roasted Brussels Sprouts or sautéed spinach would be a great choice.
Commonly Asked Questions
What type of chicken is best for this recipe?
We recommend using boneless, skinless chicken breasts or thighs for this chicken fettucini alfredo recipe. Chicken thighs are typically more tender than chicken breasts.
What do I do if the sauce becomes too thick?
If the alfredo sauce thickens too much, you can easily thin it out by adding a bit more milk or chicken broth. Simply stir in small amounts at a time until desired consistency is reached.
Can I use pre-shredded cheese instead of grating it myself?
While you can use pre-shredded cheese, we highly recommend using freshly grated Parmesan and white cheddar for the best texture and flavor in your Alfredo sauce. Pre-shredded bags of cheese often contain preservatives and additives that inhibit the cheese from becoming as creamy and smooth as freshly grated cheese.
How long does Chicken Fettucini Alfredo keep?
This chicken fettucini alfredo is best served immediately. However, if you have leftovers, keep it airtight in the refrigerator for up to 3 days. Reheat gently on the stovetop and stir well before serving.
Did you make this?
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Chicken Fettuccini Alfredo
You'll love the creamy, cheesy goodness of this Chicken Fettuccini Alfredo. It's a delicious meal in one.
Ingredients
- 1 lb boneless skinless chicken breasts , or thighs, cubed
- 8 cloves garlic, minced
- 3 tsp onion powder, divided
- 1 tsp kosher salt
- ½ tsp fresh ground black pepper
- 2 TB olive oil
- 2 cups broccoli florets
- 1 lb fettuccine, dry
- 6 TB salted butter
- ⅓ cup all purpose flour
- 3 ½ cups whole milk
- 1 cup half and half
- ½ cup chicken broth
- 6 oz Parmesan cheese, wedge, freshly grated
- 8 oz sharp cheddar cheese, white cheddar, block, freshly grated
- ½ cup sour cream
Instructions
- Dry cubes of chicken with paper towels. Add half of the minced garlic, 1 tsp onion powder, salt, and pepper into the chicken, and mix well.
- In a heavy large skillet, heat olive oil about 30 seconds, and add seasoned chicken. Sauté until chicken is almost cooked through. Add broccoli florets to the chicken and continue cooking until chicken and broccoli are fully cooked. Set aside.
- Bring large heavy pot of well-salted water to boil. Add pasta and cook just until al dente, according to package instructions. Do not cook beyond al dente. Drain pasta and set aside.
- Sauté the butter in now empty pot. Add remaining garlic and cook about 1 minute. Stir in flour and stir constantly for 2 minutes or until smooth.
- Carefully add the milk, half and half, chicken broth, and remaining onion powder. Continue to stir constantly until sauce is smooth and creamy, on medium-low heat, about 5 minutes. Take your time to ensure the sauce is not grainy. Sauce should become thickened and smooth.
- Stir in Parmesan and white cheddar cheeses, continuing to stir until cheeses are melted. Add any additional salt and pepper to taste. Stir in sour cream and chicken/broccoli mixture to the sauce, combining well.
- Toss cooked pasta with sauce and serve immediately.
Notes
- This dish is best served immediately. If the dish sits out too long and becomes thick, loosen it with a bit more milk or chicken broth.
- Feel free to swap the broccoli for baby kale or spinach leaves.
- Make it meatless by omitting chicken.
- For smooth and creamy texture, use good quality sharp cheddar and parmesan blocks and grate them yourself. Pre-shredded packaged cheeses contain additives that prevent it from being as smooth and creamy when melted.
- Serve this alongside some Rosemary Garlic Bread or Olive Garden Breadsticks
Nutrition (per serving)
Calories: 590kcal | Carbohydrates: 54g | Protein: 32g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 763mg | Potassium: 658mg | Fiber: 3g | Sugar: 8g | Vitamin A: 848IU | Vitamin C: 22mg | Calcium: 414mg | Iron: 2mg
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