Chicken Fettuccine Alfredo
About this recipe
Chicken Fettuccine Alfredo is a beloved American-Italian dish that's creamy, rich, and perfect for a comforting meal. This version, shared by Laura in the Kitchen, is designed to be both easy and delicious, making it a go-to recipe for any pasta lover.
While traditional Italian fettuccine Alfredo is quite different, this American adaptation includes cream and cheese for that luscious texture we all crave. Laura emphasizes that this dish is not about authenticity but about creating something truly enjoyable.
Ingredient notes
- 340 g chicken breast (2 pieces, pounded evenly)
- 30 g butter (2 Tbsp, divided)
- 300 ml heavy cream (1 1/4 cups)
- 113 g cream cheese (4 oz, softened at room temperature)
- 50 g grated Parmesan cheese (1/2 cup)
- 227 g fettuccine (8 oz)
Tips from Laura in the Kitchen’s video
- Pound the chicken breasts evenly to ensure they cook quickly and evenly, taking about 3 minutes on each side.
- Adding cream cheese to the sauce helps it adhere better to the pasta, enhancing the creaminess of the dish.
- Transfer the cooked pasta directly into the sauce to allow it to absorb the flavors, preventing a dry fettuccine alfredo.
Good to know
- How long does it take to make Chicken Fettuccine Alfredo?
- The total time to make this dish is 30 minutes.
- How many servings does this recipe yield?
- This recipe yields 2 servings.
No life story here — the video and the recipe are the whole point. All credit to Laura in the Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Pound the chicken breasts evenly but not too thin.
- 2
Season the chicken with garlic and herb seasoning, paprika, salt, and pepper.
- 3
In a skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.
- 4
Add the seasoned chicken to the skillet and sauté for about 3 minutes on each side until fully cooked.
- 5
Remove the chicken from the skillet and set aside.
- 6
In the same skillet, add a little more butter and the minced garlic, cooking until fragrant.
- 7
Pour in the heavy cream and bring to a boil, allowing it to reduce while the pasta cooks.
- 8
Add the fettuccine to boiling water and cook according to package instructions.
- 9
After about 4 minutes, add cream cheese to the heavy cream and whisk until melted and combined.
- 10
Add a pinch of salt and the grated Parmesan cheese to the sauce, stirring to combine.
- 11
Once the pasta is cooked, use tongs to transfer it directly into the sauce, mixing well to coat the pasta.
- 12
Slice the cooked chicken and add it to the pasta, mixing or arranging it on top for presentation.
- 13
Serve with additional seasoning, parsley, and cheese if desired.
Heads up — we had to guess a little:
- The quantity for paprika is inferred as a sensible amount for color.
- The quantity for olive oil is inferred based on typical usage to prevent butter from burning.
Credit where it’s due: this recipe was transcribed from Laura in the Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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