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My kids literally beg for this Chicken Fettuccine Alfredo. It has the most silky, flavorful Alfredo sauce and tender, seasoned chicken bites. It’s an easy weeknight meal the whole family loves!
The Dinner My Kids Literally Sing For
When I ask my kids what they would like for dinner, they will say “Chicken Fettuccine Alfredo” every time. In fact they have a song that they made up called “Chicken Fettuccine” that they will sing every time I agree to making it. They almost can’t say the words without singing the song. This is how much my kids love this dish. They don’t just request it. They beg for it every. single. night.
For this version I make the creamy Alfredo sauce with cream cheese (which is not Authentic Italian), however if that’s what you are looking for you are in luck, I have an Authentic Fettuccine Alfredo recipe you can use for the base of this recipe if you would prefer. Try both versions and choose the one that is best for your family! Serve with our Easy Garlic Breadsticks and our Copycat Olive Garden Salad and you’ve got yourself a full meal! Enjoy!
🩷 Erica
Key Ingredients
- Fettuccine noodles – Since this is “fettuccine” Alfredo, the most popular noodle to use for this is, of course, fettuccine. However, we have used all different kinds of pasta for this recipe with success. My kids actually prefer it with linguine noodles because they aren’t quite as thick and easier to twirl on a fork.
- Chicken – I like using boneless, skinless chicken breast cut into 1″ cubes. The seasoning coats the cubes nicely. If you have younger kids or prefer smaller pieces you can always cut them up even smaller.
- Seasonings – I keep the seasonings pretty simple with this recipe, just salt, pepper, oregano, and if I’m feeling a little zesty I will add some zesty Italian dressing seasoning.
- Alfredo Sauce – I have been making this sauce for over 20 years and even though it’s not “authentic” per some standards, it’s the one my kids love most (by far). I simply use butter, cream cheese, Parmesan (I do love it with Parmiggiano Reggiano), milk, garlic powder, salt, pepper, and some reserved pasta water to thin the sauce as needed.
How to Make Chicken Fettuccine Alfredo
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Before draining, scoop out about 2 cups of the pasta cooking water and set it aside. Drain the pasta and return it to the pot to keep warm.
- In a large bowl, mix the minced garlic, oregano, salt, and pepper. Add the cubed chicken and toss until all of the pieces are evenly coated with the seasoning mixture.
- Melt the butter in a large skillet over medium-high heat. Add the chicken in a single layer, cooking in batches if needed so the pan isn’t overcrowded. Cook for about 3-4 minutes per side, until the chicken is lightly browned and cooked through. Remove from heat and set aside.
- In a medium saucepan over medium heat, melt the butter. Whisk in the cream cheese and garlic powder until smooth. Gradually whisk in the milk along with about ½ cup of the reserved pasta water until the sauce is creamy.
- Stir in the Parmesan cheese and season with salt and pepper to taste. Continue stirring until the cheese melts and the sauce becomes smooth and silky. Remove the pan from heat.
- Pour the Alfredo sauce over the warm fettuccine and add the cooked chicken. Toss everything together until the pasta is evenly coated. If the sauce seems too thick, stir in a little more of the reserved pasta water until it reaches your desired consistency. Serve warm and garnish with chopped parsley if desired.
Expert Tips for Success
Don’t Forget to Reserve Some Pasta Water – Alfredo sauce has a tendency to get really thick, especially once you toss it with pasta. Having pasta water on hand can help loosen up that sauce without taking away any flavor or having to add any extra ingredients.
Try it with grilled chicken – want more of a grilled flavor? Season the chicken breasts or use this chicken thigh marinade and grill until the chicken is cooked through, the slice the chicken and serve over the top!
Storing and reheating leftovers – Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave if you can. It tends to make the sauce greasy and the noodles clump together. Instead, warm it in a skillet over low to medium heat, stirring gently. Add a splash of pasta water or milk to loosen up the sauce as it warms through.
Frequently Asked Questions
Alfredo sauce naturally thickens as it sits and cools, especially once it gets tossed with the pasta. That’s exactly why I always recommend saving some of that pasta water before you drain it! Stir in a little at a time until the sauce reaches the consistency you love. The starch in the pasta water helps the sauce cling to the noodles without watering down the flavor.
This dish is definitely best served fresh right off the stove, but you can get a head start! Season and cook the chicken ahead of time and store it in the fridge. You can also make the Alfredo sauce a few hours in advance and reheat it gently on the stove. I’d recommend cooking the pasta fresh right before serving so it doesn’t get sticky or mushy.
More Fettuccine Alfredo Recipes
Have you tried this Chicken Fettuccine Alfredo? I’d love to hear what you think! Drop a comment below and let me know how you liked it. And don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸🧀
Chicken Fettuccine Alfredo
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 2 teaspoons minced garlic
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 3/4 teaspoon salt
- 2 tablespoons butter
- 1 pound fettuccine noodles
- 1/2 cup butter
- 8 ounces cream cheese, cubed
- 2 teaspoons garlic powder
- 1 cup milk
- 1 cup freshly grated Parmesan cheese
- 1-2 cups pasta water, divided (you may not need all of it)
- salt and black pepper, to taste
- fresh chopped parsley , for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente.Before draining the pasta, reserve up to 2 cups of the pasta water. Drain the pasta and return it to the pot. Cover to keep warm.
- While the pasta cooks, prepare the chicken. In a large bowl, combine the minced garlic, oregano, salt, and pepper. Add the cubed chicken and toss until evenly coated.Heat a large skillet over medium-high heat. Add the butter and allow it to melt.Add the chicken in a single layer, cooking in batches if necessary to avoid overcrowding. Cook for 3-4 minutes until lightly browned on the bottom, then flip and cook another 3-4 minutes until golden and cooked through (165°F). Remove from heat and allow the chicken to rest while you prepare the sauce.
- To make the Alfredo sauce, melt the butter in a medium saucepan over medium heat. Add the cream cheese and garlic powder and whisk until completely smooth.Slowly whisk in the milk and ½ cup of the reserved pasta water until fully incorporated.Stir in the Parmesan cheese and season with salt and pepper. Remove from heat once the sauce is smooth.
- Pour the Alfredo sauce over the warm pasta. Add the cooked chicken and toss until evenly coated.If needed, add additional pasta water a little at a time, tossing until the sauce evenly coats the pasta. The sauce will thicken as it cools, so extra pasta water can help loosen it.Serve immediately and garnish with fresh parsley if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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