Go Back
+ servings
plate of homemade fettuccine alfredo with chicken

Authentic Fettuccine Alfredo with Chicken

Homemade, authentic alfredo sauce, tossed with tender fettuccine pasta and chicken
Print Pin
Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4 servings


  • 2-3 chicken breasts
  • 1 lb fettuccine pasta
  • 3 tbsp butter
  • 4 cloves garlic minced
  • 6 oz parmesan cheese or Parmigiano-Reggiano shredded
  • 1 1/4 cups heavy cream
  • salt and coarse ground black pepper to taste


  • Preheat oven to 350 degrees and bring a large stock pot of salted water to a rolling boil.
  • Generously salt and pepper both sides of chicken breast. Bake on a cast iron skillet or baking sheet for 25 minutes until cooked through to 165 degrees. Don't immediately cut into them, instead, letting them rest and juices distribute before slicing.
  • Begin to cook pasta to al dente or desired doneness, draining promptly when done.
  • In a skillet, saute butter and garlic on medium heat until fragrant; garlic and butter should be just beginning to brown.
    Sauteed butter and garlic for alfredo sauce
  • Reduce heat to low, add cream and cheese and whisk until completely melted. Toss with pasta, and sliced chicken; salt and pepper to taste.
    melting garlic, butter, cream and parmesan cheese for homemade alfredo sauce
  • Serve with extra black pepper and cheese.
    close up of creamy homemade authentic fettuccine alfredo with chicken