Tender chicken breasts are combined with pasta in a rich and creamy parmesan alfredo sauce!
Chicken Fettuccine Alfredo is Easy!
Homemade alfredo sauce is easy enough for every day. It needs just a handful of ingredients that you likely already have. This chicken alfredo recipe comes together fast and the whole family will love it. Feel free to add in veggies like asparagus or steamed broccoli.
Ingredients for Chicken Alfredo
Chicken – Use boneless skinless chicken breasts or thighs. You can also substitute leftover chicken, Italian sausage, or shrimp! Butter – I use salted butter when cooking (and unsalted for baking). Cream – Use heavy whipping cream for this recipe for the best consistency. Lighter varieties produce a thinner sauce with less rich flavor. Parmesan – Grate the parmesan for the smoothest sauce. Pre-shredded parm will work and has great flavor but the texture isn’t as smooth. Pasta – Fettuccine noodles are sturdy enough to stay intact with the chicken and thick sauce. Other pastas to use are penne, farfalle, rotini, or bucatini.
How to Make Chicken Alfredo
Homemade chicken Alfredo with fettuccine is rich and creamy and ready in 30 minutes! Toss the sauce with the chicken and cooked pasta and garnish with additional parmesan cheese.
Tips for the Best Creamy Chicken Alfredo
Cook the pasta al dente (firm) and save some pasta water to improve the consistency of the sauce if needed. The starches in the pasta water will also help the sauce cling better to the fettuccine. Use heavy whipping cream in place of lighter creams. Remove the sauce from the heat in Step 6 to prevent the sauce from overheating. Chicken alfredo has the best consistency when it is fresh. It can be stored in an airtight container for up to 4 days. To reheat, add a bit of milk or cream and heat over medium-low heat while stirring.
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