Name: Creamy Fettuccine Alfredo with Sautéed Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 boneless skinless chicken breasts; Fine sea salt and freshly-ground black pepper, to taste; 1 tablespoon olive oil; 1 pound uncooked fettuccine; 4 tablespoons unsalted butter; 4 cloves garlic, grated or pressed; 1 tablespoon all-purpose flour; 2 cups half and half; 1/2 teaspoon fine sea salt; Pinch of ground nutmeg; Pinch of white pepper; 1 cup (1 1/2 ounces) freshly-grated Parmesan cheese; Finely-chopped fresh parsley, for garnish

If you’re craving a dish that feels like a warm hug on a plate, then this Creamy Fettuccine Alfredo with Sautéed Chicken Recipe is exactly what you need. This recipe combines tender, savory chicken with silky, cheesy Alfredo sauce, all tossed with perfectly cooked fettuccine. It’s rich, comforting, and incredibly satisfying, yet surprisingly simple to make at home. Whether it’s a cozy weeknight dinner or a special occasion, this dish always brings smiles and those “mmm” moments around the table.

Ingredients You’ll Need

The image shows a white bowl with two raw chicken pieces placed in the center on a white marbled surface. To the right, there is a white plate piled with six yellow nests of uncooked tagliatelle pasta. Above the chicken bowl, there is a small white cup filled with yellow olive oil. To the top left of the chicken bowl, a round white plate holds a white spoon and three garlic cloves, with scattered black pepper and brown powdered seasoning on the plate. Fresh green parsley is arranged near the top edge, adding a touch of green color. On the bottom left, a white plate holds a large block of pale yellow cheese. In front of it, a small white bowl contains cubes of light yellow butter. Below the butter, there is a white ceramic jug with milk. The background throughout is a clean white marble texture. photo taken with an iphone --ar 4:5 --v 7

The magic behind this Creamy Fettuccine Alfredo with Sautéed Chicken Recipe lies in its simple but essential ingredients. Each one plays a vital role, from the tender chicken adding protein and texture, to the creamy sauce bringing lush flavor and indulgence, and of course, the pasta acting as the perfect base to soak it all in.

2 boneless skinless chicken breasts: The star protein, providing juicy and tender bites.
Fine sea salt and freshly-ground black pepper: Essential seasonings that lift every component of the dish.
1 tablespoon olive oil: For sautéing the chicken to golden perfection and locking in moisture.
1 pound uncooked fettuccine: The classic pasta that holds the creamy sauce beautifully.
4 tablespoons unsalted butter: Adds richness and a velvety mouthfeel to the Alfredo sauce.
4 cloves garlic, grated or pressed: Infuses the sauce with fragrant aroma and savory depth.
1 tablespoon all-purpose flour: Helps thicken the sauce to the perfect creamy consistency.
2 cups half and half: The creamy base of the sauce, balancing richness with smoothness.
1/2 teaspoon fine sea salt: Enhances all the flavors in the sauce.
Pinch of each ground nutmeg and white pepper: Adds subtle warmth and complexity without overpowering.
1 cup (1 1/2 ounces) freshly-grated Parmesan cheese: The iconic, nutty cheese that makes Alfredo sauce irresistible.
Finely-chopped fresh parsley, for garnish: Brings a fresh, vibrant pop of color and a hint of herbal brightness.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Creamy Fettuccine Alfredo with Sautéed Chicken Recipe

Step 1: Prepare the Pasta Water

Start by bringing a large stockpot of generously salted water to a rolling boil. Properly salted water is crucial because it seasons the pasta itself, laying the foundation for the entire dish’s flavor.

Step 2: Cook the Chicken

While the water heats, generously season the chicken breasts on both sides with salt and freshly ground black pepper. Heat the olive oil in a large nonstick sauté pan over medium-high heat. Add the chicken and cook for 4-6 minutes per side until fully cooked and golden brown outside. Let it rest on a clean plate for at least 5-10 minutes before slicing. This resting time locks in juices ensuring tender, flavorful chicken every time.

Step 3: Cook the Pasta

Add the fettuccine to the boiling salted water and cook until just al dente — tender yet with a slight bite. Once done, drain the pasta well but don’t rinse it; keeping a bit of that surface starch helps the sauce cling better.

Step 4: Sauté the Garlic and Make the Sauce

In the same sauté pan (or a different one if you prefer multitasking), melt the butter over medium-high heat. Add the grated garlic and sauté for about a minute, stirring often, until fragrant. Whisk in the flour and cook for another minute to get rid of any raw flour taste.

Slowly whisk in the half and half, adding salt, white pepper, and a pinch of nutmeg. Stir continuously until the mixture is smooth and starts to thicken just before simmering. Turn off the heat and stir in the freshly grated Parmesan cheese until you have a luxuriously creamy sauce. Taste and adjust seasoning if needed.

Step 5: Combine Pasta and Sauce

Return the drained pasta to the pot or the sauté pan with the sauce. Toss everything gently but thoroughly until every strand of fettuccine is coated in that dreamy Alfredo sauce.

Step 6: Serve with Sliced Chicken

Plate the pasta and top it with the sliced sautéed chicken. Garnish generously with fresh parsley for a splash of color and a hint of freshness that cuts through the richness.

How to Serve Creamy Fettuccine Alfredo with Sautéed Chicken Recipe

A large white bowl filled with creamy white sauce at the bottom, topped with a generous layer of light yellow wide flat noodles arranged loosely in swirls covering most of the sauce. A wooden spoon with a dark brown handle rests on the right side of the bowl, partially touching the noodles. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of chopped fresh parsley is perfect to brighten the plate visually and add a mild herbal note. For a little extra indulgence, feel free to add freshly ground black pepper or a light dusting of Parmesan on top just before serving.

Side Dishes

This dish pairs beautifully with crisp green salads dressed with lemon vinaigrette or roasted vegetables like asparagus or broccoli. The acidity and crunch of the sides balance the creamy richness of the Alfredo wonderfully.

Creative Ways to Present

For a festive touch, serve the chicken sliced in fan shapes over the pasta or use a ring mold to neatly pile the fettuccine, then place the sliced chicken elegantly on top. Drizzling a little extra olive oil or sprinkled chili flakes can add a subtle flair for more adventurous palates.

Make Ahead and Storage

Storing Leftovers

After enjoying your Creamy Fettuccine Alfredo with Sautéed Chicken Recipe, store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken, so gently reheat with a splash of milk or cream to regain that silky texture.

Freezing

This dish is best enjoyed fresh, but you can freeze cooked chicken separately in freezer-safe bags for up to 3 months. Alfredo sauce and pasta tend to separate upon freezing and reheating, so we recommend freezing components separately if needed.

Reheating

Reheat gently in a skillet over low heat, adding a little half and half or milk to loosen the sauce. Stir constantly to avoid sticking or burning. Oven reheating is also an option at low temperature covered tightly with foil.

FAQs

Can I use a different type of pasta for this Creamy Fettuccine Alfredo with Sautéed Chicken Recipe?

Absolutely! While fettuccine is traditional, you can use linguine, tagliatelle, or even penne if that’s what you have on hand. Just make sure to cook it al dente so it holds up well with the sauce.

Is it possible to make this recipe dairy-free?

You can substitute the half and half with a plant-based cream alternative, and use vegan butter and dairy-free Parmesan cheese substitutes. Keep in mind the flavor and texture will differ slightly but still delicious.

How do I know when the chicken is cooked thoroughly?

Cook the chicken until it reaches an internal temperature of 165°F (74°C) and the juices run clear. The chicken should feel firm but still juicy when pressed.

Can I prepare the sauce ahead of time?

You can make the Alfredo sauce a day before and gently reheat it with a bit of milk or cream, whisking to restore its creamy texture before tossing with freshly cooked pasta.

What can I add for extra flavor or texture?

For added depth, consider stirring in sautéed mushrooms, spinach, or sun-dried tomatoes. Toasted pine nuts or crispy bacon bits can also bring interesting texture contrasts.

Final Thoughts

You really can’t go wrong with this Creamy Fettuccine Alfredo with Sautéed Chicken Recipe. It’s one of those dishes that feels luxurious yet is wonderfully easy to prepare, making it an absolute go-to whenever you want a tasty, comforting meal. Give it a try and watch how quickly it becomes a favorite in your kitchen and at your dinner table!