Homemade Chicken Fettuccine Alfredo
If you have never had homemade Chicken Fettuccine Alfredo, you haven’t lived! Real, creamy, from-scratch Alfredo sauce is truly one of the most delicious things; store bought Alfredo pales in comparison. Pair your delicious creamy sauce with pasta and perfectly seared, juicy chicken for a decadent and easy dinner recipe, done in about 30 minutes!
Big news you guys! California just opened up salons for hair cuts again! I’m pretty sure we are the only state that still had them shut down. Eric has been saying that he needs a haircut for weeks now. We are definitely salon people. If you are a guy, do you cut your own hair?
My mom cuts my dad’s hair, and he loves to calculate all the money that he’s saved over the years. I tried to cut Eric’s hair once, in the early days. “This will be fun! Just like my parents! 40 years from now we can count the thousands of dollars we’ll have saved!” The haircut took 3 hours and then we didn’t speak for a few days after that, so we decided if we wanted to hang onto our marriage we should cough up the money for real haircuts. (and I’m totally joking, the fight wasn’t that bad!)
Has everyone started school yet? We started two weeks ago, but missed the first week because we were on vacation. But distance learning hardly counts as school anyway, right, so no net loss? Kidding, kidding!
We drove up to Seattle to see our friends Sarah and Brian, who just moved there after 3 years in Japan (Brian’s in the military). It was so fun! We have 9 kids between us, so anywhere we went you could see people counting. I told people they were all Sarah’s. (Why would I claim these rapscallion children as mine??) The kids had tons of fun, we had tons of fun, and I even got to experience my first Dungeons and Dragons session. Nerd alert! I go by Nerwenye now, by the way.
Who here loves a good Chicken Fettuccine Alfredo? I told Eric that I wanted to make it, and to tell the story about Michael from the Office “carbo-loading” right before running a 5k, but he told me not to, it would gross people out. So I will refrain, but go watch that episode if you haven’t already. Also it’s the first episode where Jim and Pam hold hands, so I mean that’s worth it right there. (The Office is only available on Netflix until January! Cue the tears! What will we watch now when nothing else sounds good??)
How to make Chicken Fettuccine Alfredo
Sometimes it’s hard to believe that such an iconic dish like chicken fettuccine alfredo could be so fast and easy. But it really only takes about 30 minutes, maybe 40 minutes the first time you try it. Or if you have children who like to torment each other in the background, that will definitely slow you down.
First we need to sear our chicken. Start by slicing your chicken in half horizontally into cutlets, like this:
Rub it with salt, pepper, and a bit of smoked paprika. You don’t have to add the paprika, but I love the subtle flavor it adds! It also adds nice color to the chicken.
Sear your chicken in super hot oil. Do not move it once it’s in the pan! This is how you get a nice brown sear.
When you flip the chicken, add in a little butter. This adds flavor to the chicken and helps it brown. (If you cook the chicken in all butter instead of oil, the butter will get too brown and smokey.)
Remove the chicken and make the sauce in the same pan. Add in a whole lotta butter. This is not an apology. I mean, if you are on a diet, you probably just shouldn’t make chicken alfredo.
Add in 5 cloves of garlic. You can add less if you are a wimp. Just kidding. But do not underestimate the power of garlic! Don’t be afraid of it!
How do you thicken Alfredo sauce?
The answer is cream. If you are using real, thick cream, that’s all you need to get the perfect texture for your sauce. We are using 2 cups of cream. Yes, 2 cups. Don’t offend me by trying to make this healthy. Eat chicken Alfredo and skip dessert.
The other thickener is parmesan. Shred your own parmesan cheese. Don’t buy pre-shredded cheese, and for heaven’s sake don’t use the powdered stuff. They add anti-caking ingredients to the pre-shredded parmesan that makes it not clump up for packaging and shipping, but if you add it to your alfredo, it inhibits melting and your sauce won’t be quite as smooth.
Slowly stir in the parmesan cheese. Don’t add it all at once. This will help it melt. In the photo above you can see how much I sprinkle in at a time.
How do I add flavor to Alfredo sauce?
Parmesan cheese is your main squeeze for a flavorful alfredo sauce! Also garlic. Tonssss of garlic. The only other spices are salt, pepper, and a smidge each of nutmeg and cayenne. The nutmeg adds a beautiful warmth; the small amount of cayenne adds great flavor but no heat.
Add the pasta in increments so that it is easier to stir in and get it all coated. It kind of tends to clump on you if you dump it in all at once.
Honestly we could just stop right here. Look at this beautiful fettuccine!
But how can we say no to this sear. YUMMMM. Bring on the chicken.
What goes with Chicken Alfredo?
Something green. You need something green to stand up to all these carbs! Salad, broccoli, asparagus, sautéed zucchini, roasted Brussels spouts, green beans, spinach salad, anything green. Or you could try carrots or cauliflower. You could even add some cooked broccoli straight into the pasta.
And fresh bread is always a good idea, like this One Hour French Bread, to mop up all that alfredo sauce!
More easy weeknight dinners you will love!
- Caulifredo Sauce (Cauliflower Alfredo Sauce) << this is a really delicious healthy alternative to today’s recipe!
- The Best Baked Ziti (Postpartum Ziti) << this is my favorite dish to bring to new moms! It’s SO good. Check the reviews!
- Greek Pasta with Chicken << a fun pasta dish with those Greek flavors you love!
- Easy Slow Cooker Chicken Stroganoff << this white sauce is made with cream cheese. It’s delicious!
- 20 Minute Lemon Broccoli Pasta Skillet << this is one of my most popular recipes! Easy and delish.
- 30 Minute Pesto Penne with Chicken << Who doesn’t love a little chicken and pesto?
- White Lasagna with Chicken and Pesto << the only thing that competes with regular lasagna is white lasagna!
- Lemon Pasta with Ricotta and Fresh Peas << this one is very unique and flavorful!
- Caprese Pasta Salad from Created by Diane
- Creamy Shrimp Fettuccine from Diethood
- One Pot Creamy Beef Pasta from Butter Be Ready
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Homemade Chicken Fettuccine Alfredo
Ingredients
For the chicken
- 2 large chicken breasts, (1.5 pounds)
- 1 & 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons oil, vegetable, canola, or light olive oil
- 1 tablespoon butter
For the fettuccine
- water
- 1 tablespoon kosher salt, for pasta water
- 12 ounces fettuccine
For the Alfredo sauce
- 3/4 cup butter, (1 and 1/2 sticks)
- 5 cloves garlic, smashed and minced
- 2 cups heavy cream*
- 1 & 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper, or more to taste
- 1/8 teaspoon cayenne pepper, adds flavor not heat
- 1/8 teaspoon nutmeg
- 1 & 1/2 cups FINELY shredded block Parmesan cheese
To garnish
- extra parmesan cheese, to garnish
- chopped parsley, to garnish
Instructions
- Prepare the chicken. Use a sharp knife to slice each chicken breast in half horizontally, to create a thin cutlet. Start at the thick edge of the chicken breast. See photos. You should end up with 4 thin pieces of chicken that are the same shape as a chicken breast, just thinner.
- In a small bowl, combine 1 and 1/4 teaspoons salt, 1/2 teaspoon pepper, and 1/4 teaspoon smoked paprika. Pat the chicken with paper towels on both sides until it is very dry. Sprinkle the spice mixture all over the chicken on both sides, and rub in.
- Heat a 12-inch saute pan over medium high heat for at least 3 minutes. When it is hot, add 2 tablespoons oil. Swirl to coat. The oil should shimmer right away.
- Carefully place the chicken in the pan. Once it touches the pan you can’t move it, so arrange accordingly. Do not crowd the chicken. If your pan isn’t big enough, do it in batches. Do not touch, poke, or move the chicken at all. It needs to stay put to get a nice sear.
- Once all the chicken is in the pan, lower the heat to medium. Cook the chicken for 3-4 minutes. If you try to flip the chicken and it sticks to the pan, it’s not ready to turn.
- Use tongs to flip each piece of chicken, swirling the pan as necessary to coat with oil. Immediately add 1 tablespoon butter to the pan and swirl the pan as it melts. (The butter helps the chicken to brown, and brings flavor.) Cook the chicken on the second side for about 2 minutes, until the other side is a deep golden brown and a meat thermometer registers 160 degrees F. Remove the chicken to a plate and cover to keep warm. Leave all juices in the pan. (Turn the heat off if you’re not ready to make the sauce yet)
- Meanwhile, cook the fettuccine. Fill a 3 quart pot with water. Add 1 tablespoon kosher salt and bring to a boil over high heat. When it is at a rolling boil, add 12 ounces of fettuccine. Stir occasionally so the noodles don’t stick to each other. Cook for about 10 minutes, until the noodles are al dente (don’t over cook!) Drain the noodles, but be sure to save about a cup of the pasta water. Set it aside in a small bowl. Then add a drizzle of olive oil to the noodles and stir so that they don’t stick to each other. Set aside.
- Make the alfredo sauce. In the same pan that you cooked the chicken in, add 3/4 cup butter (1 and 1/2 sticks) over medium heat. Let it melt and bubble a bit (don’t let it brown), then add 5 cloves of smashed and minced garlic. Saute the garlic for 1 minute until fragrant.
- Slowly add 2 cups of cream while stirring. Take your time. Add 1 and 1/4 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/8 teaspoon cayenne pepper, and 1/8 teaspoon nutmeg.
- Let the cream mixture cook over medium heat for about 2-3 minutes until you see gentle bubbles on the side of the pan. Do not bring to a full boil; your sauce will break (meaning it will look curdled instead of smooth). Lower the heat to medium low.
- Finely shred 1 and 1/2 cups parmesan cheese using the finest grater. I do not recommend using pre shredded parmesan (and definitely not the powdered stuff). Pre-grated cheese will not melt as well, and your sauce will be clumpy.
- Add the cheese to the sauce just a few tablespoons at a time. Sprinkle some in and stir for a bit to help it melt, then add a bit more cheese, stir, etc. This will help the cheese to melt more thoroughly, making a smooth sauce.
- Once all the cheese is added in, taste the sauce and adjust seasonings as you like.
- Add the noodles in batches so that it all gets coated well in sauce. Add in about 1/3, stir to coat, the next 1/3, and so on.
- Use a sharp serrated knife to slice the chicken into strips against the grain. You can either plate the pasta and arrange the chicken on top to serve, or add the chicken to the pasta in the pan and stir it all together.
- If you have a wait a few minutes before serving, keep the heat on low and cover. The sauce will continue to thicken as it sits, so to loosen it just before serving, add the reserved pasta water a couple tablespoons at a time, stirring well.
- Top each serving with extra parmesan cheese and a sprinkle of parsley!
Notes
Nutrition
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All I can say is….WOW. This is by far the best Alfredo I have ever tasted in my 49 years. I will definitely make this for my guests, so they too can say…WOW
Delicious and so flavorful!
Ahhhhhh Salt!!!
Be careful, half the salt in everything, tastes like the ocean x2
Hi Mason, I’m so sorry, are you using kosher salt as directed? If you are using table salt, you will indeed need to decrease the amount.
Maybe the best alfredo ever!
Wow! Salt! I would recommend lowering the salt in the sauce and on your protein. The Parmesan cheese Carrie’s enough on its own!
I made this tonight, I used 1 stick of salted butter and 1/2 stick no salt butter and cut the kosher salt down to 1 tsp. It was so salty. We couldn’t even finish it. I think if I try it again I will use no salt butter and eliminate the kosher salt. Parmesan cheese is so salty to begin with. But it was easy to make and follow along with the directions.
Omg!! Definitely bookmarked!! I absolutely loved it. My daughter said it was better than olive garden . Supee easy to make as well !! Thank you!
Best Alfredo I made hands down and it was easy!
I love the attitude in this recipe!! No apology for the butter and cream! Homemade fettucini alfredo has no comparison … no restaurant that I’ve dined in has matched my homemade! Thanks for the new recipe! I can’t wait to eat it!
My boyfriend literally begs me to make this chicken Alfredo for him. The most rich and creamy pasta
We love this recipe so much, and have made it multiple times for our family. However, I’m wanting to cook this for some friends that are coming over and I would need to double the recipe. Should I just double everything or are there certain ingredients that shouldn’t be doubled?
Thanks!
Hi Sarah, I haven’t doubled this myself but I think you can stick to the recipe as is, just double everything! Let me know how it goes!
Is it normal for the sauce to always dry up?
Hi Dee lane, do you mean for leftovers? If leftover noodles seem dry you can try loosening it with a little cream while reheating it.
Family loved it ! Including the dog ( yes she eats people food ) Delicious recipe . Will definitely make again . .
Real parmesan and all that butter truly make this phenomenal! Thank you for the jump to recipe, Laurie
I made this for my husbands birthday. My 11 year old has always refused to eat Alfredo until I made this! He asked me to make it again today. For some reason my grocery store is almost out of pasta but I found some fettuccine and am making it again tonight!
Converting 11 year olds the world over, yesss!!! So glad y’all enjoyed it Michelle. Thanks so much for coming back to comment! And good luck finding the pasta, that is like back to covid days!!
Made it tonight, delish!
I haven’t made this dish yet…but I got online looking for the perfect recipe to make for my Sister and Brother-in-law, and I think I found it! I loved the funny and personable descriptions that were given in the instructions, I am so excited to try making this recipe next week! Thanks for sharing! Based on all the other comments, I think I’ll give it 5 stars in advance (;
The best Alfredo I have ever made. Next time I will add a little more garlic. The directions were clear and easy to read with the hints being very helpful.
Wow. I didn’t like Alfredo sauce, until today. I made this dish for my family, as they are fans of the bland “white” sauce. There is nothing bland about this! The garlic is prominent in the sauce, in the absolute best way. I’m so thankful this recipe was shared with me. I plan to share it as well.
Amy I’m so glad you are an Alfredo convert!!! It’s true, the white sauce sold in jars is really not worth the calories. Thanks so much for coming back to rate and review, that is so helpful for me!
Hi Karen, a quick question for you please. What is Bouillon Base you always recommend? I don’t think it is available here in Australia and wondered if a substitute would be our Beef or Chicken stock cubes? Appreciate your substitute advice.
Hi Jan! Sorry for the late reply, here is the Better Than Bouillon brand I always use for everything! And yes, if you can’t get your hands on it, just substitute bouillon cubes. They are usually much salter, so go easy. Enjoy!
Can you freeze this meal? If so, what would be cooking instructions?
Hi Emily! I haven’t tried freezing this. I would freeze the chicken separately. Let the sauce and noodles thaw completely and then cook them very gently and slowly so it doesn’t break the sauce and become grainy. Even then you might want to have some cream on hand to smooth it out. Enjoy!
Absolutely perfect and I’m a great cook, so I’m pretty picky amd so is my hubby. Right amount of cream, salt and texture. It’s a keeper
Way too salty but otherwise okay.
Use this recipe but with half the salt I felt like I was eating ocean water
I have someone that doesn’t like parm. How can I thicken the sauce or replace the cheese ?
Hi Tina, you could try using another hard cheese like Romano or Asiago. Good luck!
The family loved it especially the chicken
Made this on Valentine’s Day (2/14/2022) for my husband. This dish is his favorite of all time, so I surprised him by making this dish using your recipe. It was PERFECT! He was in awe of the taste of the sauce and could not get enough. It was the perfect surprise dinner on this Special Valentine’s Evening. I will be using this recipe from now on when I make this dish. Thank you…my husband Thanks you too! ❤️
This is the best recipe I have made! I did use pre-shredded parmesan cheese and didn’t have nutmeg but used geound cloves in replace of.
Thank you for sharing this recipe!😊
Just WOOW!! Amazing. Perfect. I even used already shredded and just added it very slow and it came out perfect. I never write reviews on recipes but this one was FABULOUS. .. time for a nap 😴
Haha! I totally get it Emily! It is definitely time for a nap after this amazing meal! Thanks for coming back to review :)
would pre shredded parmesan work for this recipe??
Hi Kathryn! It will taste great but your sauce won’t be as smooth. Enjoy!
First time cooking. Didn’t have measuring cups so I used my eyes, but it still came out so perfect! The sauce was great and the pasta could’ve been eaten straight out of the boil. Whew! I’m gonna get to cooking now!
hey there! so i love this recipe but is the total calories of 1400ish PER serving or for the whole meal?
Hi Chyenne! It’s about 1400 per serving if you divide all these ingredients into 4. That’s a half chicken breast per person, 3 ounces of pasta, plus all the cheesy sauce. I could never eat a quarter of this in one sitting but I know some people can! It is definitely a once in a while type of meal!
I cooked other recipes but nothing tops this one. It’s sooo good and will make again!
My fiance made this for us last night. OMGGGGGG. It is so so good. He isnt much of a cooker and i asked for him to start making homemade things more often so he chose this recipe. It was easy to follow and turned out FANTASTIC! Very rich and decadent. 5 stars :)
Made this for my mom for Mother’s Day–she and my stepdad absolutely loved it! This was way more delicious than any alfredo I’ve had in a restaurant!
This was an awesome recipe, lots of flavor. Just seemed as mine was kinda thick. Any tips to thin it out
Hi Taylor so glad you enjoyed it! Thin out the sauce with a little milk if it starts getting thick!
Good recipe. I like how the chicken was cooked. I must have added too much salt and garlic though. Wil definitely try it again with a few adjustments. Thank you for the recipe!
Excellent recipe! I cut back a little on the salt but added a little after tasting. Chicken was tasty as well.
I made fresh fettuccine noodles and there were no leftovers!
Food Charlatan, you never disappoint, I have never made a bad recipe from you. Looking forward to to the baked ziti on Christmas Eve.
If you do happen to break your sauce, you can add more cream to bring it back together, just make sure to turn the temp down next time! 😊
So good!
Ohmygoodness! This was probably my best alfredo I’ve made! This recipe is very similar to what I usually make, the garlic, cayenne and nutmeg makes it over the top! The only addition was we like it spicy, call it “rattlesnake “ I sliced 2 serrano peppers, unseeded and sautéed them before the garlic
I can’t remember EVER leaving a review…but this will be our new normal!
Thank you!
I loveeee this recipe! I make it at least every other week. How do you reheat the leftovers? I’ve tried so many different ways and unfortunately the sauce separates everytime. Thanks so much for this recipe is life changing!!
Hi Kristen! So glad you are loving it! The only foolproof way to reheat a sauce like this is to place it in a pot or bowl, and then place that pot or bowl in a pot of water that you heat on the stove. As you stir the sauce (don’t get water in it!) the heat from the pot of water will eventually heat the alfredo sauce. It won’t break, as long as you don’t go too fast. The second best way is to heat it in a pot over reeeeaallly low heat, whisk constantly and add a little cream or milk as you go. Hope this helps! Thank you for taking the time to review!
This is now my favorite chicken fettuccine alfredo recipe of all time! I’m not good at cooking chicken in a frying pan, but your directions helped me be successful. Can I just say the alfredo sauce is freaking amazing!! I would never have thought to add nutmeg and cayenne pepper. I did end up using shredded parmesan. I just followed your directions and stirred it in a little at a time. No lumps of cheese in sight.
That is awesome Esther! I’m so glad you tried it out! And good to know about the pre shredded parm. I guess adding it slow is key! Thanks so much for reviewing it’s nice to hear from you!
Delicious but way too salty. I wouldn’t add any salt until after you add the cheese in, then taste it. Otherwise it had great flavor and the consistency was on point!
SO DELICIOUS!! I was a bit skeptical about the nutmeg but OMG it was perfect!!
This is HANDS DOWN the best Alfredo I have ever had. My husband, who is the pickiest person I know, was blown away. He (and I) said this is way better than his favortie-Olive Garden. I hardly EVER write reviews but this was outstanding!
This was fabulous. I have NEVER reviewed a recipe because I consider myself to be a pretty good cook, and by the time I’m done the recipe never looks like what it was supposed to be because I’ve changed it so much. Y’all know… we southern girls always consider ourselves to be stellar cooks. I did add onion and mushrooms, but that was it. I followed it to the letter. My pasta loving friend agreed it was too die for. GET BUSY LADIES!! Make this dish!
Way too much salt for our family. Think would have been exceptional with one half or even one third of the salt.
We just used Costco cooked chicken breast to save time! This recipe was a definite hit! Great thorough instructions and it turned out perfectly! We used grated parm from the bag and by adding it slowly to the sauce worked fine!
Great idea using pre cooked chicken Cathy! And good to know adding pre shredded parm really slow works just fine. Thanks for the time saving tips!!
This recipe is, hands down, the best chicken alfredo recipe I’ve ever had and I’ve had a lot. The thing that stands out the most is the chicken and your method for cooking it. I usually end up cooking it too long and then it ends up dry. I followed your directions and it was very flavorful and moist. My son tried it before I added it to the pasta and asked if he could just eat the chicken. Thanks so much for sharing!
Can this be frozen, and if so, how – sauce, noodles, chicken separately, or all together?
Hi heather! I haven’t tried freezing this. I would freeze the chicken separately. Let the sauce and noodles thaw completely and then cook them very gently and slowly so it doesn’t break the sauce and become grainy. Even then you might want to have some cream on hand to smooth it out. Enjoy!
This is the best alfredo I’ve ever had!!! I love your technique for the chicken. It turned out perfectly and well-seasoned. Thanks for sharing!
I should have left a review months ago because that is when I first tried it for my family and BOOM instant new fave dinner!! I have made it three times since and all the people that tried it are now making it. It is sooooo great! Full YUMMO on this one
Hands down best sauce! Loved it. Easy to follow and make. My toddler is super picky and after rubbing the sauce on her lips, she was in love. Will def. make this again!
Ahaha I can so relate Tina, I’m always shoving food into my baby’s mouth because he refuses to try anything new! Then once he tastes it he’s all in. We must sound like total monsters to people with no kids, but you gotta do what you gotta do! So glad you love the recipe, thank you for taking the time to review!
This is 100% the best Alfredo sauce recipe I’ve used. I even just skip to the sauce only when we want to toss it with GFree Pasta. It’s my son’s fave. There are other “easy” alfredo recipes out there, but if you want the quality flavor and can handle a little time stirring this IS your #1 go-to! I may need to laminate it so it stops getting dripped on. Thank you so much. It’s as delicious as your pictures look.
When & where do you add the cup of pasta water set aside? Did I miss that? I’ve made this recipe & my kids loved it. But I couldn’t reheat the left overs bc the cream & butter separated. Came back to the recipe to make sure I didn’t miss anything. Help plz.
Hi Magaly! It’s in step 16: The sauce will continue to thicken as it sits, so to loosen it just before serving, add the reserved pasta water a couple tablespoons at a time, stirring well.
You don’t have to add it at all, just if you want to loosen the sauce if it has thickened. I hope this helps!
Omgee! Best ever! I made it for family they are making it for family and so one. I am making.it again for landlord and her family. Love this rich dish.
You do understand this recipe is not the authentic Italian version- they do not use cream to thicken the sauce. It’s all in the copious amounts of cheese. I happened to watch a video of waiters at the original Alfredo’s & how they make the sauce table side.
It was amazing! Americans who tried the dish at the restaurant went back home and added cream to thicken up the sauce quickly. I have yet to try just using the cheese, but your recipe is delicious !
Tried it and it was delicious, garlic and all. Thanks for an excellent recipe and your charming site.
I’ve made this recipe twice now. After going through so many recipes I could find the one. Until now, my hubby and children loved it!! My kids are picky and they enjoyed. Thanks for sharing!
I’m so glad you’ve found ‘the one” Taisia! It’s a good feeling :) Thanks so much for taking the time to review!
We used the fancy egg noodle fettuccini that cooks in 3 minutes. This is one of the best fettuccini alfredos I’ve ever had (including restaurants) and certainly the best I’ve ever cooked. Thank you for sharing the recipe!
Bring on the fancy Rebecca! I bet it was so good! I’m happy to hear it was a hit. Thanks so much for taking the time to review!
I made today for dinner it was delicious. Thanks very much for an exceptional recipe.
Fam loved it thanx. So delicious. Will definitely make again. An start following.
Thank you for following Beth! So glad you and the family enjoyed it. Thank you for reviewing! That’s so helpful.
In ingredients you should put block parmesan cheese.
Great idea Heather, I added that in!
This was SO delicious! My whole family was making mmmm sounds while eating it. I felt like a culinary goddess for a lovely moment lol THANK YOU!!!!
You know if you are feeling like a culinary goddess, it’s a big success! So glad you all loved it Vanessa, thank you so much for taking the time to review!
This was amazing. I made it tonight followed the recipe to a T an sit was incredible. The chicken seasoning was awesome and the sauce had a slight kick nothing crazy but delicious. I only had 1.5 cups of cream so I used half and half for the extra 1/2 cup and it was perfect.
I’m so glad you enjoyed it Kristina! Half and half is a great sub. Thanks so much for taking the time to review!
Made it tonight and the family loved it. I even had my husband help with the prep work and it was fun cooking together!
That is awesome Jessica! Sometimes it really is fun to make dinner into a date, isn’t it? :) Thanks so much for reviewing!
I made this recipe last night for my family and not only was it a hit with my husband, but our extremely picky 10-year old daughter inhaled it! I actually ended up replacing 1 cup of cream with a cup of sour cream and also added the juice of a lemon and it added a delicious tanginess to it. We used some of the red king crab we caught this weekend (I live in Alaska) instead of chicken as well. Divine!!
I’m so happy the recipe was a hit Keely! Love the idea of adding crab, that’s genius. Thanks so much for sharing!
This recipe was excellent. My entire family loved it!
So happy to hear that Sondra! Thank you for reviewing!
I have tried many recipes for Chicken Alfredo.. and I almost gave up. Very easy and Delicious!!!!
Hooray! So happy to hear you’ve found “the” recipe Betsy! Best feeling. Thank you so much for coming back to comment!
This was so amazing- I don’t know which was best, the heavenly smell or how great it tasted!
The smell is rather hypnotic, isn’t it?
I made the chicken fettuccine and it turned out delish! It’s way better than the Olive Garden! Thank you for sharing your recipe. The whole family loved it :)
I’m so happy to hear it was a success for the whole family JoAnn! It’s always so nice when you find something everybody likes :) Thank you so much for coming back to comment!
I’m definitely going to make this because it looks delicious!! But, I had to tell you I live in Scranton, Pa!! Location of The Office. The actors have been here multiple times and symbols from the show can be found all over town. Many of the sites they reference on the show are actual places here. It’s a pretty cool thing. It was such a bummer when the show ended. We loved it!!
Okay, I thought I wanted to go to Italy or Hawaii on my next vacation, but now I’m just gonna head for Scranton. That is so much fun!!! I’ll definitely give you a call, you can show me around ;) I hope you get to try out the chicken alfredo soon!
Great recipe added fresh garlic and parsley also cajun rub to the chicken yummy
Ooh, love the cajun rub idea Rewari! That sounds amazing! Thanks for reviewing!
This is my daughter’s favorite dish, she orders it every time she goes out to eat, guess it’ high time I made it for her with this great recipe, love the photos, they look delicious.
Thanks so much Diane! This is a favorite of mine to order in restaurants too. You can’t go wrong! :)
I haven’t had Chicken Fettuccine Alfredo in years. I always have Chicken Broccoli Alfredo. It was liberating when I discovered what I actually like about pasta was the sauce and not the actual pasta.
I totally hear you Laura! Sauce is boss ;) And I don’t think I’ve ever served this without a side of broccoli. It’s the perfect compliment! I’ll have to try skipping the pasta next time!