Why You’ll Love This this Rich Chicken Fettuccine Alfredo
This rich, creamy chicken fettuccine alfredo turns your kitchen into an Italian restaurant, minus the fancy tablecloths and waiters who judge your pronunciation.
You get tender pasta ribbons coated in a luxurious butter-cream-parmesan sauce that clings to every strand like it was meant to be there, while chunks of seasoned chicken make it hearty enough to satisfy even the most demanding dinner critics in your house.
The best part is watching everyone’s face light up when they take that first bite and realize you just made restaurant-quality comfort food without breaking a sweat or your budget.
Ingredients List
Getting this creamy, restaurant-worthy dish on your table starts with gathering these simple ingredients that probably won’t require a special trip to some fancy grocery store.
- 1 lb chopped cooked chicken meat
- 8 tablespoons butter, softened
- 1/4 cup cream
- 1/2 cup grated parmesan cheese
- 6 quarts water
- 1 teaspoon salt
- 1 lb fettuccine pasta (dried or fresh)
- freshly grated pepper
- grated parmesan cheese (for serving)
A few things to keep in mind about these ingredients:
- This recipe is definitely on the indulgent side with all that butter and cream, so maybe save it for special occasions or when you need serious comfort food therapy
- You can lighten it up slightly by using half-and-half instead of heavy cream, though the sauce won’t be quite as luxurious
- Fresh grated parmesan makes a huge difference compared to the pre-grated stuff in those green containers, trust me on this one
- If you’re watching sodium, go easy on the extra salt since parmesan cheese already brings plenty of salty flavor to the party
Step by Step Directions
Making this rich and creamy Chicken Fettuccine Alfredo involves preparing the sauce base first, then combining everything while the pasta is hot for the best results.
- Prepare the alfredo base: Cream the softened butter in a bowl with a wooden spoon until light and fluffy, then gradually beat in the cream followed by 1/2 cup grated parmesan cheese a few tablespoons at a time.
- Ready the chicken: Use leftover chopped cooked chicken or dice fresh skinless, boneless chicken and sauté in olive oil or butter until cooked but tender, then season and keep warm.
- Heat serving bowl: Place a large pasta bowl or casserole in a 250°F oven to warm while cooking the pasta.
- Cook the fettuccine: Bring 6 quarts of water and 1 teaspoon salt to a rolling boil, add fettuccine and stir gently to prevent sticking, then boil until tender but al dente.
- Drain thoroughly: Immediately drain pasta in a colander, making sure it’s completely drained before transferring to the heated serving bowl.
- Combine everything: Add the warm chicken and creamed butter mixture to the hot pasta, tossing until every strand is well coated.
- Season and serve: Add salt and freshly grated pepper to taste, serve immediately with additional grated parmesan cheese on the side.
For an even richer flavor and superior heat retention, consider preparing this dish in an enameled cast iron Dutch oven, which maintains consistent temperature throughout the cooking process.
Substitutions and Variations
- Garlic lovers unite: A clove or two of minced garlic sautéed with the chicken transforms this from good to “where has this been all my life” territory.
- Herb it up: Fresh parsley, basil, or even dried Italian seasoning can brighten the whole dish, because sometimes cream needs a little green friend to balance things out.
Additional Things to Serve With This Dish
This creamy, indulgent pasta practically begs for some fresh, crisp companions to cut through all that rich butter and cheese.
- A simple green salad with lemon vinaigrette works wonders here, because sometimes you need something light and bright to wake up your taste buds between bites of creamy heaven.
- Garlic bread or crusty Italian bread gives you something to do with those hands while you’re trying not to inhale the entire bowl of pasta in one sitting.
- Steamed broccoli or asparagus adds color to your plate and makes you feel slightly better about eating what’s fundamentally butter and cheese in pasta form.
- Caesar salad doubles down on the Italian theme and provides that satisfying crunch your mouth craves after all that silky smoothness.
- Roasted vegetables like zucchini, bell peppers, or cherry tomatoes bring some caramelized sweetness that plays beautifully against the savory richness.
- A light white wine like Pinot Grigio or Chardonnay helps cleanse the palate, though honestly, a tall glass of ice water works just as well when you’re too busy swooning over the pasta to be fancy.
Cooking Tips & Tricks (Chef’s Notes)
Getting this dish right comes down to a few key moves that separate restaurant-quality results from the “well, it’s edible” category.
- Keep everything warm – your pasta bowl, your plates, even your serving spoons if you’re feeling fancy, because nothing kills creamy Alfredo faster than cold dishes that turn your silky sauce into a clumpy mess.
- Don’t let that butter mixture sit around – cream it fresh and use it while it’s at room temperature, otherwise you’ll be stirring chunks of cold butter into your hot pasta like some kind of dairy disaster.
- Save some pasta water before you drain, because that starchy liquid is liquid gold for loosening up sauce that’s gotten too thick, and trust me, Alfredo has commitment issues with consistency.
- Work fast once the pasta hits the bowl – this isn’t the time to take Instagram photos or answer the phone, because every second counts when you’re trying to coat each strand before everything cools down.
- Taste as you go with the salt and pepper, since that Parmesan brings its own saltiness to the party and you don’t want to overseason your masterpiece.
- Use freshly grated cheese instead of the pre-shredded stuff, which has anti-caking agents that fight against creating that smooth, velvety texture you’re after.
- Don’t overcook the chicken if you’re making it fresh – dry, rubbery chicken pieces will haunt this dish like a bad cooking decision, so aim for just cooked through and still tender.
Nutritional Facts
Based on 6 servings, this hearty Chicken Fettuccine Alfredo delivers substantial calories and nutrients per portion.
- Calories: Approximately 650-750 per serving, with the pasta and butter mixture contributing the majority of the energy content.
- Protein: Around 35-40 grams per serving from the pound of chicken and Parmesan cheese, making this a protein-rich meal.
- Fat: About 25-30 grams per serving, primarily from the 8 tablespoons of butter, cream, and cheese in the recipe.
- Carbohydrates: Roughly 60-70 grams per serving, almost entirely from the pound of fettuccine pasta.
- Sodium: High sodium content at approximately 800-1000mg per serving, largely due to the Parmesan cheese and added salt.
- Calcium: Significant calcium boost from the cheese and cream, providing about 20-25% of daily recommended intake.
- Saturated Fat: Considerable amount at 15-18 grams per serving from the butter, cream, and cheese combination.
- Cholesterol: Elevated levels around 120-150mg per serving from the chicken, butter, and dairy ingredients.
- Iron: Moderate iron content from the chicken and enriched pasta, contributing about 15% of daily needs.
- Fiber: Minimal fiber at 2-3 grams per serving, since refined pasta provides little dietary fiber.
Fun “Did You Know?”
Did you know that Fettuccine Alfredo wasn’t originally made with chicken at all?
I find it fascinating that this beloved dish was created in 1914 by Roman restaurateur Alfredo di Lelio for his pregnant wife who’d lost her appetite.
The original recipe contained only butter, Parmigiano-Reggiano, and pasta. American tourists uncovered it and brought the concept stateside, where we added chicken and cream to make it heartier.
Ironically, true Italian Alfredo uses no cream whatsoever—just high-quality butter and cheese emulsified with pasta water.
What we call “Alfredo” today is actually an American-Italian fusion creation!
