Chicken Alfredo Fettuccine Recipe

5 from 2 votes

Homemade creamy alfredo fettuccine topped with a golden skillet cooked chicken breast. This is so good!!

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American, Italian

Servings: servings

Calories: 990kcal

Cook fettuccine as per package instructions in boiling salt water until done. Keep aside.
6 Balls Fettuccine, Water, Salt
Chop garlic small and keep it aside.
1-2 Piece Garlic Clove
Slice chicken breast horizontally into half. Season with salt and black pepper.
1 Chicken Breast, Salt, Black Pepper Ground
Heat up a skillet with olive oil. Keep it over a medium heat setting and wait for it to get hot enough, then place the chicken in.
1 Tablespoon Olive Oil
Cook chicken on both sides; control the heat setting.
Take out chicken and keep aside to cool.

In the same skillet, add the butter and melt. Keep over a lower to medium heat setting.
3 Tablespoon Butter
Stir in garlic and sauté, but don't brown them.
Reduce the heat a bit and add the flour. Quickly stir cook so that it is all well combined.
1 Tablespoon All-purpose Flour
Continue to switly add the cream to the pan and mix it all in.
1 Cup Heavy Cream
Season with salt, black pepper, and Italian seasoning.
Salt, ¼ Teaspoon Black Pepper Ground, 1 Tablespoon Italian Seasoning
Pour in broth and combine. Increase heat setting to medium.
½ Cup Broth
Add in parmesan. Mix it up and watch it all turn into a creamy, velvety sauce. Turn off the heat.
3.5 Ounces Parmesan

You can use heavy cream or half-and-half. It turns out creamier with thicker cream (more fats -> heavy cream).
You can use oregano instead of Italian seasoning too.
Garnish with fresh parsley if you like.