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5.0 from 99 votes

Chicken Fettuccine Alfredo

Classic fettuccine Alfredo coated with a homemade sauce made of cream cheese, parmesan cheese, milk, and garlic, and then topped with sliced chicken.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 600 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 8 ounces Fettuccine pasta GF if needed
  • 2 chicken breasts cut in half lengthwise (6 oz each)
  • kosher salt & ground pepper to taste
  • 1 tablespoon olive oil
  • 1 cup milk of choice
  • 1/2 tablespoon GF flour or cornstarch
  • 2 large cloves garlic minced
  • 4 ounces cream cheese softened or at room temp
  • 1/2 cup chicken broth
  • 1 cup Parmesan Cheese grated
  • fresh parsley chopped - to garnish

Instructions

    Cup of Yum
  1. Bring a large pot of salted water to the boil, and cook the 8 ounces fettuccine pasta according to package directions to al-dente.
  2. Season the 2 chicken breasts with Kosher salt & ground pepper on both sides.
  3. Preheat a large frying pan over medium heat and add 1 tablespoon olive oil. Cook chicken for 6-8 minutes per side, or until cooked through and internal temp reaches 165F.
  4. Set aside and allow the chicken to rest until you make the sauce, then slice it.
  5. In a small bowl whisk the 1 cup milk of choice and 1/2 tablespoon GF flour or cornstarch until no visible lumps.
  6. To the same skillet over medium heat, add 2 large cloves garlic (minced) and cook for no more than 1 minute. Stir in the milk mixture together with 4 ounces cream cheese and 1/2 cup chicken broth. Whisk continuously until the sauce is smooth and bubbly, 2-3 minutes. Add the 1 cup Parmesan cheese and allow it to cook for another 1-2 minutes.
  7. Once the sauce has thickened stir in the cooked pasta. Toss to combine with the sauce.
  8. Add the sliced chicken over the creamy pasta. Top with more parmesan cheese if needed, and Fresh parsley. Season with salt and pepper and remove from heat.

Notes

  • Pasta: we use fettuccine pasta, but you may use any pasta you have handy. Want to make an even healthier chicken Alfredo? Use lentil pasta or zoodles.
  • Chicken: chicken breasts are leaner and preferred in this recipe. You may substitute it with boneless chicken thighs use a completely different protein or try shrimp.
  • Milk: we used 2 % milk. You may use any milk on hand or even dairy-free milk.
  • Garlic: using fresh garlic is ideal, but you may substitute it with 1 tablespoon of garlic powder if that's what you have on hand.
  • Cream cheese: use light cream cheese if possible.
  • Broth: you may use vegetable broth or if you don't have any broth, use water.
  • Do not overcook the pasta and make sure they are al-dente. Do not rinse the pasta either. It will help with how thick and creamy the Alfredo comes out.

Nutrition Information

Calories 600kcal (30%) Carbohydrates 49g (16%) Protein 45g (90%) Fat 24g (37%) Saturated Fat 11g (55%) Trans Fat 1g Cholesterol 123mg (41%) Sodium 661mg (28%) Potassium 727mg (21%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 726IU (15%) Vitamin C 2mg (2%) Calcium 420mg (42%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 600

% Daily Value*

Calories 600kcal 30%
Carbohydrates 49g 16%
Protein 45g 90%
Fat 24g 37%
Saturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 123mg 41%
Sodium 661mg 28%
Potassium 727mg 15%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 726IU 15%
Vitamin C 2mg 2%
Calcium 420mg 42%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.