Easy Creamy Chicken Fettuccine Alfredo
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
794 kcal
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Course
Main Course, Lunch, Dinner
Easy Creamy Chicken Fettuccine Alfredo
Description
This recipe cooks fettuccine pasta al dente before cooking seasoned chicken pieces in butter until golden and cooked through. The pan is then used to prepare the Alfredo sauce by melting butter and combining ricotta cheese, heavy cream, and freshly grated Parmesan. The sauce is simmered briefly to meld the flavors and thicken slightly.
The chicken and fettuccine are returned to the sauce and tossed to combine, resulting in evenly coated pasta and protein with a rich, creamy texture. Garnished with fresh parsley and extra Parmesan cheese, the dish offers a subtle balance of mild saltiness, dairy richness, and herbaceous brightness.
Ricotta adds extra smoothness and thickens the sauce without overpowering it. Leftovers store well covered in the fridge for several days but do not freeze well, so preparation is best done fresh or within a short timeframe. Cooling before refrigeration helps maintain quality.
Ingredients
- 12 ounce Fettuccine pasta uncooked
- 2 tablespoon butter unsalted
- 1 pound chicken breast boneless and skinless, cut into 1 inch pieces, about 2
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 8 tablespoon butter unsalted
- 2 cups ricotta cheese
- 1 cup heavy cream
- ⅔ cup Parmesan Cheese freshly grated, plus extra to serve
- 1 tablespoon parsley fresh, chopped, for garnish
Instructions
- Bring a large pot of salted water to boil. Drop in the pasta all at once and quickly bring the water back to boil, stirring occasionally. Cook the pasta for 8 to 10 minutes or until al dente. Drain well.
- Meanwhile, in a large saucepan melt the 2 tablespoons of butter. Season the chicken with salt and pepper then add to the saucepan. Cook until slightly golden and cooked through, about 8 minutes. Remove the chicken from the pan and set aside.
- Melt the 8 tbsp of butter over medium-high heat in the same pan then add the ricotta cheese, heavy cream, Parmesan cheese and stir to combine everything together. Bring to a boil, then reduce the heat to medium-low and simmer for about 5 minutes, stirring occasionally. Taste the sauce for salt and pepper and season as necessary.
- Add the chicken and fettuccine back to the saucepan and toss everything together and continue cooking until heated through.
- Garnish with extra Parmesan cheese and chopped parsley and serve immediately.
Notes
- Ricotta cheese enriches the Alfredo sauce, adding creaminess and smooth texture, but it can be omitted if preferred.
- This dish stores well in the refrigerator for 3 to 5 days in an airtight container when properly cooled.
- Freezing is not recommended as it affects the texture of the sauce and pasta.
- Serve immediately after tossing to preserve the creamy consistency and garnish with fresh parsley and extra Parmesan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 794 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 794kcal | 40% |
| Carbohydrates | 45g | 15% |
| Protein | 39g | 78% |
| Fat | 51g | 78% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 241mg | 80% |
| Sodium | 555mg | 23% |
| Potassium | 564mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1736IU | 35% |
| Vitamin C | 2mg | 2% |
| Calcium | 360mg | 36% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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