4.5 from 723 votes
Easy Creamy Chicken Fettuccine Alfredo
This Chicken Fettuccine Alfredo is a super simple yet delicious recipe to make for a restaurant quality dish, ready in just 30 minutes. So creamy and cheesy!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6
Calories: 794 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
Italian , American
Ingredients
- 12 ounce fettuccine uncooked
- 2 tablespoon butter unsalted
- 1 pound chicken breasts boneless and skinless, cut into 1 inch pieces, about 2
- ½ teaspoon salt or to taste
- ½ teaspoon 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.
Cup of Yum
Notes
- I add ricotta cheese to this chicken Alfredo to make it more rich and smooth. You could leave it out if preferred, but I recommend trying it.
- You can store this recipe easily in the fridge. In an airtight container it’ll keep for 3 – 5 days just be sure it’s properly cooled before storing. Unfortunately this dish doesn’t freeze well so I recommend either making it day of or a few days before and storing in the fridge.
Nutrition Information
Serving
1serving
Calories
794kcal
(40%)
Carbohydrates
45g
(15%)
Protein
39g
(78%)
Fat
51g
(78%)
Saturated Fat
31g
(155%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
241mg
(80%)
Sodium
555mg
(23%)
Potassium
564mg
(16%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1736IU
(35%)
Vitamin C
2mg
(2%)
Calcium
360mg
(36%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 794
% 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.