Chicken Fettuccine Alfredo

This dish is one of my personal favorites. I think it’s best when I use homemade fettuccine noodles but it’s pretty good using store-bought noodles as well. Alfredo is a very quick sauce to make and is versatile enough to use in many dishes such as Alfredo lasagna, macaroni and cheese or ravioli. I am adding chicken to my sauce but this can be made without chicken or using vegetables like broccoli, asparagus or peas. This recipe feeds 6-8 people. I hope you enjoy!

Chicken Fettuccine Alfredo Ingredients:

3 grilled chicken breasts chopped in bite sized pieces
1 lb fresh fettuccine noodles (see homemade pasta recipe on this website
1 TBSP extra virgin olive oil
1 Shallot, diced
3-5 garlic cloves minced
3 cups heavy cream
4 oz salted butter
1 tsp Salt
1 tsp white pepper
1 tsp onion powder
1 tsp garlic powder
1 handful of chopped parsley
1 1/2 cup Parmigiano-Reggiano cheese (Parmesan will do fine)

Chicken Fettuccine Alfredo Method:

Heat a large skillet on medium heat and add olive oil, shallot and garlic to the pan. The amount of garlic you use is based on personal preference. I use 5 cloves and my sauce has a pretty strong garlic flavor, which I personally love, but you can adjust this based on your preference. Heat for about a minute or until the shallot begins to turn opaque.


Add the butter. I like to use the European style Plugra because of the consistency, but any butter will do.


Once butter is melted add the heavy cream, salt, white pepper and onion powder.

Turn the heat to low and allow the sauce to reduce for about 15 minutes.


Add 1 cup of the Parmigiano-Reggiano cheese and heat until the cheese is melted and incorporated into the sauce. Add the chicken and cook for 5 minutes. The sauce should be thick enough to coat the back of a spoon.

If you are substituting store-bought pasta, simply follow the directions. If using fresh pasta, cook the pasta in boiling water for about 4-6 minutes. Once the fresh pasta floats to the top is should be done. Taste a piece to see if it’s to your preference. Drain the pasta and put it in a large serving dish.

Top the pasta with the chicken Alfredo sauce and add the remainder of the Parmigiano-Reggiano cheese and a handful of chopped parsley.


Ciao! Mike.


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