Best Ever Chicken Fettucini Alfredo

Linda Stevens


The 1st time I ever attempted to make homemade alfredo sauce, it was because 2 of my grandchildren requested it. Up until then, we had always eaten the pre-packaged stuff. I researched many recipes before coming up with this combination of ingredients. It received RAVE reviews and is now a family favorite. Serves 6-8

★★★★★ 3 votes
30 Min
20 Min


16 oz
fettuccine pasta or spaghetti noodles
4 large
boneless, skinless, chicken breasts


1 pt
heavy whipping cream
1 stick
butter, cold (not margarine)
4 large
egg yolks
1 tsp
garlic powder
1/4 tsp
1/4 tsp
1 c
grated parmesan
1 c
grated romano
1/2 c
shredded mozzerella
2 Tbsp
cream cheese
1 dash(es)
1 c


1Cook spaghetti or fettucini noodles according to pkg. directions and rinse in cold water. Set aside.
2Cut chicken breasts into strips and season. Grill on table top grill, turning half way through cook time. Set aside.
3Using large covered skillet, begin creating alfredo sauce on low heat by melting butter. Slowly whisk in the pint of heavy whipping cream, adding the slightly beaten egg yolks. Add garlic powder, salt & pepper.
4While continuing to whisk mixture, stir in all four cheeses. Sauce should slowly bubble as cheeses are blending and melting. Add the dash of nutmeg last.
5To "stretch" the recipe, stir in 1-2 cups of water or milk (I used water) depending on how rich you want it to be.
6When sauce is done, re-heat the chicken and noodles. Serve the chicken, noodles and sauce ala carte, layering as follows: Noodles, meat, sauce. I allow this to happen at the dinner table that way everyone gets to choose how much of each they want.
7May also grill some shrimp and use in place of or combined with chicken. I sprinkle shrimp with lemon pepper.

About Best Ever Chicken Fettucini Alfredo

Course/Dish: Chicken, Pasta
Hashtag: #creamy