Chicken Alfredo Pasta

Beth Pierce


Chicken Alfredo Pasta brings golden brown chicken, fettuccine pasta and creamy Parmesan Alfredo sauce together in perfect harmony. It is easy to pull together and kid friendly.


☆☆☆☆☆ 0 votes

5 Min
30 Min
Stove Top


  • 1
    box (16 ounce) fettuccine noodles
  • 2 Tbsp
    olive oil
  • 2
    large chicken breasts split in half lengthwise
  • 1/4 c
  • 3
    cloves garlic minced
  • 1/4 c
  • 2 c
    half and half
  • 3/4 c
    grated parmesan cheese (preferably fresh)
  • 1/2 c
    low sodium chicken broth (see notes)
  • ·
    salt and pepper to taste
  • 3 Tbsp
    fresh chopped italian parsley

How to Make Chicken Alfredo Pasta


  1. Cook fettuccine noodles according to package instructions and drain well.
  2. Pat the chicken dry and season with salt and pepper. In large skillet over medium high heat add olive oil. Swirl to coat the pan and get it good and hot. Add chicken breasts and cook for 3-5 minutes without disturbing, flip and cook the other side 3-5 minutes without disturbing. The chicken should be a nice golden brown. Remove to plate.
  3. Wipe out skillet with paper towel. Melt butter over low heat. Add garlic and cook for for 1 minute. Whisk in flour and cook over low for about 5 minutes; whisking continually. The flour will have turned a very light brown. Slowly add half and half whisking constantly. Cook for 1-2 minutes Slowly whisk in Parmesan cheese. Add small amounts of chicken broth at a time until desired consistency.
  4. Add pasta and chicken to the skillet and stir gently to combine. Salt and pepper to taste. Sprinkle with fresh parsley.
  5. NOTES
    Use fresh grated Parmesan cheese as it melts and tastes so much better.
    Use small amounts of chicken broth at a time if the sauce or the pasta becomes to thick.

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