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Chicken Alfredo with Fettuccine

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  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 4 1x


  • ½ lb (450 g) fettuccine
  • 2 skinless, boneless chicken breast halves
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • Salt to taste
  • 23 tbsp olive oil

Alfredo Sauce

  • 1½ cups (360 ml) heavy cream
  • 1 clove garlic, finely minced
  • Salt to taste
  • 1 cup (100 g) grated Parmesan cheese


  1. Bring a large pot of lightly salted water to a boil and add the linguine. Cook pasta until it’s al dente according to the directions on the package. Once it’s cooked, drain and set aside.
  2. Meanwhile, pound both chicken breast halves with a meat mallet or rolling pin to make them flat and even. Season both sides of the chicken with the onion powder, garlic powder and salt.
  3. Heat the olive oil in a large pan over medium heat and add the chicken breasts. Cook for about 5-7 minutes per side or until no longer pink. Remove from the pan and let them rest for about 5 minutes. Then, chop chicken into small pieces and set aside.

To make the Alfredo sauce

  1. Pour the heavy cream into a large pan, add the minced garlic and season with salt. Bring to a slow simmer over medium heat. Now add the grated Parmesan cheese, stir and simmer for about 1-2 minutes or until it thickens. Test for seasoning and add more salt if needed. Stir in the cooked pasta and chicken. Serve immediately and grate more Parmesan on top if you want.


You can make the Alfredo sauce in the same pan where you cooked the chicken to add more flavor. If you do, you don’t have to add the minced garlic and the salt but test for seasoning before adding the chicken and the pasta.