The Best Chicken Fettuccine Alfredo


The Best Chicken Fettuccine Alfredo

Course Main Course, Main Dish
Cuisine American, Italian
Author Catherine’s Plates


  • cutting board (for cutting chicken)
  • meat mallot
  • plastic wrap
  • large deep skillet
  • large pot
  • tongs
  • whisk
  • measuring cup & spoons



  • 16 oz uncooked fettuccine noodles
  • 1/2 TBS salt
  • pot of water (for cooking noodles)
  • 2 large skinless, boneless chicken breasts
  • 8 TBS butter, DIVIDED
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • 1/8 tsp paprika
  • 1/2 cup all-purpose flour
  • 8 oz block cream cheese, softened
  • 1 cup heavy whipping cream
  • 1/2 cup chicken broth
  • 1 1/2 TBS minced garlic
  • 1 cup freshly grated parmesan, DIVIDED
  • salt & black pepper, to taste
  • fresh parsley, chopped


  • In a large pot of boiling water, stir in salt. Add in uncooked fettuccine noodles. Cook to al dente per directions on back of package. Leave a little water in pot with noodles when you drain cooked noodles. set aside.
  • Meanwhile, Cut chicken lengthwise in half to make 4 separate cutlets. Season both sides of chicken cutlets with salt, black pepper, garlic powder, onion powder, and paprika. Add flour to a pie plate.
  • In a large deep skillet over medium high heat, melt 2 TBS butter and allow to come to a sizzle. Take one chicken cutlet and place into pie plate with flour and coat on one side. Turn over and coat other side of cutlet with flour. Shake off excess flour and place into hot skillet. Do the 2nd cutlet the same way.
    NOTE: the chicken cutlets should be done in 2 batches.
  • Cook chicken for 3-5 minutes until golden brown on one side and halfway cooked through. Flip chicken over and cook until chicken is fully cooked and golden brown on both sides.
    NOTE: you can check for doneness with a meat thermometer or by cutting chicken in half to check to make sure no pink in center.
  • Remove chicken onto a plate and cover plate with foil to keep chicken warm.
    Start second batch of chicken. Add additional 2 TBS butter before dredging chicken in flour. Once 2nd batch of chicken is cooked through, remove and place on the plate with the 1st batch and cover again. Set aside.
  • In same skillet add 4 TBS butter and turn burner to a medium heat. Add in cream cheese, chicken broth, and garlic. Whisk all together and allow to simmer until cream cheese and butter have melted and creamy. Stir in heavy whipping cream & 3/4 of the parmesan cheese until thickened. Season to taste with salt & black pepper.
  • Stir in drained fettuccine and allow sauce to fully coat the pasta. Slice cooked chicken and place across the top of the fettuccine.
    Top with additional shredded parmesan and chopped fresh parsley. Enjoy.