Chicken & Poultry Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chicken Alfredo
Grilled chicken slices over fettuccine in a rich, creamy Parmesan sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
8 steps- 1
Cook fettuccine in salted boiling water according to package directions; drain, reserving 1/2 cup pasta water.
- 2
Season chicken breasts with half the salt and pepper.
- 3
Heat olive oil in a large skillet over medium-high heat; cook chicken 5-6 minutes per side until cooked through. Remove, rest, and slice.
- 4
In the same skillet, melt butter over medium heat; add garlic and cook 1 minute.
- 5
Pour in heavy cream and bring to a gentle simmer.
- 6
Whisk in Parmesan cheese until melted and sauce is smooth, adding reserved pasta water as needed to loosen.
- 7
Season with remaining salt and pepper.
- 8
Toss cooked pasta in the sauce, top with sliced chicken, garnish with parsley, and serve.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
76/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving1295
Calories
60 g
Protein
91 g
Carbs
77 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Fettuccine Alfredo began as a Roman pasta built from butter, Parmesan, and starchy pasta water, with the sauce formed by tossing rather than simmering cream. The chicken-and-cream version is a North American restaurant and home-kitchen adaptation: richer, more filling, and designed as a full plate instead of a small pasta course.
Listahan note
This version leans into the practical weeknight Alfredo most North American cooks expect: browned chicken, a cream-based skillet sauce, and enough reserved pasta water to keep the fettuccine glossy instead of heavy.
Technique cues
- Reserve pasta water before draining; the starch helps the cream and Parmesan cling to the noodles instead of pooling under them.
- Keep the cream at a gentle simmer, not a hard boil. Too much heat can make the sauce reduce too fast before the cheese has a chance to melt smoothly.
- Slice the chicken after resting so the juices settle and the pieces stay neat over the pasta.
Kitchen flow
- Parallel prep
- Start the pasta water first, then season the chicken while it heats; the noodles can cook while the chicken rests and the sauce comes together.
- Make-ahead
- Cook the chicken ahead and refrigerate it sliced or whole; make the sauce fresh so it stays smoother.
- Leftover move
- Loosen leftover pasta with a splash of cream or water, then warm it gently and fold in extra parsley for a quick lunch.
- Cleanup rhythm
- Use the same skillet for chicken and sauce, then rinse it soon after serving so the cream and cheese do not dry onto the pan.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Fettuccine pasta
Pasta base
Purpose: The wide ribbons give the creamy Parmesan sauce enough surface area to coat each bite.
Handling: Cook until just tender, then save pasta water before draining.
Adaptation: Linguine works if you want a slightly narrower noodle; short pasta changes the feel from twirled pasta to a fork-and-bowl version.
Boneless skinless chicken breasts
Main protein
Purpose: They cook quickly and slice cleanly over the finished pasta.
Handling: Season before searing and let them rest before slicing across the grain.
Adaptation: Boneless chicken thighs bring a juicier, richer texture and may need a few extra minutes in the skillet.
Olive oil
Searing fat
Purpose: It helps brown the chicken before the same skillet becomes the sauce pan.
Handling: Heat it until shimmering so the chicken starts searing right away.
Adaptation: A neutral cooking oil gives less flavor but handles the same job well.
Unsalted butter
Sauce foundation
Purpose: Butter rounds the cream and carries the garlic flavor through the sauce.
Handling: Melt it over medium heat after removing the chicken so the browned bits stay in the pan.
Adaptation: Salted butter works, but reduce the added salt and season at the end.
Heavy cream
Creamy sauce body
Purpose: It gives this North American Alfredo its thick, spoon-coating texture.
Handling: Bring it only to a gentle simmer before adding cheese.
Adaptation: Half-and-half makes a thinner sauce and needs gentler heat to keep the texture smooth.
Grated Parmesan cheese
Salty cheese finish
Purpose: It thickens the sauce and gives Alfredo its sharp, savory backbone.
Handling: Whisk it in gradually off the hottest part of the burner if the pan is very hot.
Adaptation: Finely grated Pecorino Romano makes a sharper, saltier sauce, so use less at first and adjust.
Technique notes
- Do not add Parmesan to violently bubbling cream; lower heat gives the cheese a better chance to melt instead of turning grainy.
- Toss the fettuccine in the sauce before topping with chicken so the noodles are coated evenly and the sliced chicken stays visible.
- Add pasta water a few tablespoons at a time. Alfredo should move easily through the noodles, not sit like a paste.
Ingredient swaps
- Different pasta path
- Use a sturdy alternative fettuccine and cook it to the package's firm side, since softer noodles can break when tossed in the sauce.
- Lighter cream path
- Use half-and-half instead of heavy cream for a looser sauce, and reduce the heat so it does not thin out or separate.
- Shortcut chicken path
- Use cooked sliced chicken and warm it briefly in the finished sauce; skip the searing step but expect less browned flavor in the pan.
Serve alongside
- Garlic green beans
- Caesar salad with crisp romaine
- Roasted broccoli with lemon
- Tomato cucumber salad
- Sparkling lemon water
- Iced black tea
- Pinot Grigio
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftovers in a sealed container for up to 3 days.
- Reheat gently in a skillet or saucepan with a splash of water or cream, stirring until the sauce loosens.
- Freezing is possible, but the cream sauce may separate; thaw overnight and rewarm slowly while stirring.
Equipment
- Large pasta pot
- Large skillet
- Tongs
- Whisk
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