If you’re craving a decadent, restaurant-quality pasta dish, this Creamy Chicken Fettuccine Alfredo is the perfect comfort food. With tender, juicy chicken, a velvety homemade Alfredo sauce, and perfectly cooked fettuccine, this dish is creamy, cheesy, and absolutely irresistible.
It’s easy to make at home and perfect for weeknight dinners, special occasions, or when you’re simply in the mood for something indulgent.
Why You’ll Love This Chicken Alfredo Recipe
Ultra-creamy & rich – A homemade Alfredo sauce made with milk, half-and-half, and two types of cheese.
Loaded with flavor – Seasoned chicken, fresh garlic, mushrooms, and onions add depth to every bite.
Better than takeout – Fresher, cheesier, and more satisfying than restaurant versions.
Family-friendly – A crowd-pleaser that both kids and adults will love.What Does This Fettuccine Alfredo Taste Like?
This Chicken Fettuccine Alfredo is smooth, buttery, and full of cheesy goodness. The garlic-infused cream sauce coats the pasta perfectly, while the Colby-Monterey Jack and Parmesan cheeses add a rich, slightly nutty flavor. The chicken is tender and well-seasoned, and the tomatoes bring a subtle freshness that balances the richness.
Ingredients You’ll Need (Serves 8)
For the Chicken:
6 tablespoons butter, divided
6 skinless, boneless chicken breast halves, cubed
4 cloves garlic, minced, divided
1 tablespoon Italian seasoningFor the Pasta:
1 (16-ounce) package fettuccine pastaFor the Sauce:
1 onion, diced
1 (8-ounce) package sliced mushrooms
⅓ cup all-purpose flour
1 tablespoon salt
¾ teaspoon ground white pepper
3 cups milk
1 cup half-and-half
8 ounces shredded Colby-Monterey Jack cheese
¾ cup grated Parmesan cheeseFor Garnish & Extra Flavor:
3 Roma tomatoes, diced
½ cup sour cream
Kitchen Tools You’ll Need
Large skillet
Large pot for boiling pasta
Whisk & wooden spoon
Mixing bowls
Measuring cups & spoonsHow to Make Creamy Chicken Fettuccine Alfredo
- Cook the Chicken In a large skillet, melt 2 tablespoons butter over medium heat.
Add cubed chicken, half of the minced garlic, and Italian seasoning.
Cook until chicken is no longer pink and fully cooked (internal temp 165°F).
Remove from skillet and set aside. - Cook the Pasta Bring a large pot of salted water to a boil.
Cook the fettuccine pasta for 8–10 minutes until al dente.
Drain and set aside. - Make the Sauce In the same skillet, melt 4 tablespoons butter over medium heat.
Add diced onion, mushrooms, and remaining garlic.
Sauté for 5 minutes until the onions are soft and translucent.
Stir in flour, salt, and white pepper. Cook for 2 minutes to remove the raw flour taste. - Add Dairy & Cheese Slowly add milk and half-and-half, whisking continuously until smooth.
Stir in Colby-Monterey Jack and Parmesan cheese and mix until fully melted and creamy. - Combine Everything Return the cooked chicken to the skillet and stir in diced Roma tomatoes and sour cream.
Let everything simmer for 2 minutes, allowing the flavors to meld together. - Serve & Enjoy Toss the cooked fettuccine pasta with the Alfredo sauce.
Serve immediately, garnished with extra Parmesan cheese and fresh basil if desired.
What to Serve with Chicken Fettuccine Alfredo
This dish is rich and creamy, so pairing it with something light and fresh makes for a perfect meal:
Garlic bread – A crispy, buttery side to scoop up the extra sauce.
Caesar salad – A refreshing balance to the creamy pasta.
Steamed or roasted vegetables – Broccoli, asparagus, or zucchini pair beautifully.
A glass of white wine – A crisp Chardonnay or Sauvignon Blanc complements the flavors.Tips for the Best Chicken Alfredo
Use freshly grated cheese – Pre-shredded cheese contains additives that prevent smooth melting.
Don’t overcook the pasta – Al dente pasta holds the sauce better and prevents sogginess.
Season the sauce to taste – If you love extra garlic, Parmesan, or a kick of spice, adjust accordingly!
Make it richer – Stir in a splash of heavy cream or extra Parmesan for even more indulgence.
Add a smoky twist – Sprinkle in crispy bacon bits or smoked paprika for depth of flavor.How to Store & Reheat Leftovers
Refrigeration: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm in a skillet over low heat, adding a splash of milk or cream to loosen the sauce.
Freezing: Not recommended, as the cream-based sauce can separate when thawed.
Variations & Customizations
Shrimp Alfredo – Swap chicken for shrimp, cooking them for 2–3 minutes per side.
Spicy Alfredo – Add red pepper flakes or cayenne for a little heat.
Vegetable Alfredo – Toss in spinach, sun-dried tomatoes, or roasted bell peppers.
Lighter Alfredo – Use low-fat milk and Greek yogurt instead of half-and-half and sour cream.Frequently Asked Questions
Can I use store-bought Alfredo sauce?
Yes! But homemade is richer, fresher, and more flavorful. If using store-bought, add extra garlic and Parmesan for a flavor boost.
What’s the best pasta for Alfredo?
Fettuccine is classic, but you can also use linguine, penne, or tagliatelle.
Can I use heavy cream instead of milk?
Yes! Using 1½ cups heavy cream + 1½ cups milk makes the sauce even richer.
How do I prevent my sauce from getting too thick?
If the sauce thickens too much, add a splash of milk or reserved pasta water until it reaches your desired consistency.
Final Thoughts
This Creamy Chicken Fettuccine Alfredo is a decadent, comforting meal that’s perfect for special occasions, family dinners, or when you’re craving a restaurant-style pasta at home. It’s creamy, cheesy, and full of flavor—a dish everyone will love!
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More Pasta Recipes to Try
Garlic Butter Shrimp Pasta
Classic Spaghetti Carbonara
Baked Ziti with Ricotta & MozzarellaGet ready to enjoy the creamiest, cheesiest homemade Alfredo pasta ever!