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4.52 from 238 votes

Easy Creamy Chicken Fettuccine Alfredo

This Chicken Fettuccine Alfredo is a super simple yet delicious recipe to make for a restaurant quality dish, ready in just 30 minutes. So creamy and cheesy!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian
Keyword: alfredo, chicken, chicken fettuccine alfredo, fettuccine
Servings: 6
Calories: 794kcal
Author: Joanna Cismaru

Ingredients

  • 12 ounce fettuccine uncooked
  • 2 tablespoon butter unsalted
  • 1 pound chicken breasts boneless and skinless, cut into 1 inch pieces, about 2
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • 8 tablespoon butter unsalted
  • 2 cups ricotta cheese
  • 1 cup heavy cream
  • ⅔ cup Parmesan cheese freshly grated, plus extra to serve
  • 1 tablespoon parsley fresh, chopped, for garnish
US Customary - Metric

Instructions

  • Bring a large pot of salted water to boil. Drop in the pasta all at once and quickly bring the water back to boil, stirring occasionally. Cook the pasta for 8 to 10 minutes or until al dente. Drain well.
  • Meanwhile, in a large saucepan melt the 2 tablespoons of butter. Season the chicken with salt and pepper then add to the saucepan. Cook until slightly golden and cooked through, about 8 minutes. Remove the chicken from the pan and set aside.
  • Melt the 8 tbsp of butter over medium-high heat in the same pan then add the ricotta cheese, heavy cream, Parmesan cheese and stir to combine everything together. Bring to a boil, then reduce the heat to medium-low and simmer for about 5 minutes, stirring occasionally. Taste the sauce for salt and pepper and season as necessary.
  • Add the chicken and fettuccine back to the saucepan and toss everything together and continue cooking until heated through.
  • Garnish with extra Parmesan cheese and chopped parsley and serve immediately.

Notes

  1. I add ricotta cheese to this chicken Alfredo to make it more rich and smooth. You could leave it out if preferred, but I recommend trying it.
  2. You can store this recipe easily in the fridge. In an airtight container it’ll keep for 3 – 5 days just be sure it’s properly cooled before storing. Unfortunately this dish doesn’t freeze well so I recommend either making it day of or a few days before and storing in the fridge.

Nutrition

Serving: 1serving | Calories: 794kcal | Carbohydrates: 45g | Protein: 39g | Fat: 51g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 555mg | Potassium: 564mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1736IU | Vitamin C: 2mg | Calcium: 360mg | Iron: 2mg