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!
Fettuccine Alfredo is one of my favorite dishes to order when I go to a restaurant. There’s something really special about enjoying a plate full dreamy creamy pasta laden with cheese. It just makes me feel real good inside. To me creamy and cheesy pasta is the ultimate comfort food.
This recipe here is my go to recipe for Fettuccine Alfredo and it has a special ingredient, and that is ricotta cheese. It just makes this sauce extra creamy and cheesy, believe me you’ll never make it any other way again! The other great thing about this recipe is that it’s ready in only 30 minutes!
Chicken Fettuccine Alfredo
Did you know that Fettuccine Alfredo was invented by a Roman restaurateur called Alfredo, who became famous for serving it with a gold fork and spoon. Well I didn’t serve with a gold fork and spoon, but it was fantastic nonetheless.
The next time you feel like carbo-loading because you’ve been eating too much salad this week and you strive for balance in your life, or because you’re hungover, etc., make this chicken Fettuccine Alfredo and I guarantee you’ll feel better in an instant! And if you don’t feel better, just have another serving!
Ingredients In Chicken Fettuccine Alfredo
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Pasta – I used dry fettuccine today but you can use whatever you’d like!
- Butter – Unsalted as to control the sodium content of our dish.
- Chicken – Boneless and skinless chicken breast, cubed up into bite sized pieces.
- Cheese – We’re using both Parmesan and ricotta cheese today.
- Cream – Heavy cream to form a beautiful creamy sauce.
- Seasoning – Salt and pepper always to taste.
- Parsley – Minced up nice and fine and sprinkled liberally over top.
Can I Use Other Types Of Pasta?
This dish will work with many other types of pasta if you have some in the pantry you’d like to use up. The Alfredo sauce is just so delicious, it’s good with anything! I like to use fettuccine as it’s a bit more traditional but small shapes with lots of ridges for the sauce to cling to work wonders as well! I especially recommend something smaller like penne, fusilli, elbow, or bowtie.
How To Make Chicken Fettuccine Alfredo
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Prep the pasta: 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.
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Cook the chicken: Meanwhile, in a large saucepan melt the 2 tbsp 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.
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Create the sauce: 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.
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Finish the Alfredo: 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.
Why Ricotta?
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.
How To Make The Best Creamy Alfredo
- You can add a few tsp of Italian seasoning, a pinch of nutmeg or red pepper flakes to add some flare to this sauce. Feel free to get creative with seasoning.
- You can adjust the ratio of cream to milk in this recipe to suit how rich you’d like it to be.
- The sauce will seem thin when you start to mix in the pasta. Don’t worry, just keep tossing. The starches from the pasta will mix into the sauce to give the the perfect consistency, so don’t fret!
Storing Leftover Chicken Fettuccine Alfredo
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.
What Else Can I Serve With My Chicken Alfredo?
This rich, creamy dish pairs beautifully with light and simple sides like salads and roasted veggies. This pasta bake is completely satisfying on its own so if you’d rather just curl up on the couch with a big old bowl, I won’t stop you.
- Creamy Cucumber Salad
- Greek Salad
- Mediterranean Couscous Salad
- Kale And Quinoa Salad With Lemon Vinaigrette
- Tabbouleh Salad
- Italian Roasted Mushrooms And Veggies
Craving More Creamy Dreamy Pasta? Try These
- Easy Chicken Alfredo Pasta Bake
- Creamy Lemon Chicken Piccata Fettuccine
- Crispy Cajun Shrimp Fettuccine
- One Pot Fettuccine with Beef Ragu
- One Pot Chili Mac And Cheese
- Cheesy Taco Pasta
- One Pot Creamy Parmesan Pasta
- Easy Pasta Alfredo
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Easy Creamy Chicken Fettuccine Alfredo
Ingredients
- 12 oz fettuccine uncooked
- 2 tbsp butter unsalted
- 1 lb chicken breasts boneless and skinless, cut into 1 inch pieces, about 2
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 8 tbsp butter unsalted
- 2 cups ricotta cheese
- 1 cup heavy cream
- 2/3 cup Parmesan cheese freshly grated, plus extra to serve
- 1 tbsp parsley fresh, chopped, for garnish
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 tbsp 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.
Recipe Notes
- 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.
- 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
S Cheney says
This was delicious! I don’t like alfredo at all, but I was making it for someone’s birthday that loves it and he said it was absolutely amazing. I liked it because it wasn’t think like alfredo usually is, it’s a nice thick sauce. I would defintely make it again.
Thomas L Hagen says
This is the way to take Fettuccine to the next level>>>>>
Jenny says
The ricotta cheese made it taste so good. My daughter has tried several at restaurants and is very picky. We are locked up and she begged for fettuccine Alfredo. It turned out absolutely amazing and she loved it.
Christian says
Thanks for making me look like a pro!
Jess says
Did you change your chicken alfredo recipe? I’ve had this recipe saved to my phone since 2017 as one I’ve made before but I don’t recall using ricotta. I think I remember making a roux – but the date on this recipe is 2019. Did something change or am I going crazy?
Jo Cooks Team says
It’s the same recipe! It was originally written in 2017, we just recently gave the body text a make-over to give more helpful and relevant information. The ingredients and amounts haven’t changed.
roberta says
Can you use fresh finely shredded parmesan cheese
jo says
Always!!
Jo Wells says
I am not a great cook at all. This is one of the first dishes I have cooked where everyone one ate it and everyone loved it.
I added two cloves of garlic and some broccoli. Amazing 😉
jo says
So glad you liked it!
Lynda Mountford says
The flavour was wonderful but the ricotta didn’t melt it stayed Lumpy. What did I do wrong
Jo Cooks Team says
Did it look similar to the first picture in the recipe? You’ll still be able to see the ricotta. Double check the type you bought- there should be no large chunks. Ricotta is quite smooth.
ROSELLEN SIEBENTHAL says
I cant wait to make this…my question is??? heavy cream, is this whipping cream or 1/2 and 1/2?
I look forward to your emails so I can see what I can make….
Jo Cooks Team says
Heavy cream is anything 35% and up!
Linda Gault says
So easy and it’s delicious! I blanch broccoli and put in on top after I plate it. Looks so pretty.
Jeff Moody says
The flavor of this dish was good. The main reason for giving it a 4 rating is because of the Ricotta cheese. Ricotta leaves a gritty texture, preferred to a creamy texture.
Kevin says
Are you sure you didn’t use cottage cheese by accident??
Ricotta cheese should be creamy when hot or melted..I use it in my Italian cheese cake recipe
willie branum says
please list how many this recipe serves…
Nicole Beaulieu says
Hi Willie, if you take a look at the top of the recipe card we have the number of servings listed. This recipe says 6!
Leslee says
Great recipe. I think where it all goes wrong is the temperature. You can’t boil ricotta or it will clump…to get a smooth texture cook it all slow simmer, just before boiling!