A bowl of fettuccine Alfredo with spinach and sun-dried tomatoes topped with sliced chicken, parmesan and parsley
Dinner, Main Course

Creamy Chicken Fettuccine Alfredo

0 comments This post may contain affiliate links. We may earn money from the companies mentioned in this post.

This easy creamy Chicken Fettuccine Alfredo is one of my favorite comfort foods. It is delicious, garlicky, and cheesy. A homemade from scratch Alfredo sauce, pan-seared juicy chicken, and an addition of fresh spinach and sun-dried tomatoes are all that you need for a perfect dinner!

A bowl of fettuccine Alfredo with spinach and sun-dried tomatoes topped with sliced chicken, parmesan and parsley

Chicken Fettuccine Alfredo Ingredients:

Chicen  Fettuccine Alfredo ingredients
  • Pasta: I prefer Fettuccine pasta. But you can substitute linguine, spaghetti, etc.
  • Chicken Breast: Skinless and boneless. Slice them half lengthwise and Season with Salt, Black pepper, and Italian seasoning.
  •  Butter: For sauteing the garlic and flour.
  • Extra Virgin Olive Oil: To sear the chicken breasts.
  • Flour: To make the basic creamy Bechamel sauce.
  • Milk: I used 2% milk; it helps to create this creamy Bechamel sauce.
  • Grated Parmesan cheese: The main ingredient in the Alfredo sauce.
  • Heavy cream: I used ¼ cup to add a rich and delicious taste.
  • Pasta water: helps lighten the sauce.
  • Seasoning: salt, black pepper, and nutmeg.
  • Garlic: Fresh minced garlic gives the Alfredo sauce’s fresh, garlicky taste.
  • Fresh spinach leaves and sun-dried tomatoes: (optional) give flavor and nice color to the dish.
  • Garnish fresh chopped parsley and extra parmesan cheese.
A bowl of fettuccine Alfredo with spinach and sun-dried tomatoes topped with sliced chicken, parmesan and parsley

How to make Creamy Chicken Fettuccine Alfredo?

  1. Cook the pasta. Bring water to a boil, add a pinch of salt and oil. Add the pasta stir occasionally—Cook for 10 minutes or until Aldente. Remove from heat and drain. (save ½ cup of pasta water before draining).
  2. Prep the Chicken Breasts. Slice them half lengthwise, season both sides with a dash of salt, black pepper, and Italian seasoning.
  3.  Cook the Chicken. In a large skillet, heat the olive oil, then pan-seared the chicken breast for 5 minutes on each side or until it is cooked through. Remove from pan and set aside.
  4. Make the Alfredo sauce. Using the same skillet, melt the butter, add the minced garlic and cook for 2 minutes. Add the flour and stir until it is toasted and lightly browned. Gradually pour the milk with continuously whisking until all the flour is dissolved. Add the spices, heavy cream, pasta water, and parmesan cheese.
  5. Finish it up. Add the sun-dried tomatoes and spinach, then toss the fettuccine in the sauce and stir.
  6. Serve. Cut the chicken breast into ½ inch slices and top the pasta. Garnish with fresh chopped parsley and extra parmesan cheese on top and enjoy.  
A bowl of fettuccine Alfredo with spinach and sun-dried tomatoes topped with sliced chicken, parmesan and parsley

Important Tips:

  • Avoid overcooking the chicken breast; it might end into a dry and chewy meat. I recommend using a thermometer (affiliate) to get an internal temperature to 165°F. Also, you can substitute the chicken breast for chicken thighs or Shrimp.
  • If the Alfredo sauce is too thick, add more ½ -1 cup of hot water.
  • If the Alfredo sauce is too watery and is not thick enough, cook for a few minutes or in a small bowl; dissolve one tablespoon of flour in ½ cup of cold water, then add it to the sauce and cook.
  • Adding the spinach and sun-dried tomatoes are optional; you can add or substitute with mushrooms, broccoli, etc. Or just leave it simple chicken Alfredo; it is yummy too!
A bowl of fettuccine Alfredo with spinach and sun-dried tomatoes topped with sliced chicken, parmesan and parsley

What to serve with Chicken Fettuccine Alfredo?

  • I like to serve the chicken fettuccine Alfredo with a side of warm Soup (Creamy Mushroom Soup or Creamy Tomato Soup).
  • Also, it can be served with some Garlic bread, Garlic cheese bread, or Salad on the side.

Storage:

Place the leftovers in an air-tight container for 3-4 days in the fridge.

Check out more recipes:

Creamy Tomato Soup With Fresh Tomatoes

Easy Creamy Mushroom Soup

15 Minutes Spicy Shrimp Recipe

Baked Salmon | Easy, Fast And Healthy

Roasted Garlic Hummus 

Creamy Chicken Fettuccine Alfredo

5 from 3 votes
Recipe by Raneem Course: Dinner, Main CourseCuisine: Italian/AmericanDifficulty: Easy/Medium
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

456

kcal
Total time

30

minutes

This easy creamy chicken fettuccine Alfredo is one of my favorite comfort foods. It is delicious, garlicky, and cheesy. A homemade from scratch Alfredo sauce, pan-seared juicy chicken, and an addition of fresh spinach and sun-dried tomatoes are all that you need for a perfect dinner! Watch the video for step by step recipe.

Ingredients

  • 1/2 Pound 1/2 Fettuccine Pasta (8oz)

  • Chicken Ingredients:
  • 2 2 Chicken Breasts (1-1.5 Pound), skinless and boneless

  • 1 Tablespoon 1 Extra Virgin Olive Oil

  • 1/2 Teaspoon 1/2 Sea Salt

  • 1/2 Teaspoon 1/2 Black Pepper

  • 1/2 Teaspoon 1/2 Italian Seasoning

  • Alfredo Sauce Ingredients:
  • 2 Tablespoons 2 Unsalted Butter

  • 2-3 Cloves 2-3 Garlic, minced

  • 1/4 Cup 1/4 All Purpose Flour (2 Tablespoons)

  • 2 Cups 2 2% Milk

  • 1/4 Cup 1/4 Heavy Cream

  • 1/2 Cup 1/2 Pasta or Regular Water

  • 1 Cup 1 Grated Parmesan Cheese

  • 1/2 Teaspoon 1/2 Sea Salt

  • 1/4 Teaspoon 1/4 Black Pepper

  • 1/4 Teaspoon 1/4 Ground Nutmeg

  • 1/4 Cup 1/4 Sun-dried Tomatoes

  • 2 Cups 2 Fresh Spinach (or 1 cup frozen)

  • Garnish Garnish Chopped parsley

Directions

  • Bring water to a boil, add a pinch of salt and oil. Add the pasta stir occasionally—Cook for 10 minutes or until Aldente. Remove from heat and drain. (save ½ cup of pasta water before draining).
  • Slice the Chicken Breasts half lengthwise, season both sides with a dash of salt, black pepper, and Italian seasoning.
  • In a large skillet, heat the olive oil over medium-high heat, then pan-seared the chicken breast for 5 minutes on each side or until it is cooked through (Don’t overcook it). Remove from pan, transfer them into a plate and set aside.
  • Using the same skillet, melt the butter over medium heat, add the minced garlic and cook for 2 minutes. Add the flour and stir until it is toasted and lightly browned. Low the heat and gradually pour the milk with continuously whisking until all the flour is dissolved. Add the salt, black pepper, ground nutmeg , heavy cream, pasta water, and parmesan cheese.
  • Add the sun-dried tomatoes and spinach, then toss the fettuccine in the sauce and stir—Cook for 5 minutes over low heat.
  • Cut the cooked chicken breast into ½ inch slices.
  • Top the pasta with the sliced chicken breast and garnish with fresh chopped parsley and extra parmesan cheese.

Recipe Video

Notes

  • Avoid overcooking the chicken breast; it might end into a dry and chewy meat. I recommend using a thermometer (affiliate) to get an internal temperature to 165°F. Also, you can substitute the chicken breast for chicken thighs or Shrimp.
  • If the Alfredo sauce is too thick, add more ½ -1 cup of hot water.
  • If the Alfredo sauce is too watery and is not thick enough, cook for a few minutes or in a small bowl; dissolve one tablespoon of flour in ½ cup of cold water, then add it to the sauce and cook.
  • Adding the spinach and sun-dried tomatoes are optional; you can add or substitute with mushrooms, broccoli, etc. Or just leave it simple chicken Alfredo; it is yummy too!

Like this recipe? Share it on Instagram!

Tag @eatenjoybyraneem on Instagram and hashtag it #eatenjoybyraneem

Did you make this recipe? Share it with your friends!

Follow us on Facebook

Leave a Comment

Your email address will not be published.

*