Chicken Alfredo
If you've got boneless skinless chicken breasts, fettuccine and heavy cream, you're most of the way to this chicken: about 75 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Slice each chicken breast horizontally into thinner cutlets, season both sides with salt, pepper, garlic powder, thyme and oregano, and let them sit while you bring a large pot of salted water to a boil.
- Heat the olive oil with 1 tablespoon of the butter in a wide skillet over medium-high heat and sear the chicken for 4 to 5 minutes per side until golden and the internal temperature reaches at least 74 C (165 F), then transfer to a board to rest.
- Cook the fettuccine in the boiling water until just al dente, reserving a cup of pasta water before draining.
- Lower the heat to medium, add the remaining butter to the same skillet, and soften the minced shallot for 2 minutes before stirring in the minced garlic until fragrant, about 30 seconds.
- Pour in the cream and bring to a gentle simmer, then whisk in the parmesan a handful at a time until the sauce is smooth and lightly thickened, loosening with a splash of pasta water if needed.
- Slice the rested chicken, add it along with the drained pasta to the sauce, and toss until everything is glossy and evenly coated, adjusting with more pasta water for a silky consistency.
- Taste and adjust the salt and pepper, then finish with chopped parsley and an extra grating of parmesan before serving immediately.
You'll use: Frying pan / skillet · Large pot · Saucepan · Whisk
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Heavy Cream
- evaporated milk · ½ cup milk + ¼ cup melted butter · full-fat coconut milk
- Parmesan
- pecorino · grana padano · aged asiago
Tips & common questions
How long does Chicken Alfredo take to make?
About 75 minutes from start to finish — an estimate based on the 7 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Chicken Alfredo is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Chicken fettuccine alfredo.JPG by Dllu, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.