Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

This is one of the easiest yet flavorful chicken recipes that I make. It is even a hit with the pickiest of eaters. You can even swap out the chicken for shrimp if you do not eat chicken.


  • 4 boneless skinless chicken breasts
  • 1 lb fettuccine pasta
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 cup unsalted butter
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp pepper
  • Non-stick spray
  • Parsley for garnish

Directions (Chicken):

  1. Preheat oven to 450 degrees.
  2. Coat a large baking pan with non-stick spray.
  3. In a medium bowl, mix salt, garlic powder, onion powder, paprika, and pepper.
  4. Sprinkle chicken evenly on both sides with seasoned mixture.
  5. Bake for 20-25 or until chicken is completely cooked. Internal temperature should be 160-165 degrees.
  6. Let chicken rest for 5 minutes. Once 5 minutes has elapsed, transfer chicken to a clean plate and slice before serving.

Directions (Fettuccine):

  1. Bring a pot of water to a boil. Add 1/4 tsp of salt and add fettuccine.
  2. Cook pasta al dente stirring occasionally. Drain pasta and set aside.
  3. In a large skillet, melt butter.
  4. Add heavy cream and bring to a boil. Whisk for about 5 minutes. Sauce should begin to thicken.
  5. Stir in Parmesan cheese and season with salt and pepper to taste.
  6. Add in drained pasta and mix into sauce until fully coated. If sauce it too thick, add a little water.
  7. Top with cooked chicken and sprinkle with chopped parsley. Enjoy!


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