Creamy Chicken Fettuccine Alfredo

Creamy Chicken Fettuccine Alfredo

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Creamy Chicken Fettuccine Alfredo is simply delicious. Silky Fresh Fettuccine. Tender Seasoned Bites of Chicken. Steamed Broccoli and Cauliflower. And a Creamy Homemade Alfredo Sauce that is both simple and wonderful. Add to that a delightful bottle of Chardonnay and you have a perfect evening meal easy enough for weeknights but impressive enough for weekend company.

 

Ingredients Needed for Creamy Chicken Fettuccine Alfredo

Homemade Fettuccine:

  • Italian 00 flour
  • kosher salt
  • large eggs
  • Extra-virgin olive oil

Chicken, Broccoli, and Cauliflower

  • boneless chicken breasts
  • vegetable oil
  • frozen broccoli and cauliflower combination

Alfredo Sauce

  • butter
  • onion
  • garlic clove
  • cream cheese
  • half and half cream
  • Parmesan cheese
  • dried basil
  • kosher salt
  • freshly ground black pepper

 

Instructions for Making This Recipe

To Prepare the Homemade Fettuccine

First you’ll want to prepare the Homemade Fettuccine. I’ve shortened the directions in the recipe below but you may view the Full Instructions Here.

Homemade Pasta

Of course, if you so desire, you may substitute dried fettuccine or even fresh from your grocer. There are nights when I just don’t want to go to that extra step to make homemade pasta. And that’s okay. If you decide to use a dried pasta, be sure to follow the recommended directions and allow time for the pasta to cook.

Impress your Guests with Fresh Homemade Fettuccine.

But if you want to impress your guests (or your husband/date) take the extra time to make your own pasta. You will not be disappointed, and in fact, you will be amazed at how simple and satisfying it is to make fresh pasta. It’s truly a joy and those eating it will notice and appreciate it.

In a large bowl or floured surface, combine the 00 flour and salt. Create a hole in the center and add the eggs and oil in the center. Whisk together the eggs and oil with a fork and begin adding in flour from the edges.

Continue stirring until dough begins to form. Continue stirring in flour either with a fork or you can also use your hands. Knead dough until it’s taken in as much of the flour as is necessary to form a nice dough that is just slightly sticky.

Place dough in a plastic container and let rest for 30 minutes.

Once the pasta has rested, you may roll out using a pasta roller machine or a rolling pin. Cut fettuccine slices and dry on a rack. See more in-depth Pasta Making Instructions Here.

 

Frying the Chicken

Preparing the chicken is very easy. I like to use frozen chicken breasts, but you may use fresh as well. I tend to buy and store large bags in our freezer as it costs less.

Thaw your chicken breasts and slice into small 1-inch pieces. Fry in a large hot skillet or shallow Dutch oven braiser with a few tablespoons of oil. Cook on both sides until all is nice and browned. Set aside on a plate and keep warm while you prepare the rest of the dish.

While the chicken is cooking, microwave the frozen broccoli and cauliflower in a microwave-safe bowl on high for 8-10 minutes until heated through, stirring halfway.

Recipe for Creamy Chicken Fettuccine Alfredo

Preparing the Alfredo Sauce

You’ll want to save the Alfredo Sauce for last as it doesn’t take long at all to make.

It always surprises me how something so simple can taste so delicious!

You may also begin heating the water to cook the fettuccine. Remember, homemade pasta doesn’t take long to cook — three-four minutes. So if you are using a dried pasta, consider the timing.

Melt butter in the same skillet or Dutch oven braiser that you cooked the chicken in. I like to use a shallow Dutch oven as it is big enough to hold everything when you combine the fettuccine to it.

Saute onion and garlic until tender, about 2-3 minutes. Stir in cream cheese and whisk until smooth. Add half and half in three parts, stirring well each time.

Add grated Parmesan and basil. Season with salt and pepper. Continue stirring until sauce reaches desired thickness. This will not take long, maybe 1-2 minutes.

recipe for chicken fettuccine alfredo

Add steamed broccoli and cauliflower to sauce.

Cook fresh pasta in boiling water for 3-4 minutes until it reaches al-dente.

Using a pasta server, transfer the cooked pasta to the sauce and stir to combine. You may also add in the chicken at this time. Or save it to place on the top. I’ve done both. You decide which looks more desirable!

To assemble the plates, spoon a layer of fettuccine on a plate, making sure to include equal parts of broccoli, cauliflower, and cream sauce. Top each with chicken pieces. May sprinkle with grated Parmesan if desired. Serves 4-6.

Wine Recommendation: Kendall-Jackson Vintners Reserve Chardonnay  or Chateau Montelena Napa Valley Chardonnay

I hope you will enjoy Creamy Chicken Fettuccine as much as we do.

See more Italian Dishes Here.

Recipe for Creamy Chicken Fettuccine Alfredo

Creamy Chicken Fettuccine Alfredo

Here's a recipe using homemade Fettuccine and Alfredo sauce that is simply delicious. I hope you will enjoy it!
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: Italian
Keyword: Broccoli, Cauliflower, Chicken Breast, Homemade Alfredo Sauce, Homemade Pasta
Prep Time: 30 minutes
Cook Time: 30 minutes
Resting Time:: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 6

Equipment

KitchenAid Mixer
Pasta Roller Set
Pasta Drying Rack
Dutch Oven 3 qt

Ingredients

Homemade Fettuccine:

Chicken, Broccoli, and Cauliflower

  • 6 whole boneless chicken breasts cut in 1/2-inch slices
  • 3 tablespoons vegetable oil
  • 3 cups broccoli and cauliflower pieces frozen

Alfredo Sauce

  • 1/2 cup butter
  • 1 cup onion minced
  • 2 tablespoons minced garlic
  • 8 oz. cream cheese room temperature
  • 1 1/2 cups half and half cream
  • 1 1/2 cups Parmesan Cheese grated
  • 1 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

To Prepare the Homemade Fettuccine

  • In a large bowl or floured surface, combine the 00 flour and salt. Create a hole in the center and add the eggs and oil in the center. Whisk together the eggs and oil with a fork and begin adding in flour from the edges. Continue stirring until dough begins to form. Continue stirring in flour either with a fork or you can also use your hands. Knead dough until it's taken in as much of the flour as is necessary to form a nice dough that is just slightly sticky. Place dough in a plastic container and let rest for 30 minutes.
  • Once the pasta has rested, you may roll out using a pasta roller machine or a rolling pin. Cut fettuccine slices and dry on a rack. See more in-depth Pasta Making Instructions Here.

To Make the Chicken Alfredo

  • In large skillet, heat oil and sear chicken pieces until brown on both sides. Remove from skillet and keep warm. Microwave frozen broccoli and cauliflower in a microwave-safe bowl for 8-10 minutes until heated through, stirring halfway.
  • Meanwhile, melt butter in large braiser. Saute onion and garlic until tender, about 2-3 minutes. Stir in cream cheese and whisk until smooth. Add half and half in three parts, stirring well each time. Add grated Parmesan and basil. Season with salt and pepper. Continue stirring until sauce reaches desired thickness.
  • Add steamed broccoli and cauliflower to sauce.
  • Cook fresh fettuccine in boiling water for 3-4 minutes until it reaches al-dente. Transfer cooked pasta to the Alfredo sauce. Stir to cover in sauce.
  • To prepare each serving, spoon fettuccine on a plate, being careful to include equal parts of vegetables and creamed sauce. Top each with chicken pieces. May sprinkle with grated Parmesan if desired. Serves 4-6.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.
Wine Recommendation: Kendall-Jackson Vintners Reserve Chardonnay  or Chateau Montelena Napa Valley Chardonnay 
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