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.

Serving Chicken Fettuccine with Broccoli and Cauliflower

I first tasted this dish at a local country club Italian restaurant. This was also the first time I ever tried fried calamari. I loved them both. And I became determined to create a similar dish at home that would rival what I had experienced at the restaurant. 

What most people do not realize is that homemade pasta is easy to make. It just takes a little time. And as for homemade Alfredo sauce–you will be amazed at how simple this sauce is to prepare. Seriously! And so delicious. Especially when compared to the jarred versions you might buy at the grocery store.

 

Ingredients for Creamy Chicken Fettuccine Alfredo

(See the full recipe at the bottom of this post.)

Homemade Fettuccine

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

Chicken, Broccoli, and Cauliflower

  • boneless chicken breasts
  • all-purpose flour
  • seasoned salt
  • freshly ground black pepper
  • olive oil
  • frozen broccoli and cauliflower combination

Alfredo Sauce

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

 

Suggestions for Substitutions

While I really want you to try this recipe as written, I realize that time is precious and there are days when a person needs to take shortcuts. In those instances, I highly recommend buying good quality staples.

I am not against buying jarred Alfredo sauce at the store. But please, try making this homemade sauce at least once. You will be amazed! However, when I purchase sauce at the store, my go-to brand is Bertolli for any of their Alfredo sauces. They are pretty good and an acceptable substitute for homemade.

Making Chicken Fettuccine with Store-Bought Pasta

When shopping for dried pasta, look for products made in Italy that are bronze die cut. This type of cut works wonderfully for cream or red sauces, allowing the sauce to catch on the pasta. Morelli is a fantastic Italian company, or this fettuccine by Rustichella d'Abruzzo . For pasta found at your local grocery store, look for De Cecco Fettuccine #6,  or in a pinch, Barilla.

 

Instructions for Making This Recipe

Gather your ingredients so that you have everything close at hand on the counter or table.

 

Prepare the Ingredients

Finely grate the parmesan cheese.

Using a chef’s knife and cutting board, mince the onion and garlic.

 

Make 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

As mentioned above, 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 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.

Making Homemade Pasta with Eggs and Olive OilIn 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.

 

Prepare the Chicken and Vegetables

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.

In a large freezer bag, combine the all-purpose flour, seasoned salt, and freshly ground black pepper. Add the chunks of chicken to the flour and shake and toss until all pieces are nicely covered.

Serve with Frozen or Fresh VegetablesFry the chicken pieces in a large cast iron skillet or enameled cast iron braiser  with olive oil. Cook on both sides until all are nicely 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. Alternately, you may use fresh vegetables and steam them in the microwave with a few tablespoons of water for 5-7 minutes.

 

Make the Alfredo Sauce

You’ll want to make the Alfredo sauce near the end as it doesn’t take long at all to make.

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

It’s also time to 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 the butter in the same skillet that you cooked the chicken in. I like to use a shallow enameled cast iron braiser as it is big enough to hold everything when you combine the fettuccine to it.

Saute the minced onion and garlic until tender, about 2-3 minutes. Stir in chunks of the softened cream cheese and whisk until smooth. Pour in half and half in three parts, stirring well each time.

Finish the sauce by adding the freshly grated Parmesan and dried or chopped fresh basil. Season with kosher salt and freshly ground black pepper. Continue stirring until sauce reaches desired thickness. This will not take long, maybe 1-2 minutes.

Add the steamed broccoli and cauliflower to the sauce.

 

Cook the Pasta

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 cooked chicken at this time. Or save it to place on the top. I’ve done both. You decide which looks more desirable!

Chicken Alfredo with Fillets of Chicken

Instead of cooking chunks of chicken, I’ve also breaded thin chicken fillets for this dish. Both are wonderfully delicious. It just depends on how you want to plate this dish. Follow the same instructions for chicken fillets, except that they will need more time to cook.

To assemble the plates, spoon a layer of fettuccine on a plate, making sure to include equal parts of broccoli and cauliflower. Top each with chicken pieces. Sprinkle with freshly grated Parmesan as desired.This recipe will serve 4-6 people.

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

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

See more Italian Dishes Here. Browse Chicken Recipes Here. View Pasta Recipes 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

  • 4 whole boneless chicken breasts cut in 1/2-inch slices
  • 1 cup all-purpose flour
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup olive oil
  • 3 cups broccoli and cauliflower pieces frozen or fresh

Alfredo Sauce

  • 1/2 cup butter
  • 1 cup onion minced
  • 2 tablespoons minced garlic
  • 8 ounce cream cheese room temperature
  • 1 1/2 cups half and half cream
  • 1 1/2 cups Parmesan Cheese freshly grated
  • 1 teaspoon dried basil or 1 tablespoon fresh chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

  • Finely grate the parmesan cheese.
  • Using a chef's knife and cutting board, mince the onion and garlic.
  • Thaw your chicken breasts and slice into small 1-inch pieces.

Make 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.

Prepare the Chicken and Vegetables

  • In a large freezer bag, combine the all-purpose flour, seasoned salt, and freshly ground black pepper. Add the chunks of chicken to the flour and shake and toss until all pieces are nicely covered. 
  • Fry in a large cast iron skillet or enameled cast iron braiser with olive oil. Cook on both sides until all are nicely browned. Set aside on a plate and keep warm while you prepare the rest of the dish.
  • Microwave frozen broccoli and cauliflower in a microwave-safe bowl for 8-10 minutes until heated through, stirring halfway.
    If using fresh vegetables, place in microwavable bowl along with 3 tablespoons water. Heat for 5-7 minutes until steamed and tender.

Make the Alfredo Sauce

  • Meanwhile, melt butter in a large skillet or braiser. Saute the minced onion and garlic until tender, about 2-3 minutes.
  • Stir in the softened cream cheese and whisk until smooth.
  • Pour in half and half cream in three parts, stirring well each time.
  • Finish the sauce by adding the freshly grated Parmesan and fresh or dried basil. Season with kosher salt and freshly ground black pepper. Continue stirring until sauce reaches the desired thickness.
  • Add steamed broccoli and cauliflower to the Alfredo sauce.

Cook the Pasta

  • Cook fresh fettuccine in salted 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 broccoli and cauliflower. 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 

Nutrition

Calories: 793kcal | Carbohydrates: 67g | Protein: 29g | Fat: 49g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 1341mg | Potassium: 718mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6149IU | Vitamin C: 13mg | Calcium: 476mg | Iron: 4mg
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