The perfect combination of golden pan-fried garlic and rich pecorino sauce, subtly infused with shallots and topped with crispy pancetta and pan-seared chicken breast. This Chicken Fettuccini Alfredo is the ultimate comfort food!
About this Chicken Fettucine Alfredo Recipe
Traditionally, Alfredo sauce is made with just butter, Parmigiano-Reggiano, and starchy pasta water. Simple and elegant. This version isn’t authentic in the Italian sense, but follows the more familiar American style: a quick, creamy mix of butter, garlic, and a hard Italian cheese like Parmesan. In this recipe, I use Pecorino for a bolder, sharper flavor that really stands out but Parmesan works perfectly too if you prefer a milder taste.
Make it your own! I just cant resist crispy pancetta with a creamy Italian sauce so I decided to add it to this recipe. It's not the traditional method but that does not matter. What matters is that when you take a forkful of this homemade Chicken Fettucine Alfredo, you can't get enough.
Ingredients for Chicken Fettuccini Alfredo
The ingredients are easily sourced from your local grocery store. You can still achieve true deliciousness by switching out some ingredients, if needed, such as switching pecorino for parmesan or fettucine for spaghetti. You could even switch it up completely and prepare this alfredo sauce with Italian Gnocchi.
- chicken breast
- pancetta or bacon
- heavy cream
- garlic
- shallots
- fettuccini or tagliatelle
- Parmesan or pecorino
- salt
- pepper
- garlic powder
- paprika
- butter
- olive oil
- parsley
See recipe card for quantities.
Step by step photographs...
See just how easy it is to prepare Chicken Fettuccine Alfredo.
- Step 1: Butterfly your chicken by slicing it in half, as pictured, then coat in the garlic powder, paprika, salt and pepper.
- Step 2: Over a medium heat, add the olive oil and allow to heat for a minute. Then add your butterflied chicken breast. Cook on each side for 3 minutes or until cooked through and golden on the exterior.
- Step 3: Remove the chicken from the pan and add your pancetta. Cook on a medium heat to allow the fat to render out and crisp to perfection.
- Step 4: Remove the pancetta and add the butter. Allow to melt and add your garlic and shallots and cook until softened. Then add 3
- Step 5: Meanwhile, add your pasta to boiled water and cook to packet instructions.
- Step 6: To your frying pan, add ¾ of the pancetta and cream.
- Step 7: Add parmesan and stir on a low heat with a wooden spoon. Loosen the sauce by adding a ladle of pasta water.
- Step 8: When your pasta is cooked, drain (or use tongs and transfer to the pan. Stir to combine.
- Step 9: Transfer your pasta to a plate.
- Step 10: Top with sliced chicken and a garnish of parsley, parmesan and pancetta.
Hint: Time when you cook the pasta well because you will need to ladle some of the pasta water to your sauce. These steps should work perfectly. If preparing the sauce ahead of time, when reheating, time it with teh cooking of the pasta so you can still include this step.
Substitutions
Ingredients for this Chicken Fettucine Alfredo can be substituted easily. Here are some suggestions.
- Pasta - Switch out the fettucine for your pasta of choice. The alfredo sauce can be served with any pasta, included those that are gluten free.
- Cheese - Traditionally alfredo sauce is made with parmesan but this recipe uses cream and garlic, so it's already leaning towards to more Americanised version. Go ahead and use any hard-Italian cheese just like I used pecorino in this recipe for a bolder flavor.
- Vegetarian - Skip the meat and make a delicious alfredo sauce. It will still be perfect!
Variations of Chicken Fettuccini Alfredo
I encourage you to make this Chicken Fettuccini Alfredo your own so that it's your ultimate comfort food. Some variations include making it the true authentic way or adding even a deluxe twist to make it even more delicious.
- Truly authentic - Skip the cream and garlic and make this Chicken Fettuccine Alfredo with just the cheese and butter (including the starchy pasta water). That's the authentic way.
- Deluxe - add truffle oil to your finished dish. Perfection!
- Milder (kid friendly) - This recipe asks for parmesan or pecorino. Parmesan is milder and not so bold.
Prefer authentic Italian? Try this Authentic Italian Carbonara
Storage
Refrigerator: Store the sauce for this Chicken Fettuccini Alfredo, the pasta, and the chicken separately for best results. The sauce lasts 3–4 days, pasta up to 3 days, and cooked chicken up to 4 days in airtight containers. Toss pasta with a little oil to prevent sticking.
If storing the dish fully assembled, use within 3 days. Reheat gently with a splash of milk or cream to loosen the sauce and avoid splitting.
Top Tip
Cook the chicken separately and slice it just before serving. This keeps the chicken juicy and allows you to perfectly sear it for flavor without overcooking it in the sauce. Add it on top of the creamy Alfredo pasta at the end for the best texture and presentation. Perfect Chicken Fettuccini Alfredo
FAQ for Chicken Fettuccini Alfredo
Yes! Just slice and warm it gently before adding it on top. Avoid simmering it in the sauce too long to keep it from drying out.
Fettuccine is the classic choice, but tagliatelle, linguine, or even penne work well — anything that holds the creamy sauce.
It’s best fresh, but you can store the sauce, pasta, and chicken separately in the fridge for up to 3–4 days. Reheat gently with a splash of milk or cream.
Related
Looking for more Italian recipes? Try these:
Pairing
This Chicken Fettuccini Alfredo recipe pairs perfectly with salad.
Recipe
Chicken Fettuccini Alfredo
Savor the rich flavors of Chicken Fettuccini Alfredo, featuring crispy pancetta and a bold Pecorino sauce you will love
Ingredients
- 2 boneless, skinless chicken breasts
- 7oz (200g) pancetta (or bacon lardons)
- ¾ cup (200ml) heavy cream
- 6 cloves garlic, minced
- 3 shallots
- 1lb (500g) fettuccini or tagliatelle
- 1 cup (120g) grated parmesan or pecorino
- teaspoon salt
- teaspoon pepper
- tablespoon garlic powder
- ½ tablespoon paprika
- 2 tablespoons butter
- 1 tablespoon olive oil
- parsley to garnish
Instructions
- Start by butterflying your chicken by slicing it in half, then coat in the garlic powder, paprika, salt and pepper.
- Over a medium heat, add the olive oil to a pan and allow to heat for a minute. Then add your butterflied chicken breast. Cook on each side for 3 minutes or until cooked through and golden on the exterior.
- Remove the chicken from the pan and add your pancetta. Cook on a medium heat to allow the fat to render out and crisp to perfection. This should take 8-10 minutes.
- Remove the pancetta and add the butter. Allow to melt then add your garlic and shallots and cook until softened.
- Meanwhile, add your pasta to boiled water and cook to packet instructions.
- Back to your frying pan, add the cream and ¾ of the pancetta. Add parmesan and stir on a low heat with a wooden spoon. Loosen the sauce by adding a ladle of pasta water.
- When your pasta is cooked, drain (or use tongs and transfer to the pan. Stir to combine.
- Transfer your pasta to a plate. Top with sliced chicken and a garnish of parsley, parmesan and pancetta.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1036Total Fat: 68gSaturated Fat: 32gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 203mgSodium: 1306mgCarbohydrates: 61gFiber: 3gSugar: 6gProtein: 46g
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