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Chicken Fettuccine Alfredo

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Italian


Chicken Fettuccine Alfredo is a type of Italian pasta dish prepared with fettuccine tossed in emulsified butter and Parmesan cheese, with flavour from cream and pan-fried chicken breast.


Units Scale
  • 250 g fettuccine
  • 750 g chicken breast (approx. 3-4 fillets)
  • 200 g white button mushrooms, sliced (optional)
  • 100 ml cream
  • 150 ml chicken stock
  • 1/3 cup grated parmesan plus more for garnishing
  • 1/2 cup butter
  • 4 cloves garlic, minced
  • 1 tbsp chopped parsley
  • olive oil
  • freshly ground black pepper
  • sea salt
  • blanched broccolini, for sides


  1. Season chicken breast with salt and freshly ground black pepper.
  2. Heat pan, add olive oil then pan fry chicken breast for 5-6 minutes (depending on the thickness) on each side. Add 3 tablespoon of butter to the pan, swirl butter around and continue to cook the chicken for 2 more minutes while continuously basting chicken breast with melted butter, set chicken aside and keep it covered.
  3. Cook pasta according to instructions, drain then toss in the remaining butter. Set aside.
  4. Using the same pan you use cooking the chicken, add garlic and sauté until fragrant.
  5. Add mushrooms if using, cook for a minute.
  6. Now add chicken stock, cream, parmesan and a dash of sea salt simmer until sauce is reduced and thickens. Toss in pasta and parsley. Turn heat off.
  7. Slice chicken breasts, place pasta on serving platter then top the pasta with sliced of chicken.
  8. Serve with generous amount of grated parmesan.