On busy weeknights when you need dinner fast, Chicken Fettuccine Alfredo is one of our favorite go-to dinner recipes. My kids love chicken fettuccine alfredo for dinner and it’s easy to make in 20 minutes.
If you are new to making chicken fettuccine alfredo, the secret to great fettuccine alfredo sauce is taking a few extra minutes to make homemade alfredo sauce and skipping the jar alfredo sauce. Once you make homemade alfredo sauce, you’ll never want jar alfredo sauce again.
What are the best sides to serve with Fettuccine Alfredo and Chicken?
The best sides to serve with fettuccine alfredo with chicken are veggies, especially green vegetables. Here are some of my favorite sides to serve with Fettuccine Alfredo and Chicken:
- Green beans
- Steamed broccoli
- Mixed greens salad/Caesar Salad
- Sauteed Spinach
- Mixed roasted veggies like squash, carrots, cauliflower
- Garlic toast/cheese toast
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Chicken Fettuccine Alfredo Recipe
Most of the ingredients for this recipe, you will already have on-hand. If you don’t have heavy whipping cream, you can substitute half-n-half or even whole milk, the sauce just won’t be as thick and creamy. When I make this substitution, I usually add a tablespoon or so of corn starch or flour to the sauce to help make the sauce a thicker.
Classic Fettuccine Alfredo with Chicken
- 1 tbsp olive oil
- 2 lbs boneless skinless chicken breasts
- 3 cups heavy cream
- 4 cups chicken broth
- 4 tbsp butter
- 2 cloves garlic minced
- 1 lb uncooked penne pasta
- 1 cup hot water
- 8 oz shredded parmesan cheese
- 1 Salt and pepper to taste
- 1 Garlic powder
- 1 Italian seasoning
In a saucepan, heat olive oil over medium-high heat.
Sprinkle the chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Season both sides and place chicken in saucepan.
Sear quickly on both sides. Reduce to medium heat, continue cooking until chicken is fully cooked.
Remove chicken from pan, cut into bite-sized strips.
In a large saucepan, add the heavy cream, chicken broth, butter, garlic and a pinch of salt and pepper.
Add the seared chicken breasts to the saucepan and cover. Cook on medium for 10 minutes (stirring frequently to avoid burning, reduce heat if needed) until the cheese melts and all ingredients are well blended. Set to the side until the pasta is cooked.
In a separate large pot, bring 6 cups of water to a boil. Cook the pasta as instructed on the box.
Once the pasta is cooked, drain the water. Toss the pasta and chicken alfredo sauce in a large mixing bowl. Top with a bit of salt, pepper, and parsley and serve!
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