This post may contain affiliate links. Please read our disclosure policy.

This delicious Chicken Futtuccine Alfredo recipe is a one pot meal ready in just 30 minutes that requires minimal work. This easy recipe will teach you how to cook noodles in a creamy garlic parmesan sauce, all that’s left is tossing in some rotisserie chicken for a meal the whole family will love.

Chicken Alfredo on a plate with broccoli.

Fettuccine Alfredo Chicken Recipe

If you are looking for a super easy meal, this Chicken Alfredo Recipe will fit the bill. Seriously, it’s one pot (well, actually usually a large skillet), done in under 30 minutes which makes it a perfect busy weeknight meal, and the homemade Alfredo sauce is made from scratch. The perfect comfort food, in my humble (but completely professional) opinion.

This is a family favorite and a great dish to to take over to neighbors or if your friend just had a baby- zero prep, maximum flavor and even kids will gobble this down with delight.

What is chicken fettuccine alfredo?

Chicken fettuccine alfredo is a classic Italian-American pasta dish that features tender pieces of chicken tossed with fettuccine noodles in a creamy, buttery sauce made with Parmesan cheese and heavy cream. The dish is typically seasoned with garlic, black pepper, and sometimes nutmeg, and is often garnished with additional Parmesan cheese and chopped parsley.

ingredients on the counter needed to make easy chicken Alfredo

Simple Chicken Alfredo Recipe ingredients

  • Rotisserie Chicken- I love using rotisserie chicken because it is so affordable, it’s already pre-cooked and it is always some seriously juicy chicken! Feel free to use other cooked chicken, if you prefer! You’ll want the cubed skinless chicken breasts cooked prior to beginning the recipe.
  • Chicken Broth- This will be part of the creamy white sauce that will coat the cooked pasta.
  • Heavy Whipping Cream- also known as heavy cream, this is the main ingredient to get achieve a super creamy and dreamy sauce.
  • Garlic- You can use garlic cloves, garlic powder, minced garlic (fresh garlic or dried)- it truly doesn’t matter as long as you use the garlic! This along with the parmesan cheese gives the sauce it’s flavor.
  • Kosher Salt and Black Pepper
  • Dry Fettuccine Pasta- We will use 1 pkg or 16 ounces of fettuccine pasta in this recipe.
  • Parmesan Cheese- For best results shred your own parmesan cheese instead of purchasing the pre-shredded kind. The pre-shredded cheese tends to have a harder time melting into a creamy sauce.

Fettuccine Alfredo Chicken Recipe substitutions and variations

Some possible substitutions and variations for chicken fettuccine alfredo include:

  • Using shrimp, scallops, or other seafood in place of the chicken.
  • Adding vegetables like broccoli, peas, or spinach to the pasta to make it a bit healthier and more colorful.
  • Using different types of pasta, such as penne, linguine, or even zucchini noodles for a low-carb option.
  • Experimenting with different herbs and spices to add extra flavor, such as thyme, basil, or red pepper flakes.
  • Using a mixture of different cheeses in the sauce, such as Parmesan, Romano, and Asiago.
  • Adding bacon or pancetta to the sauce for a smoky, salty flavor.

What can I use instead of heavy cream in Alfredo sauce?

For this particular recipe, you cannot substitute heavy cream with anything else, as milk, half ‘n half or evaporated milk will curdle during the boiling process.

What can I add to Alfredo to make it taste better?

Bacon. haha But for real my husband always says that bacon will make literally everything better. Chicken Bacon Alfredo is a magically delicious recipe. Besides bacon, you can try adding some cream cheese, extra cloves garlic, Italian Seasoning or more parmesan cheese. 

pasta in the creamy heavy cream and chicken broth before boiling and cooking.

How to make Chicken Fettuccine Alfredo

It really is as simple to make as I say it is- read through the steps below to get acquainted with the process prior to making the recipe.

  1. Dice the rotisserie chicken and set aside.
  2. In a large pot or skillet, add the chicken broth, heavy cream, garlic, salt and pepper. Add the pasta to the pan.
  3. Cover with a lid and heat on high until the liquid starts to boil. Adjust the temperature to medium heat and continue to simmer.
  4. Remove the lid and place it back on the pan partway, letting some of the steam out, but keeping most of the condensation in.
  5. Allow the mixture to boil until the pasta is al dente. This will take about 10-15 minutes. Look at your particular pasta’s package directions for a more accurate cook time for once the liquid is boiling. The liquid will be very thin at this point.
  6. Remove from heat and slowly add in the parmesan cheese, using tongs to gently twirl the pasta while the cheese melts and thickens the sauce.
  7. Add in the pieces of chicken and serve with some fresh parsley, if desired.
  8. Note: The sauce will thicken quite a bit as the dish cools.

How to season chicken for alfredo

If prepping and baking your chicken prior to making this one pot Chicken Alfredo, season with a simple blend of salt, black pepper, and garlic powder. You can also add some Italian seasoning, paprika, or red pepper flakes for extra flavor.

How to cook chicken for alfredo

To cook chicken for alfredo, start by seasoning the chicken as desired (see above). Then, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides and cooked through, with the internal temperature reading 165° F. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips or bite-sized pieces. The cooked chicken can then be added to into this recipe to replace the rotisserie chicken.

Chicken Alfredo in a big pot, fully cooked with fresh, parsley.

What goes good with Chicken Alfredo?

I love to serve steamed broccoli florets with classic chicken Alfredo. This is seriously one of my favorite recipes. Caesar Salad is always a classic side dish to Alfredo as well as some garlic bread.

Easy Chicken Alfredo Recipe storage

Store in an airtight container, preferably in single serving amounts. Reheat each individual portion in the microwave, stirring every 30 seconds. Add a splash of milk to bring the sauce back together and enjoy!

How to reheat leftover Chicken Alfredo Pasta

Place all of your leftover pasta into a baking dish if you are planning on reheating it all at once in the future. Cover with aluminum foil and store in the fridge. To reheat, bake with the foil on in a 350° oven for about 30 minutes or until the internal temperature is 160°. You may need to add a splash of milk to bring the sauce back together and make it creamy again. 

Chicken Fettuccini Alfredo Recipe FAQs

What is the difference between Chicken Alfredo and Chicken Fettuccine?

Alfredo always has a garlic creamy sauce and chicken fettuccine can have any type of sauce.

What makes chicken Alfredo thick?

The cream and cheese in the alfredo sauce are what give chicken alfredo its thick, creamy texture. As the cheese melts and combines with the cream, it creates a smooth and velvety sauce that clings to the pasta and chicken. The sauce can also be thickened further by cooking it over low heat and stirring constantly until it reaches the desired consistency.

pin image for chicken Alfredo with text overlay.

Other Easy Dinner Recipes

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
5 from 4 votes

Simple Chicken Alfredo Recipe

This delicious Chicken Futtuccine Alfredo recipe is a one pot meal ready in just 30 minutes that requires minimal work. This easy recipe will teach you how to cook noodles in a creamy garlic parmesan sauce, all that's left is tossing in some rotisserie chicken for a meal the whole family will love.
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 8 servings


  • 4 cups chicken broth
  • 3 cups heavy whipping cream
  • 2 tsp minced garlic
  • salt and pepper, to taste
  • 16 oz **dry fettuccine noodles
  • 2 cup shredded parmesan cheese
  • 2 cups diced rotisserie chicken, or other pre-cooked chicken


  • In a very large skillet or pot add the broth, heavy whipping cream, garlic, salt and pepper. Stir to combine.
  • Add the fettuccine noodles to the pot. The pasta should be completley covered.
  • Turn the burner on to high and cover with a lid until brought to a rolling boil.
  • Partially uncover the the pot while leaving the majority covered to prevent the liquid bubbling up and spilling over. Turn the heat down to medium.
  • Boil for 10-15 mintues or until the pasta is al dente.
  • Turn off heat. Add in the parmesan cheese. Use tongs to gently twirl the pasta while the cheese melts and thickens the sauce.
  • Stir in the diced chicken.
  • Serve immediatly.


**1 pkg


Calories: 681kcal | Carbohydrates: 45g | Protein: 31g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.05g | Cholesterol: 199mg | Sodium: 992mg | Potassium: 380mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1551IU | Vitamin C: 1mg | Calcium: 385mg | Iron: 2mg
Like this recipe? Rate and comment below!

About Karli Bitner

This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. If you are Cookie obsessed like I am, check out my Sister Site, Cookies for Days.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    I teach Family and Consumer Sciences and was looking for a quick and simple Chicken Fettuccine Alfredo recipe to do with my 50-minute classes. This exceeded my expectations and will become a regular part of my yearly lab schedule.