Chicken and Fettuccini Alfredo Recipe

Name: Chicken and Fettuccini Alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -4 whole boneless skinless chicken breasts; ½ cup flour; 1 teaspoon salt; 1 teaspoon black pepper; 3 tablespoons extra virgin olive oil; 4 garlic cloves (minced); 8 ounces fettuccine pasta; 2 -4 slices mozzarella cheese (1 slice per chicken breast); 8 tablespoons butter; 1 ½ cups heavy whipping cream; ¾ cup parmesan cheese (grated); ¼ teaspoon white pepper; ½ teaspoon granulated garlic; ½ cup mozzarella cheese (shredded)

Servings: persons

2 -4 whole boneless skinless chicken breasts
½ cup flour
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons extra virgin olive oil
4 garlic cloves (minced)
8 ounces fettuccine pasta
2 -4 slices mozzarella cheese (1 slice per chicken breast)
8 tablespoons butter
1 ½ cups heavy whipping cream
¾ cup parmesan cheese (grated)
¼ teaspoon white pepper
½ teaspoon granulated garlic
½ cup mozzarella cheese (shredded)

1
DIRECTIONS FOR ALFREDO SAUCE:.
2
Melt butter in a small saucepot over low heat.
3
Remove from heat, and add the cream, grated parmesan, white pepper, and garlic powder.
4
Place the pot back onto the low heat, and stir until ingredients are combined.
5
DO NOT BOIL.
6
Add the mozzarella cheese, and stir until cheese is melted and the sauce is smooth.
7
Set the sauce aside, while you prepare the chicken breasts.
8
DIRECTIONS FOR CHICKEN:.
9
Preheat oven to 375 degrees F.
10
Sprinkle chicken with salt and pepper and dredge in the flour.
11
Place olive oil in a large skillet over medium heat.
12
Add the chicken to the skillet and brown on both sides (3-4 minutes per side).
13
Place chicken into a baking dish that has been sprayed with Pam.
14
Place a slice of mozzarella cheese on top of each breast.
15
Pour the sauce over the chicken, and bake 15 to 20 minutes, or until the chicken is done all the way through.
16
While the chicken is in the oven, cook the fettuccini according to the package instructions.
17
Place the chicken breasts onto a serving plate, and place the cooked fettuccini into a serving bowl.
18
Spoon a little sauce over each chicken breast, and the rest of the sauce onto the fettuccini, swirling the fettuccini around to coat it well.

1366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 -4 whole boneless skinless chicken breasts, ½ cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and more.

Yes, Chicken and Fettuccini Alfredo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Fettuccini Alfredo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions