Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

Learn how to make the perfect Alfredo sauce from scratch with simple ingredients like fettuccine pasta, chicken breast, olive oil, butter, whipping cream, leek, onion, garlic, and a blend of aromatic herbs

Course: MainCuisine: ItalianDifficulty: Medium
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  • Fettuccine Pasta

  • Chicken Breast

  • Olive Oil

  • Butter

  • Whipping Cream (or Heavy Cream)

  • Leek

  • Onion

  • Garlic

  • Parsley

  • Oregano

  • Basil

  • Rosemary

  • Ginger

  • Chicken Seasoning (Montreal Chicken Spice)

  • Parmigiano-Reggiano Cheese (optional)

  • Salt

  • Pepper


  • Finely chop a few garlic cloves, half an onion, a piece of your leek, and your herbs. Use a food processor to make this easier, and add olive oil if the ingredients get stuck!
  • Cook the mixture over high heat, with half a stick of butter until everything is nicely melted. Reduce heat to medium-low to prevent burning of the garlic. Season with salt & pepper. When this mixture is fragrant and starting to look soft, add a cup of cream and stir gently. Simmer the sauce until thick and creamy.
  • Slice 1 or 2 chicken breasts into ¾ inch strips. Season with your preferred chicken spice, and salt and pepper to taste. Add to a pan with a good glug of olive oil, crushed garlic, rosemary, sliced ginger, and chopped leek. Cook over medium-high heat until the chicken is cooked through and lightly golden.
  • Cook the fettuccine in salted boiling water until it's “al dente”. Follow the instructions on your specific pasta package!
  • Strain the noodles and top with your finished sauce and chicken. Garnish with chopped fresh parsley and a fresh grating of cheese.
  • Serve while hot with your favorite glass of vino!

Recipe Video