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top view chicken alfredo in a white bowl

Chicken Fettuccine Alfredo

Classic fettuccine Alfredo coated with a homemade sauce made cream cheese, parmesan cheese, milk, garlic, and then topped with sliced chicken.
Course Main Course
Cuisine Italian
Diet Gluten Free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 600kcal
Author Rena


  • 8 oz fettuccine pasta GF if needed
  • 2 chicken breasts cut in half lengthwise (6 oz each)
  • Kosher salt & ground pepper to taste
  • 1 tbsp olive oil
  • 1 cup milk of choice
  • 1/2 tbsp GF flour or cornstarch
  • 2 large cloves garlic minced
  • 4 oz cream cheese softened or at room temp
  • 1/2 cup chicken broth
  • 1 cup Parmesan cheese grated
  • Fresh parsley chopped - to garnish


  • Bring a large pot of salted water to the boil, and cook the pasta according to package directions to al-dente.
  • Season the chicken breast with salt and pepper on both sides.
  • Preheat a large frying pan over medium heat and add in the oil. Cook chicken for 6-8 minutes per side, or until cooked through and internal temp reaches 165F.
  • Set aside and allow the chicken to rest until you make the sauce, then slice it.
  • In a small bowl whisk the milk and flour until no visible lumps.
  • To the same skillet over medium heat, add garlic and cook for no more than 1 minute. Stir in the milk mixture together with cream cheese and broth. Whisk continuously until the sauce is smooth and bubbly, 2-3 minutes. Add the parmesan cheese and allow it to cook for another 1-2 minutes.
  • Once the sauce has thickened stir in the sliced chicken, cooked pasta, parmesan and parsley. Season with salt and pepper and remove from heat.


  • Pasta: we use fettuccine pasta, but you may use any pasta you have handy. want to make an even healthier chicken Alfredo? use lentil pasta or zoodles.
  • Chicken: chicken breasts are leaner and preferred in this recipe. you may sub it with boneless chicken thighs or use a completely different protein or try shrimp.
  • Milk: we used 2 % milk. You may use any milk on hand or even dairy-free milk.
  • Garlic: using fresh garlic is ideal, but you may sub it with 1 tablespoon garlic powder if that's what you have on hand.
  • Cream cheese: use light cream cheese if possible.
  • Broth: you may use vegetable broth or if you don't have any broth, use water.
  • Do not overcook the pasta and make sure they are al-dente. Do not rinse the pasta either. It will help with how thick and creamy the Alfredo come out.


Calories: 600kcal | Carbohydrates: 49g | Protein: 45g | Fat: 24g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 661mg | Potassium: 727mg | Fiber: 2g | Sugar: 6g | Vitamin A: 726IU | Vitamin C: 2mg | Calcium: 420mg | Iron: 2mg