One of my all-time favorite Italian dishes has to be pasta alfredo. This creamy, rich recipe with fettuccine, chicken, butter, and plenty of cheese is easy to make and perfect with a fresh green salad on the side. Whether it’s a cozy family meal or a quick weeknight dinner, this dish never disappoints.
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Why this Recipe Works
I love how comforting this pasta is; rich, creamy, and packed with flavor. And the best part? This pasta alfredo is ready in under 30 minutes, making it one of my favorite dinners under 30 minutes when I’m craving something indulgent but still quick to prepare.
Fettuccine Alfredo – An Italian Classic with an American Twist
Even though it sounds like a traditional Italian dish, fettuccine alfredo actually became famous thanks to Americans! In Italy, you’ll rarely find it under the name “Alfredo”. Instead, it’s usually known as fettuccine al burro, simply pasta with butter and cheese.
The story goes back to 1914, when Alfredo di Lelio created the dish for his wife, who had just given birth. He wanted to make her something hearty and nourishing, and what better than pasta with plenty of cream, butter, and cheese? A few years later, in the 1920s, two Hollywood stars brought the recipe back to the United States, where it became known as Fettuccine Alfredo. So, while this pasta alfredo has Italian roots, it’s also a little bit American: the best of both worlds!
Pasta Alfredo with Chicken
For my version of pasta alfredo with chicken, I use simple, classic ingredients:
- Chicken breast: boneless, skinless works best or swap for chicken thighs if you prefer.
- Heavy cream: makes the sauce luxuriously smooth; you can also use light cream for a slightly lighter version.
- Butter: unsalted butter gives the best flavor and balance.
- Parmesan cheese: you’ll need plenty for the sauce, and I love to sprinkle a bit extra on top when serving.
That’s it! Simple ingredients that create a rich, creamy sauce you’ll want to make again and again.
What to Serve with Pasta Alfredo
Since alfredo pasta doesn’t contain vegetables, I like to serve it with a crisp green salad on the side, it’s a perfect contrast to the buttery sauce. You can also add a slice of homemade focaccia or garlic bread for a complete meal.
And if you love Italian recipes, make sure to try my homemade spaghetti sauce or Italian casserole, both are just as delicious!
How to Make Pasta Alfredo
Cook the fettuccine until al dente while you pan-fry the breaded chicken until golden and cooked through. Set the chicken aside and start the sauce by melting the butter in a large pan. Add the garlic, let it soften briefly, then pour in the cream. Bring it to a gentle simmer and stir in the Parmesan until the sauce becomes smooth.
Add the drained pasta directly to the sauce and toss so everything coats evenly. Slice the chicken, serve it on top of the creamy fettuccine, and finish with extra Parmesan if you like. Enjoy!
FAQ
Can I make the sauce ahead of time?
It’s best fresh, but you can make the sauce a few hours in advance and reheat gently before serving.
Can I store leftovers?
Yes! Store in an airtight container for up to 2 days. Reheat with a splash of cream or milk to loosen the sauce.
Can I make this without chicken?
Absolutely. Skip the chicken for a vegetarian version or replace it with sautéed mushrooms or add some extra veggies.
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Ingredients
- 400 g chicken breast
- 100 gram breadcrumbs
- Salt and pepper to taste
- 60 gram flour
- 2 eggs
- Oil for frying (olive or sunflower oil)
- 1 tbsp unsalted butter
- 2 clove garlic (finely minced)
- 500 ml light cooking cream
- 75 gram grated Parmesan cheese
- Salt and pepper to taste
- A splash of pasta water (optional, to adjust the sauce)
- 300 gram fettuccine
- 100 g arugula (or mixed greens)
- 1 cucumber (sliced)
- 200 g cherry tomatoes (halved)
- 50 g blueberries
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Equipment
- large bowls
- Large skillet
- Large pan
- Strainer
INSTRUCTIONS (how to make this recipe):
- Slice the chicken breasts in half lengthwise to create thinner cutlets.
- Place the breadcrumbs in one bowl, the flour in a second bowl, and the beaten eggs in a third.
- Season the chicken with salt and pepper, then coat each piece first in flour, then in egg, and finally in breadcrumbs.
- Heat a little oil in a skillet and fry the chicken until golden brown and cooked through.
- Cook the fettuccine according to the package instructions.
- Meanwhile, melt the butter in a large pan. Sauté the minced garlic briefly until fragrant.
- Pour in the cream and bring it to a gentle simmer.
- Stir in the Parmesan and let the sauce thicken slightly over low heat. Season with salt and pepper.
- Add the drained pasta to the sauce and toss until well coated. If needed, add a splash of pasta water to loosen the sauce.
- Mix all the ingredients for the salad.
- Serve the pasta with the crispy chicken, a slice of lemon, and the fresh salad. Enjoy!
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