Chicken Fettuccine Alfredo – Creamy Recipe Better than Carbonara
Hey everyone! Today, we’re tackling a revamped classic: Chicken Fettuccine Alfredo. The question is — is this recipe actually better than carbonara? I’ll let you be the judge, but one thing’s for sure — you won’t be disappointed!
I’ll walk you step-by-step through my take on this indulgent recipe, directly inspired by my YouTube video. So get your forks ready — let’s go!
Why Fettuccine Alfredo?
Fettuccine Alfredo is the ultimate comfort food! It seems simple, but there are a few traps to avoid. My version stands out thanks to the marinated chicken and a specific technique. Trust me — it changes everything!
Ingredients: The Key to Success
For this recipe, the quality of ingredients is essential. You want fresh, flavorful, high-quality items. Here’s what you’ll need — and you can find the full list on my website too:
- 400 g fresh or dried fettuccine
- 200 g Parmigiano Reggiano (or Pecorino), freshly grated
- 125 g unsalted butter
- 300 ml 35% cooking cream
- 500 g boneless, skinless chicken breast
- 4 garlic cloves, finely chopped
- 50 ml olive oil
- 2 g paprika
- 2 g crushed chili
- 2 g garlic powder
- 2 g onion powder
- 1 g dried oregano
- 1 g dried thyme
- 1 g dried basil
- Salt and freshly ground black pepper, to taste
Culinary Tribute: The History of Fettuccine Alfredo
Fettuccine Alfredo’s story began in early 20th-century Rome. Italian restaurateur Alfredo Di Lelio created the dish for his pregnant wife who had lost her appetite. The simple combo of fresh pasta, butter, and Parmigiano Reggiano was a hit — first with her, then with the public.
The dish exploded in popularity in the 1920s when American movie stars Mary Pickford and Douglas Fairbanks discovered it on their honeymoon in Rome. They fell in love with it and introduced it to the U.S. Ever since, Fettuccine Alfredo has been a staple in Italian-American cuisine, with many variations — including today’s version with marinated chicken.
Let’s Talk Chicken:
Adding chicken breast makes this dish even more indulgent and filling. Around 400–500 g is perfect. And don’t skimp on the marinade — it’s what gives the chicken its amazing flavor.
Chicken Prep: Step-by-Step
You’ve got two options for preparing the chicken:
- Pound it flat: Place the chicken on a cutting board and gently flatten it with a meat mallet.
- Slice into cutlets (my favorite): Slice the chicken into thin, even cutlets.
Take your time and cut gently for even thickness. Don’t forget to remove the tenderloin (that little strip of muscle on the underside of the breast).
The Marinade: Where the Magic Happens
This marinade turns your chicken into a real treat.
If you want to avoid powders, replace garlic powder with 1 finely chopped garlic clove, and skip the onion powder.
Marinade ingredients:
- 50 ml olive oil
- 2 g paprika
- 1 g garlic powder
- 2 g onion powder
- 1 g dried oregano
- 1 g dried thyme
- 1 g dried basil
- Salt and pepper to taste
Instructions:
Mix everything in a bowl. Add the chicken cutlets and make sure they’re well coated. Cover with plastic wrap and refrigerate for at least 30 minutes.
The spice blend may seem unusual, but trust me — with Alfredo sauce, it’s a perfect match. The marinated chicken adds an extra layer of flavor.
The Cheese:
For authentic Alfredo sauce, use Parmigiano Reggiano — about 200 g. If you’re on a budget, 100 g is fine, but the flavor will be less intense. Always grate it fresh — pre-grated cheese often contains cellulose and doesn’t melt as well.
Garlic: The Flavor Base
You’ll need 4 cloves. Peel, crush, and finely chop them. Try to get even-sized pieces for uniform cooking. The garlic infuses the butter and sets the tone for the sauce.
The Pasta: Choosing the Right Fettuccine
Fresh fettuccine is ideal, but dried works too. Use about 400 g. Just make sure the pasta is good quality.
Cooking the Chicken: The Perfect Sear
Heat a skillet over high heat. Add the marinated chicken. Don’t overcrowd the pan — otherwise, it’ll steam instead of sear.
Sear for 2–3 minutes on each side. The goal is a flavorful crust.
Chicken should reach an internal temp of 74°C (165°F). Once cooked, set it aside. You can keep it warm in a low oven (~30°C/86°F). Slice it later.
Butter & Garlic: Building the Sauce
In the same skillet, melt the butter over medium heat. Add garlic and cook until fragrant and lightly golden (don’t burn it!). Garlic infuses the butter — that’s where the flavor comes from.
The Cream: Rich & Velvety
Pour in 300 ml of 35% cream. Stir to combine with butter and garlic. Use high-fat cream for best results.
The Cheese: Final Touch
Gradually add grated Parmigiano Reggiano while stirring constantly. Keep the heat at medium. The cheese will thicken the sauce and add flavor. The sauce will become smooth and creamy as it melts.
Getting the Sauce Just Right
Keep stirring until the sauce is creamy and smooth. Adjust heat to avoid burning or splitting. It should coat the back of a spoon. Once ready, remove from heat and set aside.
Cooking the Pasta: The Al Dente Art
Bring a large pot of salted water to a boil. Add the fettuccine and cook per package directions (8–10 mins for dried, less for fresh). Stir often to prevent sticking.
Taste to check doneness — pasta should be al dente. Reserve some pasta water before draining.
The Perfect Union: Pasta + Sauce
Add drained fettuccine to the Alfredo sauce in the skillet. Toss to coat evenly. Add a splash of reserved pasta water if needed to loosen the sauce.
The starch helps the sauce cling to the noodles. Taste and adjust seasoning.
Slicing the Chicken: Protein Prep
Slice the cooked chicken into thin strips against the grain for tenderness. It should still be warm. Add it to the pasta.
Serving: Two Delicious Options
- Serve pasta first, then top with chicken slices.
- Mix chicken directly into the pasta in the skillet.
Option 2 is for those who want every bite packed with chicken flavor. Option 1 is great for presentation. Both are delicious — pick your style.
Garnish & Serve: Final Touches
Top with freshly ground black pepper and more cheese. Serve immediately and enjoy! A dry white wine makes a great pairing.
Pro Tip: Don’t Forget the Parsley!
I forgot the parsley in the video, but don’t skip it — it adds a touch of freshness and color.
Ingredient Substitutions
- Chicken: Substitute with shrimp, mushrooms, or tofu for a vegetarian option.
- Parmigiano Reggiano: Grana Padano is a cheaper but tasty alternative.
- Cream: Use low-fat cream or plain Greek yogurt for a lighter version.
- Fettuccine: Any long pasta will work — linguine, spaghetti, etc.
Related Recipes You Might Enjoy
To expand your pasta repertoire, consider these delightful options:
- Homemade Pesto Pasta – Easy, Quick, and Delicious Recipe
A simple and quick recipe for homemade pesto pasta full of flavor. - Salmon Pasta – Easy, Creamy, and Delicious Recipe
Creamy salmon pasta, perfect for a quick and satisfying dinner. - Chicken Fettuccine Alfredo Recipe: More Delicious Than Carbonara
Fettuccine pasta with a creamy Alfredo sauce and tender chicken.
Frequently Asked Questions (FAQ)
Can I make Alfredo sauce ahead of time?
Yes, you can prepare it in advance and gently reheat before serving.
How do I store leftovers?
Keep them in an airtight container in the fridge for 2–3 days.
Can I freeze Chicken Alfredo?
I don’t recommend it — the sauce may split when thawed.
How can I thicken the sauce?
Add more grated Parmigiano or a bit of cornstarch mixed with cold water.
Tips & Tricks
- For a richer sauce, use clarified butter.
- Add a pinch of grated nutmeg for subtle warmth.
- Serve with a green salad for a balanced meal.
- Feel free to add veggies like asparagus, peas, or broccoli.
Chicken Fettuccine Alfredo Recipe: More Delicious Than Carbonara?
Ingredients
- 400 g fettuccine
- 500 g chicken breasts sliced
- 50 ml olive oil
- 2 g paprika
- 1 g garlic powder
- 2 g onion powder
- 1 g dried oregano
- 1 g dried thyme
- 1 g dried basil
- 4 garlic cloves chopped
- 125 g butter
- 300 ml 35% cream
- 200 g grated Parmigiano Reggiano
- Salt and pepper
Instructions
- Prep the chicken: Slice the chicken breasts into thin cutlets. In a bowl, mix olive oil with paprika, garlic powder, onion powder, oregano, thyme, and basil. Add chicken and toss to coat evenly. Cover and marinate for 30 minutes (or up to 24 hours in the fridge).
- Cook the chicken: Heat a large skillet over medium-high heat. Sear the chicken cutlets for 2–3 minutes per side until golden brown and fully cooked. Remove from pan and set aside, covering to keep warm.
- Make the Alfredo sauce: In the same skillet, melt the butter over medium heat. Add the chopped garlic and sauté for 1–2 minutes, just until fragrant and soft, without browning.
- Add cream and cheese: Pour in the 35% cream and bring to a gentle simmer, stirring. Gradually stir in the grated cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Cook the pasta: Meanwhile, cook the fettuccine in a large pot of salted boiling water according to package directions until al dente. Reserve a ladle of the cooking water, then drain the pasta.
- Combine and coat: Add the cooked pasta to the Alfredo sauce. Toss well to coat all the noodles. If the sauce is too thick, mix in a bit of the reserved pasta water.
- Serve: Slice the reserved chicken and place it on top of the pasta. Garnish with freshly ground black pepper, extra cheese, and fresh parsley if desired. Serve immediately.
Video
Notes
Ingredient Substitutions
- Chicken: Substitute with shrimp, mushrooms, or tofu for a vegetarian option.
- Parmigiano Reggiano: Grana Padano is a cheaper but tasty alternative.
- Cream: Use low-fat cream or plain Greek yogurt for a lighter version.
- Fettuccine: Any long pasta will work — linguine, spaghetti, etc.
Frequently Asked Questions (FAQ)
Can I make Alfredo sauce ahead of time?Yes, you can prepare it in advance and gently reheat before serving. How do I store leftovers?
Keep them in an airtight container in the fridge for 2–3 days. Can I freeze Chicken Alfredo?
I don’t recommend it — the sauce may split when thawed. How can I thicken the sauce?
Add more grated Parmigiano or a bit of cornstarch mixed with cold water.
Tips & Tricks
- For a richer sauce, use clarified butter.
- Add a pinch of grated nutmeg for subtle warmth.
- Serve with a green salad for a balanced meal.
- Feel free to add veggies like asparagus, peas, or broccoli.
Suggested Recipes
Looking for more delicious dishes? Here are some suggestions:
- Hunter’s Chicken: A Classic French Recipe That’s Easy and Delicious
A traditional French dish featuring chicken simmered in a tomato and wine sauce with mushrooms. - Mustard Chicken – Easy, Quick, and Budget-Friendly Recipe
A flavorful chicken dish with a creamy mustard sauce, great alongside pasta. - Easy Chicken Parmigiana – A Homemade Italian Feast
An Italian classic with breaded chicken, tomato sauce, and melted cheese.
