Creamy Chicken Pasta – Fettuccine Alfredo 🇮🇹

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Table of contents:

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How to Make Creamy Fettuccine Chicken Pasta

Ingredients

For the Chicken & Fettuccine Pasta

• 2 chicken breasts, sliced into thin strips
• 10.5oz (300g) Fettuccine Pasta
• 1 tbsp butter (or olive oil for a more healthy option)
• 1 tsp Dried Oregano (organic)
• Salt and black pepper (to taste)

For the Alfredo Pasta Sauce

• 2-3 tbsp butter (or olive oil)
• 3 garlic cloves, minced
• ½ yellow onion, finely sliced
• 1 cup dry white wine (or sub for chicken stock)
• 1 cup heavy cream (8 fl oz / 236ml)
• ½ cup grated Parmesan cheese, (around a 2oz-60g block)
• Fresh chives (optional)
• Salt and black pepper (to taste)

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Equipment

• Large pot with lid
• Cooking tongs
• Large deep-sided Skillet
• Wooden spatula
• Microplane or grater (for the parmesan)
• Chef Knife 
• Wooden Cutting Board

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Step-by-Step Instructions

Step 1 – Prepare and cook chicken breast

• Cut the chicken breast into thin slices, around half a cm thick (⅛ th of an inch). 
• Lay out slices on a plate or cutting board and season generously with some dried oregano, sea salt, and freshly cracked black pepper. 
• Mix the chicken by hand to ensure the seasoning is evenly covered. 
• Heat the butter in a large pan or skillet over medium-high heat.
• Once the butter has melted, add the chicken and cook for around 4 minutes per side or until golden.
• Remove chicken from the pan and set aside on a plate for use later.  

Step 2 – Prepare the Alfredo Sauce

• Finely slice half an onion and fry on medium heat with a few tbsp of butter (you can use the same pan as to cook the chicken). 
• Once the onion is golden, add the garlic and stir through. Cook for around a minute or until the garlic is fragrant. 
• Reduce the heat to medium and add the white wine (use chicken stock if you prefer). Cook for around 3-4 minutes or until the wine has reduced, then add the heavy cream and gently stir through. 
• Grate some parmesan and sprinkle in a small handful and stir through (remember to save some parmesan for later). 
• Add half of the fresh chives and stir through, reserving the rest of the chives for garnish.
• Allow the sauce to simmer on low heat while you prepare the pasta.

Step 3 – Prepare the Fettuccine Pasta

• Heat around 2 liters of water to a boil in a large deep pot.
• Season the pasta water with a generous pinch of salt.
• Once the water is boiling, add the Fettuccine pasta and stir immediately to stop the past sticking. 
• Cook for around 8-10 minutes (check the package instructions for cooking it to ‘al dente’- see notes below on how to cook fettuccine pasta al dente). 
• Remove the pasta with cooking tongs and shake off any excess water, then drop the water into the sauce and stir through until the pasta is covered in sauce. 
• Sprinkle with the remaining parmesan cheese and return the chicken to the sauce and stir through. 

Step 4 – Serve

• Use cooking tongs to portion the pasta in deep bowls. 
• Garnish with the remaining chives and a little more parmesan and serve while hot.

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Origin of Fettuccine alfredo

Fettuccine Alfredo originated in Rome, Italy, in the early 20th century. It was created by Alfredo di Lelio, a Roman restaurateur, who first made the dish in 1908 to help his pregnant wife, who was struggling with appetite loss. He combined fresh fettuccine with butter and Parmigiano-Reggiano cheese, creating a rich and creamy pasta that was easy to digest.

The dish gained international fame when Hollywood actors Mary Pickford and Douglas Fairbanks dined at Alfredo’s restaurant during their honeymoon in the 1920s. They loved it so much that they brought the recipe back to the United States, 

To show their appreciation, Pickford and Fairbanks later sent Alfredo a golden fork and spoon engraved with a message of gratitude. This gesture attracted media attention, and soon, celebrities and tourists began flocking to Alfredo’s restaurant to try the famous dish. As American visitors spread the word, Fettuccine Alfredo became a sensation in the U.S., where it evolved into the creamier, more decadent version popular today.

American vs Italian variations

In Italy, the dish is still known as “fettuccine al burro” (fettuccine with butter) and is much simpler than the Americanized version that often includes heavy cream, garlic, and other additions. 

For this recipe, we have added half an onion, as we find it adds a little sweetness to the dish. Of course,  if you prefer a more traditional Italian take on this recipe, it can easily be omitted.

Alfredo Sauce

Alfredo sauce is a rich, creamy white sauce typically made from butter, heavy cream, and Parmesan cheese. It’s often seasoned with salt, pepper, and garlic for extra flavor. The sauce is smooth, velvety, and commonly used in pasta dishes, especially Fettuccine Alfredo.

Traditional Italian Alfredo sauce is actually much simpler, originally made with just butter and Parmesan cheese, which melt together to create a creamy coating for the pasta. The American version, however, adds heavy cream for a richer consistency.

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More Italian Recipes:

Gorgonzola Pizza With Pear and Red Onion

Lasagna Soup – Vegan & Healthy Comfort Food Recipe

Creamy Gnocchi with Parmesan, Spinach, & Black Pepper

Chicken Tagliatelle Pasta With Sun Dried Tomatoes

Classic Italian Pasta Soup with White Beans | Pasta e Fagioli

One Pot Italian Chicken Thighs Recipe

Caprese Pasta Salad | Insalata di Pasta Caprese

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Cooking Tips: 

How to cook Fettuccine pasta al dente

Cooking fettuccine pasta al dente follows the same basic steps as other pasta types, but since fettuccine is thicker and wider, it requires a bit more attention. 

Fill a large pot with 4-6 quarts of water per pound of pasta and bring it to a rolling boil over high heat.

Add 1-2 tablespoons of salt to season the pasta.

Drop the pasta into the boiling water and stir immediately to prevent sticking.

Cooking Time:

• For dried fettuccine, check the package instructions (usually 10-12 minutes).
  
• For fresh fettuccine, it cooks much faster (2-4 minutes).

To check the pasta is cooked al dente, Bite into a strand—it should be firm but not crunchy, with a slight resistance. Once it is cooked, remove it from the water immediately to prevent it from overcooking. 

Parmesan cheese

For the best Fettuccine Alfredo, you’ll want a high-quality Parmesan cheese that melts well and enhances the sauce with a rich, nutty flavor. The best options are:

1. Parmigiano-Reggiano (The Gold Standard) 🏆

• Why? Authentic, aged at least 12 months, deep umami flavor, and melts beautifully.
  
• How to use? Buy a wedge and grate it fresh—pre-grated cheese contains anti-caking agents that affect melting.
  
• Look for: “Parmigiano-Reggiano” stamped on the rind (it’s protected by Italian law).
  

2. Grana Padano (Milder Alternative)

• Why? Similar to Parmigiano-Reggiano but it aged for less time (9-16 months), making it smoother and milder.
  
• Great for? A lighter, creamier Alfredo sauce with a slightly sweeter taste.
  

3. Pecorino Romano (For a Sharper Kick)

• Why? Made from sheep’s milk, saltier, and more intense.
  
• Best for? Adding a bolder, tangy flavor to your sauce (use a mix of this and Parmigiano). 

Avoid:

🚫 Pre-grated Parmesan – Contains preservatives that prevent proper melting.
🚫 “Parmesan-style” cheese – While there’s no shortage of fake ‘parmesan-style cheeses on the market, they often lack the depth and flavor of true Italian cheeses. Trust us, stick to the good stuff and use a good quality parmesan cheese. 

Butter or Olive oil?

Use butter for a rich creaminess that is favored in traditional fettuccine alfredo recipes. If looking for a healthier option, good-quality olive oil (Extra Virgin Olive Oil) can be used. 

What’s the difference between Pappardelle and fettuccine pasta?

Pappardelle and fettuccine are both ribbon-shaped pasta, but they have key differences:

Width
Pappardelle: Wider, typically about ¾ to 1 inch (19–25 mm).
Fettuccine: Narrower, around ¼ inch (6 mm).

Texture & Thickness
Both are usually made from egg-based dough, but pappardelle is often slightly thicker.

Best Pairings
Pappardelle: Works well with hearty, chunky sauces, like ragù (especially wild boar or beef).
Fettuccine: Commonly paired with creamy sauces, such as Alfredo or carbonara.

Origins
Pappardelle: From Tuscany, where it’s traditionally served with rich, meaty sauces.
Fettuccine: More common in Roman cuisine, often featured in dishes like Fettuccine Alfredo.

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Nutrition Facts

Servings: 4
Amount per serving
Calories	603
% Daily Value*
Total Fat 39.8g	51%
Saturated Fat 22.7g	114%
Cholesterol 205mg	68%
Sodium 260mg	11%
Total Carbohydrate 26.5g	10%
Dietary Fiber 0.5g	2%
Total Sugars 0.9g
Protein 30.8g
Vitamin D 31mcg	155%
Calcium 198mg	15%
Iron 2mg	12%
Potassium 301mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.