Chicken Alfredo with Fettuccine
Chicken Alfredo with Fettuccine is a medium Italian-American recipe that serves 4. 750 calories per serving. Recipe by Mr. Make It Happen on YouTube.
Prep: 15 min | Cook: 35 min | Total: 1 hr 5 min
Cost: $14.30 total, $3.57 per serving
Ingredients
- 2 large Chicken Breast (skinless, boneless)
- 1 tablespoon Olive Oil (extra-virgin)
- 4 tablespoons Butter (unsalted, divided)
- 1 teaspoon Lemon Pepper Seasoning (or freshly grated lemon zest + black pepper)
- to taste Salt
- 12 ounces Fettuccine Pasta (dry)
- 1 medium Shallot (finely minced)
- 3 cloves Garlic (minced)
- 1 cup Heavy Cream (35% fat)
- 1 teaspoon Cajun Seasoning
- 1 cup Parmesan Cheese (freshly grated)
- 2 tablespoons Fresh Parsley (chopped, optional garnish)
Instructions
Season Chicken
Pat chicken breasts dry, then season both sides with lemon pepper seasoning, salt, and pepper.
Time: PT5M
Sear Chicken
Heat skillet over medium‑high heat, add olive oil, and place chicken breasts skin‑side down. Sear 4‑5 minutes until golden brown.
Time: PT8M
Temperature: medium‑high
Baste and Finish in Oven
Add 2 Tbsp butter to the skillet, tilt pan and baste chicken for 1 minute. Transfer skillet to a pre‑heated oven at 375°F and bake 12‑15 minutes, or until internal temperature reaches 165°F.
Time: PT15M
Temperature: 375°F
Cook Pasta
Bring a large pot of salted water to a boil, add fettuccine, and cook 8‑10 minutes until al dente. Drain, reserving ½ cup pasta water.
Time: PT10M
Temperature: boiling
Prepare Sauce
In a saucepan melt 2 Tbsp butter over medium heat. Add minced shallot and sauté 2 minutes until translucent, then add garlic and cook 30 seconds. Pour in heavy cream, stir, then add Cajun seasoning, lemon pepper, and grated Parmesan. Simmer 4‑5 minutes, stirring, until sauce thickens. If too thick, add reserved pasta water.
Time: PT8M
Temperature: medium
Combine Pasta and Sauce
Add cooked fettuccine to the sauce, toss to coat evenly. Adjust seasoning with salt or extra pepper if needed.
Time: PT3M
Slice Chicken and Plate
Remove chicken from oven, let rest 3 minutes, then slice diagonally. Place a mound of sauced pasta on each plate, top with sliced chicken, drizzle extra sauce, and garnish with parsley and extra Parmesan.
Time: PT5M
Nutrition Facts
- Calories
- 750
- Protein
- 45 g
- Carbohydrates
- 60 g
- Fat
- 35 g
- Fiber
- 2 g
Dietary info: High‑protein, Contains gluten, Contains dairy
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Chicken Breast: Turkey breast
- Instead of Olive Oil: vegetable oil
- Instead of Butter: margarine
- Instead of Lemon Pepper Seasoning: lemon zest + pepper
- Instead of Fettuccine Pasta: tagliatelle
- Instead of Shallot: red onion
- Instead of Garlic: garlic powder
- Instead of Heavy Cream: half-and-half (thicker)
- Instead of Cajun Seasoning: paprika + cayenne
- Instead of Parmesan Cheese: Pecorino Romano
Equipment Needed
- Skillet
- Oven
- Saucepan
- Wooden Spoon
- Tongs
- Chef's Knife
- Cutting Board
- Measuring Cups
- Grater
- Large Pot
- Colander
Critical Steps — Do Not Skip
- Searing chicken to develop a golden crust
- Finishing chicken in the oven to reach safe internal temperature
- Thickening the Alfredo sauce without curdling
Chef Tips from the Video
- Use freshly grated Parmesan for the best flavor and melt.
- Baste chicken with butter for extra richness.
- Reserve some pasta water to adjust sauce consistency.
- Slice chicken against the grain for tenderness.
Troubleshooting
Sauce is too thin.
Simmer longer to reduce, or add more grated Parmesan or a splash of extra cream.
Sauce curdles.
Lower the heat immediately, whisk vigorously, and add a little warm pasta water to bring it back together.
Chicken is dry.
Do not overcook; sear quickly and finish in the oven just until 165°F, then let rest before slicing.
Pasta sticks together.
Stir pasta occasionally while cooking and toss with a drizzle of olive oil after draining.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended due to cream sauce; if needed, freeze the sauce separate for up to 1 month.
Room temperature: Do not leave at room temperature more than 2 hours.
Make-Ahead Tips
- Cook chicken a day ahead, slice and store in the fridge; reheat gently in the sauce.
- Prepare the sauce up to the thickening stage and refrigerate; reheat over low heat adding a splash of milk if needed.
Frequently Asked Questions
What is the cultural significance and history of Chicken Alfredo in Italian-American cuisine?
Chicken Alfredo evolved from the classic Italian fettuccine Alfredo, which was created in early 20th‑century Rome. Italian immigrants in the United States added protein like chicken to make the dish heartier, turning it into a beloved comfort food for family dinners and gatherings.
What are the traditional regional variations of Chicken Alfredo in Italian-American cuisine?
In the U.S., variations often include adding broccoli, peas, or shrimp. Some families use a blend of Parmesan and Romano cheeses, while others incorporate a pinch of nutmeg or white pepper for subtle flavor twists.
What is the authentic traditional way Chicken Alfredo is served in Italian-American households?
It is typically served hot over a mound of al dente fettuccine, topped with sliced chicken, a generous drizzle of extra sauce, freshly grated Parmesan, and a sprinkle of chopped parsley for color and freshness.
What occasions or celebrations is Chicken Alfredo traditionally associated with in Italian-American culture?
Chicken Alfredo is a go‑to dish for casual family dinners, weekend gatherings, and holiday meals like Christmas Eve or Thanksgiving when a comforting, crowd‑pleasing main is needed.
How does Chicken Alfredo fit into the broader Italian-American cuisine tradition?
It exemplifies the Italian‑American tradition of taking a simple Italian pasta concept and enriching it with abundant dairy, butter, and protein, reflecting the American love for rich, indulgent comfort foods.
What are the most common mistakes to avoid when making Chicken Alfredo at home?
Common errors include overcooking the chicken, letting the sauce boil too vigorously which causes curdling, and adding too much cream which makes the sauce watery. Follow the sear‑then‑oven method and keep the sauce on medium heat.
Why does this Chicken Alfredo recipe use butter basting instead of extra oil for the chicken?
Basting with butter adds a rich, nutty flavor and helps keep the chicken moist while it finishes in the oven, creating a more luxurious mouthfeel that complements the creamy Alfredo sauce.
Can I make Chicken Alfredo ahead of time and how should I store it?
Yes. Cook the chicken and sauce separately, store them in airtight containers in the refrigerator for up to 3 days, and reheat gently over low heat, adding a splash of pasta water if the sauce thickens too much.
What does the YouTube channel Mr. Make It Happen specialize in?
The YouTube channel Mr. Make It Happen specializes in straightforward, no‑nonsense home cooking tutorials that focus on building dishes from scratch, avoiding pre‑made shortcuts, and delivering bold flavor with simple techniques.
How does the YouTube channel Mr. Make It Happen's approach to comfort food differ from other cooking channels?
Mr. Make It Happen emphasizes real‑time cooking, minimal equipment, and a philosophy of “no jarred sauce” to ensure every flavor is fresh. This contrasts with many channels that rely on packaged ingredients for speed.
Last updated: August 21, 2026
