My version of Chicken Fettuccine Alfredo is one of my favorite meals. I love the creamy sauce, tender chicken, and sweet peas. It’s an easy, comforting dinner that’s satisfying every time.
I’m a visual cook, so I find video recipes extremely helpful. I set out to record a few videos for this dish to show the process step by step.
I ended up recording three videos—and it was a bit of a disaster. Nothing went quite as planned.
During one take a bag of flour slipped and spilled across the floor. Another time pasta sauce splattered across the recently painted tiles and walls. At one point my measuring cup slipped while I was filming and everything fell.
Just as I was finishing a recording, I poured a tall glass of fresh orange juice and knocked it off the table. It was frustrating, but these things happen.
Despite the mishaps, the final dish was beautiful and delicious. It brightened my day.
Check out one more amazing pasta dinner: SKILLET LASAGNA & VIDEO
Sometimes things don’t go as planned. We dust ourselves off and keep going. In this case, the finished fettuccine made the effort worthwhile.
I used a whole package of store-bought grilled chicken strips I usually add to salads. I wanted to turn them into a family-style dinner that would feed five of us and feel like an Italian restaurant dish—without the $15 price tag.
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This family-size dinner cost about $15 to make. You can buy store-bought Alfredo sauce for convenience or make the simple homemade sauce I include below. If you prefer, skip the pre-cooked chicken and pan-sear, grill, or roast your own.
Once the chicken, sauce, and pasta are ready, this dish comes together in about five minutes. It keeps well in the fridge, so you can prepare components ahead and combine them when you’re ready to serve.
Similar recipes that you might like
- Homemade Hamburger Helper
- Zoodles with Shrimps and Tomatoes
- Pasta, Cheese with Chicken and Peas
Please let me know if you try my Chicken Fettuccine Alfredo. Share your photos on Instagram and tag @sandraseasycooking with the hashtag #sandraseasycooking.
Chicken Fettuccine Alfredo
10 minutes
20 minutes
30 minutes
The best Chicken Fettuccine Alfredo recipe for a family-style pasta dinner.
Ingredients
- 1 1/2 cups Alfredo sauce
- 1 pound grilled chicken strips (store-bought or homemade)
- 1 cup frozen peas, slightly thawed (canned peas also work)
- 1 box (1 pound) fettuccine pasta
- Pinch of ground black pepper
- Dry parsley
- Shredded Parmesan cheese
- Garnish with fresh herbs
Homemade Alfredo Sauce
- 1 1/2 cups heavy cream
- 4 garlic cloves, peeled and crushed
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon ground black pepper
- Salt to taste
Instructions
- In a medium saucepan, combine 1 1/2 cups heavy cream with the crushed garlic cloves. Heat over medium-low until the cream begins to bubble gently—do not boil. Reduce to low and simmer about 10 minutes to infuse the cream with garlic. Remove the garlic cloves, season with salt and black pepper, simmer 5 more minutes, then stir in the grated Parmesan until smooth. Optional: add 1 tablespoon butter for extra silkiness.
- Bring a large pot of salted water to a boil, add the fettuccine and cook according to package instructions (usually 8–10 minutes). Drain and set aside.
- In a large skillet, combine the Alfredo sauce, defrosted peas, and cooked chicken strips. If using raw chicken, season with salt and pepper, slice into even strips and cook in the skillet until no longer pink, or grill and slice before adding.
- Add the cooked pasta to the sauce, toss to coat, then season with additional black pepper, and stir in shredded Parmesan and a sprinkle of dry parsley.
- Stir gently, garnish with fresh herbs (I used thyme), and serve immediately.
Notes
You can buy pre-grilled chicken or cook one chicken breast (about 1 lb) yourself—grill, sauté, or roast and slice. Add vegetables you enjoy: mushrooms, broccoli, or others. Peas pair especially well and can be used fresh, frozen, or canned.
Store-bought Alfredo sauce works fine, but the homemade version here is simple and creamy. This recipe comfortably serves 4; it can stretch to 6 depending on appetite. I prefer grated Parmesan for melting, but use the cheese you like best.
Did you make this recipe?
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