Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo


  • For the chicken:
    1 pound boneless skinless chicken thighs, cut into bite sized pieces

  • 1 tsp sea salt

  • 1/4 tsp pepper

  • 1 tsp Italian seasoning

  • 1 tsp each granulated garlic and onion powder

  • 2 tsp olive oil

  • 2 tbsp butter

  • For the sauce:
    2 tbsp butter

  • 4 minced garlic cloves

  • 1 1/2 cups milk

  • 1 1/2 cups heavy cream

  • pinch chili flakes

  • 1 tsp sea salt

  • 1/8 tsp pepper

  • juice of one lemon

  • 1/2 cup freshly grated parmesan cheese

  • 1/4 cup fresh chopped parsley

  • 1 pound fettuccine pasta, cooked according to package instructions


  • In a bowl, add chicken. Season with salt, seasonings and olive oil. Mix well and set aside.
  • In a large pan, melt 2 tbsp butter. Add the chicken in one layer, on medium-high heat for around 5 minutes or until nicely browned. Flip on cook another 3 minutes until browned. Remove from pan and set aside.
  • In the same pan, melt another 2 tbsp butter. Add garlic and cook for around 20 seconds or so.
  • Add the milk and cream. Stir, adding red chili flakes, salt and pepper
  • add chicken back in with all accumulated juices. Stir, bring to a gentle simmer. Cover, cook until chicken is done. I did around 3 minutes covered, then 5 minutes more uncovered.
  • Add the lemon juice, parmesan and parsley. Enjoy!

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