This Creamy Fettuccine recipe is easy to make, delicious, and a little lighter than your typical fettuccine alfredo because it's made with milk instead of cream. However, you can lighten it up even further (see WW points below). It's the perfect winter comfort food and one the whole family will love!
This Creamy chicken fettuccine alfredo recipe is popular in the winter months, but makes a great meal all year long. This pasta pairs well with Kale Salad with Cranberries and Feta as well as my Easy Garlic Bread, and makes the perfect quick weeknight dinner.
This creamy fettuccine alfredo is adapted from another one of those wonderful simple recipes my kids brought home from culinary arts class in middle school (see my Butter chicken and Lemon Chicke Pasta recipes too). I love that it's both easy and tastes great!
You don't need heavy cream or any cream to make this homemade alfredo sauce. This method only requires milk that's thickened with flour, resulting in a delicious creamy sauce.
- 1 box fettuccine noodles (16 oz)
- ½ cup butter *I use unsalted butter
- 6 tbsp all-purpose flour
- ½ tsp black pepper
- ½ tsp salt
- 2 tsp chicken bouillon
- 4 cups milk- I use 1% milk
- 1 ¼ cups grated parmesan cheese
- 4 boneless skinless chicken breasts
- Garnish: additional grated parmesan cheese or shredded parmesan cheese (optional) and/or black pepper and cilantro or parsley
- In a large pot of water, cook fettuccine noodles as per package directions.
- Then cook chicken breast in a large skillet until no longer pink inside (internal temperature should read 165 degrees F/74 degrees C).
- Cut chicken into bite-sized pieces.
Melt butter over high heat in a large heavy-bottomed saucepan over medium - low heat. (*I use the same pot I used to cook the pasta).
Add salt pepper, chicken bouillon and flour to the pot.
Whisk until combined.
Then continue whisking over medium-low heat until the mixture becomes a smooth roux.
Slowly pour in milk.
Whisk continually as you pour, until combined.
Add grated parmesan cheese, and continue to whisk until the cheese melts into the mixture and becomes smooth. Turn up to medium heat.
Continue to cook over medium heat until the sauce becomes thick.
Once the sauce thickens, remove from the heat. Pour over cooked pasta and stir well.
Note: sauce will thicken as it cools
Hint: *If sauce thickens too much, thin it with a small amount of pasta water or milk
📖Variations & Substitutions
- Milk - you can use 1% milk, 2% milk or whole milk
- Gluten-free - use a gluten-free noodle and gluten-free bouillon (such as BOU)
- Lactose-free or Dairy-free -you can make your own parmesan cheese (vegan) and use dairy-free milk and vegan margarine
- Addins - you can add minced garlic, garlic powder, Italian seasoning, as well as broccoli.
- Lighter/WW friendly - see WW points below
🥗 Side Dishes
In addition to baguette garlic bread, these side dishes pair well with chicken fettuccine:
You will need a large pot, a strainer, a sharp knife, a whisk, and a large spoon. An instant-read thermometer also comes in handy! *See recipe card for equipment recommendation links and photos
Store leftover chicken fettuccine in an airtight container in the fridge for 3-4 days. This recipe freezes well for up to 3 months in an airtight container. Reheat in the microwave thawed or heat from frozen.
👪 Serving Size
This easy recipe makes 8 servings. However, you can half, double or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
This homemade Chicken Fettuccine Alfredo is 14 WW points, but you can lighten it up to 8 ww points by using light butter, skim milk, fat-free parmesan cheese, and a lower carb noodle such as Skinny Pasta.
- Cook chicken to an internal minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Always have good ventilation when using a gas stove
- Never leave cooking food unattended
So if you're looking for an easy fettuccine pasta recipe, give this one a try!
📋Chicken Fettuccine Recipe
- 16 oz - package of fettuccine noodles
- ½ cup unsalted butter
- 6 tablespoon all-purpose flour
- ½ teaspoon pepper
- ½ teaspoon salt
- 2 teaspoon chicken bouillon
- 4 cups milk
- 1 ¼ cups grated parmesan cheese
- 4 chicken breasts
- additional grated parmesan cheese or shredded parmesan cheese and black pepper
- NOTE: The photos in this recipe card will NOT print unless you set them to print by selecting "recipe image"
- Prep: Cook fettuccine pasta as per package directions (to al dente).
- Cook chicken breast until no longer pink (165 degrees F/74 degrees C), then cut into bite-sized pieces.
- Melt butter over high heat in a heavy bottomed saucepan (I use the same pot I used to cook the pasta).
- Add salt pepper, chicken bouillon, and flour to the pot.
- Whisk until it becomes a smooth roux.
- Then continue whisking over medium- low heat until the mixture becomes a smooth roux.
- Slowly pour in milk, whisking continually as you pour, until combined.
- Whisk continually as you pour, until combined.
- Turn up to medium heat. Add grated parmesan cheese, continue to whisk until cheese melts into the mixture and become smooth.
- Continue to cook over medium heat until the sauce becomes thick.
- Once sauce thickens, remove from the heat. Pour over pasta and mix well.
- Notes: *Sauce will thicken as it cools**If sauce thickens too much thin it with a small amount of pasta water or milk
- Add additional grated parmesan cheese or shredded parmesan cheese and/or black pepper.