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Chicken fettuccine in a black bowl with a spoon and fork with a blue pot of more in the background
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5 from 1 vote

📋Chicken Fettuccine Recipe

This Creamy Chicken Fettuccine recipe is easy to make, delicious, and a little lighter than your typical fettuccine alfredo as it's made with milk instead of cream. However, you can lighten it up even further (see WW points). It's the perfect winter comfort food, one that the whole family will love and makes a great weeknight dinner!
Course dinner, lunch
Cuisine American, Italian
Keyword alfredo, chicken, chicken breast, fettuccine
Prep Time 3 hours 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 317kcal
Author Terri Gilson

Equipment

Ingredients

  • 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

Garnish (optional)

  • additional grated parmesan cheese or shredded parmesan cheese and black pepper
US Customary - Metric

Instructions

  • 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).
    butter melted in large pot
  • Add salt pepper, chicken bouillon, and flour to the pot.
    flour, salt, pepper and bouillon added to the pot
  • Whisk until it becomes a smooth roux.
    flour, bouillon, salt and pepper being whisked into butter
  • Then continue whisking over medium- low heat until the mixture becomes a smooth roux.
    mixture being whisked until it becomes a smooth roux in large pot
  • Slowly pour in milk, whisking continually as you pour, until combined.
    milk being poured into mixture
  • Whisk continually as you pour, until combined.
    Whisk in pot with parmesan cheese added, mixing until combined
  • Turn up to medium heat. Add grated parmesan cheese, continue to whisk until cheese melts into the mixture and become smooth.
    alfredo sauce in large pot, thickening over medium heat
  • Continue to cook over medium heat until the sauce becomes thick.
    sauce thickened in large pot with whisk
  • 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

Garnish (optional):

  • Add additional grated parmesan cheese or shredded parmesan cheese and/or black pepper.

Notes

*Please see post contents for important recipe information, substitutions and tips!
Nutrition Facts
📋Chicken Fettuccine Recipe
Amount Per Serving
Calories 317 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 86mg29%
Sodium 549mg24%
Potassium 427mg12%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 6g7%
Protein 21g42%
Vitamin A 698IU14%
Vitamin C 1mg1%
Calcium 336mg34%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
 

Nutrition

Calories: 317kcal | Carbohydrates: 18g | Protein: 21g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 86mg | Sodium: 549mg | Potassium: 427mg | Fiber: 1g | Sugar: 6g | Vitamin A: 698IU | Vitamin C: 1mg | Calcium: 336mg | Iron: 1mg