Chicken Fettuccine Alfredo

One of our favorite dishes to order at any Italian restaurant is Fettuccine Alfredo. The rich, creamy and buttery sauce is pure decadence! It also typically is one of the most expensive dishes to order, bummer! So we created our own affordable version and we love it! This recipe will easily feed 8-10 adults a very hearty portion. If you are cooking for a small army, this may just be the perfect and affordable dish to make!

Printable Directions: Chicken Fettuccine Alfredo


  • 6 tablespoons butter/margarine

  • 6 tablespoons olive oil

  • 6 garlic cloves minced

  • 6 cups heavy cream (need 2 of the carton in the picture, there will be leftover)

  • 1.5 teaspoons black pepper

  • 1.5 cups grated Parmesan cheese

  • 24 ounces fettuccini noodles (2 boxes)

  • 22 ounces of frozen, fully cooked fajita chicken (thawed) or a rotisserie chicken that has been deboned

  • 2 cups shredded mozzarella cheese


In a large (deep) stockpot, melt butter with olive oil over low to medium heat.

Add garlic, heavy cream and pepper. Bring mix to a hot simmer stirring often (approximately 20 minutes). We use Minced Garlic by Spice World. It is already chopped down and ready to be added to any recipe. There is a conversion table on the jar to let you know how much of a teaspoon equates to a clove of garlic.

Once the cream mix has simmered to a warm sauce, add the Parmesan cheese and stir well. Continue to cook over low to medium heat for 10 minutes stirring very frequently. Sauce will thicken.

While the sauce is thickening, cook pasta in another stockpot following the package directions. Drain and set aside. Also chop the chicken into bite size pieces. Heat chicken in a microwave safe bowl.

Once sauce has thickened, add the mozzarella cheese and stir constantly till smooth (for approximately 5 minutes).

Add the chicken and fettuccini noodles to the alfredo sauce. Serve immediately.

A truly good alfredo sauce is slow cooked to perfection and typically doesn’t heat up well. That’s pretty much when you know it is a good sauce because it is “clumpy” when reheated. This recipe makes so much chicken fettuccine alfredo so we do end up with leftovers. We still heat it up in the microwave but the cheeses separate and it isn’t so pretty. Don’t get me wrong, the flavor is still out of this world but the sauce isn’t as smooth as when you first make it. So if you are all about presentation, be sure to serve this immediately from the stove. Or if  you are anything like the Packs, who cares if the sauce has separated some? The flavor is still spot on! So slop leftovers on a styrofoam plate, nuke it till it’s warm throughout and enjoy!


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