Creamy, savory, and utterly satisfying, this Garlic Herb Chicken Fettuccine Alfredo is the kind of meal that brings comfort and flavor together in every bite. Tender garlic herb chicken is pan-seared to golden perfection and then served on a bed of rich, cheesy Alfredo-coated fettuccine. It’s a restaurant-quality dish you can make easily at home.
With fresh ingredients and simple steps, this dish is perfect for weeknight dinners, special occasions, or when you’re simply craving a plate of indulgent pasta.
Ingredients
For the Garlic Herb Chicken
- 1.5 lbs (700g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
For the Fettuccine Alfredo
- 1 lb (450g) fettuccine pasta
- ½ cup (113g) unsalted butter
- 2 cups (480 ml) heavy cream
- 4–5 cloves garlic, minced
- 1½ cups (150g) freshly grated Parmesan cheese (block cheese grated by hand is ideal)
- ¼ teaspoon salt (adjust to taste)
- ¼ teaspoon white or black pepper
- Pinch of nutmeg (optional, but highly recommended)
- 2 tablespoons fresh parsley, chopped
Instructions
Cooking the Garlic Herb Chicken
1. Season the Chicken
Place the cubed chicken in a large bowl. Add oregano, basil, salt, and pepper. Toss until the chicken is evenly coated in herbs and seasoning.
2. Sear the Chicken
In a large skillet, heat the olive oil and butter over medium-high heat. Once hot and shimmering, add the chicken pieces in a single layer. If needed, cook in batches to avoid overcrowding.
3. Cook Until Golden
Let the chicken cook for 3–4 minutes per side, undisturbed, to achieve a nice sear. Stir only when flipping to ensure a golden crust.
4. Add Garlic
In the last minute of cooking, stir in the minced garlic. Let it cook just until fragrant, about 30 seconds. Remove chicken from heat and set aside, covered, to keep warm.
Making the Alfredo Sauce and Pasta
1. Boil the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, following package instructions. Reserve ½ cup of pasta water, then drain the rest.
2. Prepare the Sauce Base
In a large, deep pan, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add the Cream
Pour in the heavy cream and bring it to a gentle simmer. Stir occasionally and let it cook for 4–5 minutes, reducing slightly.
4. Add Cheese and Seasonings
Lower the heat and gradually stir in the grated Parmesan cheese, allowing it to melt smoothly into the cream. Stir constantly to avoid lumps.
Add salt, pepper, and a small pinch of nutmeg. Continue stirring until the sauce is smooth and velvety. If it’s too thick, add a splash of reserved pasta water until you reach your desired consistency.
5. Combine with Pasta
Add the cooked fettuccine to the Alfredo sauce. Toss gently to coat every strand of pasta in the creamy sauce.
Serving the Dish
1. Plate the Pasta
Twirl the Alfredo-coated fettuccine onto plates or into shallow bowls.
2. Top with Chicken
Spoon the warm garlic herb chicken over the pasta.
3. Garnish and Serve
Finish with a sprinkle of fresh chopped parsley and additional Parmesan if desired. Serve immediately while hot.
Tips for Success
- Use Fresh Parmesan: Pre-shredded cheese contains anti-caking agents that can prevent it from melting properly. Grate it fresh for the creamiest result.
- Control the Heat: Don’t let the cream boil—gentle simmering helps it thicken without breaking.
- Don’t Overcrowd the Pan: When cooking chicken, overcrowding can lead to steaming instead of searing.
- Pasta Water Magic: A small splash of pasta water can help loosen thick Alfredo sauce while helping it cling to noodles better.
- Customizations: Add sautéed mushrooms, steamed broccoli, or sun-dried tomatoes for extra color and flavor.
Make-Ahead and Storage
Make Ahead
You can cook the chicken and even the sauce a day ahead. Store them separately in airtight containers in the refrigerator. Reheat gently and combine just before serving.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat with a splash of milk or cream to loosen the sauce.
Freezing
This dish is best fresh, but you can freeze it in portions. Thaw overnight and reheat gently to preserve the texture.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast?
Yes, boneless skinless chicken thighs work wonderfully and add more flavor due to their higher fat content.
What can I substitute for heavy cream?
You can use half-and-half or a mix of milk and cream cheese for a lighter version, though the texture will be less rich.
Why is my Alfredo sauce grainy?
This happens if the cheese is added too quickly or at too high a temperature. Always reduce heat and stir constantly when adding cheese.
Can I make this dish gluten-free?
Yes! Use gluten-free fettuccine and ensure your Parmesan is labeled gluten-free.
How do I reheat without drying it out?
Reheat gently in a skillet with a splash of milk or cream. Avoid microwaving as it can break the sauce.
Can I add vegetables?
Absolutely. Broccoli, spinach, peas, or mushrooms pair beautifully with Alfredo pasta and chicken.
Final Thoughts
This Garlic Herb Chicken Fettuccine Alfredo is a timeless classic that never fails to impress. With its balance of bold, herb-seasoned chicken and rich, creamy pasta, it’s the kind of dish that brings everyone to the table. Whether you’re hosting a dinner or cooking for a cozy night in, this meal delivers restaurant-level comfort in every forkful.