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+ servings

Easy Chicken Alfredo

This Easy Chicken Alfredo is the perfect CREAMY pasta dish. Your family will eat up every last bit of this delicious pasta. This is one of my families ALL Time favorite dishes.
Course: Dinner
Cuisine: Italian
Keyword: chicken fettuccini, Easy, easy chicken alfredo, pasta
Servings: 8
Calories: 892kcal


For the Chicken

  • 2 lbs boneless, skinless chicken breast cut into 6-8 thin pieces (about 1/2")
  • 1/4 cup all purpose flour
  • 2 eggs beaten
  • 1/2 cup dry bread crumbs
  • 1/2 cup parmesan cheese freshly grated
  • 1 tsp garlic powder
  • 1 tbsp Italian Seasoning

For the Pasta

  • 1 lb fettuccini pasta uncooked
  • 8 oz cream cheese softened
  • 1/2 cup butter
  • 4 oz parmesan cheese freshly grated
  • 3 large fresh garlic cloves pressed
  • 2 cups heavy cream
  • 1/2 tsp Italian seasoning dried
  • 1/4 tsp salt
  • 1/4 tsp black pepper


For the Chicken

  • Preheat the oven to 400˚F.  In a shallow dish, mix the bread crumbs, parmesan cheese, garlic powder, and Italian seasoning until combined.
  • Roll the chicken breast in the flour so all sides are coated and shake any excess off. Then dip the chicken into the egg mixture and then roll the chicken in the bread crumb mixture.
  • Place each chicken piece on a greased cookie sheet flat and not touching the other other chicken breast. You many need two cookie sheets to spread them out without touching.
  • Bake on the lower oven rack for 15-20 minutes or until the chicken is cooked through (internal temp 165˚F). Remove from oven and let rest 5 minutes, then slice into 1/2" inch strips

For the Pasta

  • Cook pasta to al dente per package directions.
  • In a large skillet set to medium heat melt the butter, add pressed garlic in skillet over low heat until it begins to bubble and becomes fragrant.
  • Add the cream, cream cheese, parmesan, Italian seasoning, salt and pepper and whisk until smooth.
  • Turn the heat to medium high and continue to heat stirring occasionally until it begins to rapidly boil, and allow to boil for 1-2 minutes. 
  • Remove from heat and toss drained pasta with the sauce until coated. Serve each plate with a helping of pasta and sliced chicken breast on top.


Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make to the recipe.  I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation.
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Calories: 892kcal | Carbohydrates: 53g | Protein: 45g | Fat: 55g | Saturated Fat: 31g | Cholesterol: 318mg | Sodium: 823mg | Potassium: 705mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1910IU | Vitamin C: 2.1mg | Calcium: 370mg | Iron: 2.7mg