Go Back

Chicken Alfredo Recipe

This is the best Italian Chicken Alfredo!
Course Main Course
Cuisine Italian
Keyword Chicken Alfredo
Cook Time 30 minutes
Total Time 30 minutes
Servings 4
Author Rookie With A Cookie


  • 1/2 lb chicken breast
  • 1/4 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt and pepper
  • 3 tbsp unsalted butter
  • 3 tbsp All-Purpose flour
  • 1 tsp mustard powder
  • 1 1/2 cup milk
  • 1/2 tsp ground nutmeg
  • 1/2 tsp paprika
  • salt to taste
  • 1 cup heavy cream
  • 3/4 packet fettuccine pasta


  • Begin by mixing the spices (cumin, cayenne, salt and pepper) and rub it onto the chicken tenders.
  • In a saucepan, add about 2 tbsp of oil and sear the chicken on high flame for 3 minutes. Flip and sear on high flame for additional 2 minutes. Cover the pan and let the chicken cook all the way through about 4-5 minutes. (Chicken tenders don't take very long to cook).
  • Once chicken has cooked, remove to a plate and shred.
  • Now in the same pan on medium heat, melt 3 tbsp of butter.
  • Next, add flour and stir it really well using a spatula for about a minute. Scrape all the brown bits stuck to the bottom of the pan that was left over from the chicken. This is where the flavor comes from!
  • Next, add mustard powder and stir.
  • Slowly pour milk and stir as you go along. The sauce will thicken up in no time.
  • Once sauce has thickened, add salt, nutmeg and paprika and stir. Turn flame to very low.
  • In another saucepan, bring water to a boil.
  • Add a tsp of salt and drop your fettuccine pasta in and cook it according to the packet instructions.
  • While the pasta is cooking, finish the sauce by adding heavy cream and the shredded chicken.
  • Stir well to combine.
  • Once pasta is done, dump it into the sauce and stir really well.
  • To garnish, sprinkle chopped parsley and some paprika for color.
  • Eat warm!