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Chicken Fettuccine Alfredo

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"This is an amazing take on fettuccine Alfredo! There is no doubt that you will love this recipe and keep coming back to use it!"
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25 m servings 333
Original recipe yields 4 servings


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  1. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  2. Meanwhile, heat oil in a separate pot over medium-low heat. Cook and stir onion in the oil until soft and translucent, 5 to 7 minutes, adding 1/4 cup water if it starts to burn. Add garlic and cook for 30 seconds. Add butter and let melt, about 1 minute.
  3. Cook flour in the hot butter for about 2 minutes. Stir in basil, thyme, red pepper flakes, salt, and black pepper. Pour in milk and turn heat up to medium, continually stirring. Cook until sauce is thickened, 3 to 5 minutes; reduce heat to low, making sure it does not boil. Taste and adjust seasonings as needed. Stir in chicken and peas and heat through, 3 to 4 minutes.
  4. Drain water from cooked pasta and transfer pasta into the sauce; stir to combine.


  • Cook's Note:
  • You can use however much pasta you want, any type! My favorite is spelt pasta. It tastes like white pasta, but it's as wholesome as whole wheat!

Nutrition Facts

Per Serving: 333 calories; 18.6 18.8 22.2 72 187 Full nutrition

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