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How to make a Creamy Fettuccine Alfredo Pasta with Chicken

Posted by Manuel Gonzalez on
How to make a Creamy Fettuccine Alfredo Pasta with Chicken

White Sauce

I do not think anybody could ever get bored of Alfredo Sauce, especially with some fettuccine pasta and chicken. This dish is just so creamy, comforting, delicious, and so easy to make! It is also so versatile too. I mean as long as you use butter, cream, and cheese, the rest is extra flavor. And you don't even have to mix it with pasta. It goes great over broccoli, cheesy scalloped potatoes, pizza and more!

What is alfredo?

Alfredo is a creamy, dreamy pan sauce made from butter and Parmigiano-Reggiano cheese. This sauce was created in Rome by man named Alfredo. His sauce was a simple emulsification of butter, Parmesan cheese, and pasta. The version we know and love today includes garlic and cream for a saucier consistency. There are a few variations. Our version is not too off from the classic. Regardless, Alfredo is best made and eaten straight away. You can use Alfredo for coating broccoli or, most famously, fettuccine. Here, we’re partnering it with pasta and golden crispy chicken thighs for a dinner that will make your kids, friends, and family beg for more! 

What makes ours unique but still classic?

We prefer our Alfredo sauce to be super creamy and flavorful, even with the pasta and protein. That is why we choose to make ours with al dente fettuccine pasta and juicy chicken thighs. We also ensure the sauce itself is super creamy and flavorful by adding some sweet white wine like a pinot grigio and our Loubier Gourmet Italian Topper Seasoning to the melted butter/heavy cream mixture. This is what sets our recipe apart from the rest, and you'll be able to taste it!

Chicken Alfredo

Other variations

Of course you can always get creative with your food and recipes. Our favorite variations of a creamy Alfredo pasta consist of shrimp linguini, creamy mushroom and spinach penne, and even scallop fettuccine, all with a homemade creamy Alfredo sauce though! Don't forget to use our Italian Topper for maximum flavor in your pastas! And if you're a pasta lover, check out our Spaghetti and Meatball Recipe or our Creamy Vodka Sauce alla Tortellini Recipe.

How to make Chicken Alfredo Pasta, the Loubier way

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serves: 4


  • 1/2 Tablespoon Loubier Gourmet Italian Topper 

  • 1/2 Stick of Butter

  • 1 Cup Heavy Cream

  • 2 Garlic Cloves (Minced)

  • ¼ Cup White Wine

  • 1 1/2 Cups Parmesan Cheese

  • 12 Ounces Fettuccine

  • Cooked and Cut-up Chicken (Thighs or Breasts)

  • Parsley

  • ½ Tablespoon Red Pepper Flakes

  • A lot of Salt for the boiling water 

  • Salt & Pepper to taste (for the finished product)



  • Step 1
    Bring a large pot of water to boil, and add in a generous amount of salt. Add in your fettuccine pasta until it is al dente (firm to the tooth--namely, tender but still slightly firm).
  • Step 2
    While your pasta is cooking, heat a large skillet over medium heat. Add half a stick of butter, let it melt but do not let it burn or brown (keep it moving if you have to). Once your butter has melted, add in your heavy cream and stir.
  • Step 3
    Then you want to add your minced garlic and your white wine and stir. Wait a minute and add a cup of parmesan cheese, your Loubier Gourmet Italian Topper Seasoning, and your al dente fettuccine. Mix well.
  • Step 4
    Bring your heat down to low heat, and add in the rest of your ingredients. We started with our cut chicken thighs (which we cooked with some olive oil, Loubier Gourmet Italian Topper Seasoning, and some white wine), and then added some parsley and crushed red peppers.
  • Step 5
    Mix them all together, add salt & pepper to taste, serve, and enjoy :)



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