Cream cheese fettuccine alfredo with chicken is a weeknight shortcut to a silky, garlicky sauce that coats every strand of pasta. Instead of reducing heavy cream, you melt cream cheese into warm milk, stir in Parmesan, and let the starchy pasta water pull it all together.
The result is rich and smooth without being heavy, and it comes together in about 35 minutes. Sliced chicken goes on top for a full dinner. Use leftover chicken to save time, or cook a couple of breasts while the pasta boils.
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Why This Cream Cheese Fettuccine Alfredo Recipe Works
Cream cheese melts into a thick, stable sauce that does not separate easily, which makes this recipe forgiving for beginners. Garlic and Parmesan give it the classic alfredo flavor, and a splash of the pasta cooking water loosens the sauce so it clings to the fettuccine.
Another reason this cream cheese fettuccine alfredo works is the milk. A full cup keeps the sauce loose enough to toss, while the cream cheese keeps it creamy. If the sauce tightens as it sits, a spoonful of pasta water brings it right back.
Ingredients for Cream Cheese Fettuccine Alfredo
- 8 ounces fettuccine pasta
- 4 ounces cream cheese, softened and cubed
- 1 cup grated Parmesan cheese
- 1 cup whole milk
- 1 tablespoon butter
- 2 cloves garlic, minced
- 2 cups cooked chicken, sliced (about 2 small breasts)
- Salt and black pepper, to taste
How to Make Cream Cheese Fettuccine Alfredo
1. Cook the chicken
If you are starting with raw chicken, season two small breasts (about 1 pound) with salt and pepper and cook them in a skillet over medium heat for 6 to 8 minutes per side, until they reach 165 degrees F. Rest the chicken for a few minutes, then slice it. If you have leftover chicken, simply slice it and warm it later in the sauce.
2. Boil the pasta
Cook the fettuccine in well salted water according to the package directions. Before draining, scoop out about 1/2 cup of the pasta water and set it aside.
3. Start the sauce
Melt the butter in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, until fragrant. Pour in the milk and warm it until small bubbles form around the edges.
4. Melt in the cream cheese
Add the cream cheese and whisk until it melts and the sauce is smooth. Lower the heat if the sauce starts to bubble hard.
5. Add the Parmesan
Stir in the Parmesan a handful at a time until it melts. Season with salt and pepper, keeping in mind that the cheese is already salty.
6. Toss and top
Add the drained fettuccine to the sauce and toss until coated, adding pasta water a splash at a time if it looks thick. Top with the sliced chicken and extra Parmesan and black pepper.
How to Serve Cream Cheese Fettuccine Alfredo
Alfredo is rich, so pair it with something fresh or crisp. A basket of the best easy garlic bread is a classic choice. For vegetables, try roasted broccolini with tahini sauce, crispy Parmesan zucchini rounds, or crispy garlic Parmesan Brussels sprouts for a contrast of texture.
How to Store and Reheat Cream Cheese Fettuccine Alfredo
Refrigerate leftovers within 2 hours in an airtight container, and eat them within 3 days. Reheat gently on the stove over low heat with a splash of milk, stirring until the sauce turns creamy again and the pasta is steaming hot at 165 degrees F. The microwave also works if you stir often and add a little milk. Store the chicken separately if you can, since it reheats more evenly that way.
Tips and Variations for Cream Cheese Fettuccine Alfredo
Bring the cream cheese to room temperature so it melts without lumps. Grate fresh Parmesan from a wedge, because pre grated cheese melts less smoothly. Keep the heat on medium or lower, since high heat can make the sauce grainy.
For more color and nutrition, saute broccoli or peas and fold them in at the end. Shrimp also makes a good swap for the chicken. For tips on chilling leftovers in shallow containers, see the University of Wisconsin Extension guide to storing leftovers.
Frequently Asked Questions About Cream Cheese Fettuccine Alfredo
Is cream cheese fettuccine alfredo authentic?
No. Classic Italian fettuccine alfredo uses butter and Parmesan only. This version is an American style shortcut that builds a creamy sauce with cream cheese and milk.
Can I make cream cheese fettuccine alfredo without chicken?
Yes. Leave the chicken out for a simple vegetarian pasta, or add sauteed mushrooms or steamed broccoli for extra substance.
Why is my sauce too thick?
Cream cheese sauces thicken as they cool. Stir in a splash of warm milk or the reserved pasta water until it loosens.
Can I use a different pasta?
Yes. Penne, linguine, or rotini all work. Cook the pasta according to the package and toss it with the sauce while it is still hot.
Can I use rotisserie chicken in cream cheese fettuccine alfredo?
Yes. Slice or shred about 2 cups of rotisserie chicken and warm it in the sauce for a minute before serving.
Cream Cheese Fettuccine Alfredo with Chicken
Ingredients
Main Ingredients
- 8 oz fettuccine pasta
- 4 oz cream cheese softened and cubed
- 1 cup grated Parmesan cheese
- 1 cup whole milk
- 1 tbsp butter
- 2 cloves garlic minced
- 2 cup cooked chicken sliced, about 2 small breasts
- salt and pepper to taste
Instructions
Cooking
- If using raw chicken, season two small breasts (about 1 pound) and cook in a skillet over medium heat for 6 to 8 minutes per side until they reach 165 degrees F. Rest, then slice.
- Cook the fettuccine in salted water according to the package directions. Reserve 1/2 cup of the pasta water, then drain.
- Melt the butter in a large skillet over medium heat. Cook the garlic for 30 seconds, then pour in the milk and warm it until small bubbles form.
- Whisk in the cream cheese until melted and smooth.
- Stir in the Parmesan a handful at a time and season with salt and pepper.
- Add the fettuccine and toss, adding pasta water as needed. Top with the chicken.
