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Chicken Fettuccine

Chicken Fettuccine with Alfredo Sauce and Tomatoes

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Recipe Details


Creamy, cheesy Alfredo sauce is one of our favorite pasta toppings. If you've never made it at home, now's your chance—and you'll be delighted at how quickly everything comes together (30 minutes, that's how fast!). Simply combine butter, flour, cream, garlic, and white wine, then whisk the mixture as it cooks for smooth, rich texture. Add Parmesan, then toss with fettuccine noodles, tender slices of chicken, and tomatoes for the hearty, saucy Italian comfort dish you've been craving.


  • Stovetop Only
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 840
  • Protein 54g
  • Total Carb 81g
  • Total Fat 31g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    4 packets
    unsalted butter
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • parsley
    1/8 ounce
  • garlic
    3 cloves
  • flour
    1 tablespoon
  • fettuccine
    6 ounces
  • grape tomatoes
    1/2 pint
    grape tomatoes
  • white wine
    3 tablespoons
    white wine
  • milk
    1 container
  • grated Parmesan cheese
    2 ounces
    grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium pan

Cooking Steps

  1. Cook chicken

    Cook chicken

    Unwrap 2 packets butter, place in a small bowl, and set aside to soften at room temperature. Bring a medium pot of water to a boil over high heat. Pat chicken dry with paper towel; season with ½ teaspoon salt and pepper. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken; sear until cooked through and no longer pink, 6 minutes per side. Transfer to a plate. Wipe pan clean for Step 4.

  2. Prepare ingredients

    Prepare ingredients

    While chicken cooks, rinse all produce. Roughly chop parsley leaves, discarding stems. Thinly slice garlic. Add flour to bowl with softened butter and, using your fingers, knead and blend to form a smooth paste (this is a great task for a kitchen companion!).

  3. Cook fettuccine and tomatoes

    Cook fettuccine and tomatoes

    Season boiling water generously with salt. Stir in fettucine and cook 8-9 minutes. Then, stir in whole grape tomatoes and cook until pasta is al dente and tomatoes are bursting, 3-4 minutes more. Reserve ½ cup pasta cooking water, then drain and return to pot, off heat. Set aside for Step 5.

  4. Sauté aromatics

    Sauté aromatics

    While fettuccine and tomatoes cook, place pan from chicken over medium heat with remaining butter. When butter is foamy, add garlic and sauté, stirring frequently, until softened, about 30 seconds. Stand back from the pan and carefully add white wine (it can steam up in the pan). Cook, stirring, until liquid is reduced by half, about 1 minute more.

  5. Finish fettuccine Alfredo

    Finish fettuccine Alfredo

    Increase heat under pan with garlic to medium high, then add milk, ¼ teaspoon salt, and pepper as desired. Bring to a boil, then whisk in butter-flour paste until dissolved, 30 seconds. Reduce heat to medium and cook, whisking constantly, until thickened, 1-2 minutes more. Remove pan from heat and whisk in Parmesan. Add Alfredo sauce to pot with fettuccine and tomatoes and toss to coat.

  6. Plate chicken fettuccine

    Plate chicken fettuccine

    Cut chicken into ¼-inch slices, then add to pot with fettuccine Alfredo. Toss to combine. Adding 1 tablespoon at a time, stir in reserved pasta cooking water until sauce is silky and clings to noodles (this is another great task for your kitchen companion). Taste and add salt and pepper as desired. Divide between serving plates, garnish with parsley, and dig in!

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