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Easy Chicken Fettuccine Alfredo

Course Pasta
Cuisine Fusion
Author Felix (Simply Trini Cooking)


  • 250 g fettuccine pasta
  • 2 tablespoon butter
  • 4 cloves garlic grated (divided)
  • 1 cup onion minced (divided)
  • 2 sprigs chive minced
  • 1 tablespoon fine leaf thyme
  • 2 tablespoon olive oil or coconut oil
  • 1 red pimento pepper minced
  • 250 g chicken breast about 2 chicken breasts
  • 2 cups cooking cream or heavy cream
  • 1 tablespoon pimento pepper minced
  • ¼ cup chadon beni minced
  • salt
  • pepper to taste optional [I preferred to use red pepper flakes]
  • ½ cup – 1 cup Parmesan cheese grated (based on how cheesy you want.)
  • ½ cup freshly chopped parsley


  • Note: These are the brand of Parmesan cheese and cooking cream I used.
  • Boil the fettuccine, drain and set aside. Reserve ¼ cup of the pasta water.
  • Cut the chicken breast into cubes.
  • Season with ½ cup onion, ¼ teaspoon salt, chadon beni, chive, thyme and 2 cloves garlic (grated).
  • Marinate for at least an hour.
  • Heat the oil and saute ¼ cup onion until translucent.
  • Add the chicken. Stir fry until cooked through.
  • Note: When the chicken is cooked it will be white in colour.
  • Remove and set aside.
  • Now for the sauce.
  • Chicken Fettuccine Alfredo Add the butter, the rest of onion (¼ cup) and 2 cloves garlic, grated.
  • Let cook until translucent then add the red pimento pepper.
  • Note: Here you can add even more seasonings to you liking. I chose to keep it simple.
  • Add the cream. Lower the flame and simmer gently for 4- 5 minutes until it thickens. Stir occasionally.
  • When the sauce thickens add the chicken and grated cheese.
  • Stir to coat evenly. Adjust salt if desired.
  • Add the fettuccine and toss.
  • Add the parsley optional pepper. Toss. Serve immediately.