Name: Asiago Chicken Fettuccine Alfredo
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 3 chicken breasts, boneless, skinless; 2 tablespoons olive oil; 4 tablespoons butter; 2 cloves garlic, minced; 2 cups heavy cream; 1 cup asiago cheese, shredded; 1 tablespoon dried parsley

Asiago Chicken Fettuccine Alfredo is a creamy, cheesy and indulgent dish featuring a cream sauce made with asiago cheese. This creamy Asiago Alfredo sauce clings beautifully to fettuccine pasta and is a delicious compliment to pan cooked chicken.

fork lifting asiago alfredo out of a pan

I first stumbled upon this incredible recipe when I was making some basic Alfredo and realized we were out of parmesan cheese, but we had some asiago cheese. I grated in some asiago and oh my, I might even say I now prefer the taste of Asiago Alfredo sauce to Parmesan!

Asiago Cheese

Asiago cheese is similar in taste to parmesan, so it makes a great substitute for parmesan if you happen to have some on hand. It grates up nicely and goes perfect on salads, in soups or you can even just grate some on top of pasta with a little olive oil.

However, if you take anything from my suggestions…try this sauce. It is so good. Asiago melts up creamy and has a nice sharp flavor. I really can’t wait for you to try this!!

pan of asiago cheese alfredo with sliced chicken

How to make Asiago Chicken Fettuccine Alfredo

This is an easy alfredo recipe that the chicken and sauce can be made using one pan.

First, get your noodles going. Get a large pot of water boiling over high heat. Once your water is boiling, place the uncooked fettuccine noodles in the boiling water. Make sure all are immersed in the water.

Turn the heat down to medium and allow it to continue to boil for 12-13 minutes until the noodles still have just a little crunch in the center.

While the noodles are cooking go ahead and start on cooking the chicken.

How to cook chicken in a pan

For this recipe I used a 12 inch skillet. To make the chicken for this recipe I started with 3 boneless, skinless chicken breasts. I usually plan about 1/2 chicken breast per person when cooking for my family.

Season the chicken breasts really good on each side with salt and pepper. Heat your pan over medium high heat and pour in 2 tablespoons of olive oil. When the oil moves around easily in the pan, go ahead and place your chicken in the pan.

Depending on the thickness of your chicken, you will cook it for 5-7 minutes on each side. The best way to know when you chicken is done to perfection is with an instant read thermometer.

When the thermometer reads 165 in the thickest part of your chicken, it is done. Remove it from the pan and place on a clean plate. Cover with foil to keep warm.

Making the Asiago Cheese Cream Sauce

Wipe your pan clean with paper towels, or use a new pan. I cleaned mine out real quick after removing the chicken.

To make the asiago cheese sauce start with your pan over medium heat. Add in 4 tablespoons butter and minced garlic. Cook and stir the garlic for 30-45 seconds, until it is fragrant.

Pour in the cream, stir and bring to a boil. Allow the cream to continue to boil at a gentle pace, you don’t want it at a super high, rolling boil or it will burn.

spoon of alfredo cream sauce showing thickness

Continue stirring the cream, scrapping the sides as needed until it thickens. This will take about 7-10 minutes. It seems like it is never going to thicken, but when it does, it happens quickly.

(Don’t forget to check on your noodles!) Drain those as soon as they are done and set aside until your sauce is ready.

Now that the cream has thickened. Turn off the heat and add in the grated asiago cheese, parsley and salt and pepper to taste. Give it a good stir, until all of the cheese has melted.

Place the cooked noodles in your pan with the sauce and stir until all of the pasta is coated with the asiago alfredo sauce.

Slice the chicken into 1 inch slices and place on top of the asiago pasta. Serve immediately.

ingredients for asiago alfredo with chicken.

Ingredients needed for Asiago Chicken Fettuccine Alfredo

Just a handful of simple ingredients are needed to make this creamy, delicious and filling dish. To make this asiago cheese alfredo with chicken you will need:

chicken breasts-I prefer boneless, skinless
salt and pepper
olive oil
butter-salted or unsalted
garlic-minced
heavy cream
asiago cheese-I found it already grated at my grocery store
dried parsley
fettuccine pasta

Can I make Asiago Alfredo sauce ahead?

This sauce is always best eaten right when it is made, but if you need to make it ahead you can. Make the sauce following the recipe instructions. Allow it to cool and transfer to an air tight container. Place in the refrigerator and store for up 6 days after it was made.

To reheat this Asiago Alfredo sauce, place it in a sauce pan and slowly bring up in temperature over medium heat, stirring frequently to prevent separating.

How to store leftover Asiago Chicken Alfredo?

If on the rare chance all of this does not get eaten at the time you made it, store in an air tight container in the refrigerator for up to 4 days (because of the chicken).

To reheat, you can reheat in the microwave, but the cream sauce might separate. The best way to reheat is to add the pasta to a pan and heat over medium heat, stirring to keep it from separating. Alfredo sauces can be so touchy when they are reheated!

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