This creamy Air Fryer Chicken Fettuccine Alfredo is easy to make and perfect for busy weeknights. Tender chicken is tossed with a creamy sauce and fettuccine pasta for a delicious meal your whole family will love.
If you love this recipe, check out my one-pan Tuscan chicken next!
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Like my Olive Garden Asiago Tortelloni Alfredo, this chicken Alfredo recipe is made with my Homemade Alfredo Sauce With Half and Half.
Why You'll Love This Recipe
- Quick and easy to make.
- Perfect for busy nights or fancy enough for Sunday supper.
- Ready in less than 45 minutes.
- It's the ultimate comfort food.
- The creamy sauce is delicious.
Ingredients You'll Need
Only simple ingredients are required to make this easy meal:
- Chicken Breasts. Cut boneless skinless chicken breasts in half so they cook quicker.
- Half-and-Half. This makes the sauce super creamy but not too rich.
- Cream Cheese. I used full-fat cream cheese, but low-fat will also work.
- Simple seasoning of garlic powder, paprika, Italian seasoning, salt, and black pepper.
See the printable recipe card at the bottom of this post for quantities and a full list of ingredients.
How To Make Air Fryer Chicken Alfredo
Prepare the Chicken
- Cut the chicken breasts in half to create thinner fillets. Use a meat mallet or rolling pin to pound each piece to an even thickness of about half an inch.
- In a large bowl, combine olive oil, salt, pepper, garlic powder, and paprika. Add the chicken and toss to coat evenly with the spice mixture.
- Preheat the air fryer to 385 degrees F. Place the seasoned chicken in a single layer in the air fryer basket and cook for 12-15 minutes, flipping halfway through, until the chicken is golden brown and fully cooked (internal temperature of 165°F when measured with a meat thermometer). Cook the chicken in batches if needed.
Tip: The exact time it takes to cook the chicken will depend on the thickness of the chicken breasts and how hot your air fryer cooks.
Cook the Pasta
- Cook pasta according to the package directions in a large pot of salted water until al dente.
- Once cooked, drain the pasta, rinse with cold water, and set aside.
Make the Alfredo Sauce
- While the chicken and pasta are cooking, make the alfredo sauce. Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute. Reduce the heat and add half and half, cream cheese, Italian seasoning, salt, and black pepper. Whisk until the mixture is smooth and creamy.
- Whisk in the grated Parmesan cheese until melted and the sauce is smooth. Keep it warm on a gentle simmer until the chicken is ready, stirring occasionally.
Assemble
- Toss the cooked pasta with the warm Alfredo sauce.
- Top the pasta with cooked chicken strips.
- Garnish with chopped parsley and extra Parmesan cheese.
Variations
- Optional Add-ins: Air Fryer Shrimp, sun-dried tomatoes, Air Fryer Broccoli, or spinach.
- Add sliced peppers to the chicken during the last 10 minutes of cooking for air fryer chicken fajita pasta.
- Use a jar of Alfredo sauce for a quick recipe shortcut.
Substitutions
- Chicken Breasts. Use boneless skinless chicken thighs instead of chicken breasts, or use full-size Air Fryer Chicken Breasts.
- Butter. I used unsalted butter, but you could also use margarine. If using salted butter, omit the salt in the recipe.
- Half and Half. Use heavy cream for a richer sauce, or use a 50:50 ratio of half-and-half and whole milk for a lighter version.
- Pasta. Use your favorite pasta to make this easy recipe.
- Parmesan cheese. Use shredded mozzarella cheese or Asiago cheese instead.
- Seasonings. Feel free to use fresh garlic instead of garlic powder.
Serving Suggestions
Serve this chicken Alfredo with a side of crusty bread, garlic bread, or Biscuits Without Milk. You can even serve just the chicken on Oven-Baked Boursin Tomato Pasta.
Expert Tips
- Place chicken breasts inside a plastic bag when pounding to keep the splatter contained.
- Spray the chicken breasts with olive oil before air frying for extra crispy chicken.
- Ensure the chicken breasts are not touching so they cook evenly.
- Toss the drained, cooked pasta with olive oil to prevent it from sticking.
Storage + Reheating Instructions
Refrigerator: Store leftover air fryer chicken alfredo in an airtight container for 3-4 days.
Freezer: You can freeze it, but I would freeze it without the pasta as it may become mushy.
Reheating: Reheat it in the air fryer on the 'Reheat' setting until hot.
Recipe FAQs
Broccoli, spinach, mushrooms, peas, corn, snap peas, peppers, diced carrots, zucchini, and asparagus all go with Alfredo pasta.
Simmering the sauce on a gentle simmer will thicken the sauce, as well as adding Parmesan cheese.
Air fry the chicken for 12 minutes at 385 degrees F, then check the internal temperature with a meat thermometer. Continue to air fry until it reaches 165 degrees F.
More Easy Air Fryer Chicken Recipes
More Easy Weeknight Dinners
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Recipe
Air Fryer Chicken Alfredo
Ingredients
- 2 boneless skinless chicken breasts cut in half widthwise
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 8 ounces fettuccine pasta or your favorite pasta
- fresh parsley for garnish optional
For the Alfredo Sauce
- ½ cup unsalted butter
- 2 cloves fresh garlic minced
- 2 cups half and half
- 4 ounces cream cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
Instructions
Prepare the Chicken
- Cut the chicken breasts in half to create thinner fillets. Use a meat mallet or rolling pin to pound each piece to an even thickness of about half an inch.
- In a large bowl, combine olive oil, salt, pepper, garlic powder, and paprika. Add the chicken and toss to coat evenly with the spice mixture.
- Preheat the air fryer to 385℉. Place the seasoned chicken in a single layer in the air fryer basket and cook for 12-15 minutes, flipping halfway through, until the chicken is fully cooked (internal temperature of 165℉). Cook the chicken in batches if needed.
Cook the Pasta
- Cook pasta according to the package instructions in a large pot of salted water until al dente.
- Once cooked, drain the pasta, rinse with cold water, and set aside.
Make the Alfredo Sauce
- While the chicken and pasta are cooking, make the alfredo sauce. Melt the butter in a large saucepan over medium heat. Add minced garlic and sauté for 1 minute. Reduce the heat and add half and half, cream cheese, Italian seasoning, salt, and black pepper. Whisk until the mixture is smooth and creamy.
- Whisk in the grated Parmesan cheese until melted and the sauce is smooth. Keep it warm.
Assemble
- Toss the cooked pasta with the warm Alfredo sauce.
- Top the pasta with cooked chicken strips.
- Garnish with chopped parsley and extra Parmesan cheese and serve.
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Recipe Notes:
- Place chicken breasts inside a plastic bag when pounding to keep the splatter contained.
- Spray the chicken breasts with olive oil before air frying for extra crispy chicken.
- Ensure the chicken breasts are not touching so they cook evenly.
- Toss the drained, cooked pasta with olive oil to prevent it from sticking.
- Store leftovers in the refrigerator in an airtight container for 3-4 days.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Marina Shalneva says
Great recipe, cooking chicken Alfredo is so easy in the air fryer. The whole family loved, thanks for sharing
Amy says
OMG yum! Kids smashed this in a matter of seconds. Our new favourite family meal.
Jeri Walker says
That's awesome! I'm glad you liked it! 🙂
Alexandra says
Comfort food doesn’t come much better than this! I love how well the chicken cooked up in the air fryer and the creamy Alfredo sauce was the perfect accompaniment. Five stars - so delicious.
Liz says
My oldest loves alfredo sauce so I made your wonderful recipe for dinner. We all loved it and it will be going on our regular meal rotation!
Jeri Walker says
Thanks Liz! I'm glad you and your family loved it!