Air Fryer Chicken Alfredo

5 from 27 votes

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.

Prep Time15

Cook Time25

Total Time40

Course: All Recipes, Main Course

Cuisine: American, Italian

Servings: servings

Calories: 758kcal

Author: Jeri Walker

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.

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.

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