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Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

This classic Italian-American dish features tender chicken with wide fettuccine noodles in a rich, creamy homemade Alfredo sauce. The recipe delivers restaurant-quality results in just 30 minutes using simple, quality ingredients like heavy cream, real butter, fresh garlic, and authentic parmesan cheese. Perfect for busy weeknights or special meals, this indulgent comfort food combines simplicity with luxurious flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 (16-ounce/454g) package fettuccine pasta
  • 1 pound boneless, skinless chicken breasts (halved crosswise if very thick) (450g)
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 cups heavy cream (480mL)
  • ½ cup unsalted butter, cubed (113g)
  • 3 cloves garlic, minced (about 1 tablespoon minced)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup grated parmesan cheese (90g)
  • Chopped fresh parsley for garnish

Equipment

  • large pot
  • large skillet
  • Whisk
  • thermometer

Method
 

Instructions
  1. Bring a large pot of salted water to a boil over medium-high.
  2. While the water is coming to a boil, season the chicken with salt and pepper.
  3. Heat the oil and butter in a large skillet over medium-high heat. Add the chicken, and cook until browned on both sides, about 7 to 9 minutes per side, and a thermometer inserted in the thickest part of each piece registers 165°F. Remove from skillet and cover to keep warm. Wipe the skillet clean.
  4. Add the pasta to the boiling water, and cook according to the package directions. Drain well, reserving ½ cup of the cooking water. Keep warm.
  5. For the Sauce: Combine cream, butter, garlic, and seasonings in the same skillet used for chicken. Whisk in the parmesan cheese off the heat until smooth and luxurious.
  6. Toss the drained fettuccine in the Alfredo sauce until every strand is coated. If sauce is too thick, add reserved pasta water until desired consistency.
  7. Slice cooked chicken and arrange over the pasta. Garnish with chopped fresh parsley and serve immediately.

Notes

Use freshly grated parmesan for best flavor and texture. Keep heat at medium to prevent cream from scorching. Cook pasta al dente and salt the water generously. Add cheese off heat to prevent graininess. Reserve pasta water to thin sauce if needed.