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Chicken Fettuccine Alfredo

Creamy, dreamy Chicken Fettuccine Alfredo combines tender chicken, rich Alfredo sauce, and perfectly cooked fettuccine for a delightfully satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Chicken breast Can substitute with shrimp or tofu.
  • 12 ounces Fettuccine pasta Can swap for any pasta like penne or spaghetti.
  • 1 cup Heavy cream Half-and-half can work but won't be as rich.
  • 1 cup Parmesan cheese Use freshly grated for the best taste.
  • 2 cloves Garlic Fresh is preferred; garlic powder can be used in a pinch.
  • 3 tablespoons Butter Olive oil can be used for a lighter alternative.
  • to taste Salt and black pepper Enhances overall flavor.

Method
 

Cooking
  1. In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Reserve about a cup of pasta water, then drain and set aside.
  2. In a large skillet over medium heat, add a bit of olive oil or butter. Season the chicken breast with salt and pepper, then cook until golden brown and cooked through, about 5-7 minutes per side. Remove from the skillet and slice into strips.
  3. In the same skillet, melt butter and add minced garlic. Sauté for about a minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and let it melt to create a creamy sauce. If it’s too thick, add reserved pasta water a little at a time until desired consistency.
  4. Toss the cooked fettuccine and sliced chicken into the sauce, mixing well to coat every strand. Taste and adjust seasoning as needed.
  5. Serve hot, garnished with extra Parmesan and a sprinkle of black pepper or parsley, if desired.

Notes

Don’t skip the reserved pasta water! It helps the sauce cling better to the pasta. For added flavor, roast the garlic before adding it to the sauce. Keep the heat low when adding cream to avoid curdling. Don’t overcook the chicken; it should be juicy and tender. You can toss in sautéed spinach or broccoli for a veggie boost. Always use freshly grated Parmesan for better melting.