Chicken Fettuccine Alfredo
This Chicken Fettuccine Alfredo is rich, creamy, and made completely from scratch—no jarred sauce needed. Tender chicken, silky Parmesan Alfredo sauce, and perfectly cooked fettuccine come together in an easy, restaurant-quality pasta recipe that’s perfect for weeknight dinners or special occasions.
Ingredients
- 12 oz fettuccine pasta
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 4 tablespoons butter
- 3 cloves garlic minced
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine until al dente according to package directions. Reserve ½ cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper.
- Cook chicken 4–5 minutes per side until golden and cooked through. Remove from skillet and set aside.
- Reduce heat to low. Melt butter in the same skillet.
- Add garlic and cook for 30 seconds, just until fragrant.
- Pour in heavy cream and simmer gently for 3–4 minutes, stirring often.
- Gradually whisk in Parmesan cheese until smooth and creamy.
- Slice the cooked chicken and return it to the skillet.
- Add fettuccine and toss to coat evenly.
- If sauce is too thick, add reserved pasta water a little at a time until silky.
- Remove from heat and rest 2–3 minutes before serving.
Notes
- Keep the heat low when making Alfredo sauce to prevent separation.
- Always use freshly grated Parmesan for the smoothest texture.
- Alfredo thickens as it cools—thin with pasta water if needed.