Print

Quick & Creamy Homemade Chicken Fettuccine Alfredo Ready in 30 Minutes

A close-up of rich, creamy chicken fettuccine alfredo topped with fresh parsley and grated cheese.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, restaurant-style Chicken Fettuccine Alfredo at home fast. This recipe delivers a velvety, decadent cream sauce and tender chicken, perfect for a weeknight dinner.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of nutmeg (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Set the pasta aside.
  2. While the pasta cooks, season the chicken pieces lightly with salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
  4. Reduce the heat to medium-low. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic brown.
  5. Slowly pour in the heavy cream, stirring constantly. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 3-4 minutes until it starts to thicken slightly.
  6. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Stir in the salt, pepper, and nutmeg, if using.
  7. Add the cooked chicken and the drained fettuccine to the sauce. Toss everything together until the pasta and chicken are fully coated.
  8. If the sauce seems too thick, add a few tablespoons of the reserved pasta water until you reach your desired consistency.
  9. Serve immediately. Garnish with extra Parmesan cheese and fresh parsley.

Notes

  • For the best flavor and texture, use freshly grated Parmesan cheese; pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
  • To replicate a restaurant style chicken alfredo, ensure your cream is at a gentle simmer, not a rolling boil, when adding the cheese to prevent the sauce from breaking.
  • You can substitute chicken thighs for breasts if you prefer a richer flavor.

Nutrition

Find it online: https://frostedfancies.com/chicken-fettuccine-alfredo-recipe/