Chicken Fettuccine Alfredo is a comforting dish featuring tender pasta tossed in a rich, creamy Alfredo sauce with perfectly seasoned chicken.
This restaurant-quality meal is easy to make at home and perfect for weeknight dinners or special occasions.
Kitchen Equipment Needed
- Large pot
- Skillet
- Whisk
- Mixing bowl
- Tongs
- Measuring cups and spoons
Ingredients
For the Chicken
2 large chicken breasts
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
For the Alfredo Sauce
3 tbsp unsalted butter
3 cloves garlic, minced
1 1/2 cups heavy cream
1 cup freshly grated Parmesan cheese
1/4 tsp black pepper
Pinch of nutmeg (optional)
For the Pasta
12 oz fettuccine pasta
Salt, for boiling water
For Garnish
Fresh parsley, chopped
Extra grated Parmesan cheese
Directions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside. - Season the Chicken:
Pat the chicken breasts dry and season both sides with garlic powder, paprika, Italian seasoning, salt, and black pepper. - Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until fully cooked and golden brown. Remove from the skillet, let rest for a few minutes, and then slice into thin strips. - Make the Alfredo Sauce:
In the same skillet, melt the butter over medium heat. Sauté the minced garlic for 1-2 minutes until fragrant. Add the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with black pepper and a pinch of nutmeg, if desired. - Combine the Pasta and Sauce:
Add the cooked fettuccine to the Alfredo sauce, tossing to coat. If the sauce is too thick, add reserved pasta water, a little at a time, until the desired consistency is reached. - Add the Chicken:
Arrange the sliced chicken over the pasta or mix it into the dish. - Serve:
Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Nutrition (Per Serving, based on 4 servings)
Calories: 650
Protein: 42g
Carbohydrates: 45g
Fat: 30g
Sugar: 2g
Expert Tips
Freshly Grated Parmesan: Use freshly grated Parmesan cheese for the creamiest sauce, as pre-grated varieties may not melt smoothly.
Don’t Overcook the Chicken: To keep the chicken juicy, cook it just until it reaches an internal temperature of 165°F (74°C).
Reserve Pasta Water: The starchy pasta water helps thin the sauce while maintaining its creamy texture.
FAQs
Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be lighter and slightly less creamy.
What can I add to this dish?
You can add steamed broccoli, sautéed mushrooms, or sun-dried tomatoes for extra flavor and texture.
Can I use pre-cooked chicken?
Absolutely! Rotisserie chicken or leftover cooked chicken works well for this recipe.
Storing & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce.
Substitutions & Variations
Gluten-Free: Use gluten-free fettuccine or pasta.
Protein Swap: Substitute chicken with shrimp, salmon, or tofu for a different twist.
Dairy-Free: Use a dairy-free Alfredo sauce made with coconut milk and nutritional yeast.
Chicken Fettuccine Alfredo
Equipment
- Large pot
- - Skillet
- Whisk
- - Mixing bowl
- Tongs
- Measuring cups and spoons
Ingredients
- #### For the Chicken
- 2 large chicken breasts
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- #### For the Alfredo Sauce
- 3 tbsp unsalted butter
- 3 cloves garlic minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 tsp black pepper
- Pinch of nutmeg optional
- #### For the Pasta
- 12 oz fettuccine pasta
- Salt for boiling water
- #### For Garnish
- Fresh parsley chopped
- Extra grated Parmesan cheese
Instructions
- **Cook the Pasta:**
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- **Season the Chicken:**
- Pat the chicken breasts dry and season both sides with garlic powder, paprika, Italian seasoning, salt, and black pepper.
- **Cook the Chicken:**
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until fully cooked and golden brown. Remove from the skillet, let rest for a few minutes, and then slice into thin strips.
- **Make the Alfredo Sauce:**
- In the same skillet, melt the butter over medium heat. Sauté the minced garlic for 1-2 minutes until fragrant. Add the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with black pepper and a pinch of nutmeg, if desired.
- **Combine the Pasta and Sauce:**
- Add the cooked fettuccine to the Alfredo sauce, tossing to coat. If the sauce is too thick, add reserved pasta water, a little at a time, until the desired consistency is reached.
- **Add the Chicken:**
- Arrange the sliced chicken over the pasta or mix it into the dish.
- **Serve:**
- Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.
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