Ohhh yes—Chicken Fettuccine Alfredo 🍝🤍
Rich, creamy, unapologetically comforting. Here’s a restaurant-style classic you can absolutely nail at home.
Chicken Fettuccine Alfredo (Classic & Creamy)
Ingredients
Pasta & Chicken
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12 oz fettuccine
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2 boneless skinless chicken breasts
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Salt & black pepper
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1 tsp Italian seasoning
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1 tbsp olive oil
Alfredo Sauce
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4 tbsp butter
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3 cloves garlic, minced
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1½ cups heavy cream
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1 cup freshly grated Parmesan cheese
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Salt & white or black pepper to taste
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Pinch of nutmeg (optional but very traditional)
Optional Garnish
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Fresh parsley
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Extra Parmesan
Instructions
1️⃣ Cook the pasta
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Boil fettuccine in well-salted water until al dente.
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Reserve ½ cup pasta water, then drain.
2️⃣ Cook the chicken
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Season chicken with salt, pepper, and Italian seasoning.
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Heat olive oil in a skillet over medium-high heat.
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Cook chicken 5–6 minutes per side until golden and cooked through.
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Rest 5 minutes, then slice.
3️⃣ Make the Alfredo sauce
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In the same pan, melt butter over medium heat.
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Add garlic and cook 30 seconds (don’t brown).
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Pour in cream and simmer gently 5–7 minutes, until slightly thickened.
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Lower heat, stir in Parmesan a handful at a time until smooth.
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Season with salt, pepper, and nutmeg.
4️⃣ Combine
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Toss pasta with sauce, adding reserved pasta water a little at a time until silky.
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Add sliced chicken and gently toss.
5️⃣ Serve
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Garnish with parsley and extra cheese.
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Serve immediately while dreamy and creamy 😌
Pro Tips 🍝
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Use freshly grated Parmesan—pre-shredded won’t melt right.
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Keep heat low when adding cheese to avoid grainy sauce.
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Sauce thickens as it sits—loosen with pasta water if needed.
Variations
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Garlic butter shrimp Alfredo
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Broccoli or spinach Alfredo
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Lightened-up version (half-and-half + less butter)
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Baked chicken Alfredo with mozzarella topping
Want me to:
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Make it Olive Garden–style
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Do a one-pan version
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Turn it into a slow-cooker or Instant Pot recipe