Chicken Fettuccine Alfredo is a creamy, savory, and comforting dish that combines tender chicken, perfectly cooked fettuccine, and a rich Alfredo sauce made from scratch. It’s a restaurant-quality meal you can easily make at home for weeknight dinners or special occasions.
Why You’ll Love This Recipe
- Rich and Creamy: The homemade Alfredo sauce is decadent and full of flavor.
- Simple Ingredients: Uses pantry staples and fresh ingredients for a delicious result.
- Customizable: Add vegetables or spices to tailor the dish to your taste.
- Family Favorite: Loved by kids and adults alike, making it perfect for any gathering.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fettuccine pasta
- Boneless, skinless chicken breasts
- Salt and pepper
- Olive oil
- Unsalted butter
- Garlic (minced)
- Heavy cream
- Grated Parmesan cheese
- Fresh parsley (optional, for garnish)
Directions
- Cook the fettuccine pasta according to the package instructions. Reserve 1 cup of pasta water and drain the rest.
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and let rest before slicing.
- In the same skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and bring to a gentle simmer. Reduce the heat and stir in the grated Parmesan cheese until the sauce is smooth and creamy. Add reserved pasta water as needed to achieve your desired consistency.
- Toss the cooked fettuccine in the sauce until well coated.
- Serve the pasta topped with sliced chicken and garnish with fresh parsley, if desired.
Servings and Timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Variations
- Vegetable Additions: Include broccoli, spinach, or mushrooms for extra nutrients and flavor.
- Spicy Kick: Add a pinch of red pepper flakes to the Alfredo sauce for a hint of heat.
- Lighter Version: Use half-and-half instead of heavy cream and reduce the amount of butter.
- Seafood Option: Substitute the chicken with shrimp or scallops for a seafood twist.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently in a skillet over low heat, adding a splash of milk or cream to restore the sauce’s creaminess. Avoid overheating to prevent the sauce from separating.
FAQs
1. Can I use pre-cooked chicken?
Yes, rotisserie chicken or leftover cooked chicken works well in this recipe.
2. What can I use instead of fettuccine?
You can use linguine, spaghetti, or even penne as substitutes for fettuccine.
3. Can I make this dish gluten-free?
Yes, simply use gluten-free pasta and ensure your Parmesan cheese is gluten-free.
4. How can I thicken the sauce if it’s too runny?
Simmer the sauce longer or add a slurry of cornstarch and water to thicken it.
5. Can I use milk instead of heavy cream?
You can, but the sauce will be less rich. Use whole milk and a bit of cornstarch for better results.
6. What’s the best way to prevent the sauce from breaking?
Cook the sauce over low to medium heat and avoid boiling it to prevent separation.
7. Can I freeze Chicken Fettuccine Alfredo?
It’s not recommended as the cream-based sauce may separate upon reheating.
8. What type of Parmesan cheese works best?
Freshly grated Parmesan cheese melts better and has a richer flavor than pre-shredded.
9. Can I make this dish ahead of time?
The sauce is best served fresh, but you can cook the chicken and pasta ahead of time and prepare the sauce just before serving.
10. How do I make it more flavorful?
Add a dash of nutmeg or white pepper to the Alfredo sauce for extra depth.
Conclusion
Chicken Fettuccine Alfredo is a timeless classic that’s both comforting and elegant. Its creamy sauce, tender chicken, and satisfying pasta make it a dish you’ll want to return to again and again. Whether you’re preparing a family meal or a romantic dinner, this recipe is sure to impress. Try it today and enjoy a homemade Italian-inspired delight!
PrintChicken Fettuccine Alfredo
This classic Chicken Fettuccine Alfredo is a creamy, decadent dish made with tender chicken, rich Alfredo sauce, and perfectly cooked fettuccine. Simple yet indulgent, it’s a favorite for weeknight dinners or special occasions!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
For the chicken:
- 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the Alfredo sauce:
- 1/2 cup (115 g) unsalted butter
- 2 cups (480 ml) heavy cream
- 3/4 cup (75 g) grated Parmesan cheese (plus more for garnish)
- 2 cloves garlic, minced
- 1/4 teaspoon ground nutmeg (optional)
- Salt and pepper, to taste
For the pasta:
- 12 oz (340 g) fettuccine
- 1 tablespoon salt (for pasta water)
Optional garnish:
- Chopped parsley
- Cracked black pepper
Instructions
- Cook the chicken:
- Season the chicken breasts with Italian seasoning, garlic powder, salt, and pepper.
- Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F / 74°C).
- Remove the chicken from the skillet, let it rest for 5 minutes, and then slice into thin strips.
- Cook the pasta:
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Make the Alfredo sauce:
- In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute).
- Stir in the heavy cream and let it simmer gently for 2-3 minutes. Reduce the heat to low and whisk in the Parmesan cheese until melted and smooth.
- Add nutmeg (if using) and season the sauce with salt and pepper to taste. If the sauce is too thick, stir in a bit of the reserved pasta water.
- Combine the pasta and sauce:
- Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss to coat the pasta evenly.
- Assemble the dish:
- Plate the fettuccine Alfredo and top with the sliced chicken. Garnish with additional Parmesan cheese, chopped parsley, and cracked black pepper if desired.
- Serve:
- Serve immediately with a side of garlic bread or a fresh salad.
Notes
- Cheese choice: Use freshly grated Parmesan for the best flavor and creamy texture. Pre-shredded cheese may not melt as smoothly.
- Variations: Add sautéed mushrooms, spinach, or steamed broccoli for extra flavor and nutrition.
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk to loosen the sauce.