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–+ servings

Ultimate Chicken Alfredo Fettuccine

Rose
A rich and comforting pasta dish made with tender pan-seared chicken breasts served over fettuccine coated in a creamy garlic Parmesan Alfredo sauce. This restaurant-style meal comes together in about 30 minutes using simple ingredients and delivers a silky, flavorful pasta dinner perfect for weeknights or special family meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Italian-American
Servings 4 servings
Calories 650 kcal

Equipment

  • large pot for boiling pasta
  • large skillet for cooking chicken and sauce
  • colander for draining pasta
  • cutting board
  • chef’s knife
  • tongs or pasta spoon

Ingredients
  

  • 12 oz fettuccine pasta
  • salted water for boiling pasta
  • 2 boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp Italian seasoning
  • 3 tbsp butter
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/3 cup reserved pasta water (as needed)
  • 1 tbsp fresh parsley, chopped
  • extra grated Parmesan cheese for serving

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Reserve about 1/3 cup of pasta cooking water before draining the pasta.
  • Pat the chicken breasts dry and season both sides with salt, black pepper, and Italian seasoning.
  • Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5–6 minutes per side until golden brown and cooked through to an internal temperature of 165°F (74°C). Remove from the skillet, rest for a few minutes, then slice into strips.
  • Reduce heat to medium. In the same skillet, melt the butter and add the minced garlic. Sauté for about 1 minute until fragrant.
  • Pour in the heavy cream and gently stir. Let it simmer for 3–4 minutes so the sauce begins to thicken slightly.
  • Gradually stir in the freshly grated Parmesan cheese. Continue stirring until the cheese melts and the sauce becomes smooth and creamy. Add a splash of reserved pasta water if the sauce becomes too thick.
  • Add the cooked fettuccine to the skillet and toss gently so the pasta is fully coated in the creamy Alfredo sauce. Let it cook together for 1–2 minutes.
  • Divide the pasta onto serving plates, top with sliced chicken, and garnish with chopped parsley and extra grated Parmesan cheese. Serve immediately.

Notes

Use freshly grated Parmesan cheese for the smoothest Alfredo sauce. Reserve some pasta water to loosen the sauce if it becomes too thick. Cook the chicken just until it reaches 165°F (74°C) to keep it juicy and tender. For variations, try adding sautéed mushrooms, steamed broccoli, spinach, or replace the chicken with shrimp. Alfredo sauce thickens as it cools, so serve immediately for the best texture.

Nutrition

Calories: 650kcalCarbohydrates: 45gProtein: 40gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 150mgSodium: 620mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 900IUVitamin C: 2mgCalcium: 300mgIron: 2mg
Keyword chicken alfredo fettuccine, creamy chicken pasta, easy chicken alfredo recipe, homemade alfredo pasta
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