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Quick Creamy Chicken Fettuccine Alfredo

A close-up of rich chicken fettuccine alfredo pasta coated in creamy sauce and topped with fresh parsley.
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Make rich, restaurant-quality Chicken Fettuccine Alfredo at home in about 30 minutes for a simple weeknight dinner.

Ingredients

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  • 1 pound fettuccine pasta
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. Set the drained pasta aside.
  2. Season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
  4. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  5. Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Cook for about 3 minutes until the sauce slightly thickens.
  6. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth. Stir in the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg.
  7. Add the cooked chicken and the drained fettuccine to the sauce. Toss everything together until the pasta is evenly coated. If the sauce seems too thick, add the reserved pasta water, one splash at a time, until you reach your desired consistency.
  8. Serve immediately, garnished with fresh parsley.

Notes

  • Use freshly grated Parmesan cheese for the best melting quality and flavor in your sauce. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
  • For a richer sauce, use a combination of Parmesan and Pecorino Romano cheese.
  • If you prefer a thinner sauce, increase the amount of heavy cream slightly or add more reserved pasta water.

Nutrition

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