Creamy Weeknight Chicken Fettuccine Alfredo Ready in 35 Minutes
Make rich, restaurant-style Chicken Fettuccine Alfredo at home. This recipe focuses on a simple, foolproof method to achieve a velvety Alfredo sauce and tender chicken, perfect for your busy weeknight dinner rotation.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound fettuccine pasta
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Pinch of nutmeg (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Set the pasta aside.
- Season the chicken pieces lightly with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
- Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
- Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 3 to 5 minutes until the sauce thickens slightly.
- Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and velvety. Stir in the salt, pepper, and nutmeg, if using.
- Add the cooked chicken and the drained fettuccine to the sauce. Toss everything together to coat the pasta evenly.
- If the sauce seems too thick, add the reserved pasta water, one splash at a time, until you reach your desired consistency.
- Serve immediately. Top each serving with extra Parmesan cheese and fresh parsley.
Notes
- Use freshly grated Parmesan cheese; pre-shredded cheese contains anti-caking agents that prevent the sauce from becoming truly smooth.
- For a restaurant-style flavor boost, add 1/4 teaspoon of garlic powder along with the minced garlic.
- If you prefer crispy chicken, dredge the seasoned chicken pieces in flour before searing them in the olive oil.
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 4
- Sodium: 550
- Fat: 45
- Saturated Fat: 25
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 50
- Fiber: 3
- Protein: 38
- Cholesterol: 150