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Classic Creamy Chicken Fettuccine Alfredo Ready in 35 Minutes

A close-up of creamy chicken fettuccine alfredo pasta topped with grilled chicken pieces and fresh parsley.
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Make restaurant style chicken alfredo at home. This recipe delivers a rich and velvety parmesan cream sauce pasta perfect for a quick weeknight dinner.

Ingredients

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  • 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 1/2 cups freshly grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Set the pasta aside.
  2. While the pasta cooks, season the chicken pieces lightly with salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
  4. Reduce the heat to medium-low. 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.
  5. Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 3-4 minutes until it thickens slightly.
  6. 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.
  7. Add the cooked fettuccine and the cooked chicken back into the skillet with the sauce. Toss everything together until the pasta is evenly coated.
  8. If the sauce seems too thick, add the reserved pasta water, one splash at a time, until you reach your desired consistency.
  9. Serve immediately. Top each portion with extra grated Parmesan cheese and fresh parsley.

Notes

  • For the best, creamiest sauce, use freshly grated Parmesan cheese. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
  • To prevent the sauce from breaking, always remove the skillet from the direct heat source before adding the Parmesan cheese.
  • This recipe makes a rich and cheesy pasta; if you prefer a lighter sauce, reduce the amount of butter or use half-and-half instead of all heavy cream, though the texture will change.

Nutrition

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