Chicken Fettuccine Alfredo
This creamy Chicken Fettuccine Alfredo features a silky sauce that clings to every ribbon of pasta, complemented by savory pan-seared chicken. It's a quick, comforting weeknight meal ready in under 30 minutes.
Ingredients
Pasta and Chicken
- 8 oz fettuccine pasta Cook until al dente
- 1 lb chicken breast, diced Sear until golden and cooked through
- 2 tbsp olive oil For cooking chicken
Sauce Ingredients
- 2 cups heavy cream Main sauce component
- 1 cup grated Parmesan cheese Freshly grated for best results
- 2 cloves garlic, minced Adds flavor to the sauce
- to taste salt and pepper For seasoning
- Chopped parsley For garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water in case you need to loosen the sauce.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Cooking
- Add the diced chicken, season with salt and pepper, and cook, stirring occasionally, until the edges are browned and the chicken is cooked through, about 5–7 minutes.
- Push the chicken to one side, add the minced garlic to the pan, and sauté for about 30–60 seconds until fragrant — don’t let it burn.
- Pour in the heavy cream and bring it to a gentle simmer.
- Reduce heat to low and stir in the grated Parmesan until it melts and the sauce thickens.
- If the sauce seems too thick, add a few tablespoons of reserved pasta water to reach the desired consistency.
- Add the cooked fettuccine to the skillet and toss carefully so each strand is coated with sauce and chicken is evenly distributed.
Serving
- Plate immediately and garnish with chopped parsley.
Notes
For the best melt and flavor, use freshly grated Parmesan. You can substitute half-and-half for a lighter sauce, but the texture may change. Add a squeeze of lemon or a pinch of nutmeg for extra flavor.