Chicken Fettuccine Alfredo Recipe
Creamy, comforting, and full of flavor, this chicken fettuccine alfredo recipe is a timeless classic that never fails to satisfy. Tender pasta twirls through velvety Alfredo sauce, topped with juicy, golden seared chicken.
Perfect for weeknight dinners or a cozy weekend meal, it’s rich and indulgent yet easy enough to make from scratch in under an hour. One bite and you’ll see why it’s a favorite.
Star Players in This Chicken Fettuccine Alfredo Recipe
- Chicken breasts – Juicy, pan-seared slices add protein and a golden, flavorful contrast to the creamy pasta.
- Fettuccine pasta – Thick ribbons of pasta perfectly cradle the rich, garlicky Alfredo sauce.
- Parmesan cheese – Freshly grated for smooth melting and nutty depth that defines a true Alfredo.
- Heavy whipping cream – Gives the sauce its signature silky texture and luxurious body.
- Unsalted butter – Used generously for both richness and a classic Alfredo flavor.
- Garlic (fresh and powdered) – Layers of garlicky warmth run through the sauce for a bold, savory base.
- Italian seasoning – Adds subtle herbaceous notes to the chicken for added flavor dimension.
- Flat-leaf parsley – A fresh, bright finish that balances the creaminess with a pop of green.
Let’s Make It: Simple Steps to Chicken Fettuccine Alfredo
Start by boiling your fettuccine in salted water until just al dente. While that’s going, season the chicken breasts with Italian seasoning, salt, and pepper, then sear them until beautifully golden and cooked through.
In the same pan, melt butter and sauté minced garlic with garlic powder and a dash of nutmeg for a warm, aromatic base. Stir in heavy cream, bring to a gentle simmer, and melt in plenty of freshly grated Parmesan.
Once thick and luscious, toss the hot pasta in the Alfredo sauce until it’s thoroughly coated. Slice your rested chicken and serve it right on top, with a shower of fresh parsley and cracked black pepper.
Kitchen Notes & Saucy Secrets
To keep your Alfredo sauce smooth and creamy, always use room temperature cream and gradually incorporate the cheese after the cream has warmed up. This prevents curdling and helps everything emulsify beautifully.
For a deeper flavor, you can brown the butter before adding garlic, or try grating in a bit of lemon zest for brightness. Craving a kick? A pinch of crushed red pepper flakes in the sauce adds gentle heat without overpowering the creamy base.
Want to make it a little extra? Stir in sautéed mushrooms or baby spinach just before tossing with pasta. Even sun-dried tomatoes or crispy pancetta work well if you’re aiming for a fancier flair.
Saving the Creamy Goodness: How to Store Leftovers
Chicken Fettuccine Alfredo is best fresh, but leftovers can be revived with care. Store them in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to loosen the sauce and gently warm over low heat, stirring frequently.
Avoid microwaving on high heat, which can separate the sauce. If freezing, do so before tossing the pasta in Alfredo—sauce on its own freezes better and can be thawed gently before use.
This Chicken Fettuccine Alfredo recipe delivers cozy, creamy perfection in every forkful. Whether it’s a casual dinner or a comforting weekend treat, it’s the kind of meal that always brings people back for seconds.
Chicken Fettuccine Alfredo Recipe
Ingredients
For the Chicken
- 2 tablespoons unsalted butter
- 1 pound boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Italian seasoning
- ¼ teaspoon freshly cracked black pepper
For the Alfredo Sauce
- ¼ teaspoon freshly cracked black pepper plus more for garnish
- ¾ teaspoon garlic powder
- ½ cup unsalted butter cut into pieces
- 1 ½ cups heavy whipping cream at room temperature
- ¼ teaspoon ground nutmeg
- 5 ounces Parmesan cheese finely grated (approximately 2 cups)
- ½ teaspoon kosher salt
- 2 garlic cloves minced
For the Pasta
- 12 ounces fettuccine pasta
- Minced flat-leaf parsley for garnish
Instructions
- Bring a large pot of generously salted water to a boil and cook the fettuccine according to the package directions until al dente. Drain and set aside.
- Season the chicken breasts evenly with Italian seasoning, kosher salt, and black pepper. In a large nonstick skillet over medium-high heat, warm the olive oil until shimmering. Sear the chicken undisturbed until deeply golden, approximately 4 to 6 minutes on each side. Add the butter to the pan and continue cooking, turning occasionally, until the chicken reaches an internal temperature of 165°F, roughly 16 minutes total. Remove from heat.
- Transfer the cooked chicken to a cutting board, rest for 3 minutes, then slice into ½-inch-thick strips. Cover loosely with foil to retain warmth.
- Wipe the skillet clean and return it to medium heat. Add the butter and once nearly melted, stir in minced garlic, garlic powder, nutmeg, kosher salt, and freshly cracked pepper. Sauté for about 1 minute until aromatic.
- Raise the heat to medium-high and gradually incorporate the heavy cream. Allow the mixture to come to a gentle simmer, then blend in the grated Parmesan. Stir continuously until the cheese is fully integrated, around 2 minutes. Lower the heat to medium-low and continue stirring until the sauce thickens, about 5 minutes more. Fold in the cooked pasta, ensuring it is thoroughly coated.
- Plate the pasta into serving bowls and top with the sliced chicken. Garnish with freshly chopped parsley and additional cracked pepper as desired.
