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–+ servings

Chicken Fettuccine Alfredo Pasta

Restaurant-style Chicken Fettuccine Alfredo made at home with juicy pan-seared chicken, tender fettuccine, and a rich, garlicky Parmesan cream sauce. Comforting, simple, and ready in about 30 minutes.
Amanda
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 0 minutes
Total Time 30 minutes
Serving Size 4 servings

Equipment

  • Large pot
  • Colander
  • Large skillet or sauté pan (12-inch recommended)
  • cutting board
  • sharp knife
  • Wooden spoon or spatula
  • Tongs or pasta fork
  • Measuring cups and spoons
  • Cheese grater (for Parmesan)

Ingredients

  • 1 lb fettuccine pasta
  • 1 lb boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • salt to taste
  • black pepper to taste
  • 4 tbsp butter
  • 2 cups heavy cream
  • 2 cloves garlic minced
  • 1.5 cups Parmesan cheese freshly grated, plus more for serving
  • 0.25 tsp black pepper for the sauce (adjust to taste)
  • 0.25 tsp salt for the sauce (adjust to taste)
  • fresh parsley optional, for garnish
  • ground nutmeg optional pinch, for the sauce

Instructions

  • Bring a large pot of well-salted water to a boil for the pasta. While it heats, pat the chicken dry and season both sides with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–7 minutes per side, until golden and cooked through (165°F/74°C). Transfer to a plate and let rest 5 minutes, then slice into strips.
  • Cook the fettuccine until al dente according to the package directions. Reserve about 1/2 cup pasta water, then drain (do not rinse).
  • Reduce the skillet heat to medium. Add butter and, once melted, sauté the minced garlic for about 1 minute until fragrant (don’t brown it).
  • Pour in the heavy cream and bring to a gentle simmer. Add the Parmesan in handfuls, stirring constantly until melted and the sauce thickens. Season with 1/4 tsp salt and 1/4 tsp pepper (and a pinch of nutmeg if using).
  • Add the drained fettuccine to the sauce and toss until evenly coated. If needed, loosen with a splash of reserved pasta water.
  • Serve topped with sliced chicken, extra Parmesan, parsley, and freshly cracked black pepper.

Notes

Use freshly grated Parmesan: Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
Keep the heat moderate: Gentle simmering helps prevent the sauce from separating.
Don’t rinse the pasta: The surface starch helps the sauce cling. Reserve pasta water to adjust consistency.
Leftovers: Refrigerate in an airtight container up to 3 days. Reheat gently with a splash of cream or milk to smooth the sauce.

Nutrition

Calories: 1310kcal | Protein: 66g | Saturated Fat: 42g | Cholesterol: 290mg | Sodium: 820mg