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Quick & Creamy Homemade Chicken Fettuccine Alfredo

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 Fettuccine Alfredo at home in under 30 minutes. This recipe delivers a rich, velvety Parmesan cream sauce and tender pan-seared chicken for an easy weeknight dinner.

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
  • 3 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, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of nutmeg (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Cook the fettuccine pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  2. While the pasta cooks, 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 5-7 minutes. Remove the chicken from the skillet and set it aside.
  3. Reduce the heat to medium. Add the butter to the same skillet and let it melt. Add the minced garlic and cook for about 1 minute until fragrant; do not let it brown.
  4. Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring constantly. Let it simmer for 2-3 minutes until it starts to thicken slightly.
  5. 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.
  6. Add the cooked chicken back to the sauce. Toss the drained fettuccine pasta into the skillet with the sauce and chicken.
  7. If the sauce seems too thick, add the reserved pasta water, one tablespoon at a time, until you reach your desired creamy consistency.
  8. Serve immediately, garnished with extra Parmesan cheese and fresh parsley.

Notes

  • For a Cajun Chicken Alfredo variation, season the chicken with Cajun spice blend before searing.
  • Use high-quality, freshly grated Parmesan cheese; pre-shredded cheese often contains anti-caking agents that prevent the sauce from becoming perfectly smooth.
  • To make this a low-fat version, you can substitute half the heavy cream with low-fat milk, but you may need to thicken the sauce slightly more with a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water).

Nutrition

Find it online: https://yummagnet.com/chicken-fettuccine-alfredo-recipe-quick-creamy/