Chicken Fettuccine Alfredo

Why You’ll Love This Recipe

This dish combines simplicity with elegance. The Alfredo sauce is made with butter, cream, and Parmesan, creating a luxurious texture that clings to every strand of fettuccine. The addition of chicken makes it a complete meal, providing both protein and flavor. It’s easy to prepare in under 30 minutes, yet tastes like something you’d order at a restaurant.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fettuccine pasta

• Boneless, skinless chicken breasts

• Olive oil

• Salt and black pepper

• Butter

• Heavy cream

• Garlic (minced)

• Parmesan cheese (freshly grated)

• Fresh parsley (for garnish)

Directions

1. Cook fettuccine pasta in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain.

2. Season chicken breasts with salt and pepper. Heat olive oil in a skillet and cook chicken over medium heat until golden brown and cooked through, about 5–6 minutes per side. Remove, rest for a few minutes, then slice into strips.

3. In the same skillet, melt butter and sauté garlic until fragrant.

4. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until sauce thickens and becomes creamy.

5. Add cooked pasta to the skillet and toss in the sauce. If the sauce is too thick, stir in a splash of reserved pasta water.

6. Top with sliced chicken and garnish with fresh parsley. Serve immediately.

Servings and timing

This recipe makes about 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

• Add broccoli, spinach, or mushrooms for extra vegetables.

• Use shrimp instead of chicken for a seafood twist.

• Swap heavy cream with half-and-half for a lighter version.

• Mix in sun-dried tomatoes for a rich, tangy flavor.

• Try different pasta shapes like penne or linguine.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or milk to restore the sauce’s creaminess. Avoid reheating in the microwave for too long, as it may cause the sauce to separate. This dish is not ideal for freezing, as the cream sauce can become grainy when thawed.

FAQs

Can I use pre-cooked chicken?

Yes, rotisserie chicken or leftover grilled chicken works perfectly.

Can I use milk instead of heavy cream?

Whole milk can be used, but the sauce will be thinner. Adding a bit of cream cheese can help thicken it.

What’s the best pasta for Alfredo sauce?

Fettuccine is traditional, but linguine, penne, or spaghetti also work well.

Can I make Alfredo sauce without Parmesan?

Parmesan is key for flavor, but you can substitute with Pecorino Romano or Asiago.

How do I prevent the sauce from curdling?

Cook on low heat and avoid boiling the cream. Add Parmesan gradually while stirring.

Can I make this ahead of time?

It’s best served fresh, but you can cook the chicken and pasta ahead, then prepare the sauce just before serving.

Is this recipe gluten-free?

Yes, if you use gluten-free pasta and ensure your Parmesan is gluten-free.

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work well and add extra flavor.

Can I add wine to the sauce?

Yes, deglaze the pan with a splash of white wine after cooking the garlic for extra depth.

Why is my Alfredo sauce too thick?

Add a splash of reserved pasta water or more cream to thin it out.

Conclusion

Chicken Fettuccine Alfredo is a creamy, flavorful pasta dish that’s both comforting and elegant. With tender chicken, rich Parmesan sauce, and perfectly cooked fettuccine, it’s a recipe that never goes out of style. Whether served for a quick family dinner or a special occasion, this dish is guaranteed to satisfy and impress.

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