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Chicken Fettuccine Alfredo

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Chicken Fettuccine Alfredo is a creamy, indulgent pasta dish made with tender fettuccine coated in a rich Parmesan cream sauce and topped with juicy chicken. A comforting Italian-American classic, it’s perfect for weeknight dinners or special occasions.

Ingredients

  • 12 oz fettuccine pasta
  • 2 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Cook fettuccine pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain.
  2. Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat, then cook chicken 5–6 minutes per side until golden and cooked through. Remove, let rest, then slice into strips.
  3. In the same skillet, melt butter and sauté garlic until fragrant, about 1 minute.
  4. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and sauce thickens.
  5. Add cooked pasta to the skillet and toss in the sauce. If sauce is too thick, add reserved pasta water as needed.
  6. Top with sliced chicken and garnish with fresh parsley. Serve immediately.

Notes

Add broccoli, spinach, or mushrooms for extra vegetables.Swap chicken with shrimp for a seafood variation.Use half-and-half instead of cream for a lighter sauce.Add sun-dried tomatoes for extra flavor.Best served fresh—cream sauces don’t freeze well.

Nutrition

Find it online: https://cookibly.com/chicken-fettuccine-alfredo/