Print

Easy 30-Minute Creamy Chicken Fettuccine Alfredo

Close-up of creamy chicken fettuccine alfredo pasta topped with dried herbs on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create restaurant-style Chicken Fettuccine Alfredo at home in under 30 minutes. This recipe focuses on a simple technique for a rich, velvety homemade Parmesan cream sauce that beats jarred versions.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup 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)

Instructions

  1. Cook the fettuccine pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Set the pasta aside.
  2. 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-low. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic brown.
  4. Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring constantly. Let it simmer for 2 minutes to slightly thicken.
  5. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese, a little at a time, until the sauce is smooth and fully incorporated. This step off the heat prevents the sauce from curdling.
  6. If the sauce is too thick, whisk in a few tablespoons of the reserved pasta water until you reach a velvety consistency. Season with salt, pepper, and a pinch of nutmeg, if using.
  7. Return the cooked chicken and the drained fettuccine pasta to the skillet. Toss everything gently until the pasta and chicken are evenly coated in the Parmesan cream sauce.
  8. Serve immediately with extra grated Parmesan cheese on top.

Notes

  • For the creamiest sauce, use freshly grated Parmesan cheese; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
  • To prevent the sauce from breaking, always add the cheese off the direct heat.
  • If you want a richer sauce, substitute 1/4 cup of the heavy cream with 1/4 cup of cream cheese, added with the cream.

Nutrition

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