Chicken Fettuccine Alfredo
Chicken Fettuccine Alfredo is a rich, creamy pasta dish that’s pure comfort in every bite. Tender, juicy chicken is paired with perfectly cooked fettuccine and coated in a smooth, garlicky Alfredo sauce made with butter, cream, and parmesan cheese. This easy homemade recipe delivers restaurant-style flavor with simple ingredients, making it perfect for weeknight dinners or special occasions.
Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts
- 2 tbsp olive oil or butter
- Salt and freshly ground black pepper, to taste
- 1 tsp Italian seasoning (optional)
For the Pasta u0026 Alfredo Sauce:
- 12 oz (340 g) fettuccine pasta
- 4 tbsp unsalted butter
- 4 garlic cloves, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente (about 10 minutes). Reserve ½ cup of pasta water, then drain and set aside.
- Cook the Chicken While pasta cooks, season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil (or butter) in a skillet over medium heat. Cook chicken for 5–6 minutes per side, until golden brown and cooked through. Remove, let rest, then slice into strips.
- Make the Alfredo Sauce In the same skillet, melt butter and sauté garlic until fragrant (about 1 minute). Stir in heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese gradually until the sauce thickens and becomes creamy. Season with salt and pepper.
- Combine Pasta u0026 Chicken Add cooked pasta to the skillet and toss in the Alfredo sauce. If the sauce is too thick, add reserved pasta water a little at a time. Add sliced chicken on top and gently mix everything together.
- Serve Garnish with freshly chopped parsley and extra Parmesan. Serve hot.