Print

Restaurant-Style Chicken Fettuccine Alfredo Ready in 35 Minutes

Close-up of creamy chicken fettuccine alfredo pasta topped with grilled chicken pieces and fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, creamy Chicken Fettuccine Alfredo at home. This recipe delivers restaurant quality flavor in under 40 minutes, perfect for your 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
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg
  • 2 tablespoons fresh parsley, chopped (for garnish)

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. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
  4. Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 3-4 minutes until it thickens slightly.
  5. Reduce the heat to low. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and velvety. Stir in the salt, pepper, and nutmeg.
  6. Add the cooked chicken and the drained fettuccine to the sauce. Toss everything together until the pasta and chicken are fully coated.
  7. If the sauce seems too thick, add the reserved pasta water, one splash at a time, until you reach your desired creamy consistency.
  8. Serve immediately. Garnish each plate with extra Parmesan cheese and fresh parsley.

Notes

  • For an even richer sauce, use high-quality aged Parmesan cheese. Freshly grated melts better than pre-shredded.
  • If you want a Cajun Chicken Pasta variation, season the chicken with Cajun spice blend before searing.
  • To achieve that ‘velvety alfredo’ texture, keep the heat low when adding the cheese to prevent it from clumping.

Nutrition

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