Chicken Fettuccine Alfredo
A rich and creamy pasta dish featuring tender pan-seared chicken tossed in a classic garlic and Parmesan Alfredo sauce. This comforting Italian-American favorite is perfect for a satisfying weeknight dinner and comes together in just over 30 minutes.
For 4 servings
5 steps. 20 minutes total.
- 1
Bring a large pot of 4 quarts of water to a rolling boil
- a.Add 1 tbsp of salt. Add the fettuccine and cook according to package directions until al dente, typically 8-10 minutes. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta but do not rinse it.
- 2
Step 2
- a.While the pasta cooks, pat the chicken breasts dry with paper towels and cut them into 1-inch cubes. Season the chicken pieces with 0.5 tsp of salt and 0.25 tsp of black pepper. Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the chicken in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature of 165°F / 74°C). Remove the chicken from the skillet and set aside on a plate.
- 3
Reduce the heat to medium
- a.In the same skillet, add the butter and let it melt, scraping up any browned bits left from the chicken. Add the minced garlic and sauté for 30-60 seconds until fragrant, being careful not to let it burn. Slowly pour in the heavy cream while whisking constantly. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes, allowing it to thicken slightly. Reduce the heat to low.
- 4
Step 4
- a.Gradually add the freshly grated Parmesan cheese to the sauce, a little at a time, whisking continuously until the cheese is fully melted and the sauce is smooth and creamy. It is crucial not to let the sauce boil after adding the cheese, as this can cause it to separate. Season the sauce with the remaining 1 tsp of salt, 0.5 tsp of black pepper, and the optional pinch of nutmeg. Taste and adjust seasoning if necessary.
- 5
Return the cooked chicken to the skillet
- a.Add the drained fettuccine and toss everything together gently until the pasta and chicken are thoroughly coated in the Alfredo sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to reach your desired consistency. Serve immediately, garnished with fresh parsley and an extra sprinkle of Parmesan cheese if desired.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use freshly grated Parmesan cheese from a block. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly, resulting in a grainy sauce.
- 2Do not overheat the sauce after adding the cheese. Keep the heat on low to prevent the sauce from breaking or becoming oily.
- 3Never rinse your pasta after draining. The starch on the surface helps the creamy sauce cling to the noodles beautifully.
- 4Reserve more pasta water than you think you'll need. It's the secret to adjusting the sauce's consistency without diluting the flavor.
- 5For a richer flavor, add a splash of dry white wine (like Pinot Grigio) to the pan after cooking the garlic. Let it bubble and reduce by half before adding the cream.
Adapt it for your goals.
Protein Swap
Replace the chicken with 1.5 lbs of peeled and deveined shrimp. Sauté for 2-3 minutes until pink and opaque, then proceed with the recipe.
Add VegetablesAdd Vegetables
Stir in 1 cup of steamed broccoli florets, sautéed mushrooms, or wilted spinach into the finished sauce along with the pasta.
Spicy KickSpicy Kick
Add 1/2 teaspoon of red pepper flakes along with the garlic for a touch of heat.
Lighter VersionLighter Version
For a slightly lighter sauce, you can substitute half of the heavy cream with whole milk or half-and-half, though the sauce will be less rich and thick.
Why this is on our healthy list.
Excellent Source of Protein
The chicken breast in this dish provides a high-quality source of lean protein, which is essential for muscle repair, growth, and overall body function.
Rich in Calcium
Thanks to the heavy cream and Parmesan cheese, this dish is a good source of calcium, a vital mineral for maintaining strong bones and teeth.
Provides Sustained Energy
The carbohydrates from the fettuccine pasta are broken down into glucose, providing the body with a primary source of energy to fuel daily activities.
Frequently asked questions
A typical serving of this homemade Chicken Fettuccine Alfredo contains approximately 950-1100 calories, primarily from the cream, butter, cheese, and pasta. The exact number can vary based on specific ingredients and portion size.