Chicken Alfredo Fettuccine recipe

Indulge in this rich and comforting classic, featuring tender chicken, silky Alfredo sauce, and perfectly cooked fettuccine. It's a perfect meal for a cozy weeknight or a special occasion.

Servings: 4 Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes Difficulty: Easy

Ingredients

For the Chicken:

• 2 medium chicken breasts (~300-400 g / 10.5-14 oz total), boneless, skinless

• 15 ml (1 tablespoon) olive oil

• ½ teaspoon salt

• ¼ teaspoon black pepper

For the Fettuccine:

• 300 g (10.5 oz) fettuccine pasta

• 1 teaspoon salt (for pasta water)

For the Alfredo Sauce:

• 60 g (4 tablespoons) unsalted butter

• 2 cloves garlic (~10 g), minced

• 240 ml (1 cup) heavy cream (double cream)

• 80 g (1 cup) freshly grated Parmesan cheese, plus more for serving

• ¼ teaspoon salt, or to taste

• ⅛ teaspoon black pepper, or to taste

• Pinch of freshly grated nutmeg (optional)

• Fresh parsley, chopped, for garnish (optional)

Equipment

• Large pot (for pasta)

• Large skillet or frying pan

• Whisk

• Tongs

• Grater (for Parmesan)

Instructions

1. Prepare and Cook the Chicken (8 minutes): Slice the chicken breasts horizontally into thinner cutlets, or into 1-inch (2.5 cm) bite-sized pieces. Season both sides with ½ teaspoon salt and ¼ teaspoon black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side (if cutlets) or until golden brown and cooked through (if pieces). Remove the chicken from the pan and set aside on a plate.

2. Cook the Fettuccine (10-12 minutes): While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente (firm to the bite). Before draining, reserve about 120 ml (½ cup) of the pasta water. Drain the pasta and set aside.

3. Start the Alfredo Sauce (5 minutes): In the same skillet (no need to clean it, the chicken bits add flavor!), melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it. Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally.

4. Finish the Alfredo Sauce (3 minutes): Reduce the heat to low. Gradually whisk in the freshly grated Parmesan cheese until it's fully melted and the sauce is smooth and slightly thickened. Season with ¼ teaspoon salt, ⅛ teaspoon black pepper, and an optional pinch of nutmeg. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

5. Combine and Serve (2 minutes): Add the cooked fettuccine and the cooked chicken to the skillet with the Alfredo sauce. Toss gently with tongs until everything is well coated. Serve immediately, garnished with extra Parmesan cheese and fresh chopped parsley, if desired.

Tips & Variations

• Fresh Parmesan is Key: Always use freshly grated Parmesan cheese from a block. Pre-grated cheese often contains anti-caking agents that can make your sauce gritty.

• Reserve Pasta Water: The starchy pasta water is your secret weapon! It helps to emulsify the sauce and thin it out if it becomes too thick, ensuring a silky smooth texture.

• Serve Immediately: Alfredo sauce is best enjoyed fresh off the stove. It tends to thicken significantly as it cools.

• Vegetable Boost: Add steamed broccoli florets, sautéed mushrooms, or fresh spinach to the sauce for extra nutrients and color.

• Protein Swap: Replace chicken with sautéed shrimp, grilled salmon, or even sliced portobello mushrooms for a different flavor profile.

• Gluten-Free Option: Easily make this dish gluten-free by using your favorite gluten-free fettuccine or pasta.

Estimated Nutrition Per Serving (approximate)

• Calories: 750 kcal

• Protein: 40 g

• Carbohydrates: 55 g

• Fat: 40 g

Shopping List

• Chicken breasts

• Fettuccine pasta

• Unsalted butter

• Heavy cream

• Garlic

• Parmesan cheese

• Olive oil

• Fresh parsley (optional)

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Quick summary: Creamy Chicken Alfredo Fettuccine with tender chicken, rich sauce, and al dente pasta.