Description
Okay, let’s just acknowledge the elephant in the room: Chicken Fettuccine Alfredo is basically comfort food royalty. We’re talking silky, dreamy pasta ribbons swimming in the most luxurious cream sauce, topped with perfectly golden chicken that’s tender enough to cut with a fork. Yeah, it’s rich. Yeah, it’s indulgent. And yeah, it’s absolutely worth every single calorie. This isn’t some watery, sad excuse for Alfredo either — this is the real deal with butter, cream, and enough parmesan to make you question your life choices (in the best way). It’s the kind of dish that makes weeknight dinners feel special and date nights feel romantic.
Ingredients
For the Chicken:
- 2 large boneless skinless chicken breasts (about 1.5 lbs)
- Salt and freshly cracked black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tbsp olive oil
For the Pasta:
- 12 oz fresh fettuccine (or 10 oz dried)
- Salt for pasta water
For the Alfredo Magic:
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese (don’t use the pre-grated stuff, trust me)
- 1/4 tsp nutmeg (optional but makes a difference)
- Salt and white pepper to taste
For the Final Touch:
- Extra parmesan for serving
- Fresh parsley, chopped
- More black pepper (because why not?)
Instructions
Pound chicken breasts to even thickness (about 3/4 inch). This ensures even cooking.
Season both sides generously with salt, pepper, garlic powder, and Italian seasoning.
Let it sit at room temp for 10-15 minutes while you get everything else ready.
Fill a large pot with water, add a generous amount of salt, and bring to a boil.
Fresh pasta cooks fast (2-3 minutes), dried takes longer (8-10 minutes). Time this so your pasta finishes right when your sauce is ready.
Heat olive oil in a large skillet over medium-high heat.
Add chicken and cook 6-7 minutes per side until golden brown and cooked through (internal temp 165°F).
Remove chicken and let it rest on a cutting board. Don’t clean the pan — those golden bits are flavor gold.
Drop your fettuccine into the boiling water. Cook according to package directions until al dente.
Reserve 1/2 cup pasta water before draining. This starchy water is your sauce’s best friend.
In the same skillet (with all those chicken drippings), melt butter over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant. Don’t let it burn.
Pour in heavy cream and bring to a gentle simmer. Let it bubble for 2-3 minutes to thicken slightly.
Remove from heat and gradually whisk in the parmesan cheese. Start with half, whisk until smooth, then add the rest.
Add nutmeg if using. Season with salt and white pepper to taste.
If the sauce seems too thick, add pasta water a tablespoon at a time until it’s silky smooth.
Slice the chicken into strips and add it back to the pan.
Add the drained fettuccine and toss everything together using tongs. The pasta should be completely coated in that gorgeous cream sauce.
If it needs more moisture, add more pasta water. If it needs more richness, add more parmesan.
Plate immediately while it’s hot and creamy.
Top with extra parmesan, fresh parsley, and a good crack of black pepper.
Serve with crusty bread because you’ll want to soak up every drop of that sauce.
Notes
A simple Caesar salad cuts through all that richness perfectly.
Garlic bread is basically mandatory. Don’t @ me.
A crisp white wine like Pinot Grigio or Chardonnay pairs beautifully.
Steam some broccoli on the side if you want to pretend you’re being healthy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~680 kcal
- Fat: ~45g
- Carbohydrates: ~28g
- Protein: ~42g