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Creamy Chicken Fettuccine Alfredo Ready in 35 Minutes

A close-up of a bowl filled with creamy chicken fettuccine alfredo, topped with black pepper.
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Make rich, restaurant-style Chicken Fettuccine Alfredo at home. This easy recipe delivers a velvety sauce and tender chicken, perfect for a satisfying weeknight dinner.

Ingredients

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  • 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, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of nutmeg (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve about 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 aside.
  3. Reduce the heat to medium. Add the butter to the same skillet and let it melt. 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 3-5 minutes until it begins to thicken 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, if using. Taste and adjust seasoning.
  6. Add the cooked chicken and the drained fettuccine pasta to the sauce. Toss everything together until the pasta is evenly coated.
  7. If the sauce seems too thick, add the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
  8. Serve immediately. Top each serving with extra grated Parmesan cheese and fresh parsley.

Notes

  • For a richer sauce, use freshly grated Parmesan cheese; pre-grated cheese often contains anti-caking agents that prevent smooth melting.
  • To achieve that restaurant-style velvety texture, keep the heat low when adding the cheese to prevent the sauce from breaking or becoming grainy.
  • If you want a slight kick, add 1/2 teaspoon of Cajun seasoning to the chicken before searing.

Nutrition

Find it online: https://bringdish.com/chicken-fettuccine-alfredo-recipe-quick-creamy/