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Fettuccine Alfredo with Chicken

TIME

DIFFICULTY

Easy

SERVINGS

4

CALORIES

810 kcal

CARBS

66 g

PROTEIN

45 g

FAT

40 g

Z Fettuccine Alfredo with Chicken

About this recipe

This Chicken Fettuccine Alfredo is the creamy American-style version of Alfredo: tender chicken and fettuccine tossed in a rich sauce made with heavy cream, butter, and Parmesan. It’s a hearty, comforting pasta dinner inspired by the simpler Roman Fettuccine Alfredo.

WHY YOU’LL LOVE IT

Seared chicken and fettuccine make this a hearty, satisfying dinner. The Parmesan cream sauce is rich, smooth, and easy to make at home. It comes together in about 35 minutes with familiar ingredients.

Ingredients

  • 12 oz (340 g) dry fettuccine
  • 1 lb (454 g) boneless, skinless chicken breast
  • 1 tbsp (15 ml) olive oil
  • 2 tbsp (28 g) unsalted butter
  • 2 garlic cloves, minced (about 6 g)
  • 1 cup (240 ml) heavy cream
  • ¾ cup (75 g) finely grated Parmesan cheese, plus more for serving
  • ½ tsp kosher salt, plus more for the pasta water (about 3 g)
  • ¼ tsp freshly ground black pepper
  • ⅛ tsp ground nutmeg, optional

Preparation

  1. Bring a large pot of salted water to a boil. Cook the fettuccine until just al dente according to the package directions. Reserve 1 cup (240 ml) pasta water, then drain.
  2. Meanwhile, pat the chicken dry and season it with the salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken until golden and its thickest part reaches 165°F (74°C), about 5–7 minutes per side. Transfer to a cutting board and rest for 5 minutes, then slice.
  3. Reduce the skillet heat to medium-low. Add the butter and garlic; cook for about 30 seconds, just until fragrant.
  4. Pour in the cream and add the nutmeg, if using. Bring to a gentle simmer and cook for 2–3 minutes; do not let it boil hard.
  5. Lower the heat and stir in the Parmesan a handful at a time until melted. Add a splash of reserved pasta water if the sauce is too thick.
  6. Add the fettuccine and toss until coated. Fold in the sliced chicken, adjust the seasoning, and serve immediately with extra Parmesan.

Tips
Grate the Parmesan finely from a block so it melts smoothly into the sauce.
Keep the cream at a gentle simmer; boiling can make the sauce separate.
Loosen leftovers with a splash of milk or water when reheating over low heat.

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