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Chicken Alfredo With Fettuccine - Creamy, Comforting, and Easy

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces fettuccine
  • 1 pound boneless, skinless chicken breasts (or thighs), patted dry
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder (optional, for seasoning the chicken)
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 1/4 cups heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon freshly grated nutmeg (optional but recommended)
  • 1/2 cup reserved pasta cooking water (you may not need all of it)
  • Fresh parsley, chopped, for garnish
  • Lemon wedge, for serving (optional)

Method
 

  1. Boil the pasta: Bring a large pot of well-salted water to a rolling boil. Add the fettuccine and cook until just shy of al dente according to the package. Reserve about 1 cup of the pasta water, then drain.
  2. Season the chicken: While the pasta cooks, season the chicken on both sides with 1 teaspoon salt, pepper, and garlic powder if using.
  3. Sear the chicken: Heat a large skillet over medium-high heat. Add olive oil, then the chicken. Sear until golden and cooked through, about 4–6 minutes per side depending on thickness. Transfer to a plate and rest for 5 minutes, then slice into strips.
  4. Start the sauce base: Reduce the heat to medium. In the same skillet, add butter. When melted, add garlic and sauté for 30–45 seconds until fragrant but not browned.
  5. Add the cream: Pour in the heavy cream and bring to a gentle simmer. Stir in the nutmeg and the remaining 1/2 teaspoon salt. Let it bubble lightly for 2–3 minutes to thicken slightly.
  6. Incorporate the cheese: Lower the heat to medium-low. Add the Parmesan in small handfuls, stirring until smooth. If the sauce is too thick, add a splash of reserved pasta water to loosen.
  7. Add pasta and chicken: Add the drained fettuccine to the skillet and toss to coat, adding pasta water a little at a time until the sauce lightly clings to the noodles. Fold in the sliced chicken and any plate juices.
  8. Taste and finish: Adjust seasoning with salt and pepper. If you like, squeeze a little lemon over the top to brighten. Garnish with parsley and extra Parmesan.
  9. Serve immediately: Alfredo is best hot off the stove when the sauce is glossy and silky.