Go Back

Chicken Fettuccine Alfredo

A quick and creamy Chicken Fettuccine Alfredo, perfect for a comforting meal after a long day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces fettuccine or any pasta shape Use whatever pasta shape you prefer.
  • 2 pieces boneless, skinless chicken breasts Cut into bite-size pieces.
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 1/2 cup milk Whole is best; use what you have.
  • 1 cup grated parmesan Fresh if possible, but bagged works.
  • 3 cloves garlic Minced.
  • to taste salt and pepper
  • as needed parsley Optional, for garnish.

Method
 

Preparation
  1. Cook the fettuccine in a large pot of boiling salted water according to package instructions. Reserve 1/2 cup of the pasta water and drain the rest.
  2. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
  3. Add the chicken pieces to the skillet and cook until browned and cooked through, about 5-7 minutes.
Sauce Preparation
  1. Reduce the heat to low and add the heavy cream and milk to the skillet, stirring to combine.
  2. Gradually add the parmesan cheese, whisking until the sauce is smooth. Avoid boiling the sauce.
  3. Add the cooked fettuccine to the skillet, and toss to coat. If the sauce is too thick, add a splash of reserved pasta water.
  4. Season with salt and pepper to taste.
Serving
  1. Serve the Chicken Fettuccine Alfredo warm, garnished with parsley if using.

Notes

For a lighter sauce, swap half the cream for milk or half-and-half. Feel free to substitute chicken with shrimp or roasted veggies.