Best Chicken Fettuccine Alfredo Recipe

I can’t wait to share my Chicken Fettuccine Alfredo, where a creamy garlic Parmesan sauce coats tender chicken in what might just be the absolute best you’ll try and is super easy to make at home.

I always thought restaurant Alfredo was unbeatable but my Best Chicken Fettuccine Alfredo made me eat my words. I sear chicken breasts until they get that golden edge then fold them into a sauce that clings to every strand of fettuccine pasta, and yeah it gets messy but its totally worth it.

There’s little tricks I use that somehow make the flavor deeper, I don’t fully understand why it works but it does. I’m kind of proud to share this little hack, and if you like Chicken Fettuccine or want an Alfredo Sauce Recipe Homemade that’s actually simple you’ll be surprised how often you’ll make it.

Ingredients

• Fettuccine pasta: long ribbons of carbs that give the dish its silky, filling base.
• Chicken breasts: lean protein, keeps it hearty and satisfying, a little bland if underseasoned.
• Parmesan cheese: salty, umami packed, melts into sauce adding depth and savory richness.
• Heavy cream: provides silky texture and calories, makes sauce luxuriously smooth and rich.
• Garlic: punchy aromatics, little goes a long way, brightens and cuts through richness.
• Olive oil and butter: add fat and flavor, butter gives silk, oil adds light fruitiness.
• Parsley and red pepper flakes: parsley freshens, flakes give gentle heat, optional but brightens plate.

Ingredient Quantities

• 12 oz fettuccine pasta
• 1 lb boneless skinless chicken breasts, about 2 medium
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 large cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup fresh grated Parmesan cheese
• 1/4 tsp ground nutmeg
• 1/4 cup chopped fresh parsley
• Pinch red pepper flakes optional

How to Make this

1. Bring a large pot of water to a boil, salt it well like the sea, then cook 12 oz fettuccine until al dente according to package; before draining, scoop out and save about 1 cup of the starchy pasta water.

2. Meanwhile pat 1 lb boneless skinless chicken breasts dry, season both sides with salt and freshly ground black pepper; for even thickness slice each breast in half horizontally or pound gently so they cook evenly.

3. Heat 2 tbsp olive oil in a large skillet over medium-high, add the chicken and cook until golden and cooked through, about 4 to 6 minutes per side depending on thickness; internal temp should reach 165°F or juices run clear. Transfer chicken to a plate and let rest a few minutes, then slice across the grain.

4. In the same skillet reduce heat to medium, add 2 tbsp unsalted butter and once melted add 3 large cloves garlic, minced; saute just until fragrant, about 30 seconds to 1 minute—don’t let it burn or it’ll taste bitter.

5. Pour in 1 1/2 cups heavy cream and bring to a gentle simmer, stirring; simmer a couple minutes until slightly thickened but not boiling.

6. Remove pan from direct heat and gradually whisk in 1 cup fresh grated Parmesan cheese until smooth; if the sauce seems too thick or grainy add a splash or two of the reserved pasta water and whisk until silky.

7. Stir in 1/4 tsp ground nutmeg and season with more salt and freshly ground black pepper to taste; add a pinch red pepper flakes if you want a little heat.

8. Add the drained fettuccine and sliced chicken to the sauce, toss gently over low heat for a minute so everything gets coated; if the sauce needs loosening, stir in more reserved pasta water a tablespoon at a time.

9. Finish with 1/4 cup chopped fresh parsley, taste and adjust seasoning, then serve immediately while hot — freshly grated Parmesan on top is a must, and don’t overcook the pasta or sauce or you’ll lose that creamy, dreamy texture.

Equipment Needed

1. Large pot (4–6 qt) for boiling pasta and saving starchy pasta water
2. Colander for draining the fettuccine
3. Large skillet or frying pan (12 inch) for cooking chicken and the cream sauce
4. Tongs to lift, toss and plate the pasta and chicken
5. Measuring cups and spoons for cream, cheese and seasonings
6. Instant read thermometer to confirm chicken hits 165°F, or just cut to check juices
7. Cutting board and sharp chef’s knife for slicing chicken and chopping parsley
8. Whisk for gradually incorporating Parmesan into the cream so it gets silky
9. Wooden spoon or heatproof silicone spatula for sauteing the garlic and stirring the sauce
10. Box grater for fresh Parmesan on top

FAQ

Best Chicken Fettuccine Alfredo Recipe Substitutions and Variations

• Fettuccine: swap for linguine, tagliatelle or pappardelle for a similar bite, or use a gluten free pasta if you need to avoid gluten.
• Chicken breasts: use boneless skinless thighs for more juiciness, shredded rotisserie chicken to save time, or shrimp if you want a seafood twist.
• Heavy cream: replace 1 cup cream with 3/4 cup milk plus 1/4 cup melted butter for almost the same richness, or use full fat coconut milk for a dairy free option (it will add a slight coconut note).
• Parmesan cheese: sub Pecorino Romano for a saltier tang, Asiago for a bit more creaminess, or nutritional yeast as a vegan alternative (add salt to taste).

Pro Tips

1) Salt the pasta water like the sea and save about a cup of it. That starchy water is your secret glue to make the cream cling to the noodles and to loosen a sauce that’s gone too thick, so add it a tablespoon at a time until it looks silky.

2) Get a real crust on the chicken by using a hot pan and a little oil with your butter so the butter doesnt burn. Let the cooked chicken rest a few minutes before slicing across the grain so it stays juicy, and use a thermometer if you can so you dont overcook.

3) Never add Parmesan to boiling cream. Pull the pan off the heat, then whisk the cheese in slowly so it melts smooth; if the sauce looks grainy, whisk in warm pasta water to rescue it. Freshly grated Parm makes a huge difference, dont use the powdery stuff from the shaker.

4) Keep garlic short and low so it doesnt go bitter, and don’t let the sauce ever rage boil once the cheese is in. Finish with parsley and a tiny pinch of nutmeg for balance, taste as you go, and be careful not to overdo the salt.