Creamy Chicken Fettuccine Alfredo

Posted on 2025-09-01

Serve this classic Italian dish for a hearty dinner

Ingredients

• 12 oz fettuccine pasta
• 2 large boneless, skinless chicken breasts (about 1 lb)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

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Instructions

1. Bring a large pot of salted water to a boil and cook fettuccine until al dente. Reserve 1/2 cup pasta water, drain pasta.
2. Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken 5–7 minutes per side until golden and cooked through. Transfer to a plate, rest 5 minutes, then slice.
3. In the same skillet, reduce heat to medium, add butter and melt. Sauté minced garlic 30–60 seconds until fragrant.
4. Pour in heavy cream, bring to a gentle simmer, stirring. Add grated Parmesan gradually, stirring until smooth and sauce thickens. If sauce is too thick, add reserved pasta water a little at a time.
5. Taste and adjust seasoning with salt and pepper. Toss cooked fettuccine into the sauce until evenly coated.
6. Add sliced chicken on top or mix in. Garnish with chopped parsley and extra Parmesan if desired. Serve immediately.

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