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Best Creamy Chicken Fettuccine Alfredo: Restaurant Quality in Under 35 Minutes

Close-up of a rich and creamy chicken alfredo pasta dish topped with grated Parmesan and fresh parsley.
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Make the best homemade Chicken Alfredo pasta that rivals any restaurant. This recipe focuses on creating a rich, velvety Parmesan cream sauce and tender chicken, perfect for a quick weeknight dinner or family favorite comfort food.

Ingredients

Scale
  • 1 pound dried fettuccine pasta
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup chicken broth
  • 1 1/2 cups freshly grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of nutmeg (optional, for depth)

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Set the pasta aside.
  2. Season the chicken pieces lightly with salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  4. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic brown.
  5. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 3 to 5 minutes until the sauce thickens slightly.
  6. Reduce the heat to low. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and velvety. Stir in the salt, pepper, and nutmeg, if using. Taste and adjust seasoning if needed.
  7. Add the cooked chicken and the drained fettuccine pasta to the sauce. Toss everything together to coat the pasta evenly.
  8. If the sauce seems too thick, add the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
  9. Serve immediately with extra grated Parmesan cheese on top.

Notes

  • For a restaurant-quality sauce, grate your Parmesan cheese fresh from a block; pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
  • To make this a one-pan chicken alfredo, cook the pasta directly in the sauce mixture, adding extra broth or water as needed to ensure enough liquid for the pasta to absorb.
  • If you want a richer sauce, substitute half of the chicken broth with half-and-half.

Nutrition

Find it online: https://fooddexterity.com/chicken-alfredo-creamy-restaurant-quality-recipe/