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Quick and Creamy Weeknight Chicken Fettuccine Alfredo

Close-up of creamy chicken fettuccine alfredo topped with grated Parmesan and herbs.
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Make this rich, restaurant-style Chicken Fettuccine Alfredo at home in under 35 minutes. This easy recipe delivers a velvety Parmesan sauce perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 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)

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Set the drained pasta aside.
  2. While the pasta cooks, 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-low. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
  5. Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 3 to 5 minutes until it thickens slightly.
  6. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese, a little at a time, until the sauce is smooth and velvety. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  7. Stir in the salt, pepper, and nutmeg, if using. Taste and adjust seasoning.
  8. Return the cooked chicken to the skillet. Add the drained fettuccine pasta and toss everything together until the pasta is evenly coated in the rich Alfredo sauce.
  9. Serve immediately with extra grated Parmesan cheese on top.

Notes

  • For the best, creamiest sauce, use freshly grated Parmesan cheese. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
  • If you want a richer flavor, use a mix of Parmesan and Pecorino Romano cheese.
  • If you are making this ahead of time, reheat gently on the stovetop with a splash of milk or cream to restore the sauce texture.

Nutrition

Find it online: https://fooddexterity.com/chicken-fettuccine-alfredo-recipe/