This incredible Chicken Fettuccine Alfredo comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight dinner that your family will love! Not only is it creamy and flavorful, but you can switch up the ingredients to suit your taste or even use it as a great way to clean the fridge of those lingering veggies or leftover proteins. Seriously, is there anything better than a lovely bowl of creamy pasta after a long day? I think not!
Ingredients for Chicken Fettuccine Alfredo
- 8 ounces dried fettuccine pasta: This is the traditional base of the dish; you can also use other pasta shapes if you want!
- 2 boneless, skinless chicken breasts (about 1 pound total): The protein boost! Feel free to use leftover rotisserie chicken to save time.
- 1 teaspoon kosher salt, divided: A couple pinches for seasoning the pasta and chicken.
- 1/2 teaspoon freshly ground black pepper, divided: Just a bit of spice to enhance the dish’s flavors.
- 2 tablespoons canola oil: For searing the chicken to golden perfection.
- 8 tablespoons (1 stick) European-style unsalted butter, divided: This is the creamy magic that makes the sauce so dreamy!
- 2 cloves garlic, minced: For that aromatic flavor that fills your kitchen with cozy vibes.
- 1 cup heavy cream: It’s rich and makes the sauce velvety smooth.
- 1 cup finely grated Parmesan cheese (2 1/2 ounces): Not just for flavor, but adds beautifully to the sauce’s creaminess. Save some for serving!
- 1/4 teaspoon freshly grated nutmeg: This is optional, but it elevates the flavors, trust me!
- Coarsely chopped fresh parsley leaves, for serving: For a pop of color and freshness!
How to Make This Chicken Fettuccine Alfredo
Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Set it aside.
Prepare the chicken: Rinse and dry the chicken. Season with 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Heat the oil in a large frying pan over medium-high heat until hot.
Cook the chicken: Add the chicken to the hot pan, and let it cook for 5 to 7 minutes until golden-brown. Flip the chicken and cook for another 5 to 7 minutes or until it reaches an internal temperature of 165 degrees F. Slice the chicken and cover it to keep warm.
Make the sauce: In the same pan after removing the chicken, melt the remaining 7 tablespoons of butter over medium heat, stirring occasionally. Add the minced garlic and sauté until fragrant, oh, the smell is heavenly!
Add cream mix: Whisk in the heavy cream, Parmesan cheese, nutmeg, and the remaining salt and pepper. Bring it to a simmer, then reduce heat and let simmer for about 3 to 4 minutes. If you find your sauce is too thick, adjust it with the reserved pasta cooking water.
Combine everything!: Toss the drained fettuccine into the sauce, stirring frequently to coat each strand lovingly. Serve the pasta topped with the sliced chicken, garnished with parsley, freshly grated Parmesan, and a couple more pinches of black pepper.
If you loved this Chicken Fettuccine Alfredo, be sure to check out my Chicken, Spinach, and Cheese Pasta Bake, or my Creamy Chicken Mac and Cheese! You’ll find some fabulous recipes to make dinnertime even better.
Why This Recipe Works
Quick & Easy
This Chicken Fettuccine Alfredo comes together in under 30 minutes, perfect for those busy weeknights when you want something delicious, fast!
One Pot Wonder
This recipe is a total one-pot wonder! Minimal cleanup is required since everything cooks in just one pan, which means more time enjoying dinner and less time doing the dishes.
Comfort Food
It’s loaded with tons of flavor, making it the ultimate comfort food that warms the soul. You’ll find yourself making this time and again when you crave something hearty and satisfying.
Customizable
The best part? You can easily use whatever ingredients you have on hand! Toss in some seasonal veggies or substitute the chicken for shrimp or even sautéed mushrooms for a vegetarian spin.
Serving & Storage Tips
How to Serve This Chicken Fettuccine Alfredo
Pair this delightful dish with a simple green salad or garlic bread for a comforting, fuss-free meal that your family will adore. And don’t forget that extra sprinkle of Parmesan on top, it’s a game changer!
Storage
This Chicken Fettuccine Alfredo is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions
To reheat, put it in a saucepan over low heat, adding a splash of milk or cream to rehydrate the sauce, stirring while you heat it through. You can also pop it in the microwave, but be sure to cover it to avoid drying it out.
Freezer Friendly
Unfortunately, this dish isn’t ideal for freezing due to the cream sauce, once thawed, it can become grainy. But trust me, it’ll disappear quickly, so chances are you won’t have any leftovers to worry about!
So there you have it! A warm, comforting, and surprisingly quick-to-make Chicken Fettuccine Alfredo that will have your family requesting seconds (and thirds!). There’s something magical about pasta and creamy sauces, right? Remember to let me know how yours turns out, and get ready for dinner to become that much more special. Enjoy, friends! And for more recipes, follow us on Pinterest.
Print
Quick and Easy Chicken Fettuccine Alfredo
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This incredibly rich Chicken Fettuccine Alfredo comes together in about 30 minutes for a quick and easy weeknight dinner that your family will love!
Ingredients
- 8 ounces dried fettuccine pasta
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons canola oil
- 8 tablespoons (1 stick) European-style unsalted butter, divided
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup finely grated Parmesan cheese (2 1/2 ounces)
- 1/4 teaspoon freshly grated nutmeg (optional)
- Coarsely chopped fresh parsley leaves, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Set it aside.
- Rinse and dry the chicken. Season with 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Heat the oil in a large frying pan over medium-high heat until hot.
- Add the chicken to the hot pan, and let it cook for 5 to 7 minutes until golden-brown. Flip the chicken and cook for another 5 to 7 minutes or until it reaches an internal temperature of 165 degrees F. Slice the chicken and cover it to keep warm.
- In the same pan after removing the chicken, melt the remaining 7 tablespoons of butter over medium heat, stirring occasionally. Add the minced garlic and sauté until fragrant.
- Whisk in the heavy cream, Parmesan cheese, nutmeg, and the remaining salt and pepper. Bring it to a simmer, then reduce heat and let simmer for about 3 to 4 minutes. Adjust the sauce with the reserved pasta cooking water if too thick.
- Toss the drained fettuccine into the sauce, stirring frequently to coat each strand. Serve the pasta topped with the sliced chicken, garnished with parsley and freshly grated Parmesan.
Notes
This dish is versatile; feel free to add vegetables or use leftover proteins for customization.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg