Chicken Fettuccine Alfredo Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz fettuccine and cook until al dente according to package directions (usually 10–12 minutes). Before draining, reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.

Prepare chicken

Pat 1 lb chicken breasts dry and, if thick, butterfly or pound to an even ~¾ inch thickness. Rub with 1 tablespoon olive oil, ½ tsp salt, ½ tsp cracked black pepper. For Cajun chicken, sprinkle 1 tsp Cajun seasoning evenly while rubbing. For grilled plain chicken, omit Cajun seasoning.

Cook chicken

Heat a large skillet or grill pan over medium-high heat until hot. Add the chicken and cook 4–6 minutes per side (depending on thickness) until an internal temperature of 165°F (74°C) and nicely browned. Remove chicken to a cutting board and let rest 5 minutes, then slice on a bias into strips.

Start the roux

In the same skillet used for chicken (wipe out excess drippings leaving fond), reduce heat to medium and add 4 tbsp unsalted butter. Once melted, add 3 minced garlic cloves and sauté 30–45 seconds until fragrant (do not let brown). Stir in 1 tbsp all-purpose flour and cook 30 seconds to remove raw flour taste.

Build the sauce

Slowly whisk in 1 cup whole milk until smooth, then whisk in 1 cup heavy cream. Bring mixture to a gentle simmer over medium-low heat, stirring frequently. Simmer 3–4 minutes until slightly thickened.

Finish the Alfredo

Reduce heat to low and stir in 1 cup freshly grated Parmesan cheese until melted and sauce is smooth. Season with ½ tsp salt and ½ tsp freshly ground black pepper. If sauce seems too thick, whisk in up to ½ cup reserved pasta water, 1–2 tablespoons at a time, until you reach a silky, clingy consistency.

Combine pasta and sauce

Add the drained fettuccine to the skillet with the Alfredo sauce. Toss gently with tongs or two forks to coat the pasta, adding additional reserved pasta water if needed to loosen the sauce so it evenly coats the noodles (use up to the reserved ½ cup). Cook together 1–2 minutes so pasta absorbs some sauce.

Add chicken and finish

Add the sliced chicken to the pasta and gently toss to combine. Taste and adjust seasoning with additional salt or freshly ground black pepper. Sprinkle ½ tsp cracked black pepper (for finishing) over the dish and stir lightly. Garnish with chopped parsley and extra Parmesan if desired. Serve immediately with lemon wedges on the side if using.

Portion the chicken fettuccine Alfredo onto warm plates or a serving bowl. Top with additional grated Parmesan and a crack of black pepper. Offer lemon wedges for those who want a touch of brightness.