Chicken Fettuccine Alfredo Recipe

1. Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt and the fettuccine. Cook according to package directions until al dente (usually 8–10 minutes). Before draining, reserve 1/2 cup of the pasta cooking water. Drain pasta and set aside.

2. Prep and Season

Pat the chicken breasts dry with paper towels. Pound lightly to an even thickness (about 3/4 inch) if needed so they cook evenly. Rub both sides with olive oil, then season with kosher salt, black pepper, garlic powder, paprika, and, if making cajun chicken, sprinkle the cajun seasoning on both sides.

3. Grill or Pan-Sear

Heat a grill pan or skillet over medium-high heat until hot. Add a thin film of oil. Cook the chicken 4–6 minutes per side (depending on thickness) until it reaches an internal temperature of 165°F (74°C) and has a golden crust. Remove to a cutting board and let rest 5 minutes, then slice thinly on the bias.

4. In a large skillet or saucepan over medium heat, melt 4 tablespoons unsalted butter. Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant (do not brown).

5. Pour in 1 1/2 cups heavy cream and 1/2 cup whole milk. Bring the mixture to a gentle simmer, stirring frequently. Reduce heat to maintain a low simmer and let it thicken slightly for 3–4 minutes.

6. Reduce heat to low. Gradually whisk in 1 1/2 cups freshly grated Parmesan cheese, a handful at a time, until melted and smooth. If the sauce seems too thick, whisk in up to 1/2 cup reserved pasta water a few tablespoons at a time until you reach a silky consistency.

7. Season the sauce with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/8 teaspoon nutmeg (optional). Taste and adjust seasoning.

8. Add the drained fettuccine directly to the skillet with the Alfredo sauce. Toss gently with tongs or two forks to coat the pasta evenly, adding more reserved pasta water as needed to loosen the sauce so it clings to the noodles (use up to the reserved 1/2 cup).

9. Arrange sliced grilled or cajun chicken on top of the coated pasta or toss the slices into the pasta to combine. Sprinkle chopped fresh parsley over the dish.

10. Serve immediately with extra grated Parmesan at the table and lemon wedges on the side if desired for a bright squeeze just before eating.