Chicken Fettuccine Alfredo Recipe

Prepare and Cook Chicken

Pat the chicken breasts dry with paper towels. Season both sides with 1 tsp salt, 1 tsp black pepper and 1/2 tsp garlic powder. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook 5–7 minutes per side (depending on thickness) until golden brown and an instant-read thermometer registers 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes, then slice into 1/4-inch strips or bite-sized pieces. Reserve pan juices in the skillet for flavor.

Cook Fettuccine

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz fettuccine and cook according to package directions until al dente (usually 8–11 minutes). Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and set aside.

Start the Sauce

In the same skillet used for the chicken (reduce heat to medium), add 4 tablespoons unsalted butter. When butter melts and begins to foam, add 2 minced garlic cloves and cook 30–45 seconds until fragrant but not browned.

Add Cream and Milk

Pour in 1 cup heavy cream and 1/2 cup whole milk. Stir and bring to a gentle simmer over medium-low heat. Let simmer 3–4 minutes to slightly thicken, stirring occasionally.

Incorporate Cheese and Season

Reduce heat to low. Gradually whisk in 1 1/2 cups freshly grated Parmesan, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/8 teaspoon nutmeg (if using). Whisk until sauce is smooth and cheese has melted. If sauce seems too thick, add up to 1/2 cup reserved pasta water a few tablespoons at a time until you reach a silky consistency.

Combine Pasta and Sauce

Add the drained fettuccine directly to the skillet with the Alfredo sauce. Toss thoroughly to coat the pasta, using tongs or two forks. If needed, add a splash more reserved pasta water to loosen the sauce so it clings evenly to the noodles.

Add Chicken and Garnish

Add the sliced chicken to the sauced pasta and gently toss to combine so the chicken warms through. Taste and adjust seasoning with additional salt and pepper if necessary. If using, squeeze a little lemon juice over the top for brightness.

Serve immediately topped with 1/4 cup extra grated Parmesan and 2 tablespoons chopped fresh parsley. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat with a splash of milk to loosen the sauce.