Chicken Fettuccine Alfredo Recipe
Indulge in our creamy Chicken Fettuccine Alfredo, featuring tender strips of chicken tossed with perfectly cooked fettuccine pasta in a rich, velvety Alfredo sauce, topped with a sprinkle of Parmesan and fresh parsley.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Chicken
While the pasta is cooking, season the chicken breasts with salt and black pepper. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken and cook for 6-7 minutes on each side or until cooked through. Remove from skillet and let rest before slicing.
- 3
Make the Alfredo Sauce
In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Reduce heat and mix in the grated Parmesan cheese until smooth and creamy. Season with additional salt and pepper to taste.
- 4
Combine Everything
Add the cooked fettuccine to the Alfredo sauce and toss to coat. Slice the cooked chicken and place it on top of the pasta.
- 5
Serve
Garnish with chopped parsley and serve immediately.
