Chicken Fettuccine Alfredo Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, slice each horizontally to make two thinner cutlets (about 1/2-inch thick) so they cook evenly.

Season both sides of the chicken with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp dried Italian seasoning.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed 4–5 minutes per side (depending on thickness) until golden and an instant-read thermometer reads 165°F (74°C). Transfer chicken to a plate, tent with foil and let rest 5 minutes, then slice into 1/2-inch strips.

Bring approximately 4 liters (about 16 cups) of water to a rolling boil in a large pot. Add 1 tablespoon salt.

Add 12 oz fettuccine and cook according to package instructions until al dente (usually 8–12 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

In the same large skillet used for the chicken (wipe out any large browned bits, leaving a little fond for flavor), melt 4 tablespoons unsalted butter over medium heat.

Add 3 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned.

Sprinkle 1 tablespoon all-purpose flour over the butter-garlic mixture and cook, stirring constantly, 1 minute to remove the raw flour taste.

Gradually whisk in 1 cup whole milk and 1 cup heavy cream until smooth. Bring to a gentle simmer (do not boil), whisking frequently, and cook 3–4 minutes until the sauce begins to thicken.

Lower heat to medium-low and stir in 1 cup freshly grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add up to 1/2 cup of the reserved pasta water a few tablespoons at a time to reach desired consistency.

Season the sauce with 1 teaspoon salt, 1 teaspoon black pepper, and 1/4 teaspoon freshly grated nutmeg (optional). Taste and adjust seasoning as needed.

Add the drained fettuccine to the skillet with the Alfredo sauce. Toss gently to coat the pasta, adding small amounts of reserved pasta water as needed to loosen the sauce so it clings to the noodles (usually 2–1/4 tablespoons).

Add the sliced chicken on top and toss once gently to combine and warm the chicken through (1–2 minutes).

Remove from heat. Stir in 2 tablespoons chopped fresh parsley.

Serve immediately, topped with 1/4 cup extra grated Parmesan and lemon wedges on the side if using. Adjust salt and pepper to taste.