Chicken Fettuccine Alfredo Recipe
Chicken breast, homemade Alfredo sauce, grape tomato, Parmesan
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.
Pasta & Main
Homemade Alfredo Sauce
Finish & Garnish
Method
Pasta & Main
- 1
Cook pasta
Bring a large pot of salted water to a rolling boil (about 1 tbsp salt per 4 quarts). Add 12 oz fettuccine and cook until al dente according to package directions (typically 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- 2
Prepare and cook chicken
While water heats, pat 1 lb chicken breasts dry and season both sides with 1 tsp salt and 1 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. When oil shimmers, add chicken and cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and outside is golden. Transfer chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.
Homemade Alfredo Sauce
- 3
Make the roux and aromatics
In the same skillet (wipe out excess oil if there's too much, leaving any browned bits), melt 4 tbsp unsalted butter over medium heat. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned. Sprinkle in 1 tbsp all-purpose flour and cook, stirring constantly, 1 minute to eliminate the raw flour taste.
- 4
Add dairy and thicken
Gradually whisk in 1 cup whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer (do not boil vigorously). Continue to whisk as sauce thickens, about 3–5 minutes.
- 5
Finish the sauce
Lower heat to medium-low and stir in 1 cup grated Parmesan cheese until melted and smooth. Season with 1 tsp salt, 1/2 tsp black pepper and 1/8 tsp nutmeg (optional). If sauce becomes too thick, thin it with a few tablespoons of reserved pasta water until it reaches a smooth, clingy consistency that will coat the fettuccine.
Finish & Garnish
- 6
Combine pasta, sauce, and chicken
Add the drained fettuccine directly to the skillet with the Alfredo sauce (or return sauce to a large mixing pot). Toss gently to coat the pasta, adding reserved pasta water 1–2 tbsp at a time if needed to loosen the sauce. Add sliced chicken and 1 cup halved grape tomatoes, toss to combine and warm through for 1–2 minutes.
- 7
Plate and garnish
Divide the fettuccine Alfredo with chicken among 4 plates. Sprinkle with 2 tbsp chopped fresh parsley and 1/4 cup extra grated Parmesan. Taste and adjust salt and pepper as desired, serve immediately.