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A delicious bowl of creamy Chicken Fettuccine Alfredo topped with perfectly grilled chicken slices, fresh parsley, and black pepper.
Layla

Creamy Garlic Chicken Fettuccine Alfredo

A restaurant-quality classic featuring tender pan-seared chicken and fettuccine noodles enveloped in a rich, velvety, homemade garlic Parmesan Alfredo sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 920
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts about 2 large breasts, pounded to even thickness
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp garlic powder
For the Pasta and Alfredo Sauce
  • 12 oz fettuccine pasta
  • 1/2 cup unsalted butter 1 stick
  • 4 cloves garlic finely minced
  • 1 1/2 cups heavy cream room temperature
  • 1 1/2 cups Parmesan cheese freshly grated, plus more for serving
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground, or to taste
  • 1 pinch nutmeg optional, but recommended
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large pot or Dutch oven
  • Large skillet
  • Whisk
  • Tongs
  • Colander
  • Cheese Grater

Method
 

Prepare and Cook the Chicken
  1. Pat the chicken breasts dry with a paper towel. Season both sides generously with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
  2. Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken breasts. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
  3. Remove the chicken from the skillet and transfer to a cutting board. Let it rest for 5-10 minutes before slicing into thin strips. Do not wipe out the skillet.
Cook the Pasta
  1. While the chicken is cooking, bring a large pot of heavily salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente.
  2. Before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the fettuccine well and set aside.
Make the Alfredo Sauce and Combine
  1. Return the same skillet used for the chicken to medium heat. Add the butter and let it melt. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
  2. Pour in the heavy cream, whisking to combine with the butter and garlic. Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing it to thicken slightly.
  3. Reduce the heat to low. Gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy. Season with 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of nutmeg. Taste and adjust seasoning if necessary.
  4. Add the drained fettuccine to the skillet with the sauce. Use tongs to toss everything together until the pasta is fully coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
  5. Add the sliced chicken to the pasta and toss to combine. Serve immediately, garnished with fresh parsley and an extra sprinkle of Parmesan cheese.

Notes

For the creamiest sauce, use freshly grated Parmesan cheese from a block. Pre-shredded cheeses contain anti-caking agents that can make the sauce grainy.
Do not let the sauce boil after adding the cheese, as this can cause it to separate.
The reserved pasta water is the secret ingredient; its starch helps the sauce emulsify and cling perfectly to the noodles.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to restore its creamy consistency.