Creamy Chicken Fettuccine Alfredo
Indulge in this creamy chicken fettuccine alfredo, featuring tender golden chicken, rich buttery garlic sauce, and perfectly cooked fettuccine tossed in a silky Parmesan cream. Every bite delivers restaurant-quality flavor in the comfort of your home, making it an irresistible Italian classic.
Ingredients
Main Ingredients
- 12 oz dry fettuccine pasta
- 2 tbsp olive oil
- ¾ cup unsalted butter divided
- 2 boneless, skinless chicken breasts
- 1 ½ tsp salt divided
- 1 ½ tsp freshly ground black pepper divided
- 4 cloves garlic finely minced
- 2 tbsp all-purpose flour
- 2 ⅓ cups heavy cream
- 1 cup grated Parmesan cheese plus extra for serving if desired
- 1 tbsp fresh parsley chopped, for garnish
Instructions
Step-by-Step Instructions
- Fill a large pot with water, bring to a boil, and add a pinch of salt. Cook fettuccine according to package instructions until al dente. Drain and toss with a drizzle of olive oil if desired.
- Heat a large skillet over high heat. Add olive oil and 1/4 cup butter. Season chicken with half the salt and pepper. Cook chicken until golden on both sides, reduce heat to medium, cover, and cook 5 more minutes until cooked through. Transfer to a plate and tent with foil.
- In a clean skillet, melt remaining 1/2 cup butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Reduce heat to low, sprinkle in flour, and stir to form a smooth paste.
- Gradually whisk in heavy cream, keeping the sauce smooth. Cook on low heat until slightly thickened. Stir in 1/2 cup Parmesan cheese until melted and adjust seasoning with remaining salt and pepper.
- Slice the rested chicken into strips. Divide pasta among plates, top with chicken, and spoon Alfredo sauce generously over the top. Garnish with parsley and extra Parmesan. Serve immediately.
Notes
- Resting the chicken allows juices to redistribute, keeping it tender.
- Use freshly grated Parmesan for best flavor and smooth sauce texture.