Creamy Chicken Fettuccine Alfredo
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I’ve made this Creamy Chicken Fettuccine Alfredo a dozen times when I needed something comforting, fast, and reliably crowd-pleasing. It’s a simple pan-to-plate dinner: tender chicken breasts, silky Parmesan cream, and fettuccine that soaks up every drop of sauce. Weeknights, date nights, or when friends drop by unexpectedly—this dish feels special without requiring a lot of fuss. If you like richer pasta dinners, you’ll find this one hits the sweet spot between indulgent and doable. For a slightly different take, try my note on Cheesy Garlic Butter Chicken Fettuccine for another family favorite: Cheesy Garlic Butter Chicken Fettuccine.
What makes this recipe special
This version focuses on a creamy, straight-forward Alfredo base—heavy cream and freshly grated Parmesan—for an authentic texture and flavor without complicated steps. It’s quick to pull together, uses pantry staples, and scales easily for two or six. It’s also kid-approved: mild, cheesy, and familiar. Because the sauce uses cream rather than a roux, the finish is glossy and luxurious, and the Parmesan does the heavy lifting for flavor.
"Perfectly creamy with just enough garlic and real Parmesan — a new weekday favorite in our house."
How this recipe comes together
Quick overview so you know what to expect:
- Boil the fettuccine until al dente and set aside.
- Sear seasoned chicken breasts in olive oil until cooked through, then slice.
- Sauté garlic briefly in the same pan to pick up browned bits.
- Add heavy cream and simmer gently, then whisk in Parmesan until smooth.
- Toss pasta and sliced chicken into the sauce and serve immediately garnished with parsley.
This flow keeps the pan juices in play and limits extra dishes.
What you’ll need
- 8 ounces fettuccine pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (use fresh for best texture)
- Fresh parsley, chopped (for garnish)
Substitution notes:
- Swap fettuccine for linguine or tagliatelle if needed.
- Use half-and-half plus a tablespoon of butter if you want a slightly lighter sauce (it will be less rich).
- For lower sodium or vegetarian tweaks, use vegetable stock plus nutritional yeast, though flavor will shift.
Related pasta ideas that pair well with creamy sauces: Cheesy Garlic Chicken Spaghetti.
How to prepare it
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook 6–7 minutes per side until the internal temperature reaches 165°F and the juices run clear. Remove from the skillet and slice thinly. Let rest 3 minutes before slicing to keep juices locked in.
- In the same skillet, reduce heat to medium-low and add the minced garlic. Sauté for about 1 minute until fragrant—don’t let it brown or it will taste bitter.
- Pour in the heavy cream and bring it to a gentle simmer. Stir frequently to prevent scorching.
- Remove from heat briefly and whisk in the grated Parmesan until the sauce is smooth. Return to low heat if needed; keep it barely simmering. If the sauce is too thick, add a splash of pasta cooking water or milk to loosen.
- Add the cooked fettuccine and sliced chicken to the skillet. Toss gently until pasta is evenly coated with sauce. Taste and season with salt and pepper if needed.
- Garnish with chopped parsley and serve right away.
Best ways to enjoy it
- Plate in shallow bowls so the sauce pools around the pasta. Sprinkle extra grated Parmesan at the table.
- Side pairings: a crisp Caesar salad, garlic-roasted broccoli, or simple sautéed spinach cut through the richness.
- Wine pairing: a bright Pinot Grigio or unoaked Chardonnay balances the cream. For beer drinkers, try a pilsner.
- For a dinner party, serve with warm, crusty bread to mop up the sauce.
Storage and reheating tips
- Refrigerate leftovers within 2 hours of cooking. Store in an airtight container for up to 3–4 days.
- To reheat stovetop: add a splash of milk or cream to loosen the sauce and warm gently over low heat, stirring frequently. Avoid high heat or the sauce may separate.
- Microwave reheating: stir in a tablespoon or two of milk, cover loosely, and heat in 30–45 second intervals, stirring in between.
- Freezing: cream-based sauces can change texture when frozen. If you must freeze, separate the chicken and sauce/pasta if possible. Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently, whisking to re-emulsify.
- Safe handling: always check chicken reaches 165°F with an instant-read thermometer, and discard leftovers left at room temperature over 2 hours.
Pro chef tips
- Use freshly grated Parmesan, not pre-grated powder; it melts smoother and gives better flavor.
- Let chicken rest 3–5 minutes before slicing to avoid dry meat—carryover cooking finishes the job.
- Reserve ½ cup of pasta cooking water before draining. Its starch helps loosen and bind the sauce without watering it down.
- If the sauce looks grainy, remove from heat and whisk vigorously; adding a splash of warm pasta water helps bring it back together.
- For extra flavor, brown the chicken well—those fond bits on the skillet add dimension to the sauce.
- For a one-pan shortcut, cook thin chicken cutlets first, set aside, then toss pasta straight into the sauce. More ideas and step-by-step variations are here: Chicken Fettuccine Alfredo recipe.
Creative twists
- Garlic-and-Lemon: finish the sauce with a teaspoon of lemon zest to brighten the richness.
- Mushroom Alfredo: sauté sliced cremini or shiitake with the garlic for an earthy twist.
- Shrimp swap: replace chicken with shrimp—cook 2–3 minutes per side until pink.
- Lighter version: use half heavy cream and half low-fat milk, and add a tablespoon of cornstarch to stabilize.
- Herb-forward: stir in chopped basil or tarragon for a fresher profile.
- Spice it up: add crushed red pepper flakes or a spoonful of pesto for a flavor punch.
Your questions answered
Q: How long does this take from start to finish?
A: About 25–30 minutes total—pasta cooks while you sear the chicken, so it’s a quick weeknight meal.
Q: Can I make the sauce ahead?
A: You can make the sauce up to a day ahead and refrigerate. Reheat gently and whisk in a little cream or pasta water to smooth it out before tossing with pasta.
Q: Is it safe to freeze Alfredo?
A: Cream sauces don’t always freeze well—the texture can separate. If freezing, do so for up to 2 months and plan to re-emulsify on reheating. Separating chicken and pasta from the sauce improves results.
Q: What if my sauce is too thin or too thick?
A: Too thin: simmer a few minutes to reduce, or add more grated Parmesan. Too thick: whisk in reserved pasta water or a splash of milk until you reach the desired consistency.
Q: Can I use pre-grated Parmesan?
A: You can, but freshly grated Parmesan melts more smoothly and delivers better flavor.
Conclusion
If you want a reliable, creamy weeknight dinner that feels a little luxe, this recipe delivers. For more inspiration or alternative methods, check out this similar take on Chicken Fettuccine Alfredo • Salt & Lavender and a slightly different approach at Chicken Fettuccine Alfredo – Jo Cooks.
Creamy Chicken Fettuccine Alfredo
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook for 6–7 minutes per side until the internal temperature reaches 165°F.
- Remove the chicken from the skillet, let rest for 3 minutes, then slice thinly.
- In the same skillet, reduce heat to medium-low and add the minced garlic. Sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring it to a gentle simmer. Stir frequently.
- Whisk in the grated Parmesan until the sauce is smooth. If thick, add a splash of pasta cooking water or milk.
- Add the cooked fettuccine and sliced chicken to the skillet. Toss gently until pasta is evenly coated with sauce.
- Taste and adjust seasoning with salt and pepper if needed.
- Garnish with chopped parsley and serve immediately.
