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Chicken Fettuccine Alfredo

A creamy and indulgent chicken fettuccine alfredo that’s quick to prepare and perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 12 oz Fettuccine pasta Use fresh if possible; it cooks quicker.
Main Ingredients
  • 1 lb Chicken breast, thinly sliced Or use rotisserie chicken for a shortcut.
  • 1 cup Heavy cream Use heavy cream for best results.
  • 1 cup Parmesan cheese, grated Freshly grated cheese melts better.
  • 4 tbsp Butter, unsalted Control the saltiness by using unsalted.
Flavor Ingredients
  • 3 cloves Garlic, minced Fresh is best; avoid pre-minced.
  • Salt to taste Start with a little and adjust as needed.
  • Pepper to taste Freshly cracked will give the best flavor.
  • Parsley for garnish Adds a pop of color and freshness.

Method
 

Cooking the Pasta
  1. Cook the fettuccine pasta according to package instructions until al dente, drain, and set aside. Reserve a bit of pasta water to adjust the sauce's consistency later.
Sauté Garlic
  1. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
Cook Chicken
  1. Add the sliced chicken breast to the skillet. Cook until no longer pink, about 5-7 minutes.
Create Sauce
  1. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until it melts and the sauce becomes smooth.
Combine
  1. Add the cooked fettuccine to the sauce and toss everything to coat.
Season and Serve
  1. Season with salt and pepper to taste. Garnish with chopped parsley, and serve family-style in a large serving bowl.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or milk if necessary.