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Chicken Fettuccine Alfredo

Creamy and indulgent, Chicken Fettuccine Alfredo combines tender fettuccine pasta with succulent chicken in a rich parmesan cheese sauce. Perfect for a comforting weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 600 kcal

Equipment

  • 1 Large pot
  • 1 Skillet
  • 1 Colander
  • 1 Measuring cups and spoons
  • 1 Whisk
  • 1 Tongs
  • 4 Serving plates

Ingredients
  

  • 8 ounces fettuccine pasta
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts sliced into strips
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • to taste salt
  • to taste freshly ground black pepper
  • for garnish fresh parsley chopped

Instructions
 

  • Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta in a colander.
  • While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the sliced chicken and season with salt and pepper. Cook for 5-7 minutes until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.
  • In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
  • Pour in the heavy cream and bring to a gentle simmer.
  • Gradually whisk in the grated Parmesan cheese until it melts smoothly into the sauce. If the sauce is too thick, add some reserved pasta water, a little at a time, to achieve the desired consistency.
  • Return the cooked chicken to the skillet and stir to coat the chicken with the Alfredo sauce.
  • Add the cooked fettuccine to the skillet and toss until the pasta is evenly coated in the sauce. Adjust seasoning with additional salt and pepper if necessary.
  • Serve hot, garnished with chopped parsley.

Notes

You can add vegetables like broccoli or spinach for extra nutrition.
For a lighter version, you can use half-and-half or milk instead of heavy cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.