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The Ultimate 30-Minute Creamy Homemade Chicken Fettuccine Alfredo

A close-up of creamy chicken fettuccine alfredo pasta topped with grated parmesan cheese and parsley.
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Make restaurant-style Chicken Fettuccine Alfredo from scratch in under 30 minutes. This recipe delivers a rich, velvety Parmesan cream sauce that coats tender chicken and fettuccine perfectly for an easy weeknight comfort food dinner.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Set the pasta aside.
  2. Season the chicken pieces lightly with salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  4. Reduce the heat to medium-low. Add the butter to the same skillet and let it melt. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
  5. Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring constantly. Do not let it boil rapidly.
  6. Reduce the heat to low. Gradually whisk in the grated Parmesan cheese, stirring until the sauce is smooth and melted. If the sauce is too thick, add a splash of the reserved pasta water until you reach a velvety consistency.
  7. Stir in the salt, pepper, and nutmeg, if using. Taste and adjust seasoning.
  8. Add the cooked chicken and the drained fettuccine pasta to the skillet with the sauce. Toss everything gently until the pasta and chicken are fully coated in the creamy alfredo sauce.
  9. Serve immediately, topped with extra grated Parmesan cheese.

Notes

  • For the best, clump-free sauce, always add the Parmesan cheese off the heat or over very low heat.
  • Use freshly grated Parmesan cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • If your sauce seems too thin after adding the pasta, add a tablespoon of reserved pasta water at a time until it thickens slightly.

Nutrition

Find it online: https://carlacooking.com/chicken-fettuccine-alfredo-recipe/