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Fettuccine Alfredo with Chicken Recipe

Italian-American · Main course · 40 min total

A rich and creamy classic Italian-American pasta dish featuring tender chicken breasts and perfectly cooked fettuccine in a luscious Parmesan cream sauce.

Ingredients

• 12 oz fettuccine pasta
• 2 boneless skinless chicken breasts (about 1 lb total)
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup pasta water, then drain.
2. While pasta cooks, season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken 5-7 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate and let rest 5 minutes, then slice.
3. In the same skillet, melt butter over medium heat. Add garlic and sauté 30 seconds until fragrant. Pour in heavy cream, bring to a gentle simmer, and cook 2 minutes, stirring occasionally.
4. Reduce heat to low. Gradually whisk in Parmesan cheese until smooth and creamy. Season with salt and pepper to taste. If sauce is too thick, add a splash of reserved pasta water.
5. Add drained fettuccine and sliced chicken to the skillet. Toss well to coat in sauce. If needed, add more pasta water to reach desired consistency. Serve immediately, garnished with parsley if desired.

Tips

• Use freshly grated Parmesan for best melting and flavor.
• For extra richness, add 1/4 cup of the pasta water to the sauce before tossing.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or cream.
• To make it a complete meal, serve with a side of steamed broccoli or a simple green salad.

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