Description
This Chicken Alfredo Pasta is creamy, comforting, and irresistibly delicious — tender chicken tossed with fettuccine in a rich, homemade Alfredo sauce. It’s the ultimate crowd-pleaser for weeknights or special occasions.
Ingredients
12 oz fettuccine pasta
2 large chicken breasts, sliced thinly
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
1 cup whole milk
1 cup grated Parmesan cheese
Salt and pepper to taste
1/4 tsp nutmeg (optional)
Fresh parsley, chopped (for garnish)
Instructions
1. Cook fettuccine according to package directions. Reserve 1/2 cup of pasta water, then drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper.
3. Cook chicken for 5–6 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
4. In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant.
5. Pour in heavy cream and milk, stirring constantly. Bring to a gentle simmer.
6. Add Parmesan cheese and whisk until the sauce becomes smooth and creamy. Season with salt, pepper, and nutmeg.
7. Add cooked pasta and sliced chicken to the sauce. Toss to coat evenly.
8. If sauce is too thick, add a splash of reserved pasta water.
9. Garnish with parsley and serve immediately.
Notes
Use freshly grated Parmesan for the smoothest sauce — pre-grated versions can clump.
Add broccoli or spinach for a veggie boost.
Substitute half-and-half for a lighter version.
For extra richness, add a splash of white wine before the cream.
Perfect with garlic bread or a crisp Caesar salad on the side!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 590
- Sugar: 3g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 155mg