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Creamy Chicken Fettuccine Alfredo

Rich and gooey homemade Alfredo sauce tossed with tender chicken and al dente fettuccine, a classic comfort food that's easy to make.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 boneless, skinless chicken breasts about 1.5 lbs total, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the Fettuccine
  • 12 oz dry fettuccine pasta
  • 1 tbsp olive oil for pasta water
  • Salt for pasta water
For the Gooey Alfredo Sauce
  • 0.5 cup unsalted butter 1 stick / 113g
  • 4 cloves garlic minced
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese important!
  • 0.25 tsp black pepper
  • Pinch nutmeg optional
  • 0.5 cup reserved pasta water if needed
For Garnish (Optional)
  • Fresh chopped parsley
  • Red pepper flakes

Equipment

  • Large skillet or heavy-bottomed saucepan
  • Large pot
  • Whisk
  • Grater for cheese

Method
 

  1. In a bowl, toss cubed chicken with 1 tbsp olive oil, garlic powder, onion powder, 0.5 tsp salt, and 0.25 tsp pepper.
  2. Heat a large skillet over medium-high heat. Cook chicken for 6-8 minutes until golden and cooked through. Remove and set aside.
  3. Bring a large pot of heavily salted water to a boil. Add 1 tbsp olive oil. Cook fettuccine according to package directions until al dente. Reserve 0.5 cup pasta water before draining.
  4. In the same skillet (do not wipe clean), melt 0.5 cup butter over medium-low heat. Add minced garlic and sauté for 1 minute until fragrant.
  5. Pour in 2 cups heavy cream. Bring to a gentle simmer, stirring. Simmer for 3-5 minutes until slightly reduced and visibly thicker/viscous.
  6. Remove skillet from heat. Gradually whisk in 1 cup freshly grated Parmesan cheese until fully melted and sauce is thick, smooth, and gooey.
  7. Stir in 0.25 tsp black pepper and pinch of nutmeg. Taste and add salt if needed. If too thick, add reserved pasta water by the tablespoon.
  8. Add cooked fettuccine and chicken to the skillet with the Alfredo sauce. Toss gently to coat all ingredients.
  9. Serve immediately. Garnish with fresh chopped parsley and red pepper flakes, if desired.

Notes

Use freshly grated Parmesan cheese for the best results; pre-shredded cheese can make the sauce grainy. Do not boil the sauce once the cheese is added, as high heat can cause it to separate. Serve immediately for optimal creamy texture.