Classic Fettuccine Alfredo with Chicken – Creamy, Comforting, and Weeknight-Friendly
Creamy, garlicky, and perfectly comforting, this Classic Fettuccine Alfredo with Chicken brings restaurant-level flavor to your table without any fuss. The sauce is rich but balanced, and the tender chicken adds protein that makes it feel like a complete meal. It’s the kind of dish that feels special but comes together with pantry basics.
If you love simple ingredients that deliver big results, this one hits the mark. Serve it with a crisp salad or steamed broccoli and call it a night.
Classic Fettuccine Alfredo with Chicken - Creamy, Comforting, and Weeknight-Friendly
Ingredients
Method
- Prep the chicken. Pat the chicken breasts dry and season both sides with salt and pepper. For quicker, more even cooking, you can pound them to an even thickness or slice them horizontally into cutlets.
- Sear the chicken. Heat the olive oil in a large skillet over medium-high heat.Add the chicken and cook 4–6 minutes per side, until golden and cooked through (165°F/74°C). Transfer to a plate and tent loosely with foil to rest.
- Boil the pasta. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook until just shy of al dente according to package directions.Reserve 1 cup of the starchy pasta water, then drain.
- Build the base of the sauce. In the same skillet used for the chicken, lower the heat to medium and add the butter. Once melted and foamy, add the garlic. Cook 30–45 seconds, just until fragrant.Do not brown the garlic.
- Add the cream. Pour in the heavy cream and whisk to combine with the butter and garlic. Bring to a gentle simmer and cook 2–3 minutes to slightly thicken. Season with a pinch of salt, black pepper, and a tiny pinch of nutmeg if using.
- Emulsify with cheese. Reduce the heat to low.Gradually whisk in the Parmesan by small handfuls, letting each addition melt before adding more. You want a glossy, smooth sauce. If it gets too thick, loosen with a splash of reserved pasta water.
- Toss the pasta. Add the drained fettuccine directly to the sauce.Toss and turn until every strand is coated. Add more pasta water as needed to keep it silky and fluid, not gloopy.
- Slice and add chicken. Slice the rested chicken across the grain. Fold it into the pasta or lay it on top for serving.If you like, finish with a squeeze of lemon to brighten the richness.
- Garnish and serve. Top with extra Parmesan, a sprinkle of parsley, and a few grinds of black pepper. Serve immediately while hot and creamy.
What Makes This Special
This version respects tradition while adding practical touches for home cooking. The sauce uses real butter, cream, and freshly grated Parmesan for a silky texture that clings to every strand.
The chicken is quickly seared for juicy flavor, then sliced and folded in at the end so nothing overcooks. You’ll also build the sauce right in the pan for minimal cleanup and maximum flavor.
Shopping List
- Fettuccine – 12 ounces (dried)
- Boneless, skinless chicken breasts – 2 medium (about 1 to 1.25 pounds total)
- Unsalted butter – 6 tablespoons
- Heavy cream – 1 cup
- Freshly grated Parmesan cheese – 1.5 cups (about 4–5 ounces), plus extra for serving
- Garlic – 2 cloves, finely minced
- Olive oil – 1 tablespoon
- Kosher salt and freshly ground black pepper
- Nutmeg – a small pinch (optional but classic)
- Fresh parsley – a small handful, chopped (optional garnish)
- Lemon – 1, for a squeeze of brightness (optional)
Instructions
- Prep the chicken. Pat the chicken breasts dry and season both sides with salt and pepper. For quicker, more even cooking, you can pound them to an even thickness or slice them horizontally into cutlets.
- Sear the chicken. Heat the olive oil in a large skillet over medium-high heat.Add the chicken and cook 4–6 minutes per side, until golden and cooked through (165°F/74°C). Transfer to a plate and tent loosely with foil to rest.
- Boil the pasta. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook until just shy of al dente according to package directions.Reserve 1 cup of the starchy pasta water, then drain.
- Build the base of the sauce. In the same skillet used for the chicken, lower the heat to medium and add the butter. Once melted and foamy, add the garlic. Cook 30–45 seconds, just until fragrant.Do not brown the garlic.
- Add the cream. Pour in the heavy cream and whisk to combine with the butter and garlic. Bring to a gentle simmer and cook 2–3 minutes to slightly thicken. Season with a pinch of salt, black pepper, and a tiny pinch of nutmeg if using.
- Emulsify with cheese. Reduce the heat to low.Gradually whisk in the Parmesan by small handfuls, letting each addition melt before adding more. You want a glossy, smooth sauce. If it gets too thick, loosen with a splash of reserved pasta water.
- Toss the pasta. Add the drained fettuccine directly to the sauce.Toss and turn until every strand is coated. Add more pasta water as needed to keep it silky and fluid, not gloopy.
- Slice and add chicken. Slice the rested chicken across the grain. Fold it into the pasta or lay it on top for serving.If you like, finish with a squeeze of lemon to brighten the richness.
- Garnish and serve. Top with extra Parmesan, a sprinkle of parsley, and a few grinds of black pepper. Serve immediately while hot and creamy.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop over low heat with a splash of cream, milk, or water to loosen the sauce. Stir frequently.Avoid high heat, which can cause the sauce to split.
- Freezing: Not recommended. Cream sauces tend to separate after thawing, and the pasta softens too much.
Benefits of This Recipe
- Restaurant feel at home: Classic flavors with straightforward steps and familiar ingredients.
- Balanced richness: Real butter, cream, and Parmesan deliver silkiness without feeling heavy when properly emulsified.
- Flexible protein: Chicken adds staying power, making this a complete, satisfying meal.
- Make-ahead components: You can cook the chicken in advance and slice just before serving.
- Consistent results: The sauce method is reliable and easy to adjust with pasta water.
What Not to Do
- Don’t use pre-shredded Parmesan. It often contains anti-caking agents that prevent smooth melting. Freshly grate it for the best texture and flavor.
- Don’t boil the sauce. High heat can cause the cream to separate and the cheese to turn grainy.Keep it at a gentle simmer or below.
- Don’t skip the pasta water. That starchy liquid is your secret to a silky, cohesive sauce.
- Don’t overcook the pasta. Slightly under al dente is ideal, since it finishes in the sauce.
- Don’t overcrowd the pan when searing chicken. If needed, cook in batches for proper browning and juiciness.
Recipe Variations
- Lightened-up: Swap half the cream for whole milk and add an extra tablespoon of butter to keep it smooth. The texture won’t be as lush, but it’s still satisfying.
- Garlic-forward: Add one extra clove of garlic and gently infuse the butter longer. Keep heat low to avoid bitterness.
- Mushroom Alfredo: Sauté 8 ounces of sliced cremini mushrooms in butter until browned.Stir into the sauce with the pasta.
- Spinach and chicken: Fold in 2 cups of baby spinach at the end. The residual heat will wilt it perfectly.
- Grilled chicken: Marinate the chicken with olive oil, lemon zest, salt, and pepper, then grill for a smoky note.
- Gluten-free: Use gluten-free fettuccine and watch the cook time closely. Reserve the pasta water as usual to help the sauce cling.
- Lemon-pepper twist: Add 1 teaspoon fresh lemon zest to the sauce and finish with extra cracked pepper.
- Seafood swap: Replace chicken with sautéed shrimp or seared scallops.Cook separately, then fold in at the end.
FAQ
Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be thinner and more prone to breaking. Keep the heat low, add cheese gradually, and use pasta water to help emulsify. A small knob of butter at the end can restore silkiness.
What’s the best Parmesan to use?
Use a wedge of real Parmigiano Reggiano and grate it finely just before cooking.
Its flavor is deeper, and it melts more smoothly than pre-grated options.
How do I keep the sauce from turning grainy?
Keep the heat low, add cheese slowly, and avoid boiling. If it thickens too much, whisk in warm pasta water a little at a time to bring it back.
Can I make it without chicken?
Absolutely. The pasta and sauce stand on their own.
For extra substance, add mushrooms, peas, or steamed broccoli.
What pasta shape works if I don’t have fettuccine?
Tagliatelle or pappardelle are great alternatives. Short shapes like rigatoni will work in a pinch but won’t deliver the same classic feel.
Is the nutmeg necessary?
It’s optional but traditional. A tiny pinch adds a subtle warmth that complements the cream and cheese without tasting sweet.
Can I make the sauce ahead?
It’s best made fresh.
Cream-and-cheese sauces can thicken or separate when reheated. You can, however, cook the chicken ahead and reheat it gently before tossing with the pasta.
How salty should the pasta water be?
Salty like the sea. Properly seasoned water ensures the pasta carries flavor and reduces the need to oversalt the sauce.
What if my sauce is too thick?
Whisk in warm reserved pasta water, a few tablespoons at a time, until it’s glossy and coats the pasta without clumping.
What if my sauce is too thin?
Simmer gently for a minute to reduce, or add a small handful of grated Parmesan and whisk until it thickens.
Keep heat low to avoid curdling.
In Conclusion
Classic Fettuccine Alfredo with Chicken is proof that simple ingredients can create something luxurious. With good Parmesan, gentle heat, and a splash of pasta water, you’ll get that silky, clingy sauce every time. It’s fast enough for a Tuesday but satisfying enough for company.
Keep this method in your back pocket, and you’ll always have a reliable, crowd-pleasing dinner ready to go.
