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Creamy Classic Chicken Fettuccine Alfredo Ready in Under 35 Minutes

A fork lifting a generous twirl of creamy chicken fettuccine alfredo pasta from a white bowl.
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You can make rich, restaurant-style Chicken Fettuccine Alfredo at home quickly. This recipe delivers a velvety parmesan cream sauce perfect for your weeknight dinner rotation.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 4 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
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Set the pasta aside.
  2. Season the chicken pieces with salt and pepper. 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.
  3. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic brown.
  4. Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring constantly. Let it simmer for 2 to 3 minutes until it thickens slightly.
  5. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and velvety. Stir in the salt, pepper, and nutmeg, if using.
  6. Add the cooked chicken and the drained fettuccine to the sauce. Toss everything together until the pasta and chicken are fully coated.
  7. If the sauce seems too thick, add the reserved pasta water, one tablespoon at a time, until you reach your desired consistency for this indulgent pasta dish.
  8. Serve immediately. Top each serving with extra Parmesan cheese and fresh parsley.

Notes

  • For a restaurant style alfredo texture, grate your Parmesan cheese fresh from a block; pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
  • If you want a Cajun chicken alfredo variation, season the chicken heavily with Cajun spice blend before searing.
  • To make this a healthier chicken alfredo modification, substitute half the heavy cream with evaporated skim milk, though the texture will be less rich.

Nutrition

Find it online: https://kingscook.com/chicken-fettuccine-alfredo-recipe-quick-creamy/