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Quick & Creamy Chicken Fettuccine Alfredo for Weeknight Dinner

A close-up of creamy chicken fettuccine alfredo topped with grated Parmesan cheese and fresh parsley.
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Whip up this restaurant-quality Chicken Fettuccine Alfredo in under 35 minutes. You get tender chicken and a rich, velvety homemade Alfredo sauce coating every strand of fettuccine. This is the perfect easy Italian comfort food for your busy weeknights.

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 1/2 cups freshly grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 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 lightly 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 5-7 minutes. Remove the chicken from the skillet and set it aside.
  3. Reduce the heat to medium-low. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
  4. Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring often. Let it simmer for 2-3 minutes until it slightly thickens.
  5. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and velvety. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  6. Stir in the salt, pepper, and nutmeg, if using. Taste and adjust seasoning as needed.
  7. Return the cooked chicken and the drained fettuccine pasta to the skillet with the sauce. Toss gently until everything is evenly coated. If the pasta seems dry, add a little more reserved pasta water.
  8. Serve immediately. Top each serving with extra freshly grated Parmesan cheese and a sprinkle of fresh parsley.

Notes

  • For the best, creamiest texture, use freshly grated Parmesan cheese; pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
  • If you want a slightly lighter sauce, you can substitute half of the heavy cream with whole milk, but know that the sauce will be less rich.
  • To make this a Cajun Chicken Alfredo, toss the cooked chicken with 1 teaspoon of Cajun seasoning before adding it back to the sauce.

Nutrition

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