Best Chicken fettuccine alfredo

This is the best chicken fettuccine alfredo is the kind of dinner that makes the whole house feel calmer. ♡

Creamy, garlicky, and cozy in that classic comfort food way. Here’s the thing, alfredo is one of those sauces that can be either perfect or a little… gluey. The difference is small stuff: the right heat, freshly grated Parmesan, and pulling the pan off the burner before the cheese goes in.

I love the original Roman story of alfredo, simple butter and Parmesan, glossy and light. But if you grew up on the thick, velvety Italian American version, you already know why this one hits. It’s rich without being heavy, and it clings to every strand of fettuccine like it’s supposed to.

We usually top ours with pan seared chicken, but you can absolutely skip it and keep the pasta as the main character. Either way, let’s make it together.

Best Chicken fettuccine alfredo Ingredients

Pan Seared Chicken Optional

• 2 boneless skinless chicken breasts

• fine sea salt and freshly ground black pepper

• 1 tablespoon olive oil

Fettuccine Alfredo

• 1 pound uncooked fettuccine

• 4 tablespoons unsalted butter

• 4 cloves garlic, grated or pressed

• 1 tablespoon all purpose flour

• 2 cups half and half

• 1/2 teaspoon fine sea salt

• pinch of each: ground nutmeg and white pepper

• 1 cup (1 1/2 ounces) freshly grated Parmesan cheese

• finely chopped fresh parsley, for garnish

Best Chicken fettuccine alfredo Tips

• Grate or press the garlic. It melts into the sauce and you avoid little chunks.

• Grate the Parmesan by hand. The pre shredded stuff is coated and it can make the sauce grainy.

• Cook the pasta just barely al dente. It finishes in the sauce, so you want a little bite left.

• Turn off the heat before adding the cheese. This is the secret. Too much heat makes Parmesan seize and clump.

• Serve right away. Alfredo is at its best when it’s fresh and velvety.

Variations

• Add a different protein: shrimp, salmon, bacon, or meatballs.

• Add veggies: broccoli, mushrooms, spinach, zucchini, or sun dried tomatoes.

• Add Cajun seasoning: stir a few teaspoons into the sauce for a spicy twist.

• Add lemon: a little zest and juice makes it feel brighter.

• Add pesto: swirl it in right before serving.

• Add truffle oil: a tiny drizzle goes a long way.

FAQ

Best Chicken Fettuccine Alfredo Recipe

This is the best chicken fettuccine alfredo recipe is easy to make with the coziest creamy garlic sauce.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Calories: 490

Ingredients Method Notes

Ingredients

  

• Pan Seared Chicken Optional
• 2 boneless skinless chicken breasts
• fine sea salt and freshly ground black pepper
• 1 tablespoon olive oil
• Fettuccine Alfredo
• 1 pound uncooked fettuccine
• 4 tablespoons unsalted butter
• 4 cloves garlic grated or pressed
• 1 tablespoon all purpose flour
• 2 cups half and half
• 1/2 teaspoon fine sea salt
• pinch of each: ground nutmeg and white pepper
• 1 cup 1 1/2 ounces freshly grated Parmesan cheese
• finely chopped fresh parsley for garnish

Method

 

1. Prepare the pasta water. Bring a large stockpot of generously salted water to a boil.
2. Cook the chicken (optional). Season chicken generously with salt and pepper. Heat olive oil in a large sauté pan over medium high heat. Cook chicken for 4 to 6 minutes per side, until cooked through. Transfer to a plate and rest 5 to 10 minutes, then slice.
3. Cook the pasta. Add fettuccine to boiling water and cook until just al dente. Drain.
4. Sauté the garlic. Melt butter in the sauté pan over medium high heat. Add garlic and sauté for 1 minute, stirring frequently. Whisk in flour and cook 1 minute.
5. Make the sauce. Whisk in half and half, salt, white pepper, and nutmeg until smooth. Cook until the sauce nearly simmers and thickens. Turn off the heat.
6. Add cheese. Whisk in Parmesan until melted and smooth. Taste and adjust seasoning if needed.
7. Toss and serve. Toss pasta with sauce until evenly coated. Top with chicken and parsley, then serve immediately.

Notes

Freshly grated Parmesan melts best.

Keep the heat low once the dairy goes in, and turn off the heat before adding cheese.

Alfredo thickens as it cools, so it’s best served right away.