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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
Cook Time 25 minutes
Total Time 40 minutes
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.