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A hearty portion of homemade chicken alfredo pasta served in a rustic bowl, showcasing the tender sliced chicken and rich parmesan sauce.

Chicken Alfredo Pasta: The Ultimate Creamy Recipe

This Chicken Alfredo Pasta recipe is the ultimate guide to creating a restaurant-quality dish at home. Learn how to make a rich, creamy, and foolproof alfredo sauce with perfectly cooked chicken and fettuccine for an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb fettuccine pasta
  • 1.5 lbs boneless, skinless chicken breasts pounded to an even thickness
  • 1 tbsp olive oil
  • 1 tsp salt divided
  • 1/2 tsp black pepper divided
  • 1/2 tsp garlic powder
  • 1/2 cup unsalted butter
  • 2 cups heavy cream
  • 4 cloves garlic minced
  • 1.5 cups freshly grated Parmesan cheese
  • 1/4 tsp nutmeg freshly grated
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Large Pot
  • 1 Large Skillet
  • 1 Tongs

Method
 

  1. Cook fettuccine according to package directions in a large pot of salted boiling water. Reserve 1 cup of pasta water before draining.
  2. While pasta cooks, season chicken breasts with 1/2 tsp salt, 1/4 tsp pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side, until golden and cooked through. Remove from skillet, let rest, then slice.
  3. In the same skillet, reduce heat to medium. Melt the butter, then add the minced garlic and cook for 30 seconds until fragrant.
  4. Slowly whisk in the heavy cream. Bring to a gentle simmer and cook for 3-4 minutes to thicken slightly.
  5. Reduce heat to low. Gradually whisk in the grated Parmesan cheese until fully melted and smooth. Stir in the nutmeg and season with the remaining salt and pepper.
  6. Add the drained fettuccine and sliced chicken to the sauce. Toss to combine, adding reserved pasta water a tablespoon at a time if needed to reach desired consistency. Serve immediately, garnished with fresh parsley.

Notes

Use freshly grated Parmesan cheese from a block for the smoothest sauce.
Do not let the sauce boil after adding the cheese, as this can cause it to become greasy or separate.
Reheat leftovers gently on the stovetop with a splash of milk or cream to restore creaminess.