If you are craving a comforting, indulgent dish that feels like a warm hug on a plate, the Creamy Chicken Fettuccine Alfredo Recipe is absolutely for you. This recipe combines tender, perfectly seared chicken cutlets with silky fettuccine pasta, all smothered in a luxurious homemade Alfredo sauce that’s rich with butter, garlic, cream, and freshly shredded Parmesan cheese. It’s deceptively simple but incredibly satisfying — whether you’re feeding family or impressing friends, this dish brings restaurant-quality flavor right into your kitchen.
Ingredients You’ll Need
Each ingredient in this Creamy Chicken Fettuccine Alfredo Recipe plays a crucial role, coming together to create a dish that is rich in flavor, texture, and color. From the juicy chicken breasts to the sharp Parmesan cheese, every element is simple yet essential.
- Chicken breasts (2 large, 1.5 pounds): Thinly sliced for quick cooking and tender bites.
- Kosher salt (1 1/2 teaspoons + 1 tablespoon for pasta water): Enhances natural flavors and seasons the pasta water perfectly.
- Black pepper (1/2 teaspoon): Adds a subtle heat and depth to both chicken and sauce.
- Smoked paprika (1/4 teaspoon): Gives the chicken a gentle smoky undertone.
- Oil (2 tablespoons): Vegetable, canola, or light olive oil for sautéing the chicken to golden perfection.
- Butter (3/4 cup + 1 tablespoon for cooking chicken): Integral for sauce richness and enhancing the chicken’s flavor.
- Garlic (5 cloves, smashed and minced): Infuses the sauce with aromatic warmth.
- Heavy cream (2 cups): The silky base that brings the Alfredo sauce to life.
- Cayenne pepper (1/8 teaspoon): Adds a touch of flavor complexity without heat.
- Nutmeg (1/8 teaspoon): A hint of warmth that complements creamy and cheesy elements beautifully.
- Parmesan cheese (1 1/2 cups, finely shredded): The star of the sauce, freshly grated for smooth melting.
- Fettuccine (12 ounces): Classic pasta choice that holds up perfectly under the rich sauce.
- Chopped parsley: For a fresh, vibrant garnish that adds a lovely color contrast.
How to Make Creamy Chicken Fettuccine Alfredo Recipe
Step 1: Prepare the Chicken
Start by slicing your chicken breasts in half horizontally to create four thin chicken cutlets. Dry them well with paper towels—that’s a key step to getting a nice, even sear later.
Step 2: Season the Chicken
Mix kosher salt, black pepper, and smoked paprika in a small bowl, then rub this flavorful blend all over your cutlets. Seasoning the chicken well builds the foundation of flavor for the entire dish.
Step 3: Heat the Pan and Add Oil
Preheat a 12-inch sauté pan over medium-high heat for at least three minutes until hot. Add the oil and swirl it to coat the pan evenly. Wait for the oil to shimmer—that means it’s ready to sear.
Step 4: Sear the Chicken
Carefully place the chicken cutlets in the pan without crowding. Once the chicken touches the pan, don’t move it; this helps create a golden crust. Cook for 3-4 minutes until it releases easily from the pan.
Step 5: Flip and Butter-Baste
Flip each piece with tongs, add the tablespoon of butter, and swirl it around the pan as it melts. The butter will give the chicken a beautiful golden color and add delicious richness. Cook for another 2 minutes or until the chicken reaches 160°F internally. Remove and keep warm.
Step 6: Cook the Fettuccine
Meanwhile, boil salted water and cook the fettuccine until al dente, about 10 minutes. Drain but reserve a cup of the pasta water—it’s magic for loosening the sauce if needed. Toss the noodles with a drizzle of olive oil to prevent sticking.
Step 7: Make the Alfredo Sauce
In the same pan you cooked the chicken, melt 3/4 cup butter over medium heat. Add the garlic and sauté until fragrant, about a minute. Slowly pour in the heavy cream while stirring, then season with salt, black pepper, cayenne, and nutmeg.
Step 8: Simmer the Sauce
Let the cream gently bubble for 2-3 minutes—avoid boiling to keep the sauce silky and smooth. Lower the heat to medium-low to prepare for the cheese.
Step 9: Add Parmesan Cheese
Gradually stir in finely shredded Parmesan, a little at a time, allowing it to melt completely before adding more. This slow incorporation guarantees a luscious, clump-free sauce.
Step 10: Combine Pasta and Sauce
Fold the fettuccine into the Alfredo sauce in batches, coating each strand thoroughly. This helps every bite burst with cheesy, creamy goodness.
Step 11: Slice and Add Chicken
Use a serrated knife to slice the chicken against the grain into strips, then either place them on top of the pasta or mix them in for an integrated dish.
Step 12: Final Touches Before Serving
If you need to hold the dish for a bit, keep it covered on low heat. The sauce will thicken as it sits—simply loosen it with a few tablespoons of reserved pasta water when ready to serve.
Step 13: Garnish and Serve
Top with extra Parmesan and a sprinkle of chopped parsley for a fresh, inviting presentation. Your Creamy Chicken Fettuccine Alfredo Recipe is now ready to delight!
How to Serve Creamy Chicken Fettuccine Alfredo Recipe
Garnishes
Fresh parsley adds a pop of color and herbaceous brightness that balances the richness of the sauce, while a generous sprinkle of extra Parmesan cheeseworthy for extra cheesy indulgence.
Side Dishes
Simple sides like a crisp Caesar salad, roasted garlic green beans, or garlic bread perfectly complement the creamy pasta without overwhelming the palate.
Creative Ways to Present
Serve in shallow bowls with the chicken arranged artistically on top for impressive plating. For a twist, drizzle a little high-quality truffle oil on top for decadent aroma and flavor.
Make Ahead and Storage
Storing Leftovers
Store your Creamy Chicken Fettuccine Alfredo in an airtight container in the refrigerator for up to three days. The sauce will thicken as it chills; this is completely normal.
Freezing
While freezing is possible, the texture of the Alfredo sauce may change upon thawing. If freezing, separate the chicken and pasta from the sauce for best results, then recombine when reheating.
Reheating
Reheat gently on the stove over low heat with a splash of cream or reserved pasta water to bring back the sauce’s creamy texture. Avoid overheating or microwaving on high to prevent the sauce from breaking.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While fettuccine is classic for Alfredo, you can substitute with linguine, tagliatelle, or even penne. Just keep in mind that wider noodles hold the creamy sauce best.
Is there a way to make this dish lighter?
You can swap out heavy cream for half-and-half or a combination of milk and cream, but the sauce will be less rich. Using less butter and Parmesan can also lighten it up slightly while keeping tasty.
How do I prevent the Alfredo sauce from clumping?
The key is slow incorporation of finely shredded Parmesan and keeping the sauce at a gentle heat without boiling. Using freshly shredded cheese instead of pre-grated makes a huge difference in smoothness.
Can I prepare the chicken ahead of time?
Yes, you can cook the chicken in advance and keep it refrigerated, then gently warm it before adding to the pasta. Freshly seared chicken will always taste best, though!
What’s the best way to slice the chicken?
Slice the chicken against the grain with a sharp serrated knife. This ensures tenderness and a pleasant texture that melts in your mouth.
Final Thoughts
Now that you have this detailed, lovingly crafted Creamy Chicken Fettuccine Alfredo Recipe, I encourage you to dive in and enjoy this timeless dish. It’s perfect for cozy nights at home or special occasions when you want to impress without fuss. Cooking this delicious meal will definitely become one of your favorite indulgences—you’ll wonder how you ever lived without it!
Print
Creamy Chicken Fettuccine Alfredo Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Chicken Fettuccine Alfredo is a classic Italian-American dish featuring tender pan-seared chicken cutlets served atop creamy, rich Alfredo sauce coated fettuccine pasta. The recipe balances flavorful seasoning, a garlic-infused butter cream sauce, and fresh Parmesan cheese for a decadent yet approachable dinner that serves 4.
Ingredients
Chicken
- 2 large chicken breasts (1.5 pounds)
- 1 & 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons oil (vegetable, canola, or light olive oil)
- 1 tablespoon butter
Pasta
- Water (for boiling)
- 1 tablespoon kosher salt (for pasta water)
- 12 ounces fettuccine
Alfredo Sauce
- 3/4 cup butter (1 and 1/2 sticks)
- 5 cloves garlic (smashed and minced)
- 2 cups heavy cream
- 1 & 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon nutmeg
- 1 & 1/2 cups finely shredded block Parmesan cheese
Garnish
- Extra Parmesan cheese
- Chopped parsley
Instructions
- Prepare the chicken. Slice each chicken breast horizontally into two thin cutlets, resulting in 4 thin pieces shaped like the original breasts but thinner.
- Season the chicken. Pat the chicken dry with paper towels. Combine 1 1/4 teaspoons salt, 1/2 teaspoon black pepper, and 1/4 teaspoon smoked paprika. Rub this spice mixture on both sides of each chicken piece.
- Heat the pan. Warm a 12-inch sauté pan over medium-high heat for at least 3 minutes, then add 2 tablespoons oil and swirl to coat until shimmering.
- Sear the chicken. Carefully place chicken pieces in the hot pan, without crowding or moving them, to ensure a good sear.
- Cook the first side. Lower heat to medium and cook chicken for 3-4 minutes without flipping if it sticks to the pan.
- Flip and brown. Use tongs to flip each piece, add 1 tablespoon butter, swirl it as it melts, and cook the second side for about 2 minutes until golden brown and internal temperature reaches 160°F. Remove chicken and cover to keep warm.
- Cook the pasta. Bring a 3-quart pot of water with 1 tablespoon kosher salt to a rolling boil. Add fettuccine, stirring occasionally and cooking about 10 minutes until al dente. Drain, reserving about 1 cup pasta water. Toss pasta with a drizzle of olive oil to prevent sticking.
- Start the Alfredo sauce. In the same pan, melt 3/4 cup butter over medium heat, allowing it to bubble gently without browning, then add minced garlic and sauté for 1 minute.
- Add cream and seasonings. Slowly pour in 2 cups heavy cream while stirring, followed by 1 1/4 teaspoons salt, 1/2 teaspoon black pepper, 1/8 teaspoon cayenne, and 1/8 teaspoon nutmeg.
- Simmer sauce gently. Cook over medium heat 2-3 minutes until gentle bubbles appear at the pan edges, avoiding a full boil to prevent curdling. Lower heat to medium-low.
- Shred and add Parmesan. Finely shred 1 1/2 cups Parmesan cheese. Add it gradually to the sauce in small amounts, stirring continuously to melt smoothly.
- Adjust seasoning. Taste the sauce and add any preferred seasoning adjustments.
- Combine pasta with sauce. Add the fettuccine in thirds to the sauce, stirring each addition to coat thoroughly.
- Slice the chicken. Using a sharp serrated knife, cut the chicken into strips against the grain.
- Serve. Either arrange chicken strips on top of plated pasta or mix them directly into the pan with the pasta and sauce.
- Keep warm if needed. If serving later, keep the dish covered over low heat. To loosen thickened sauce before serving, stir in reserved pasta water a few tablespoons at a time.
- Garnish and enjoy. Top each serving with extra Parmesan cheese and a sprinkle of chopped parsley.
Notes
- Use freshly grated Parmesan cheese for the best melt and sauce texture; pre-shredded cheese can cause clumpiness.
- Do not overcrowd the pan when searing chicken to ensure even browning.
- Do not let the Alfredo sauce boil fully to prevent it from breaking and curdling.
- Slicing chicken thinly and against the grain ensures tender bites.
- Reserved pasta water helps adjust sauce consistency if it thickens too much.
