Chicken Fettuccine Alfredo

My family agrees; my easy Chicken Fettuccine Alfredo stands up to the best ones they’ve enjoyed at their favorite Italian restaurants. I take that as a huge compliment, because they’ve ordered a LOT of it!

While the most authentic fettuccine Alfredo does not include milk or cream, and only relies on emulsifying the cheese and butter with starchy pasta water, I created this recipe with that method in mind. I kept the ingredients and instructions as simple as possible, while still coaxing the very best flavor and texture of the classic dish. No roux. No overly-thick cream cheese to cheat your way into a rich sauce; just butter, garlic, cream, and an ample amount of freshly grated Parm. Add a side of Grilled Asparagus for the perfect dinner.

What You’ll Need

Here’s a quick look at what goes into this chicken fettuccine Alfredo. Scroll down to the printable recipe card for exact measurements.

• Olive oil – For cooking the chicken to golden perfection.
• Chicken – Boneless, skinless chicken breasts offer the most authentic chicken fettuccine Alfredo. Pound them to an even thickness, for even cooking.
• Salt & black pepper – These super simple seasonings liven up the overall flavor in this dish. While you don’t want to over-salt, do not be shy. Oftentimes a dish only needs a bit more salt to wake it up.
• Butter – Use unsalted butter to create the base of the Alfredo sauce. This adds rich flavor and texture. If you only have salted butter, just hold back on additional salt.
• Garlic – I add 6 large cloves; minced, so they blend smoothly into the sauce. This is a large recipe, with plenty of butter and cream and a full pound of pasta — it can definitely take on that much garlic.
• Heavy cream – In all my testing, I found that heavy cream offered the best rich, creamy texture. You’ll reserve some starchy pasta water from cooking the fettuccine, to thin out the sauce to your desired creaminess.
• Parmesan cheese – Freshly grated is a must. Pre-grated or shredded cheese is coated with an anti-caking agent that will not allow for the smoothest sauce possible.
• Fettuccine pasta – The classic choice for Alfredo! I use bronze die-cut pasta made in Italy; there are several great brand choices out there. Bronze die-cut pasta has a rough, matte surface that allows sauces to cling better and has a firmer “al dente” bite. It also releases more starch, for better sauce emulsification, which is utilized in this recipe.

How to Make Chicken Fettuccine Alfredo

Here’s a step-by-step look at how this creamy, dreamy pasta dish comes together.

• Prep the pasta water. Bring a large pot of salted water to a boil. Keep it hot while you prepare the rest of the dish so it’s ready when you need it.
• Cook the chicken. Heat 1 tablespoon olive oil in a large skillet over medium heat. Rub the remaining oil over the chicken, then season with salt and pepper. Cook undisturbed for about 6 minutes per side, until golden brown and cooked through. Transfer to a cutting board, let rest briefly, then slice thinly against the grain.
• Cook the pasta. Bring the water back to a boil and cook the fettuccine according to package directions until al dente. Reserve ½ cup pasta water, then drain away the rest.

• Start the sauce. Return the skillet to medium-low heat. Remove any burnt bits if needed. Add the butter and let it melt, then stir in the garlic and cook for 1 minute, until softened and fragrant.
• Add cream and cheese. Stir in the heavy cream, scraping up any flavorful bits from the pan. Whisk in 1 cup of the Parmesan and bring to a gentle simmer. Cook for about 4 minutes, stirring occasionally.

• Combine everything. Add the cooked pasta and sliced chicken to the skillet. Stir in the remaining Parmesan and toss until everything is coated and the cheese is melted.
• Adjust and serve. Add some of the reserved pasta water if needed to loosen the sauce. Taste and adjust salt if needed.

Variation Ideas

• Add steamed or roasted broccoli for some 1-dish vegetable goodness, or swap the chicken for broccoli to make a vegetarian version of this dish. 
• Use shrimp instead of chicken; Grilled Shrimp is especially delicious.
• Add a pinch of nutmeg for subtle warmth.
• Swap pasta shapes; try linguine or a short pasta like penne, which can be easier if you have young kids to feed. (No cutting long pasta noodles!)
• Use Pecorino instead of Parmesan if you prefer it!

Serving Suggestions

I like to pair rich pasta dishes like this with lighter sides. Try Roasted Asparagus, broccoli, or green beans, or keep it simple with a salad like my peppery Arugula Beet Salad. My family believes you can never go wrong with garlic bread or Rhodes Rolls either!

Storage and Reheating

• Refrigerator: Store leftover chicken fettuccine Alfredo in an airtight container for up to 4 days.
• Freezer: Because it’s made with a cream-based sauce that can separate when frozen, this isn’t the best dish for freezing. But that doesn’t mean that I don’t! I just recommend that you let it thaw overnight in the fridge before reheating.
• To Reheat: Warm gently on the stovetop for the best texture. If needed, you can add a splash of water, milk, or cream to loosen it up a bit. You could also use a microwave, heating it gently and stirring often.