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Restaurant-Quality Creamy Chicken Fettuccine Alfredo

A close-up shot of creamy chicken alfredo pasta with chunks of seasoned chicken served on a white plate.
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Make the best creamy chicken Alfredo pasta you will ever taste. This recipe delivers rich, velvety, restaurant-quality sauce and tender chicken in under 40 minutes, perfect for a weeknight dinner.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of ground nutmeg

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Set the pasta aside.
  2. Season the chicken pieces lightly with salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  4. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic brown.
  5. Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 3 to 5 minutes until the sauce thickens slightly.
  6. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and velvety. Stir in the salt, pepper, and nutmeg.
  7. If the sauce is too thick, whisk in a few tablespoons of the reserved pasta water until you reach your desired consistency.
  8. Return the cooked chicken and the drained fettuccine pasta to the skillet with the sauce. Toss gently to coat everything evenly.
  9. Serve immediately, topped with extra grated Parmesan cheese.

Notes

  • For the richest flavor, use freshly grated Parmesan cheese; pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
  • To keep the sauce from breaking, always add the cheese off the heat or over very low heat.
  • If you want a quick weeknight chicken alfredo dinner, you can use pre-cooked rotisserie chicken instead of cooking raw breasts.

Nutrition

Find it online: https://mayaplate.com/chicken-alfredo-restaurant-quality-creamy-pasta/