There is something about a bowl of chicken alfredo that just feels like comfort food done right. Golden seared chicken, tender fettuccine, and a creamy parmesan sauce that clings to every strand of pasta.
This one comes together in about half an hour, which makes it an easy pick for a weeknight dinner when you still want something that feels a little special. It also works well when you are cooking for people who tend to be picky eaters, since a creamy pasta dish is hard to say no to.
Quick Info
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
Ingredients
- 8 ounces dried fettuccine noodles
- 2 boneless, skinless chicken breasts, about 1 pound total
- 1 teaspoon kosher salt, divided, plus more for the pasta water
- ½ teaspoon freshly ground black pepper, divided
- 2 tablespoons neutral oil, such as canola oil
- 8 tablespoons (1 stick) European style unsalted butter, divided
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup finely grated parmesan cheese, about 2 ½ ounces, plus more for serving
- ¼ teaspoon ground nutmeg
- Fresh parsley, chopped, for serving
Tools You’ll Need
- Large pot
- Large frying pan or skillet, not nonstick
- Measuring cups and spoons
- Instant read thermometer
- Whisk
- Tongs
- Cutting board and knife
- Paper towels
Directions
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 8 to 10 minutes. Scoop out and save ½ cup of the pasta water, then drain the pasta.
Step 2: Season the chicken
While the pasta cooks, pat the chicken breasts dry with paper towels. Season with ¾ teaspoon of the salt and ¼ teaspoon of the pepper.
Step 3: Heat the pan
Heat the oil in a large frying pan over medium high heat until it shimmers, about 2 to 3 minutes. A pan with straight sides works best here, and skip the nonstick pan for this one.
Step 4: Sear the chicken
Swirl the pan to coat it with oil, then add the chicken. Let it cook without touching it until the bottom turns golden brown and releases easily from the pan, around 5 to 7 minutes. If it feels stuck when you try to flip it, give it another minute.
Step 5: Finish cooking the chicken
Flip the chicken and add 1 tablespoon of the butter between the pieces. Gently swirl the pan to melt the butter around the chicken. Keep cooking until the chicken hits an internal temperature of 165°F, another 5 to 7 minutes.
Step 6: Rest and slice
Move the chicken to a plate or cutting board and let it rest for 3 minutes. Slice into pieces about half an inch thick and cover loosely with foil while you make the sauce.
Step 7: Build the sauce base
In the same pan, melt the remaining 7 tablespoons of butter over medium heat. Add the garlic and cook until fragrant, about 30 seconds to 1 minute.
Step 8: Make the alfredo sauce
Whisk in the heavy cream, parmesan cheese, nutmeg, the remaining salt, and the remaining pepper. Let it simmer for 3 to 4 minutes. If it looks too thick, splash in a bit of the reserved pasta water to loosen it up.
Step 9: Toss and serve
Add the drained fettuccine to the sauce and toss until fully coated. Divide among bowls, top with the sliced chicken, and finish with parsley, extra parmesan, and a crack of black pepper if you like.
Recipe Notes
1. Use a pan with straight sides. A nonstick pan will not give you the same browning on the chicken, so stick with a regular frying pan or skillet for the best sear.
2. Check the chicken with a thermometer. Cooking to exactly 165°F keeps the chicken juicy instead of overdone, so it is worth having an instant read thermometer on hand.
3. Save that pasta water. It comes in handy if your sauce ends up thicker than you want, since a splash or two loosens it right up.
4. Swap the pasta shape if you want. Fettuccine is classic here, but this same sauce works well tossed with any short or long pasta you already have.
5. Chicken can be made ahead. You can cook the chicken a day in advance and simply warm it through in the sauce when you are ready to serve.
Nutrition Information
Per Serving (Approximate)
| Nutrient | Amount |
| Calories | 915 kcal |
| Carbohydrates | 45.4g |
| Protein | 46.4g |
| Fat | 60.4g |
| Saturated Fat | 32.1g |
| Sodium | 714.7mg |
| Fiber | 2g |
| Sugar | 3.3g |
Note: these values are approximate and can vary depending on the exact ingredients and brands you use.
Frequently Asked Questions
Can I use a different pasta shape?
Yes, this sauce works well with almost any pasta you like. Fettuccine is traditional for chicken alfredo, but short pasta shapes hold the sauce nicely too.
How should I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. The sauce may separate slightly when reheated, so warm it gently on the stove top or in short bursts in the microwave.
Can I make part of this ahead of time?
Yes, the chicken can be cooked a day ahead and stored separately. When you are ready to eat, just warm it through in the finished sauce.
Why did my sauce turn out too thick?
This usually just means it needs a little loosening. Stir in a few tablespoons of the reserved pasta water until it reaches the consistency you want.
Tried this recipe? I’d love to hear how it turned out — drop a comment below!