Go Back
Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 670
Ingredients Method Notes

Ingredients
  

  • 12 oz dried fettuccine
  • 1 lb boneless, skinless chicken breasts
  • 1/2 tsp salt, divided
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/4 cup reserved pasta water

Method
 

  1. Bring a large pot of salted water to a boil. Season chicken with 1/4 tsp salt and the pepper. Heat oil in a large skillet over medium-high, add chicken, and sear 5 to 6 minutes per side until golden and 165°F (74°C). Set aside.
  2. Cook fettuccine in the boiling water until al dente, about 10 to 12 minutes. Reserve 1/4 cup pasta water, then drain the pasta.
  3. In the same skillet, melt butter over medium heat. Add garlic and cook 30 seconds. Pour in cream and remaining 1/4 tsp salt, bring to a gentle simmer, then stir in Parmesan a little at a time until smooth. Thin with pasta water as needed.
  4. Slice the chicken, add it and the drained pasta to the skillet, and toss until everything is coated. Serve immediately.

Notes

Always reserve pasta water before you drain, and add it while the sauce is still hot so it incorporates evenly. If your skillet seems crowded, toss in a large bowl instead, but serving straight from the pan keeps everything warmer.