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The Ultimate Weeknight Creamy Chicken Fettuccine Alfredo (30-Minute Homemade Sauce)

A fork lifting creamy fettuccine noodles coated in Alfredo sauce with pieces of chicken, making our chicken fettuccine alfredo.
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Make rich, restaurant-style Chicken Fettuccine Alfredo at home in just 30 minutes. This recipe delivers a velvety, homemade Parmesan cream sauce perfect for your busy weeknight dinner rotation.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1.5 cups heavy cream
  • 1.5 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 nutmeg (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining. Set the drained pasta aside.
  2. While the pasta cooks, 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 5-7 minutes. Remove the chicken from the skillet and set it aside.
  4. Reduce the heat to medium-low. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute 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 3-4 minutes until it starts to thicken slightly.
  6. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and velvety. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  7. Stir in the salt, pepper, and nutmeg, if using. Taste and adjust seasoning as needed.
  8. Return the cooked chicken and the drained fettuccine pasta to the skillet with the sauce. Toss everything gently until the pasta and chicken are fully coated in the creamy alfredo sauce.
  9. Serve immediately, garnished with extra Parmesan cheese and fresh parsley.

Notes

  • For the creamiest sauce, use freshly grated Parmesan cheese; pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
  • If you want a thinner sauce, use a little more of the reserved starchy pasta water to thin the sauce after adding the cheese.
  • You can substitute chicken thighs for breasts if you prefer a richer flavor.

Nutrition

Find it online: https://cheffinity.com/chicken-fettuccine-alfredo-recipe/