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Chicken fettuccine alfredo in a white bowl topped with sliced chicken and parsley

Chicken Fettuccine Alfredo

Fettuccine tossed in a silky homemade garlic and Parmesan cream sauce, topped with juicy seared chicken.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Dinner
Cuisine: Italian-American
Calories: 830
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fettuccine
  • 1 1/2 pounds boneless, skinless chicken breasts (about 2 large)
  • 1 tablespoon olive oil
  • 1 teaspoon salt divided
  • 3/4 teaspoon black pepper divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 4 tablespoons unsalted butter
  • 4 garlic cloves minced
  • 2 cups heavy cream
  • 1 1/2 cups freshly grated Parmesan (about 5 ounces), plus more for serving
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup reserved pasta water plus more if needed
  • 2 tablespoons chopped fresh parsley

Equipment

  •  Large pot
  • large deep skillet
  • whisk
  • microplane or box grater
  • instant-read thermometer

Method
 

  1. Slice each chicken breast in half horizontally to make four cutlets. Season with 1/2 teaspoon salt, 1/2 teaspoon pepper, the garlic powder, and paprika.
  2. Boil the fettuccine in salted water until al dente. Reserve 1 cup of pasta water, then drain.
  3. Heat the oil in a large skillet over medium-high heat. Sear the chicken 5 to 6 minutes per side until it reaches 165°F. Rest, then slice. Keep the browned bits in the skillet.
  4. Lower the heat to medium. Melt the butter, add the garlic, and cook 30 seconds.
  5. Add the cream and simmer 4 to 5 minutes until slightly thickened.
  6. Reduce the heat to low and whisk in the Parmesan gradually. Stir in the remaining salt and pepper and the nutmeg.
  7. Add the pasta and toss, loosening with pasta water until glossy.
  8. Top with the sliced chicken, parsley, and extra Parmesan.

Notes

Grate the Parmesan yourself for the smoothest sauce.
Never boil the sauce after the cheese goes in.
Cook the chicken to 165°F. Thighs also work.
Refrigerate leftovers within 2 hours for up to 4 days and reheat gently with a splash of milk. Not recommended for freezing.