Ultimate Creamy Chicken Alfredo

Ingredients

• 454 g (1 pound)dried fettuccine
• 2 medium (about 680 g / 1.5 pounds total)boneless, skinless chicken breasts
• 15 ml (1 tablespoon)olive oil
• 113 g (1/2 cup)unsalted butter
• 4–5 clovesgarlic, minced
• 473 ml (2 cups)heavy whipping cream
• About 150 g (1.5 cups), plus more for servingfreshly grated Parmigiano-Reggiano cheese
• 1.25 ml (1/4 teaspoon)ground nutmeg
• For the pasta water and to tastesalt
• To tastefreshly ground black pepper
• About 8 g (2 tablespoons)fresh Italian parsley, chopped, for garnish

Instructions

1. 1

   Sear the chicken

   Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. When it shimmers, add the chicken and cook for 5–7 minutes per side, until golden and cooked through to an internal temperature of 74°C (165°F). Transfer to a cutting board to rest.

2. 2

   Cook the pasta

   While the chicken cooks, bring a large pot of well-salted water to the boil. Add the fettuccine and cook according to the packet directions until al dente. Before draining, reserve 240 ml (1 cup) of the pasta water, then drain the pasta.

3. 3

   Cook the garlic

   Set the chicken skillet over medium heat. Add the butter and melt it, scraping up the browned bits from the pan. Stir in the minced garlic and cook for 30–60 seconds, just until fragrant; do not let it burn.

4. 4

   Make the sauce

   Turn the heat to low and slowly pour in the cream, whisking constantly. Warm it gently for 2–3 minutes without bringing it to the boil. Add the grated Parmigiano-Reggiano in small handfuls, whisking until each addition melts before adding the next. Stir in the nutmeg and season with salt and pepper to taste.

5. 5

   Toss and serve

   Slice the rested chicken against the grain. Add the drained fettuccine to the skillet and toss with tongs until coated in sauce. If the sauce is too thick, loosen it with a splash of reserved pasta water. Add the chicken and toss to combine, then serve straight away with parsley and extra Parmesan.

What is chicken Alfredo?

Chicken Alfredo is an Italian-American pasta dish: fettuccine is coated in a rich, creamy cheese sauce and served with chicken. It draws on the name and idea of Roman fettuccine Alfredo, while the cream-based sauce and chicken are common features of American versions.

Here, the chicken is seared in the same skillet used for the sauce, so its browned bits season the butter and cream. Freshly grated Parmigiano-Reggiano gives the sauce its savoury flavour and helps it cling to the pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 950 calories, 0g protein, 0g carbs, 0g fat.

The fettuccine supplies most of the carbohydrates, while butter, cream and cheese contribute much of the fat. Chicken and Parmesan provide protein. For a more balanced plate, serve a portion with a green salad or vegetables.

Choose ingredients for a smooth sauce

Cheese: Freshly grated Parmigiano-Reggiano melts more readily than pre-grated cheese. Add it in small handfuls so it can incorporate evenly.

Cream: Heavy whipping cream provides the sauce’s rich body. Keep the heat low once it is added, and warm it gently rather than boiling it.

Build flavour in the skillet

Browned bits: The seared chicken leaves savoury residue in the pan. Scrape it up as the butter melts to carry that flavour into the sauce.

Garlic: Give the minced garlic just 30–60 seconds in the butter, until fragrant. It can turn bitter if it browns or burns.

Cook the chicken through

Even thickness: If one end of a breast is much thicker than the other, it may cook unevenly. Check the thickest part for an internal temperature of 74°C before taking the chicken off the heat.

Resting: Let the cooked chicken rest on a cutting board before slicing. Cut across the grain for tender slices, then add them to the pasta at the end.

Use pasta water to adjust the sauce

Reserved water: Take out 240 ml before draining the fettuccine. The cooking water gives you a way to thin the sauce while helping it coat the noodles.

Texture: Add the water a splash at a time only if the sauce seems too thick. Toss the pasta thoroughly before deciding whether it needs more.

Serve it straight away

Timing: The sauce is at its silkiest when freshly made, so aim to finish the pasta as the chicken rests. Toss the noodles in the skillet just before serving.

On the side: A crisp green salad or simply cooked vegetables can balance the richness. Finish each serving with parsley and extra Parmesan, as the recipe suggests.

Recipe notes & tips

• Grate the Parmigiano-Reggiano finely so it melts smoothly into the warm cream.
• Reserve the pasta water before draining; it is easier than trying to recover it afterwards.
• Keep the cream at a gentle heat and avoid boiling it.
• Add the cheese gradually, whisking each handful until melted before continuing.
• Slice the chicken against the grain after it has rested.
• Serve as soon as the pasta is tossed with the sauce.

Variations

• Add mushrooms: Sauté sliced mushrooms in the skillet before making the sauce.
• Add spinach: Fold baby spinach into the hot sauce until just wilted.
• Use another pasta: Swap in another long pasta shape that can hold the creamy sauce.
• Add lemon: Finish with a little lemon zest for a brighter flavour.
• Make it peppery: Add extra freshly ground black pepper at the table.

Common mistakes to avoid

• Burning the garlic: Cook it only until fragrant, for 30–60 seconds.
• Boiling the cream: Keep the heat low and warm the cream gently.
• Adding cheese all at once: Whisk it in small handfuls so it melts evenly.
• Overcooking the chicken: Check that the thickest part reaches 74°C, then let it rest.
• Forgetting pasta water: Reserve 240 ml before draining so you can loosen the sauce.
• Leaving the pasta to sit: Toss and serve promptly, before the sauce thickens as it cools.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat gently in a pan over low heat, stirring in a splash of water or cream to loosen the sauce; avoid boiling it.

Frequently asked questions