Go Back
chicken alfredo freshly cooked
Vagner Carvalho

Creamy Chicken Alfredo with Fettuccine

Chicken Alfredo is at its best when the pasta is coated with a flowing sauce and the chicken is sliced just before serving. This Italian-American version uses cream, butter and freshly grated Parmesan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Marinating, Rising or Resting 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 920
Ingredients Method Notes

Ingredients
  

  • 340 g dried fettuccine (12 ounces)
  • 600 g boneless skinless chicken breast, sliced into four even cutlets
  • 3/4 teaspoon fine salt, divided, plus salt for pasta water
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter (42 g)
  • 2 garlic cloves, finely minced
  • 240 ml heavy cream (1 cup)
  • 80 g finely grated Parmesan (about 1 cup)
  • 240 ml reserved pasta water (1 cup), added only as needed
  • 2 tablespoons chopped parsley

Method
 

  1. Pat chicken dry and make cutlets about 1/2 inch thick so they cook evenly. Season with 1/2 teaspoon salt and pepper. Bring a large pot of salted water to a boil for the pasta.
  2. Heat oil in a wide skillet over medium-high heat. Cook chicken 4–6 minutes per side, adjusting heat so it browns without scorching, until the thickest part reaches 165°F (74°C). Transfer to a board and rest 5 minutes, then slice across the grain.
  3. Meanwhile cook fettuccine just to al dente according to the package. Before draining, reserve 1 cup pasta water. Do not rinse the noodles; their surface starch helps the sauce cling.
  4. Reduce skillet heat to medium-low. Add butter and garlic and stir 30 seconds. Add cream and gently simmer 3–4 minutes. Remove from direct heat and gradually stir in Parmesan until smooth, then add 1/4 cup pasta water.
  5. Add drained pasta and toss gently over low heat for 1–2 minutes, adding reserved water a little at a time until the sauce coats the noodles without clumping. Add remaining salt only after tasting. Divide into four bowls, top with sliced chicken and parsley, and serve promptly.

Notes

Nutrition is a rough estimate per serving of the stated batch, excluding suggested sides and optional toppings. Brands, discarded coating, retained oil and portions affect values. Times are planning estimates; use the doneness cues. Images are illustrative.