Growing up in an Italian-American household, Alfredo sauce was our secret weapon for Sunday dinners. My nonna taught me that real Alfredo isn’t about drowning pasta in heavy cream – it’s about creating a silky emulsion of butter, Parmesan, and pasta water. This recipe honors her technique while adding tender chicken and a few modern touches that make it foolproof for home cooks.

Prep Time: 20 minutes | Cook Time: 25 minutes
Serves: 4-6 portions
Calories: 650 per serving

Why You’ll Love This Recipe

This Chicken Fettuccine Alfredo delivers restaurant-quality results with a fraction of the heavy cream most recipes call for. The sauce clings perfectly to each strand of pasta, while juicy chicken adds substance to the dish. It’s a crowd-pleasing comfort food that comes together in under an hour, perfect for both weeknight dinners and special occasions.

Ingredients & Equipment

For the Chicken:

• 2 large chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper

For the Pasta:

• 1 pound fettuccine
• 4 tablespoons butter
• 4 cloves garlic, minced
• 2 cups freshly grated Parmesan
• 1 cup heavy cream
• ½ cup reserved pasta water
• ¼ teaspoon nutmeg
• Salt and black pepper
• Fresh parsley for garnish

Equipment:

• Large pot for pasta
• Large skillet
• Colander
• Box grater or microplane
• Tongs
• Sharp knife
• Cutting board

Step-by-Step Instructions

1. Prepare Chicken:

• Slice breasts horizontally for even thickness
• Season with Italian herbs, salt, pepper
• Heat oil in skillet over medium-high
• Cook 5-6 minutes per side
• Rest 5 minutes, then slice

1. Cook Pasta:

• Bring large pot of salted water to boil
• Cook fettuccine to al dente
• Reserve 1 cup pasta water before draining
• Don’t rinse pasta

1. Start Sauce:

• In same skillet, melt butter
• Add garlic, cook 1 minute
• Add heavy cream
• Simmer 2-3 minutes

1. Finish Sauce:

• Add hot pasta to skillet
• Gradually stir in Parmesan
• Add pasta water as needed
• Season with nutmeg, salt, pepper

1. Combine:

• Toss pasta until well coated
• Add sliced chicken
• Adjust consistency with pasta water
• Garnish with parsley, extra Parmesan

Tips & Variations

Expert Tips:

• Grate Parmesan fresh – pre-grated won’t melt properly
• Reserve pasta water before draining
• Don’t overheat sauce or cheese will clump

Common Substitutions:

• Fettuccine → linguine or penne
• Heavy cream → half-and-half (sauce will be thinner)
• Chicken breast → rotisserie chicken
• Parmesan → half Parmesan, half Romano

Troubleshooting Guide:

• Sauce too thick: Add hot pasta water
• Sauce too thin: Add more cheese
• Clumpy sauce: Heat too high or cheese added too quickly
• Bland taste: Add more salt, pepper, nutmeg

Variations:

• Seafood: Replace chicken with shrimp
• Vegetable: Add broccoli or mushrooms
• Spicy: Add red pepper flakes
• Extra rich: Add egg yolk off heat

Storage

Store in airtight container in refrigerator up to 3 days. Reheat gently on stovetop with splash of milk to restore creamy texture. Not recommended for freezing as sauce may separate and become grainy. For best results, enjoy fresh.

FAQs

Can I make this ahead?
Best served fresh, but you can prep chicken and grate cheese ahead.

Why is my sauce grainy?
Usually caused by heat too high or adding cheese too quickly. Remove from heat and whisk in more hot pasta water.

Can I use milk instead of cream?
Possible but sauce will be thinner. Better to use less cream than substitute milk.

What’s the best Parmesan to use?
Parmigiano-Reggiano, freshly grated. Avoid pre-grated cheese.

How do I prevent pasta from sticking?
Don’t rinse after cooking and toss immediately with sauce.

This Chicken Fettuccine Alfredo recipe brings the magic of classic Italian-American cuisine to your kitchen. Perfect for family dinners or date nights, it’s a timeless dish that never fails to impress.