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Easy 30-Minute Creamy Chicken Fettuccine Alfredo

A close-up of creamy chicken fettuccine alfredo pasta topped with grated parmesan and fresh parsley.
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This recipe translates professional sauce techniques into simple steps, giving you a rich, restaurant-style Chicken Fettuccine Alfredo that is ready in under 30 minutes for a perfect weeknight dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 ounces fettuccine pasta
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon ground nutmeg
  • Fresh parsley, chopped, for garnish

Instructions

  1. Season the chicken pieces with salt and pepper. 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 to 7 minutes. Remove the chicken from the skillet and set it aside.
  2. While the chicken cooks, bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining the pasta.
  3. Reduce the heat under the skillet to medium-low. Add the butter to the skillet and let it melt. Add the minced garlic and cook for about 30 seconds until fragrant; do not let it brown.
  4. Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 2 minutes to slightly reduce.
  5. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese, a little at a time, stirring constantly until the sauce is smooth and velvety. This step prevents clumping. Stir in the nutmeg.
  6. Add the drained fettuccine and the cooked chicken back into the skillet with the sauce. Toss everything to coat evenly. If the sauce seems too thick, add the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
  7. Serve immediately, garnished with extra Parmesan cheese and fresh parsley.

Notes

  • Use freshly grated Parmesan cheese. Pre-grated cheese contains anti-caking agents that prevent the sauce from becoming truly smooth.
  • Keep the heat low when adding the cheese to the cream to avoid breaking the sauce.
  • For tender chicken, avoid overcrowding the skillet when searing. Cook in batches if necessary.

Nutrition

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