The Ultimate Creamy Chicken Fettuccine Alfredo – Better Than Any Restaurant!
If you’ve only ever had Alfredo from a jar, get ready to have your mind blown.
This homemade Chicken Fettuccine Alfredo is luxuriously creamy, packed with real Parmesan flavor, and topped with perfectly seared, juicy chicken—all in just 30 minutes!
The secret? A from-scratch Alfredo sauce made with butter, garlic, cream, and freshly grated Parmesan, coating every strand of pasta in rich, velvety goodness.
Whether you’re making this for a weeknight dinner, a date night in, or just because you’re craving comfort food, this recipe is guaranteed to satisfy every craving.
Once you try this, there’s no going back to store-bought sauce.
Let’s get cooking!
For the Chicken
- Chicken – Use boneless, skinless chicken breasts for a lean and tender result. Slicing them into thinner cutlets helps them cook evenly.
- Kosher Salt & Black Pepper – Enhances the natural flavor of the chicken.
- Smoked Paprika – Adds a subtle smokiness and depth of flavor.
- Vegetable Oil – Helps to get a golden sear on the chicken.
- Butter – Adds richness and enhances browning.
For the Fettuccine
- Fettuccine Pasta – The perfect pasta for clinging onto the creamy Alfredo sauce.
- Water & Kosher Salt – Salting the pasta water ensures flavorful noodles.
For the Alfredo Sauce
- Butter – Forms the rich base of the sauce.
- Garlic – Adds an aromatic depth and enhances the creaminess.
- Heavy Cream – The key to a luxuriously thick and velvety sauce.
- Kosher Salt & Black Pepper – Seasons the sauce to perfection.
- Cayenne Pepper – A small amount adds complexity without making it spicy.
- Nutmeg – Brings a warm, subtle background flavor that enhances the sauce.
- Parmesan Cheese – Freshly grated for the smoothest, melt-in-your-mouth sauce.
For Garnish
- Extra Parmesan Cheese – Because more cheese is always a good idea!
Chopped Parsley – Adds a fresh pop of color and flavor.
Chicken Fettuccine Alfredo
Ingredients
For the Chicken:
- 2 large chicken breasts (about 1.5 lbs)
- 1½ tsp kosher salt
- ½ tsp black pepper
- ¼ tsp smoked paprika
- 2 tbsp vegetable, canola, or light olive oil
- 1 tbsp butter
For the Fettuccine:
- Water
- 1 tbsp kosher salt (for pasta water)
- 12 ounces fettuccine
For the Alfredo Sauce:
- ¾ cup butter (1 ½ sticks)
- 5 cloves garlic, minced
- 2 cups heavy cream*
- 1¼ tsp kosher salt
- ½ tsp black pepper (adjust to taste)
- ⅙ tsp cayenne pepper (adds flavor, not heat)
- ⅙ tsp nutmeg
- 1½ cups finely shredded Parmesan cheese
For Garnish:
- Extra Parmesan cheese
- Chopped parsley
Instructions
1. Prepare the Chicken
- Slice each chicken breast in half horizontally to create thin cutlets.
- In a small bowl, mix 1 ¼ teaspoons salt, ½ teaspoon pepper, and ¼ teaspoon smoked paprika.
- Pat chicken dry with paper towels, then coat evenly with the seasoning mixture.
- Heat a large sauté pan over medium-high heat for 3 minutes. Add 2 tablespoons oil and swirl to coat.
- Place chicken in the pan (without moving it) and cook for 3-4 minutes until a golden-brown crust forms.
- Flip the chicken, add 1 tablespoon butter, and cook for another 2 minutes, or until the internal temperature reaches 160°F.
- Transfer to a plate and cover to keep warm. Leave any juices in the pan.
2. Cook the Fettuccine
- Fill a 3-quart pot with water and bring to a boil. Add 1 tablespoon salt.
- Add fettuccine and cook until al dente (about 10 minutes). Stir occasionally to prevent sticking.
- Reserve 1 cup of pasta water before draining. Drizzle a little olive oil over the noodles and toss to prevent sticking.
3. Make the Alfredo Sauce
- In the same pan used for the chicken, melt ¾ cup butter over medium heat.
- Add minced garlic and sauté for 1 minute until fragrant.
- Slowly stir in 2 cups of heavy cream. Add 1 ¼ teaspoons salt, ½ teaspoon black pepper, ⅛ teaspoon cayenne, and ⅛ teaspoon nutmeg.
- Let the sauce simmer gently (do not boil) for 2-3 minutes.
- Gradually add shredded Parmesan, stirring constantly to ensure smooth melting.
4. Combine & Serve
- Add the drained pasta in batches, stirring well to coat with sauce.
- Slice the cooked chicken into strips and either mix it into the pasta or serve it on top.
- If the sauce thickens too much, loosen it with reserved pasta water, adding a little at a time.
- Garnish with extra Parmesan and fresh parsley before serving.
Notes
- Heavy cream is sometimes labeled as whipping cream. It’s the thick, rich part of milk and is not the same as coffee creamer. Higher fat content results in a richer sauce.
- For best results, use freshly grated Parmesan cheese instead of pre-shredded varieties.
1. Can I use a different type of pasta?
Of course! While fettuccine is the classic choice, you can totally swap it out for linguine, penne, or even spaghetti. Just pick a pasta you love that’ll catch that creamy sauce!
2. What’s the secret to a smooth Alfredo sauce?
The key is freshly grated Parmesan! It melts much better than pre-shredded cheese, which can result in a grainy texture. No clumps here, just smooth, silky sauce.
3. Can I lighten this up by using milk instead of cream?
Sure thing! You can swap the heavy cream for milk, but the sauce will be a bit lighter in texture. If you want to keep the richness, add a touch of butter along with the milk.
4. What if I don’t have enough chicken? Can I add something else?
Absolutely! This recipe is perfect for customizing. Toss in some cooked shrimp or some veggies like spinach or mushrooms to mix things up!
5. How do I prevent the sauce from separating when reheating leftovers?
Reheat on low heat, stirring often, and add a bit of reserved pasta water or cream to loosen the sauce back up. That way, it stays creamy and delicious—just like fresh!
