Enjoy the rich, creamy goodness of homemade Chicken Fettuccine Alfredo! This from-scratch Alfredo sauce is far superior to store-bought versions, perfectly paired with tender, seared chicken and fettuccine pasta.
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
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.
- 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.