Chicken Fettuccine Alfredo

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5 from 4 reviews

This quick and easy chicken fettuccine alfredo recipe is better than Olive Garden's and it takes just 30 minutes to throw together! It feels gourmet but it's actually super simple, made with juicy chicken breast, al dente fettuccine and a delectably creamy homemade alfredo sauce.


Units Scale
  • 16 oz. fettuccine
  • 1 pound boneless, skinless chicken breast
  • 2 tablespoons olive oil, divided + more for tossing the pasta
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 8 tablespoons butter
  • 2 cloves garlic, minced
  • 16 oz. heavy cream
  • 8 oz. freshly shredded Parmesan cheese
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon fresh cracked black pepper
  • fresh chopped parsley for garnish


  1. Cook the pasta just until al dente. Toss with olive oil and season with salt and pepper.
  2. Cut the chicken breasts in half lengthwise, creating two thinner pieces out of each chicken breast. This will help them cook more quickly.
  3. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat.
  4. Add chicken breast to a medium bowl and drizzle with the remaining 1 tablespoon olive oil. Season with Italian seasoning, paprika, and a couple large pinches of salt and pepper. Toss to coat the chicken evenly.
  5. Sear chicken for about 4-7 minutes per side or until a golden brown crust forms on the outside and the chicken is cooked through on the inside. Let chicken rest for 5 minutes, then slice.
  6. Cut butter into 8 slices, add to the large sauté pan, and reduce heat to low.
  7. Add garlic and cook for 30-60 seconds, stirring frequently. Do not allow garlic to brown!
  8. Whisk in heavy cream and bring to a gentle simmer over medium heat.
  9. Reduce heat to low or medium-low and simmer gently (do not boil!), whisking frequently, for about 3-4 minutes or until it thickens slightly. It should easily coat the back of a spoon.
  10. Remove the pan from heat and stir in Parmesan cheese, nutmeg, salt, and pepper until the cheese melts.
  11. Add cooked pasta and toss to coat evenly. Season to taste with salt and pepper.
  12. Add chicken and return to medium-low heat for a couple minutes or until everything is warmed through.
  13. Garnish with parsley and serve!



  • Salt your pasta water. Add 2-4 tablespoons of Kosher salt to the pot of boiling water just before adding the pasta. This is your first chance to season the pasta and you'll be surprised how much this step changes the overall flavor of the dish. Once you start salting your pasta water, you'll wonder how you ever went without it!
  • Shred your own Parmesan cheese! Pre-shredded cheese is coated in cellulose which prevents it from clumping but will also prevent it from melting into a creamy sauce. Grab a wedge and use your food processor to shred it in just seconds. It will melt much better and give you a smooth, creamy homemade alfredo sauce.
  • If the sauce is too thick, add a splash or two more of heavy cream until it's thinned to your liking.
  • If the sauce is too thin, gently simmer (do not boil) the sauce on the stove for a couple minutes until it thickens up.
  • You can make this without the chicken! However, the flavor that the pan-seared chicken bits add to the sauce is otherworldly, seriously!