Creamy Chicken Alfredo Pasta (Printable)
Tender chicken coated in a creamy Parmesan sauce served with fettuccine pasta, garnished with fresh parsley.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approx. 1 lb), sliced into strips
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil
→ Pasta
05 - 12 oz fettuccine
→ Alfredo Sauce
06 - 3 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 1 1/2 cups heavy cream
09 - 1 cup freshly grated Parmesan cheese (approx. 3 oz)
10 - 1/4 teaspoon ground nutmeg (optional)
11 - Salt and black pepper, to taste
→ Garnish
12 - 2 tablespoons chopped fresh parsley
13 - Extra grated Parmesan, for serving
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook fettuccine until al dente according to package instructions. Reserve 1/2 cup pasta water, drain and set aside.
02 - Season chicken strips evenly with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté 5-7 minutes, turning occasionally, until golden and cooked through. Remove from skillet and set aside.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant without browning.
05 - Pour in heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese continuously until fully melted and sauce is smooth. Stir in nutmeg if desired.
06 - Adjust seasoning with salt and black pepper to taste.
07 - Return cooked chicken to skillet and toss to coat evenly with sauce.
08 - Add drained fettuccine to skillet and toss to combine. If sauce is too thick, add reserved pasta water gradually to achieve desired consistency.
09 - Plate immediately. Garnish with chopped fresh parsley and additional grated Parmesan as desired.
# Expert Advice:
01 -
- The entire dish comes together in 40 minutes flat, making it perfect for weeknight dinners when you need something that feels fancy but isn't fussy.
- Once you understand how the sauce works, you'll realize you can make it without relying on any jarred shortcuts or cream soup bases.
- There's something deeply satisfying about tossing silky pasta with tender chicken and knowing you created something this creamy from just butter, cream, and cheese.
02 -
- The biggest mistake I made learning this dish was adding cold cream to hot butter, which caused it to break and separate—always let cream come close to room temperature and add it slowly while stirring.
- Freshly grated Parmesan is non-negotiable for a smooth sauce; pre-grated cheese has cellulose coating that prevents it from melting cleanly and creates a grainy, disappointing texture.
- Your pasta water is not leftovers—it's a secret tool full of starch that helps the sauce cling to the noodles, so always reserve it before draining.
03 -
- Keep your heat at medium or medium-low once the cream is in the pan; high heat can cause the sauce to break or become too thick too quickly, and you lose the ability to adjust it smoothly.
- If your sauce does become too thick, don't panic—a splash or two of reserved pasta water will bring it back to silky perfection, but add it slowly and whisk as you go.