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Homemade Chicken Alfredo Pasta Recipe

Creamy, restaurant-quality chicken alfredo made with tender pan-seared chicken, rich garlic parmesan cream sauce, and perfectly cooked fettuccine for the ultimate comfort food dinner.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 1050
Ingredients Method Notes

Ingredients
  

  • 1 lb fettuccine pasta
  • 1.5 lbs boneless skinless chicken breasts
  • 1 tbsp olive oil
  • Salt to taste
  • Black pepper to taste
  • 1/2 cup unsalted butter
  • 4 cloves garlic minced
  • 2 cups heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1/4 tsp nutmeg
  • Fresh parsley chopped
  • Extra Parmesan for serving

Method
 

  1. Bring a large pot of salted water to a boil and cook fettuccine until al dente. Reserve pasta water and drain.
  2. Season chicken with salt and pepper.
  3. Heat olive oil in a skillet and cook chicken until golden and cooked through. Remove and slice.
  4. In the same skillet, melt butter over medium heat.
  5. Add garlic and cook until fragrant.
  6. Slowly whisk in heavy cream and simmer gently.
  7. Reduce heat and stir in Parmesan cheese until smooth.
  8. Season sauce with nutmeg, salt, and pepper.
  9. Add pasta to sauce and toss to coat.
  10. Add sliced chicken and mix gently.
  11. Add reserved pasta water if needed.
  12. Serve immediately garnished with parsley and extra Parmesan.

Notes

Use freshly grated Parmesan and keep heat low when adding cheese to prevent a grainy sauce.