Fettuccine Alfredo with chicken (Printable)

Tender fettuccine coated in creamy butter and Parmesan sauce, optionally served with sautéed chicken for heartiness.

# Ingredient List:

→ Pasta

01 - 14 oz fettuccine

→ Sauce

02 - 4 tbsp unsalted butter
03 - 1 cup heavy cream
04 - 1 1/4 cups freshly grated Parmesan cheese
05 - 1 garlic clove, finely minced (optional)
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
08 - Pinch of freshly grated nutmeg (optional)

→ Optional Chicken

09 - 2 skinless, boneless chicken breasts
10 - 2 tbsp olive oil
11 - Salt and pepper, to season

→ Garnish

12 - Fresh parsley, chopped
13 - Extra Parmesan cheese

# How to Make:

01 - Bring a large pot of salted water to a boil. Cook fettuccine until al dente according to package directions. Reserve 1 cup of pasta water, then drain the pasta.
02 - Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sauté chicken for 6–7 minutes per side until golden and cooked through. Rest 5 minutes, then slice thinly.
03 - In a large pan over medium-low heat, melt butter. If using, add minced garlic and sauté for 30 seconds until fragrant.
04 - Pour in heavy cream and bring to a gentle simmer, stirring constantly for 2 to 3 minutes.
05 - Reduce heat to low. Gradually whisk in Parmesan cheese until sauce is smooth. Season with salt, black pepper, and nutmeg if desired.
06 - Add drained fettuccine to the sauce and toss to coat evenly. Add reserved pasta water gradually to reach desired consistency.
07 - Serve fettuccine Alfredo immediately. Top with sliced chicken if using, sprinkle with chopped parsley and additional Parmesan cheese.

# Expert Tips:

01 -
  • It comes together in under 30 minutes, turning a craving into dinner before you change your mind.
  • The sauce is impossibly creamy without being fussy, proving that simple ingredients handle all the heavy lifting.
  • It tastes like you've been cooking Italian food your whole life, even if you've never made it before.
02 -
  • Never let the cream and Parmesan get too hot or the cheese will seize into grainy clumps; medium-low and patient wins every time.
  • That reserved pasta water is essential—the starch emulsifies the sauce and makes it cling to the noodles instead of separating.
  • Freshly grated Parmesan melts silkily, but the pre-shredded stuff has anti-caking agents that create a gritty texture, so it's worth the 90 seconds to grate.
03 -
  • Keep your pan and bowls warm before plating; cold surfaces cool everything down and break the magic of steam and heat.
  • If you're not making this right before serving, finish it just before people sit down—Alfredo is at its best within minutes of assembly, not waiting on a plate.
Return