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The Ultimate 30-Minute Creamy Chicken Fettuccine Alfredo

Close-up of creamy chicken fettuccine alfredo pasta topped with grated Parmesan cheese and black pepper.
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Make a rich, restaurant-style Chicken Fettuccine Alfredo in under 30 minutes. This recipe focuses on creating a velvety sauce quickly for a satisfying weeknight meal.

Ingredients

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  • 1 pound fettuccine pasta
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/2 cup reserved pasta water
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Cook the fettuccine according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
  2. While the pasta cooks, season the chicken pieces lightly with salt and pepper.
  3. Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  4. Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 30 seconds until fragrant. Do not let it burn.
  5. Pour in the heavy cream. Bring the cream to a gentle simmer, stirring occasionally, for about 3 minutes until it slightly thickens.
  6. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and fully incorporated. If the sauce seems too thick, whisk in a few tablespoons of the reserved pasta water until you reach your desired consistency.
  7. Stir in the salt, pepper, and a pinch of nutmeg.
  8. Return the cooked chicken and the drained fettuccine to the skillet. Toss everything gently until the pasta and chicken are evenly coated with the velvety sauce.
  9. Serve immediately with extra grated Parmesan cheese on top.

Notes

  • Use freshly grated Parmesan cheese for the best melting quality and flavor; pre-shredded cheese often contains anti-caking agents that prevent smooth sauce formation.
  • If you prefer a richer sauce, you can substitute half-and-half for a portion of the heavy cream, but the sauce may require slightly longer simmering to thicken.
  • For added flavor, you can add 1/4 teaspoon of garlic powder along with the cream.

Nutrition

Find it online: https://afripaket.com/chicken-fettuccine-alfredo-recipe/