This homemade chicken fettuccine alfredo surpasses most restaurant versions, thanks to its simple, creamy sauce that perfectly coats the noodles. Recipe Iseasy Kitchen's recipe delivers restaurant-quality pasta in under 30 minuteseasy, delicious, and worth mastering at home!

Level: Easy
Yield: 4 servings
Nutritional Analysis Per Serving (1 of 4 servings): Calories 1292, Total Fat 89 g, Saturated Fat 51 g, Carbohydrates 69 g, Dietary Fiber 3 g, Sugar 6 g, Protein 54 g, Cholesterol 296 mg, Sodium 883 mg
Total: 25 min
Active: 25 min

Chicken Fettuccine Alfredo

Imagine tender chicken, rich sauce, and al dente pasta coming together in your kitchenfaster than delivery and twice as satisfying. The sauce simmers with heavy cream and Parmesan, thickening beautifully as it clings to every strand.

Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano

Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

Don't worry if it seems like there is too much sauce. As soon as everything is tossed together, the sauce will start to cling to the pasta and thicken before your eyes! Keep salted pasta water handy to loosen if needed.

Tips for Making Fettuccine Alfredo from Recipe Iseasy Kitchen

Our recipe developers perfected this for foolproof results every time. Cook fettuccine al denteit finishes cooking in the sauce. The sauce may look thin initially, but it thickens magically with the pasta and chicken.