Creamy Chicken Alfredo Pasta (Printable)

Tender chicken meets velvety sauce and fettuccine in this rich Italian-American main.

# What You Need:

→ Chicken

01 - 2 boneless skinless chicken breasts (about 14 oz), cut 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 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 1 cup heavy cream
09 - 1/2 cup whole milk
10 - 3/4 cup freshly grated Parmesan cheese
11 - 1/4 teaspoon freshly grated nutmeg (optional)
12 - Salt and black pepper, to taste

→ Garnish

13 - 2 tablespoons chopped fresh parsley
14 - Extra grated Parmesan, for serving

# How-To:

01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, then 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 strips and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through. Remove from skillet and keep covered.
04 - Melt butter in the same skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
05 - Pour in heavy cream and whole milk, stirring to combine. Bring to a gentle simmer without boiling.
06 - Gradually whisk in grated Parmesan cheese until the sauce is smooth and thickened, approximately 3 to 4 minutes. Stir in nutmeg if using, and season with salt and pepper to taste.
07 - Return the cooked chicken to the skillet, add the drained fettuccine, and toss gently to coat with the sauce. Add reserved pasta water incrementally if the sauce needs loosening.
08 - Plate immediately, garnished with chopped parsley and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • You can have a restaurant-quality dinner on the table in under 45 minutes, which beats any delivery app.
  • The sauce comes together without any weird lumps or breaking, so even your first attempt will feel like a win.
  • There's something deeply satisfying about coating every strand of pasta in that creamy blanket of flavor.
02 -
  • Never let the cream boil or you'll risk it breaking and looking grainy; keep it at a gentle simmer and you're golden.
  • Add the Parmesan gradually and off heat if possible—dumping it all in at once over high heat is the quickest way to end up with cheese strings instead of sauce.
  • Tasting for seasoning is crucial; cream masks flavors, so add more salt and pepper than you think you need.
03 -
  • Reserve your pasta water before draining—those starchy few tablespoons are your secret weapon for adjusting sauce consistency perfectly.
  • Room temperature cream mixes into the butter more smoothly than cold cream straight from the fridge, so pull it out a few minutes early.

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