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Easy Chicken Fettuccine Alfredo

Creamy homemade Chicken Fettuccine Alfredo with tender golden chicken, silky pasta, and rich from-scratch sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large chicken breasts about 1.25 lbs
  • 1½ teaspoons kosher salt divided
  • ½ teaspoon black pepper divided
  • ¼ teaspoon smoked paprika
  • 2 tablespoons oil vegetable or canola
  • 1 tablespoon butter for cooking chicken
  • 12 oz fettuccine
  • ¾ cup butter 1½ sticks
  • 5 cloves garlic minced
  • 2 cups heavy cream
  • 1¼ teaspoons kosher salt
  • ½ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon nutmeg
  • 1½ cups Parmesan cheese finely grated from a block
  • 1 cup fresh chopped parsley for garnish

Equipment

  • 12-inch sauté pan
  • Large pot

Method
 

  1. Slice each chicken breast in half horizontally to create 4 thin cutlets. Pat them dry and season with salt, pepper, and smoked paprika.
  2. Heat oil in a 12-inch sauté pan over medium-high heat. Cook chicken for 3 to 4 minutes per side until golden and 165°F internally. Rest on a plate.
  3. Boil fettuccine in salted water until al dente. Reserve 1 cup pasta water before draining.
  4. In the same pan, melt ¾ cup butter over medium heat. Sauté garlic for 1 minute. Add cream, salt, pepper, cayenne, and nutmeg. Simmer gently for 2 to 3 minutes.
  5. Gradually whisk in Parmesan until melted and smooth. Add pasta to sauce, tossing to coat. Slice chicken and serve on top.

Notes

Use reserved pasta water to thin the sauce if it thickens too much.