Creamy Chicken Fettuccine Alfredo

A rich and creamy fettuccine dish with tender chicken and a luscious Alfredo sauce, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 800

Pasta and Chicken

8 oz fettuccine pasta You can use fresh or dried pasta.
2 cups cooked chicken, sliced Use leftover chicken or rotisserie for convenience.

Sauce Ingredients

2 tablespoons olive oil For sautéing garlic.
4 cloves garlic, minced Fresh garlic is recommended, but garlic powder can substitute in a pinch.
1 cup heavy cream Can substitute with half-and-half for lighter version.
1 cup grated Parmesan cheese Add more cheese for extra flavor.
Salt to taste
Pepper to taste
Chopped parsley for garnish Adds freshness and color to the dish.

Cooking the Fettuccine

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions, typically about 8-10 minutes, until al dente.
Drain the pasta and set aside.

Making the Sauce

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add the minced garlic and sauté for about 1-2 minutes until fragrant and lightly golden.
Pour in the heavy cream and bring to a gentle simmer. Reduce heat if necessary.
Gradually stir in the grated Parmesan cheese, combining until melted and the mixture is smooth and creamy.

Combining Ingredients

Add the sliced cooked chicken and drained fettuccine into the sauce, tossing gently to coat everything evenly.
Season with salt and pepper to taste. Cook for another 2-3 minutes, allowing the flavors to meld.

Serving the Dish

Remove from heat, garnish with chopped parsley and plate while hot for the best experience.

Best served hot. Can be paired with arugula salad or steamed vegetables. Refrigerate leftovers for up to 3 days or freeze for up to 2 months.