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best chicken fettuccine alfredo
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best chicken fettuccine alfredo

Chicken Fettuccine Alfredo is the ultimate creamy pasta dish—tender fettuccine noodles tossed in a rich, garlicky Parmesan cream sauce with perfectly seasoned chicken. It’s indulgent, soul-satisfying, and surprisingly easy to make at home. Whether you're cooking for a date night, family dinner, or just treating yourself to something cozy, this classic Italian-American dish is always a winner. Pair it with a crisp salad and some garlic bread, and you’ve got a restaurant-style meal without leaving your kitchen.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: chicken
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 8 oz fettuccine pasta
  • 2 tbsp olive oil
  • 2 boneless skinless chicken breasts, thinly sliced
  • Salt and black pepper to taste
  • 1 tsp Italian seasoning
  • 2 tbsp butter
  • 3 garlic cloves minced
  • 1 ½ cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • Fresh parsley chopped (for garnish)
  • Extra Parmesan for serving optional

Method
 

  1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
  2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, and Italian seasoning. Sear the chicken slices for 3–4 minutes per side or until golden and cooked through. Transfer to a plate and keep warm.
  3. In the same skillet, reduce heat to medium. Add the butter and minced garlic. Sauté for 1–2 minutes until fragrant, being careful not to brown the garlic.
  4. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and cook for 3–4 minutes, stirring until the sauce is smooth and thickened slightly. If the sauce is too thick, stir in a splash of reserved pasta water.
  5. Add the cooked fettuccine and seared chicken back into the skillet. Toss everything together until well coated in the Alfredo sauce.
  6. Top with fresh parsley and extra Parmesan if desired. Serve immediately while hot and creamy.

Notes

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Reheat Gently: Warm over low heat on the stove with a splash of milk or cream to loosen the sauce.
  • Freezing Not Recommended: Cream-based sauces tend to separate when frozen.