This creamy Fettuccine Alfredo with chicken is pure comfort food! The rich sauce makes the pasta so smooth and paired with juicy chicken, it’s simply delightful.
When I make this dish, it feels like a warm hug on a plate! I love to sprinkle some extra parmesan on top because, let’s be real, you can never have too much cheese! 🧀
Key Ingredients & Substitutions
Fettuccine Pasta: The wide, flat noodles are perfect for holding onto the creamy sauce. If you don’t have fettuccine, feel free to use linguine or even spaghetti in a pinch!
Chicken: I use boneless, skinless chicken breasts for easy cooking. If you want a change, shredded rotisserie chicken works nicely too, or try grilled shrimp for something different.
Heavy Cream: This is key for a rich sauce. If you want a lighter version, you can substitute half-and-half, though the sauce will be less velvety. Coconut cream is a non-dairy substitute that works well too!
Parmesan Cheese: Freshly grated is best for flavor and texture. If you’re in a bind, pre-grated works, though the taste won’t be quite as vibrant. Nutritional yeast is a great dairy-free alternative.
How Do I Achieve the Perfect Creamy Sauce?
The sauce is what makes this dish amazing! Here’s how to make it creamy without clumps:
- Cook garlic in melted butter until fragrant, about 1 minute. Don’t let it brown.
- Add heavy cream and let it simmer gently. Stir frequently to prevent burning.
- Gradually whisk in Parmesan cheese a little at a time, making sure it melts smoothly in.
- Season with salt and pepper to adjust flavor; taste as you go!
This approach ensures a luscious, even sauce every time! Enjoy the process and don’t rush it. Your tastebuds will thank you!
How to Make Fettuccine Alfredo With Chicken
Ingredients You’ll Need:
Pasta and Chicken:
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
For the Sauce:
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 tsp ground nutmeg (optional)
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe will take around 30 minutes from start to finish. You’ll spend about 10 minutes for prep and cooking the pasta, 15 minutes for cooking the chicken and making the sauce, and another 5 minutes for assembling and garnishing your dish. It’s quick, easy, and oh-so-satisfying!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, toss in the fettuccine and cook according to the package instructions until it’s al dente—this usually takes around 8-10 minutes. When done, drain the pasta and set it aside. No need to rinse!
2. Prepare the Chicken:
While the pasta is cooking, take the chicken breasts and season both sides generously with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken and cook for about 5-7 minutes on each side, or until they’re cooked through and golden brown. When done, remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
3. Create the Sauce:
In the same skillet (to keep all those delicious flavors!), reduce the heat to medium and add 4 tablespoons of unsalted butter. Let it melt, then add the minced garlic, stirring for about a minute or until fragrant. Next, pour in the heavy cream and bring it to a gentle simmer. Let it cook, stirring frequently, for about 3-5 minutes until it starts to thicken a bit.
4. Incorporate the Cheese:
Slowly whisk in 1 cup of freshly grated Parmesan cheese, stirring until the sauce is smooth and creamy. If you’d like, add in the optional 1/4 teaspoon of ground nutmeg for a little extra flavor! Taste and adjust the seasoning with salt and pepper as needed.
5. Combine and Serve:
Now, it’s time to bring it all together! Toss the cooked fettuccine in the Alfredo sauce, making sure each noodle is beautifully coated. Plate your creamy fettuccine and top it with the sliced grilled chicken. For a finishing touch, garnish with fresh chopped parsley and, if you love cheese as much as I do, sprinkle a little more Parmesan on top!
Enjoy your warm, delicious plate of Fettuccine Alfredo with Chicken! 🍽️
Can I Use Whole Wheat Pasta Instead?
Absolutely! Whole wheat fettuccine works great and adds extra fiber. Just remember to adjust the cooking time slightly as it may take a little longer to become tender.
Can I Substitute the Heavy Cream?
Yes, you can use half-and-half or whole milk for a lighter sauce. Keep in mind that the sauce may not be as thick and creamy, so you might want to add a bit more cheese to compensate!
What Should I Do with Leftovers?
Store your leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to restore some creaminess, as the sauce can thicken when chilled.
How Can I Make This Dish Vegetarian?
To make a vegetarian version, simply omit the chicken and consider adding sautéed mushrooms or roasted vegetables for extra flavor and texture. You can also toss in some spinach or peas for a pop of color and nutrition!
