This creamy fettuccine Alfredo with chicken is comfort food at its best! The pasta is silky and rich, perfectly paired with tender chunks of chicken that make every bite satisfying.
Honestly, it feels like a warm hug on a plate. I often make it when I’m craving something delicious yet easy. Just cook the pasta, toss it in the sauce, and voilà—dinner is served!
Key Ingredients & Substitutions
Fettuccine Pasta: This flat pasta is perfect for capturing the creamy sauce. If you can’t find fettuccine, feel free to use linguine or any other pasta you have on hand, like spaghetti.
Chicken Breasts: Boneless skinless chicken breasts work well here. You can also substitute with grilled chicken thighs for a juicier option. If you’re looking for a meat-free alternative, sautéed mushrooms or tofu are great substitutes.
Heavy Cream: Heavy cream gives the sauce its luxurious texture. If you’re looking to reduce calories, half-and-half can be used, but the sauce might be a little thinner. For a dairy-free option, try coconut cream or cashew cream.
Parmesan Cheese: Freshly grated Parmesan adds essential flavor. If you’re out, Pecorino Romano or Grana Padano can be used as substitutes. For a vegan option, nutritional yeast provides a cheesy flavor.
Nutmeg: This spice adds a subtle warmth to the dish. It’s optional, but I recommend trying it! If you’re not a fan, you can skip it or use a dash of ground cinnamon for a different twist.
What’s the Best Way to Cook the Chicken for This Dish?
Cooking the chicken properly is key to achieving great texture and flavor. Here’s how to do it right:
- Season the chicken well with salt and pepper. This is the foundation of flavor.
- Heat your skillet over medium-high heat so the chicken gets a nice sear. The goal is golden and crispy on the outside.
- Cook chicken breasts for about 6-7 minutes per side. Use a meat thermometer to check for doneness; it should read 165°F (75°C).
- Let the chicken rest before slicing. This allows juices to redistribute, keeping it moist.
Following these steps will result in perfectly cooked chicken that complements your creamy fettuccine Alfredo nicely!
Fettuccine Alfredo With Chicken
Ingredients You’ll Need:
For the Pasta and Chicken:
- 12 oz (340g) fettuccine pasta
- 2 skinless, boneless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
For the Sauce:
- 4 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ¼ tsp ground nutmeg (optional)
For Garnish:
- 2 tbsp fresh parsley, chopped
How Much Time Will You Need?
This dish takes about 30 minutes to prepare! You’ll spend around 10-15 minutes cooking the chicken and pasta, with an additional 10-15 minutes whipping up the creamy sauce and bringing it all together. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Fettuccine:
Start by bringing a large pot of salted water to a boil. Once boiling, add the fettuccine and cook it according to the package instructions until it’s al dente (cooked but still firm). Once done, drain the pasta and set it aside.
2. Prepare the Chicken:
While the pasta is cooking, take both chicken breasts and season them generously with salt and pepper on both sides. Then, heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side or until they are golden brown and thoroughly cooked. Once done, remove the chicken from the skillet, let it rest for a few minutes, and then slice it into strips.
3. Make the Creamy Sauce:
In the same skillet, lower the heat to medium and add in the unsalted butter. Allow it to melt, and then add the minced garlic, sautéing it for about 1 minute until it becomes fragrant—just make sure not to let it burn! Now, slowly pour in the heavy cream while stirring continuously. Allow this to simmer for about 3-4 minutes until the sauce begins to thicken slightly.
4. Add Cheese and Seasonings:
Next, stir in the freshly grated Parmesan cheese, mixing until it’s completely melted and your sauce is nice and smooth. If desired, add the ground nutmeg for some extra warmth in flavor, and adjust the seasoning with more salt and pepper as needed.
5. Combine and Serve:
Toss the cooked fettuccine in the creamy sauce, making sure all the noodles are well coated. To serve, plate the pasta and top it with the sliced chicken. Finish with a sprinkle of chopped fresh parsley for a lovely touch of color!
Serve immediately, and if you’d like, don’t forget some warm garlic bread on the side. Enjoy your rich and creamy Fettuccine Alfredo with perfectly seared chicken!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it fully before cooking! The best way is to leave it in the fridge overnight. If you’re pressed for time, you can also use the quick method, by placing it in a sealed plastic bag and submerging it in cold water until thawed.
How Can I Make This Recipe Ahead of Time?
You can prepare the sauce and cook the chicken ahead of time! Store them in separate airtight containers in the fridge for up to 2 days. When you’re ready to serve, simply reheat the sauce over medium heat without boiling and toss it with freshly cooked pasta.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter alternative, you can substitute heavy cream with half-and-half, but keep in mind it won’t be as rich. For a dairy-free option, try coconut cream or cashew cream for a similar creamy texture!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of milk or cream to bring back the creaminess of the sauce.