Homemade Chicken Fettuccine Alfredo
🍽️ Serves: 4
⏱️ Ready in: ~30 minutes
🧂 Ingredients:
For the Chicken:
2 large boneless, skinless chicken breasts
1 tbsp olive oil
Salt, pepper, garlic powder (to taste)
For the Alfredo Sauce:
2 tbsp butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 ½ cups freshly grated Parmesan cheese
Salt and black pepper to taste
Optional: pinch of nutmeg
For the Pasta:
12 oz fettuccine pasta
Salt for the pasta water
To Finish:
Fresh parsley, chopped
Extra grated Parmesan for garnish
🔥 Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook fettuccine until al dente. Reserve 1/2 cup pasta water. Drain and set aside.
2. Sear the Chicken:
While pasta cooks, season chicken breasts on both sides with salt, pepper, and garlic powder.
Heat olive oil in a skillet over medium-high heat.
Sear chicken for 5–6 minutes per side until golden and cooked through.
Let rest for a few minutes, then slice or cube into bite-sized chunks.
3. Make the Alfredo Sauce:
In a large skillet or saucepan, melt butter over medium heat.
Sauté garlic until fragrant (1–2 minutes).
Add cream and bring to a gentle simmer. Stir in Parmesan, salt, pepper, and a pinch of nutmeg if using.
Simmer 3–4 minutes until slightly thickened. If needed, use reserved pasta water to loosen.
4. Combine:
Toss cooked fettuccine and chicken into the sauce.
Stir until evenly coated and everything’s hot and creamy.
🍽️ To Serve:
Scoop into a simple white bowl with subtle imperfections.
Sprinkle with fresh parsley and extra Parmesan.
Let a few strands hang over the edge and let a little smear of sauce show — because we’re going full homemade charm.
Set the bowl on a worn wooden table with a few crumbs, bathed in soft window light. In the background? A cozy kitchen with a pot on the stove and a sprig of green from a potted herb.
Want a garlic bread pairing or a cozy dessert for after?