Creamy Chicken Fettuccine Alfredo

Creamy Chicken Fettuccine Alfredo

Recipe by Laura OlsonCourse: PastaDifficulty: Easy


Cooking time



With a rich and cheesy homemade alfredo sauce, this delicious pasta dish will become a favorite!


  • 1 – 12 oz package fettuccine

  • salt

  • olive oil for tossing

  • 2 – 12 oz boneless chicken breasts

  • salt and pepper to season chicken

  • 8 Tbsp (1 stick) butter

  • 2 C heavy whipping cream

  • 2 pinches nutmeg

  • 1 1/2 C freshly grated parmesan cheese (ideally Parmigiano-Reggiano*)


  • Bring a large pot of water to a boil and add a generous amount of salt. Add the pasta and cook according to the instructions on the package to al dente (if not fresh pasta, usually about 12 minutes). Drain, and toss with a splash of olive oil.
  • While the pasta is cooking, slice the chicken into small strips and place in a bowl. Season with salt and pepper.
  • Heat a large skillet over medium heat on the stove. Add 2 Tbsp of butter. Once melted, raise temperature to medium high and add the chicken spreading evenly over the pan. Cook without moving the chicken until the underside is browned. Turn the pieces over, and cook until the other side is browned and the chicken is cooked through. Remove the chicken and put in separate bowl.
  • In the same skillet, reduce heat to medium and add the remaining 6 Tbsp of butter. Scrape the bottom of the skillet to release any tasty browned bits. Once melted, add the heavy cream and nutmeg and whisk well. Bring to a simmer and cook for about 2 minutes. Lower the heat to keep the sauce warm.
  • Whisk the parmesan cheese into the sauce until melted. Add the chicken and cooked pasta and toss well. Season with salt and pepper – enjoy!


  • The parmesan cheese you use makes a difference! Parmigiano-Reggiano works best (and is SOOO good). You can use others but may not get as creamy of a texture. Don’t use the grated parmesan in a can – it just won’t be the same!