Creamy Chicken Alfredo Pasta (Printable Version)

Tender chicken paired with rich Alfredo sauce and fettuccine creates a comforting Italian-American classic.

# What You’ll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (14 oz), sliced into strips
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
04 - 1 tablespoon olive oil

→ Pasta

05 - 12 oz fettuccine

→ Alfredo Sauce

06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 1 cup heavy cream
09 - 1/2 cup whole milk
10 - 3/4 cup freshly grated Parmesan cheese
11 - 1/4 teaspoon freshly grated nutmeg (optional)
12 - Salt and black pepper to taste

→ Garnish

13 - 2 tablespoons chopped fresh parsley
14 - Extra grated Parmesan cheese for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set aside.
02 - Season chicken strips with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate and cover loosely.
03 - In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
04 - Pour in heavy cream and whole milk, stirring to combine. Bring to a gentle simmer without boiling.
05 - Whisk in grated Parmesan cheese gradually until the sauce is smooth and thickened, about 3 to 4 minutes. Stir in nutmeg if desired. Season with salt and black pepper to taste.
06 - Return the cooked chicken to the skillet, add the drained fettuccine, and toss to coat evenly in the sauce. Add reserved pasta water incrementally if the sauce needs thinning.
07 - Serve immediately, topped with chopped fresh parsley and extra grated Parmesan cheese.

# Top Tips:

01 -
  • It comes together faster than ordering delivery, and tastes like you've been cooking all day.
  • The sauce is forgiving—it's harder to mess up than most people think, and that's a genuine relief.
  • Fresh Parmesan makes an actual difference here, not just a fancy addition, and it's worth the splurge.
02 -
  • If your sauce breaks or becomes grainy, it's usually because the heat was too high or the cheese was added too quickly—removing it from heat and whisking in a splash of cold milk can sometimes save it, but prevention is easier than rescue.
  • The pasta water you reserved is liquid gold here; it's starchy and salty and acts as a buffer if your sauce gets too thick, so don't skip this step or use regular water as a substitute.
  • Fresh Parmesan really does matter—it melts smoothly into the cream, while pre-grated versions with anti-caking agents just don't behave the same way in a hot sauce.
03 -
  • Grating your own Parmesan from a wedge is worth the three minutes it takes; the difference in how it melts and blends is noticeable and genuine.
  • Keep your reserved pasta water close while you're finishing the sauce—you might not need it all, but having it ready means you're never scrambling to loosen something that's seized up.

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