Description
This Cheesy Chicken Alfredo Pasta is creamy, rich, and full of comforting flavor. Tender golden chicken pieces are tossed with perfectly cooked fettuccine and coated in a silky homemade Alfredo sauce made with butter, garlic, heavy cream, Parmesan, and melted mozzarella. It’s an easy family dinner recipe that feels indulgent but comes together in just 35 minutes. Perfect for busy weeknights or cozy weekend meals, this classic Italian-inspired pasta dish delivers restaurant-quality taste right from your own kitchen.
Ingredients
- 400 g (14 oz) fettuccine pasta
- 2 large chicken breasts (about 500 g / 1 lb), sliced into strips
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups (480 ml) heavy cream
- 1 cup (100 g) freshly grated Parmesan cheese
- 1 cup (100 g) shredded mozzarella cheese
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried Italian herbs
- 1/4 teaspoon ground nutmeg
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain.
- Season the sliced chicken with salt, pepper, and Italian herbs.
- Heat olive oil in a large skillet over medium heat. Cook the chicken for 6–8 minutes until golden and fully cooked. Remove from the pan and set aside.
- In the same skillet, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and reduce heat to low. Let it simmer gently for 5–7 minutes until slightly thickened.
- Stir in the grated Parmesan cheese until melted and smooth. Add mozzarella and continue stirring until the sauce becomes creamy.
- Add ground nutmeg and adjust seasoning if needed.
- Return the cooked chicken to the skillet. Add drained pasta and toss to coat evenly in the sauce.
- If the sauce is too thick, add a small amount of reserved pasta water and stir until silky.
- Garnish with chopped parsley and serve warm.
Notes
For best results, always use freshly grated Parmesan cheese for a smoother sauce. If the Alfredo sauce becomes too thick, add a splash of warm milk or reserved pasta water to loosen it. You can substitute chicken with shrimp or add sautéed mushrooms or spinach for variation. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a little cream or milk to restore the creamy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate (approx. 350 g)
- Calories: 620
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 145 mg