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creamy chicken fettuccine alfredo

Chicken Fettuccine Alfredo

A luxurious pasta dish featuring tender fettuccine noodles coated in a velvety, buttery parmesan sauce with perfectly cooked chicken pieces. This restaurant-quality comfort food requires just a handful of quality ingredients and simple techniques for an impressive yet easy dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 6 quarts water
  • 1 teaspoon salt for pasta water
  • 1 pound fettuccine pasta dried or fresh
  • 8 tablespoons butter softened
  • 1/4 cup cream heavy cream preferred
  • 1/2 cup Parmesan cheese freshly grated, plus extra for serving
  • 1 pound chicken meat cooked and chopped
  • Freshly ground black pepper to taste

Equipment

  • Large pot
  • Wooden spoon
  • Pasta bowl

Method
 

  1. Preheat your oven to 250°F and place a large pasta bowl or casserole dish inside to warm.
  2. In a bowl, cream the softened butter with a wooden spoon until light and fluffy, about 2-3 minutes.
  3. Gradually beat in the cream, adding a little at a time to ensure smooth incorporation.
  4. Fold in the grated Parmesan cheese, a few tablespoons at a time, until you have a luxurious, creamy mixture. Set aside.
  5. If using leftover chicken, ensure it's chopped into bite-sized pieces and kept warm. If using fresh chicken, quickly sauté diced boneless chicken in a bit of olive oil until just cooked through.
  6. Bring the water with salt to a rolling boil in a large pot. Add the fettuccine and cook until al dente according to package instructions.
  7. Drain the pasta completely and transfer it to your heated bowl from the oven.
  8. Immediately add the prepared chicken and butter-cheese mixture to the hot pasta.
  9. Toss everything together thoroughly until every strand of fettuccine is coated with the velvety sauce.
  10. Season with freshly ground black pepper to taste and serve immediately with additional grated Parmesan cheese.

Notes

For the best flavor, use real Parmigiano-Reggiano cheese rather than pre-grated varieties, which often contain anti-caking agents that can make your sauce grainy. The residual heat from the pasta and warm bowl will melt everything into a unified sauce that clings perfectly to both pasta and chicken.
This dish pairs beautifully with a crisp Caesar salad, roasted asparagus, or garlic bread. For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce won't be quite as luxurious.
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk to revive the sauce's creaminess.