What is Traditional Alfredo Sauce Made Of?

Authentic Alfredo sauce consists of butter, Parmesan cheese, and pasta water —no cream! However, the modern American version includes heavy cream for extra richness.

Can I Use Milk Instead of Heavy Cream?

Yes! You can substitute whole milk for heavy cream, but for a similar texture, add 1 tablespoon of butter per cup of milk .

How Do I Make Alfredo Sauce Thicker?

If your sauce is too thin, try: Adding more Parmesan cheese Simmering longer to reduce liquid Mixing in a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water)

Can I Make Chicken Fettuccine Alfredo Ahead of Time?

Yes! However, Alfredo sauce thickens as it cools . To reheat, add a splash of milk or cream and warm over low heat.

What’s the Best Way to Reheat Leftovers?

The best way to reheat Alfredo pasta is: Stovetop: Add a splash of milk and reheat on low heat , stirring frequently. Microwave: Use medium power , heating in 30-second intervals while stirring in between.

Chicken Fettuccine Alfredo: The Ultimate Creamy Comfort Food Recipe

Name: The Best Chicken Fettuccine Alfredo Recipe – Creamy, Rich & Flavorful
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 boneless, skinless chicken breasts; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon Italian seasoning; 1 tablespoon olive oil; 1 tablespoon butter; 12 oz fettuccine pasta; 3 tablespoons unsalted butter; 3 cloves garlic, minced; 2 cups heavy cream (or half-and-half for a lighter version); 1 cup grated Parmesan cheese; ½ teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon nutmeg (optional, for extra depth of flavor); ½ cup pasta water (reserved); 2 tablespoons fresh parsley, chopped (for garnish)

Description

This Chicken Fettuccine Alfredo is a rich, creamy, and comforting pasta dish that combines tender pan-seared chicken with a homemade Alfredo sauce made from butter, cream, Parmesan, and garlic. This classic Italian-American dish is easy to make in under 30 minutes and is perfect for a cozy dinner at home. Serve it with garlic bread or a side salad for a complete meal!

Ingredients

Scale

For the Chicken:

2 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon Italian seasoning
1 tablespoon olive oil
1 tablespoon butter

For the Fettuccine Alfredo:

12 oz fettuccine pasta
3 tablespoons unsalted butter
3 cloves garlic, minced
2 cups heavy cream (or half-and-half for a lighter version)
1 cup grated Parmesan cheese
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg (optional, for extra depth of flavor)
½ cup pasta water (reserved)
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Cook the Chicken:

Season the chicken with salt, pepper, garlic powder, and Italian seasoning.
Heat olive oil and butter in a large skillet over medium heat.
Add the chicken and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F / 75°C).
Remove from the pan, let it rest for 5 minutes, then slice into thin strips.

Cook the Pasta:

Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente.
Reserve ½ cup of pasta water, then drain the pasta and set aside.

Make the Alfredo Sauce:

In the same skillet used for the chicken, melt butter over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Pour in heavy cream and bring to a gentle simmer. Stir continuously for 2-3 minutes.
Add Parmesan cheese, salt, pepper, and nutmeg (if using). Stir until the cheese is melted and the sauce is creamy.
If the sauce is too thick, add a bit of reserved pasta water to loosen it.

Combine Everything:

Add the cooked fettuccine to the sauce, tossing to coat evenly.
Add the sliced chicken on top and stir gently to combine.

Serve:

Garnish with fresh parsley and extra Parmesan cheese.
Serve warm with garlic bread or a side salad.

Notes

Make it Lighter: Use half-and-half instead of heavy cream or swap some butter for olive oil.
Add Vegetables: Stir in broccoli, mushrooms, or spinach for extra nutrients.
Storage & Reheating: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of cream or milk to keep the sauce smooth.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: Italian-American

Nutrition

Calories: 650 kcal
Fat: 38g
Carbohydrates: 52g
Protein: 38g