Chicken fettuccine alfredo is one of those comforting dishes that reminds me of Sunday dinners at grandma’s house. This recipe, although not originally from the Midwest, has found a home in many kitchens across our region. It’s creamy, hearty, and perfect for sharing with loved ones. I love making this dish because it brings together familiar ingredients in a way that’s both satisfying and nostalgic, perfect for a cozy family meal.
A fresh, crisp side salad with a light vinaigrette pairs beautifully with chicken fettuccine alfredo, cutting through the richness of the sauce. Garlic bread, with its buttery, herby flavors, also complements the pasta and can be used to scoop up any leftover sauce on the plate. For a complete meal, consider some steamed veggies like broccoli or green beans to add a bit more color and nutrition.
Chicken Fettuccine AlfredoServings: 4
Ingredients
2 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and pepper to taste
12 oz fettuccine pasta
1/2 cup butter
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 teaspoon nutmeg
1/4 cup fresh parsley, chopped (optional)
Directions
1. Begin by seasoning the chicken breasts with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat and cook the chicken breasts until golden brown and cooked through, about 6-7 minutes per side. Remove from skillet and set aside.
3. Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain and set aside.
4. In the same skillet used to cook the chicken, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
5. Slowly pour in the heavy cream, whisking continuously. Allow the mixture to simmer for about 5 minutes until it begins to thicken.
6. Gradually add the grated Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth.
7. Season the sauce with nutmeg, salt, and pepper to taste.
8. Slice the cooked chicken breasts into strips and add them to the sauce.
9. Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the sauce.
10. Garnish with chopped parsley if desired and serve immediately.
Variations & Tips
For a lighter version, you can use half-and-half instead of heavy cream, though the sauce will be less rich. You can also add some vegetables to the dish, such as peas or spinach, for a pop of color and added nutrition. If you'd like a bit of a kick, a pinch of red pepper flakes in the sauce can add some heat. Finally, consider using grilled shrimp instead of chicken for a delightful twist.
