Chicken Fettuccine Alfredo

Creamy pasta in less than 30 minutes
58 Ratings
100% would make again
Chicken Alfredo
Photo: Meghan Uno/Tasting Table

Creamy pasta tossed with tender chicken in less than 30 minutes? Yeah, we know it's going to be your go-to weeknight meal, too, because it's easy and addictive.

Chicken fettuccine Alfredo is the ultimate Roman comfort food. While traditionally the sauce is made from just butter emulsified with Parmesan for a rich, creamy sauce, we take it to another level with reduced cream.

The most important step is scraping off the fond from the pan with the cream before making the sauce. The cream takes on an intense chicken flavor that is then brightened with garlic and lemon zest.

Check out our best chicken recipes.

Chicken Fettuccine Alfredo

Recipe from the Tasting Table Test Kitchen

Yield: 4 to 6 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


2 tablespoons olive oil

12 ounces (1 large) boneless, skinless chicken breast, cut crosswise into ½-inch strips

Kosher salt and freshly ground black pepper, to taste

2 cups heavy cream

1 teaspoon lemon zest

2 garlic cloves, grated

Pinch red pepper flakes, plus more for garnish

1 pound dried fettuccine pasta

1½ cups freshly grated Parmesan cheese

3 tablespoons butter

Chopped fresh parsley, for garnish


1. In a 12-inch skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, then cook, stirring as needed until golden brown, 4 minutes. Add the heavy cream, lemon zest, garlic and pepper flakes, and bring to a simmer. Cook until reduced by half, 7 minutes.

2. Meanwhile, in a large pot of boiling salted water, cook the fettuccine until al dente, 10 to 12 minutes. Drain, reserving ¼ cup of pasta water, and add to the pan, along with the grated Parmesan and the butter. Toss the pasta until well coated, then season with salt and pepper.

3. Transfer to a platter and garnish with pepper flakes and chopped parsley, then serve.

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