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The Boat Shed Kitchen

Creamy Chicken Fettuccine Alfredo

This creamy chicken fettuccine Alfredo recipe features seared chicken breast, buttery garlic cream sauce, and perfectly cooked fettuccine, all tossed together for the ultimate weeknight or date-night dinner. A crowd-pleasing classic with irresistible flavor!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Calories: 690
Ingredients Method Notes

Ingredients
  

  • 16 oz. fettuccine
  • 1 pound boneless skinless chicken breast
  • 2 tablespoons olive oil divided + more for tossing pasta
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • 8 tablespoons butter
  • 2 cloves garlic minced
  • 16 oz. heavy cream
  • 8 oz. freshly shredded Parmesan cheese
  • ½ teaspoon Kosher salt
  • ¼ teaspoon nutmeg
  • ¼ teaspoon fresh cracked black pepper
  • Fresh chopped parsley for garnish

Method
 

  1. Cook the pasta until al dente.
  2. Drain, toss with olive oil, and season lightly.
  3. Slice chicken breasts in half lengthwise.
  4. Heat 1 tablespoon olive oil in a sauté pan over medium-high.
  5. Season chicken with oil, Italian seasoning, paprika, salt, and pepper.
  6. Sear chicken for 4–7 minutes per side.
  7. See full steps with tips & photos → https://theboatshedcafe.com/chicken-fettuccine-alfredo/

Notes

  • Freshly shredded Parmesan melts better and gives the sauce a silky texture.
  • Don’t overheat the cream or cheese may separate—gentle simmer only!
  • You can use rotisserie chicken as a shortcut.