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Creamy Chicken Alfredo Fettuccine Recipe – Best Grilled Pasta Dinner

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This creamy Chicken Alfredo Fettuccine features silky noodles tossed in a rich homemade Alfredo sauce, topped with juicy grilled chicken and fresh parsley. It’s a comforting, crowd-pleasing pasta dinner perfect for weeknights or special occasions.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning (optional)
  • 12 ounces fettuccine pasta (dried or fresh)
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup reserved pasta cooking water
  • Salt and black pepper to taste
  • Pinch of ground nutmeg (optional)
  • Chopped fresh parsley, for garnish
  • Extra Parmesan cheese, for serving

Instructions

  1. Pat chicken breasts dry with paper towels. Drizzle with olive oil and season both sides with kosher salt, black pepper, and Italian seasoning.
  2. Let chicken sit at room temperature for 10 minutes.
  3. Preheat grill or grill pan to medium-high heat (about 400°F). Oil the grates lightly.
  4. Grill chicken for 5-7 minutes per side, until internal temperature reaches 165°F and juices run clear. Transfer to a plate, cover loosely with foil, and let rest for 5 minutes.
  5. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions (9-11 minutes for dried, 2-3 for fresh). Reserve 1/2 cup pasta cooking water, then drain pasta.
  6. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  7. Stir in heavy cream and bring to a gentle simmer. Reduce heat to low and cook for 2-3 minutes, stirring often.
  8. Whisk in freshly grated Parmesan cheese. If sauce is lumpy, add a splash of reserved pasta water and keep whisking.
  9. Add nutmeg (optional), salt, and pepper to taste. Simmer gently for 3-4 more minutes until creamy and smooth.
  10. Add drained fettuccine to the skillet with Alfredo sauce. Toss gently to coat, adding more pasta water if needed for desired creaminess.
  11. Slice grilled chicken into thin strips.
  12. Serve fettuccine topped with sliced chicken, chopped parsley, and extra Parmesan. Serve immediately.

Notes

Use freshly grated Parmesan for the best sauce texture. Save pasta water to adjust sauce consistency. Let chicken rest before slicing for juiciness. For gluten-free, use GF pasta; for dairy-free, use plant-based cream and cheese. Add a squeeze of lemon juice for brightness. Leftovers keep well for up to 3 days in the fridge; reheat gently with a splash of cream or milk.

Nutrition

Keywords: chicken alfredo, fettuccine alfredo, creamy pasta, grilled chicken, Italian dinner, comfort food, easy pasta recipe, weeknight dinner, homemade alfredo sauce

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