By: Brittany Lenoir

I know I'm in the minority when I say this, but I've never really been a fan of tomato based pasta sauces.I always preferred cream, butter, and/or wine sauces. Mom's spaghetti was never really my thing. Now that I'm married, I'm often outvoted and resort to the traditional red pasta sauce. So its always a treat when I can make something different! 

Fettuccine Alfredo might sound like it hails from a rustic Italian grandmother’s kitchen, but the rich, creamy version we know and love in the U.S.? That’s pure stateside indulgence. The original “Alfredo” was born in early 20th century Rome by a man named Alfredo di Lelio, who simply tossed pasta with butter and Parmesan. Americans, however, said “more cheese, more cream, more drama!” and thus the decadent version we devour at Olive Garden was born. And because we’re extra (and proud of it), let’s throw in some tender seared chicken while we’re at it.

CREAMY CHICKEN FETTUCCINE ALFREDO

 

Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes  

★ ★ ★ ★ ★

Tools You’ll Need

• Large pot

• Large skillet or sauté pan

• Tongs or spatula

• Whisk

• Measuring cups & spoons

• Colander

• Cutting board & Chef's knife

Ingredients

For the Chicken:

• 1 lb skinless chicken tenders

• 1 tbsp olive oil

• 1 tsp garlic powder

• ½ tsp Kosher salt

• ½ tsp black pepper

For the Alfredo Sauce:

• 2 tbsp unsalted butter

• 3 cloves garlic, minced

• 1½ cups heavy cream

• 1½ cups freshly grated Parmesan cheese

• Salt and pepper to taste

• Pinch of nutmeg (optional, but chef’s kiss)

For the Pasta:

• 12 oz fettuccine pasta

• Heavy salt for boiling water

• Chopped parsley, for garnish (optional)

   Instructions 

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

• Cook the Chicken:
  Season chicken tenders with garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium heat. Add chicken and cook for 4–5 minutes per side, or until golden and cooked through. Transfer to a plate and tent with foil.

• Make the Sauce:
  In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant (about 1 minute). Pour in heavy cream and bring to a simmer. Reduce heat to low and slowly whisk in Parmesan until fully melted and smooth. Season with salt, pepper, and a pinch of nutmeg.

• Combine Everything:
  Slice chicken into strips. Toss cooked pasta into the Alfredo sauce, adding reserved pasta water a tablespoon at a time to loosen the sauce as needed. Stir until the pasta is well coated.

• Serve:
  Divide fettuccine among plates, top with sliced or whole tender, and sprinkle with parsley if you’re feeling fancy. Serve immediately.

Nutrition Facts (per serving — approx.)

• Calories: 730

• Protein: 39g

• Carbs: 54g

• Fat: 40g

• Saturated Fat: 23g

• Cholesterol: 180mg

• Sodium: 580mg

• Fiber: 2g

• Sugar: 2g

💡 Tip: For a lighter version, swap heavy cream for half-and-half and reduce the cheese slightly—but let’s be honest, Alfredo isn’t where you come to count calories.