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chicken fettuccine alfredo recipe

Easy Creamy Chicken Fettuccine Alfredo

This easy homemade chicken fettuccine alfredo features a silky butter-rich sauce and tender chicken, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian‑American
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken meat chopped, cooked
  • 8 tablespoons butter softened
  • 1/4 cup cream
  • 1/2 cup Parmesan cheese grated, plus extra for serving
  • 1 pound fettuccine pasta dried or fresh
  • 6 quarts water
  • 1 teaspoon salt
  • to taste black pepper freshly ground

Method
 

  1. Cream the softened butter until light and fluffy, then gradually beat in the cream and Parmesan cheese until smooth. Set the sauce aside.
  2. Prepare the chicken: chop cooked chicken and keep warm, or sauté diced chicken until cooked through. Meanwhile, heat a large pasta bowl in a 250°F oven.
  3. Bring 6 quarts of salted water to a boil. Cook fettuccine until al dente, drain, and transfer to the heated bowl.
  4. Add the chicken and prepared sauce to the pasta, tossing until evenly coated. Season with salt and pepper, and serve immediately with additional grated Parmesan.

Notes

Use freshly grated Parmesan cheese for the creamiest sauce and best flavor.