Can I let the pasta sit in the strainer while I finish cooking the meat and chicken for my Fettuccine Alfredo with Chicken?

No, I highly advise against this! In my recipe for Fettuccine Alfredo with Chicken, I emphasize that you must not leave the pasta to rest in the colander. Because of the hot temperature, it is actually still cooking. If you leave it, you will end up with overcooked mush. You should use it immediately in the pan with the chicken, meat, peas, and frying oil, or place it on a baking sheet to cool. This ensures the noodles hold up perfectly when we mix in the olive oil, garlic, heavy cream, grated parmesan, and nutmeg.

Recipes

Fettuccine Alfredo with Chicken

I am so incredibly excited to share my absolute favorite way to prepare Fettuccine Alfredo with Chicken! Sautéing the meat, specifically the chicken, with premium olive oil and freshly grated garlic brings so much authentic flavor to the dish. Whether you choose to use store-bought or make your own pasta, cooking it perfectly is the key. We then use a standard frying oil to cook the proteins and add fresh peas to the pan. The real magic happens when we create the sauce directly in the pan using warm cream, rich parmesan, and a pinch of nutmeg to complete this amazing recipe.

Tom the Chef Founder

Published:
June 7, 2026

Before You Start

Let’s talk about important parts of the recipe before you start…

Welcome to my beloved Fettuccine Alfredo with Chicken

I have always believed that making authentic Italian-style dishes at home should be straightforward, which is why I love preparing this Fettuccine Alfredo with Chicken. Say goodbye to processed sauces! In this recipe, I will show you how simple it is to combine meat, specifically chicken, marinated in extra virgin olive oil and garlic with perfectly cooked pasta. We will cook everything using a bit of frying oil, toss in some vibrant fresh peas, and then build a luxurious sauce right in the pan. By gently mixing in heavy cream, rich parmesan, and a touch of ground nutmeg, you will discover that a true Alfredo is not a pre-made sauce at all, but a beautiful emulsification created right before serving.

Preparing the Marinade for the Meat and Chicken

In my Fettuccine Alfredo with Chicken, the foundation of flavor begins with how we treat the meat, specifically the two pieces of skinless and boneless chicken breasts. I start by making sure they are properly rinsed under cold water and any unwanted parts are removed. Then, using my chef’s knife and cutting board, I cut the chicken into quarter-inch thick strips to ensure even cooking and place them into a medium mixing bowl. Next, I coat it thoroughly with two tablespoons of extra virgin olive oil, three cloves of freshly grated garlic, half a teaspoon of salt, half a teaspoon of pepper, and the juice of one large lemon. I thoroughly stir everything together with a spatula for about one to two minutes until fully incorporated. This olive oil mixture tenderizes and flavors the chicken beautifully. I always let this set aside on the countertop to absorb the flavors, but I am very careful to make sure the room temperature does not go over 72 degrees Fahrenheit. While it rests, I get ready to boil the pasta and gather the peas, heavy cream, parmesan, and ground nutmeg. Using standard frying oil later will help sear this perfectly.

Handling the Pasta Correctly

Whether you choose to make homemade pasta or use four servings of standard store-bought pasta, the boiling and draining process is absolutely critical for my Fettuccine Alfredo with Chicken. I follow the instructions on the box if it is store-bought, using a large pot, and after I boil the pasta, I drain the water by pouring the pasta over a colander. However, I must emphasize a very important rule: I never leave the pasta to rest in the colander. Because of the hot temperature of the noodles, the pasta is actually still cooking! If left sitting, your meat and peas might be ready, but your pasta will turn to an overcooked mush. I either use it immediately in the next step in the pan with the frying oil and chicken, or I place the pasta to cool on a baking sheet if I need more time. I always make sure I have my garlic, cream, parmesan, and nutmeg ready so the timing is absolutely flawless.

Cooking the Meat to Perfection in Oil

When it is time to cook the meat for my Fettuccine Alfredo with Chicken, I preheat my large ovenproof sauté pan on medium-high heat with four tablespoons of frying oil. I then add the marinated chicken breasts along with all that wonderful olive oil and garlic from the previous step directly into the pan. I stir fry this with occasional stirring for about four to five minutes until it is fully cooked. Because the meat is cut into small strips, it cooks incredibly quickly and evenly. If I am ever unsure if the chicken is completely done just by looking, I simply cut a random piece in the middle to check. Right at the end of this step, I optimally add one cup of fresh peas—or defrosted frozen peas that I prepared in the microwave—to the pan and cook for an additional thirty seconds before bringing in the pasta, cream, parmesan, and nutmeg.

Combining the Ingredients in the Pan

This step is where the incredible textures of my Fettuccine Alfredo with Chicken begin to truly come together. I reduce the heat to medium and add the perfectly cooked pasta right into the pan with the meat, peas, garlic, and frying oil. I sauté this entire mixture for about one to two minutes, constantly turning it with my silicone-tipped tongs to prevent any sticking. The olive oil from the marinade blends beautifully with the pan juices. It is crucial to keep the pasta moving so nothing burns to the bottom of the pan. Once everything is wonderfully combined and heated through, I prepare for the final, most important step involving the heavy cream, parmesan, and nutmeg to build the authentic, creamy sauce.

Creating the Authentic Alfredo Sauce

Many people mistakenly think Alfredo is a heavy, pre-thickened liquid, but in my Fettuccine Alfredo with Chicken, I make it the traditional way right in the pan! I take the pan completely off the burner, but I make sure to leave the pasta, chicken, and peas inside. Then, I add two cups of warm heavy cream, one clove of grated garlic, one cup of grated parmesan cheese, a pinch of ground nutmeg, half a teaspoon of salt, and half a teaspoon of ideally freshly ground pepper. I thoroughly stir everything together using my tongs. The residual heat from the pasta, meat, and oil emulsifies the cream and parmesan into a rich, clinging sauce. I always taste and add more salt or pepper if needed. For serving, I place the pasta in the center of the plate using tongs, trying to create a beautiful twist effect, and sprinkle with an additional four tablespoons of grated parmesan and freshly ground salt and pepper. If you want, you can garnish the dish with a sprinkle of chopped fresh parsley, but please note that this is a modification that is not part of the recipe.

Recipe

(click on any ingredients and tool to learn more on CookingHub.com)