Chicken Fettuccine Alfredo

Classic chicken fettuccine alfredo

Chicken Alfredo is a staple of Italian restaurant menus. Our classic take is just the right amount of creaminess mixed with a unique fresh pop from the lemon and nutmeg. There is also little clean up because we cook the chicken and sauce in the same pan.


1 pkg D’Agostino Fettuccine

4 skinless, boneless, chicken breast

Dried Rosemary

1 1/4 cup Heavy cream

6 chopped Garlic cloves

1/4 cup Lemon juice

6 tbl Unsalted butter

1 cup grated Parmesan

1 tsp Lemon zest

Pinch of grated Nutmeg

Salt and pepper

Olive oil

Optional: chopped mushrooms


Bring a large pot of salted water to a boil.  Meanwhile, season chicken with dried rosemary, salt and pepper.  Heat 1 tbl olive oil in a heavy large skillet or dutch oven over high heat.  Add chicken and cook just until brown, about 4 minutes per side or until temperature reads 165°F.  Transfer chicken to a covered plate. 

Drop fettuccine to the pot of water and cook until al dente, stirring occasionally. Drain. 

While the chicken cools, heat 1 tbl olive oil in the same skillet over medium-high heat, then add mushrooms and garlic and sauté until the mushrooms are tender and the juices evaporate, about 5 minutes.  Stir in heavy cream and lemon juice.  Add butter, once it melts remove from heat.  

Add pasta and toss. Season the sauce to taste with salt and pepper, then stir in lemon zest, nutmeg, and parmesan.

Serve chicken on top of the pasta.