Chicken Alfredo Pasta (Easy, No Cream)

This chicken Alfredo pasta is made without cream using butter, Parmesan, and pasta water for a smooth, creamy sauce. A quick homemade fettuccine Alfredo recipe ready in about 25 minutes.

Recipe Developer-Estefania

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Total Time 25

Ingredients

▢ 1 tablespoon extra virgin olive oil
▢ 200 g chicken breast cut into small pieces
▢ ½ teaspoon salt
▢ ¼ teaspoon freshly ground black pepper
▢ 1 tablespoon salt for the pasta water
▢ 300 g fettuccini pasta
▢ 60 g unsalted butter
▢ 70 g freshly grated Parmesan cheese

Instructions

Heat 1 tablespoon extra virgin olive oil in a pan over medium-high heat. Add 7 oz (200 g) chicken breast (cut into small pieces), season with ½ teaspoon salt and ¼ teaspoon black pepper, and cook for 5–7 minutes until golden and fully cooked. Set aside.
Bring a pot of water to a boil, add 1 tablespoon salt, and cook 10.5 oz (300 g) fettuccine until al dente. Reserve 2 cups of pasta water, then drain.
In a large pan, add 2 cups of pasta water and 4 tablespoons (60 g) of unsalted butter. Heat on medium-low until melted. Gradually add ¾ cup (70 g) freshly grated Parmesan cheese, stirring continuously until a smooth, creamy sauce forms.
Add the cooked chicken and fettuccine to the sauce. Toss everything together, adding more pasta water if needed, until the sauce is silky and evenly coats the pasta. Serve immediately with extra Parmesan and black pepper.

Notes

Use Hot Pasta: I like to transfer the pasta straight from the pot so the sauce emulsifies smoothly.

Add Cheese Gradually: Sprinkle the Parmesan little by little while stirring, I find this keeps the sauce creamy.

Keep Heat Low: I avoid high heat once the cheese is added so it doesn’t clump.

Reheat Gently: Add a splash of water when reheating. I find it helps loosen the sauce and keep it smooth.

Nutrition