Creamy, cheesy, and perfectly spiced – this Spicy Chicken Alfredo combines juicy chicken, fettuccine, and a rich Parmesan Alfredo sauce with a touch of heat. Ready in just 35 minutes, it’s perfect for both weeknights and special dinners.
Cook the pasta: Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente (8–10 minutes). Reserve 1/2 cup of pasta water, then drain and set aside.
Cook the chicken: Pat chicken dry and season with salt, pepper, paprika, and a drizzle of olive oil. Heat a skillet over medium-high heat and cook chicken for 4–5 minutes per side until golden and cooked through (165°F / 74°C internal temp). Remove, rest 5 minutes, then slice.
Prepare the sauce: In the same skillet, lower heat to medium. Add remaining olive oil and garlic, sauté 30 seconds. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan until creamy. Add red pepper flakes, salt, and pepper. Adjust consistency with reserved pasta water if needed.
Combine: Add cooked pasta to the sauce and toss well until fully coated.
Serve: Divide pasta into bowls, top with sliced chicken, and garnish with parsley and extra Parmesan if desired.