Go Back Email Link
–+ servings

Chicken Alfredo

This Chicken Alfredo features a silky, rich sauce with tender chicken and fettuccine, perfect for a cozy dinner in under 30 minutes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Pasta

  • 12 oz fettuccine pasta

Chicken

  • 2 breasts chicken breasts, sliced thin Pat dry and season before cooking.

Condiments and Spices

  • 2 tablespoons olive oil For cooking the chicken.
  • 1 teaspoon salt Plus more to taste.
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/4 teaspoon nutmeg Optional – adds warm depth.

Sauce Ingredients

  • 3 tablespoons butter For sautéing garlic.
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese Use freshly grated for best melt.
  • 1/2 cup whole milk Optional — for thinning the sauce.

Garnish

  • Fresh parsley Fresh parsley for garnish

Instructions

Preparation

  • Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain and set aside, reserving a splash of pasta water.
  • Pat chicken slices dry and season evenly with salt, black pepper, and garlic powder.

Cooking

  • Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden and cooked through, about 5–7 minutes total, flipping once. Remove chicken to a plate and tent with foil.
  • Reduce heat to medium. Add butter to the skillet and melt. Add minced garlic and sauté for about 1 minute until fragrant—do not brown.
  • Pour in heavy cream and bring to a gentle simmer. Stir frequently to prevent scorching.
  • Lower heat, and stir in grated Parmesan until melted and the sauce begins to thicken. If the sauce is too thick, add up to 1/2 cup whole milk or a few tablespoons of reserved pasta water to reach desired consistency.
  • Season with nutmeg if using, and adjust salt and pepper to taste.
  • Return the cooked chicken to the skillet, add the drained fettuccine, and toss gently to coat every strand. Heat through for 1–2 minutes.

Serving

  • Garnish with chopped fresh parsley and serve warm.

Notes

For a lighter sauce, use half-and-half. If unable to get Parmesan, use Pecorino Romano but adjust salt accordingly. Can substitute fettuccine with pappardelle or linguine if desired.