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–+ servings

Chicken Alfredo

A creamy and indulgent Chicken Alfredo that comes together in about 30 minutes, perfect for weeknight dinners or cozy nights at home.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 2 pieces boneless, skinless chicken breasts Pound to even thickness for even cooking.
  • 12 oz fettuccine pasta Use gluten-free if needed; cooking time may vary.
  • 4 tbsp unsalted butter
  • 2 cups heavy cream For a lighter version, use half-and-half thinned with a tablespoon of flour.
  • 1 cup grated Parmesan cheese Freshly grated yields the creamiest sauce.
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

Cooking

  • Bring a large pot of salted water to a rolling boil. Add fettuccine and cook until al dente per package directions. Before draining, scoop out and reserve ½ cup of the starchy pasta water.
  • Pat chicken dry and season both sides with salt and black pepper. Heat 2 tbsp olive oil in a large skillet over medium heat.
  • Add chicken and cook 5–6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes, then slice.
  • In the same skillet, reduce heat to medium-low and add 4 tbsp butter. Once melted, add minced garlic and sauté about 1 minute until fragrant.
  • Pour in 2 cups heavy cream and bring to a gentle simmer. Let simmer 3–4 minutes to thicken slightly, stirring occasionally.
  • Reduce heat to low. Stir in 1 cup grated Parmesan cheese until melted and smooth. If the sauce is too thick, whisk in reserved pasta water a tablespoon at a time until you reach the desired consistency.
  • Add the cooked fettuccine to the skillet and toss until every strand is coated in sauce. Plate the pasta, top with sliced chicken, sprinkle chopped parsley, and serve warm.

Notes

For storage, refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently to maintain texture. The Alfredo sauce may separate when frozen; if freezing, do so in separate components.