Chicken Alfredo

This restaurant-style Chicken Alfredo features a rich, creamy sauce that pairs perfectly with fettuccine, making it an indulgent yet simple weeknight meal.

Prep Time 10

Cook Time 20

Total Time 30

Serving Size servings

Ingredients

Pasta

12 ounces fettuccine pasta

Chicken

2 pieces boneless, skinless chicken breasts (about 1 to 1¼ pounds total) Season with salt and pepper

Sauce

2 tablespoons olive oil Or use butter for richer flavor
1 cup heavy cream For lighter version use half-and-half (sauce will be thinner)
1 cup grated Parmesan cheese Use freshly grated for best results
2 cloves garlic, minced Or 1 teaspoon garlic paste
2 tablespoons fresh parsley, chopped For garnish

Seasoning

Salt and freshly ground black pepper, to taste

Instructions

Cooking Pasta

Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 8–10 minutes. Reserve ½ cup pasta water, then drain.

Cooking Chicken

While the pasta cooks, pat the chicken breasts dry and season both sides generously with salt and pepper.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add the chicken. Sear until golden and cooked through, about 6–7 minutes per side. Internal temperature should reach 165°F (74°C). Remove chicken to a cutting board and let rest for 5 minutes.

Making the Sauce

Reduce heat to medium. Add minced garlic to the same skillet and sauté for about 30–60 seconds until fragrant — don’t brown it.
Pour in 1 cup heavy cream and bring to a gentle simmer, scraping up any browned bits from the pan.
Gradually whisk in 1 cup grated Parmesan until the sauce is smooth. If it’s too thick, add reserved pasta water a tablespoon at a time to reach the desired consistency. Taste and adjust seasoning.

Completing the Dish

Slice the rested chicken thinly. Add drained pasta to the skillet and toss until well coated in the sauce.
Plate the pasta with sliced chicken on top and finish with chopped parsley.

Notes

Serve the Alfredo hot with a bright side to cut the richness: a simple arugula salad, garlicky roasted broccoli, or crisp breadsticks. For wine pairings, consider Chardonnay or a unoaked Pinot Grigio. Storage tips: Store leftover in an airtight container for 2–3 days, gently reheat with a splash of milk or cream.