Chicken Alfredo
This creamy Chicken Alfredo is a quick, indulgent dish that mimics Olive Garden's famous recipe, featuring tender chicken and silky parmesan sauce over fettuccine.
Ingredients
Chicken and Pasta
- 2 pieces boneless, skinless chicken breasts Well seasoned (salt, pepper; optionally paprika or Italian seasoning)
- 8 ounces fettuccine pasta Whole wheat works for more fiber
Sauce Ingredients
- 1 cup heavy cream Substitute low-fat milk plus 1 tablespoon cornstarch for a lighter option
- 4 tablespoons unsalted butter Unsalted gives better sodium control
- 1 cup freshly grated Parmesan cheese Grate from a wedge for smooth melting
- 2 cloves garlic, minced Fresh is best for aroma and depth
- Salt and pepper To taste
Instructions
Preparation
- Pat both chicken breasts dry and season liberally with salt and pepper.
- Heat 1 tablespoon butter or oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden and the internal temperature reaches 165°F (74°C). Remove to a plate and tent with foil to rest.
- While the chicken cooks, bring salted water to a boil in a separate pot and cook fettuccine until al dente, reserving 1 cup of pasta cooking water, then drain.
Making the Sauce
- In the same skillet over medium heat, melt the remaining 3 tablespoons of butter. Add minced garlic and cook for 30–45 seconds until fragrant—do not brown.
- Pour in the heavy cream and bring to a gentle simmer.
- Lower heat and whisk in the freshly grated Parmesan until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency. Taste and season with salt and pepper.
Combining
- Slice or dice the rested chicken. Add drained fettuccine and chicken to the skillet and toss to coat in the sauce, using reserved pasta water as needed to loosen.
- Serve immediately with extra Parmesan.
Notes
Serve on warmed plates to keep the sauce glossy. Garnish with black pepper, parsley, or a squeeze of lemon. Store leftovers in an airtight container for up to 3-4 days; reheat gently with a splash of milk or reserved pasta water.