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–+ servings

Chicken Alfredo

A comforting and indulgent Chicken Alfredo inspired by Olive Garden, featuring tender chicken and fettuccine in a creamy, garlicky Parmesan sauce.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serving Size 4 servings

Ingredients

For the Chicken

  • 4 pieces boneless, skinless chicken breasts, pounded to even thickness (about 6–8 oz each)
  • 1 tsp salt (for chicken)
  • 1/2 tsp black pepper (for chicken)
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil (for searing)

For the Pasta

  • 12 oz fettuccine pasta

For the Alfredo Sauce

  • 1/2 cup unsalted butter 1 stick
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese Use freshly grated for best melt and flavor
  • 1/4 tsp freshly grated nutmeg Optional, but classic
  • 1/2 tsp salt, or to taste (for sauce)
  • 1/4 cup fresh parsley, chopped, for garnish

Instructions

Prepare the Chicken

  • Pound the chicken breasts to even thickness (about 1/2 inch). Season both sides with salt, black pepper, and Italian seasoning.
  • Heat olive oil in a large skillet over medium-high heat until shimmering.
  • Add chicken and sear 4–5 minutes per side until golden. Reduce heat and cook until internal temperature reaches 165°F, or finish in a 375°F oven for 5–8 minutes.
  • Transfer chicken to a cutting board and rest 5 minutes, then slice against the grain.

Cook the Pasta

  • Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente (usually 9–11 minutes). Reserve 1/2–1 cup pasta water, then drain.

Make the Alfredo Sauce

  • In a wide sauté pan, melt butter over medium-low heat.
  • Add minced garlic and cook gently until fragrant — do not brown.
  • Pour in heavy cream and bring to a gentle simmer. Reduce heat and let simmer 3–4 minutes to slightly thicken.
  • Remove from heat. Gradually whisk in Parmesan until smooth. If the sauce seems too thick, whisk in a tablespoon of reserved pasta water.
  • Stir in nutmeg and adjust salt to taste.

Assemble and Serve

  • Toss drained fettuccine with the Alfredo sauce in the pan until evenly coated. Use reserved pasta water to adjust texture.
  • Plate the sauced pasta, top with sliced chicken, and garnish with chopped parsley.

Notes

Let chicken rest for 5 minutes for juiciness. Use plenty of salted water for the pasta. Low-and-slow cooking keeps the cream from separating.