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–+ servings

Chicken Alfredo

This creamy chicken Alfredo is quick to make and rich in flavor, featuring fettuccine pasta coated in a silky Parmesan cream sauce and topped with juicy sliced chicken.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serving Size 4 servings

Ingredients

For the Chicken

  • 2 pieces boneless, skinless chicken breasts (about 1 lb total) — butterflied if thick
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp black pepper (freshly ground)
  • 1 tbsp olive oil

For the Pasta

  • 12 oz fettuccine pasta (substitute linguine or tagliatelle)

For the Sauce

  • 1/2 cup unsalted butter (1 stick)
  • 2 cups heavy cream (use half-and-half for a lighter sauce, but it's less rich)
  • 4 cloves garlic, finely minced
  • 1 1/2 cups Parmesan cheese, freshly grated (not pre-shredded) plus more for garnish
  • 1/4 tsp nutmeg, freshly grated if possible

For Garnish

  • Fresh parsley to taste chopped for garnish

Instructions

Preparation

  • Pat chicken dry. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
  • Heat olive oil in a large skillet over medium-high heat until shimmering.
  • Add chicken. Cook for 6–8 minutes per side until golden and cooked through.
  • Transfer chicken to a plate. Let rest for 5 minutes, then slice into strips.

Cooking Pasta

  • Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente.
  • Before draining, reserve 1 cup of pasta water. Drain pasta and set aside.

Making the Sauce

  • In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, being careful not to brown it.
  • Slowly whisk in heavy cream. Bring to a gentle simmer and cook for 3–4 minutes to reduce slightly.
  • Gradually whisk in freshly grated Parmesan until the sauce is smooth. Stir in nutmeg and adjust salt and pepper to taste.

Combining

  • Add drained fettuccine and sliced chicken to the skillet. Toss to coat, adding reserved pasta water as needed until the sauce clings to the pasta.
  • Serve immediately with chopped parsley and extra Parmesan.

Notes

Use freshly grated Parmesan for a smoother sauce. Try shrimp or turkey cutlets for protein variation. When reheating, add milk or cream to loosen the sauce.