Creamy Chicken Alfredo

A quick and creamy chicken Alfredo that balances speed with indulgence, perfect for busy weeknights or casual dinner parties.

Prep Time 15

Cook Time 15

Total Time 30

Serving Size servings

4 pieces boneless, skinless chicken breasts (about 1.5 lbs) Thin-cut works faster; pound thicker breasts to even thickness.
12 oz fettuccine pasta Cook according to package directions.
4 cloves fresh garlic, minced
1 cup heavy cream For a lighter sauce, use half-and-half.
1 cup freshly grated Parmesan cheese Not pre-shredded if possible.
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish (optional)

Bring a large pot of generously salted water to a boil.
Add 12 oz fettuccine and cook until al dente according to package directions.
Before draining, scoop out and reserve 1 cup of the starchy pasta water; then drain the pasta.

While the pasta cooks, season the chicken breasts well with salt and pepper on both sides.
Heat 2 tbsp olive oil in a large skillet over medium heat.
Add the chicken and sear for about 6–7 minutes per side, until each side is golden and the internal temperature reaches 165°F (74°C).
Remove from the pan and let rest for 5 minutes, then slice thinly.

In the same skillet, lower the heat to medium and melt 2 tbsp butter.
Add the minced garlic and sauté just until fragrant, about 30–60 seconds.
Pour in 1 cup heavy cream and bring to a gentle simmer, stirring frequently.
Off the heat, whisk in 1 cup freshly grated Parmesan until smooth.
If the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach a silky consistency.

Return the skillet to low heat, add the drained fettuccine and sliced chicken, and toss thoroughly so the pasta is evenly coated.
Taste and adjust salt and pepper.

For different flavor profiles, you can swap ingredients or add veggies to the sauce. For best texture, use freshly grated Parmesan cheese.