Creamy Chicken Alfredo
A quick and creamy chicken Alfredo recipe that can be made in under 30 minutes, featuring tender chicken and a rich, silky sauce.
Ingredients
Main Ingredients
- 8 ounces fettuccine pasta Substitute linguine or tagliatelle if preferred.
- 2 pieces boneless, skinless chicken breasts (about 1 lb total)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons canola oil Olive oil is okay, but neutral oil gives a better sear.
- 8 tablespoons unsalted butter (1 stick)
- 2 cloves garlic, minced (or 1 teaspoon jarred roasted garlic)
- 1 cup heavy cream (half-and-half can be used for a lighter finish; sauce will be thinner)
- 1 cup freshly grated Parmesan cheese (use real Parmigiano-Reggiano for best melting)
- 1/4 teaspoon ground nutmeg (optional but traditional—adds warmth)
- to taste Fresh parsley, chopped, for garnish
Instructions
Prepare the Chicken
- Pat the chicken breasts dry and season both sides with half the salt and half the pepper.
- If one breast is thicker, gently pound it to even thickness for uniform cooking.
- Heat canola oil in a large skillet over medium-high heat. When shimmering, add chicken.
- Cook for 6–8 minutes per side until the internal temperature reaches 165°F (75°C) and the exterior is golden.
- Remove chicken to a plate and tent with foil to rest while you finish the pasta and sauce.
Cook the Fettuccine
- Bring a large pot of salted water to a rolling boil.
- Add fettuccine and cook according to package directions for al dente.
- Before draining, scoop out and reserve about 1 cup of pasta water.
- Drain pasta; do not rinse—starch helps the sauce cling.
Make the Alfredo Sauce
- In the same skillet used for chicken, melt butter over medium heat.
- Add minced garlic and sauté for about 1 minute until fragrant, but don’t let it brown.
- Pour in the heavy cream and bring to a gentle simmer, stirring for 2–3 minutes until it thickens slightly.
- Gradually whisk in the grated Parmesan until the sauce is smooth and glossy.
- Season with the remaining salt and pepper, plus the nutmeg. If sauce is too thick, whisk in reserved pasta water a few tablespoons at a time until you achieve a silky consistency.
Assemble and Serve
- Add the drained fettuccine to the sauce and toss to coat evenly.
- Thinly slice the rested chicken and arrange over the pasta.
- Garnish with chopped parsley and serve immediately.
Notes
For variations, consider adding shrimp, roasted garlic, or spinach. This dish can also be served with garlic bread or a green salad.