Creamy Chicken Alfredo
A quick and creamy Chicken Alfredo dish featuring golden pan-seared chicken, a silky Parmesan cream sauce, and fettuccine, perfect for weeknight dinners or impressing guests.
Ingredients
Main Ingredients
- 3–4 pieces boneless, skinless chicken breasts (about 1.5 lbs) Halved if very thick
- 3 cloves fresh garlic, minced
- 12 oz fettuccine or linguine Use fettuccine for a classic feel
- 1 cup heavy cream Use full-fat for best texture
- 1 cup grated fresh Parmesan cheese Not pre-grated if possible
- 4 tbsp unsalted butter
- Salt and freshly ground black pepper, to taste
Instructions
Preparation
- Season the chicken breasts on both sides with salt and pepper.
- Heat a skillet over medium-high heat and add a little oil. Sear the chicken until golden and cooked through, about 6–7 minutes per side depending on thickness. Remove from the skillet and let rest for 5 minutes before slicing.
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente (typically 10–12 minutes). Before draining, reserve ½ cup of the pasta cooking water. Drain the pasta.
Sauce Preparation
- In the same skillet (wipe out only if there’s excessive burnt bits), melt the 4 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 30–60 seconds — don’t brown the garlic.
- Pour in the heavy cream and bring it to a gentle simmer, stirring. Let it reduce for 1–2 minutes to thicken slightly.
- Remove the skillet from heat briefly and whisk in the grated Parmesan a little at a time until the sauce is smooth and silky. If the sauce becomes too thick, stir in reserved pasta water a tablespoon at a time until you reach the desired consistency.
Finishing the Dish
- Return the skillet to low heat, add the drained pasta, and toss to coat every strand. Add the sliced chicken on top and fold gently to combine. Taste and adjust salt and pepper.
- Serve immediately with extra Parmesan and a crack of black pepper.
Notes
For a lighter version, use half-and-half, but the sauce will be less thick and rich. Chicken thighs can be used for juicier meat; reduce cooking time slightly. Serve with garlic bread bowls for a crowd-friendly meal.