Creamy Chicken Alfredo
A cozy, restaurant-style creamy chicken Alfredo featuring tender chicken, a silky Parmesan cream sauce, and twirled fettuccine, perfect for quick weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 1.5 pounds Boneless, Skinless Chicken Breasts — sliced into bite-sized pieces
- 16 ounces Fettuccine Pasta — the classic choice
- to taste Salt
- to taste Black Pepper, freshly ground
- 6 tablespoons Unsalted Butter
- 4 cloves Garlic — minced finely
- 2 cups Heavy Cream
- 1 cup Parmesan Cheese — freshly grated
- 1 handful Fresh Parsley — chopped
Instructions
Preparation
- Pat chicken pieces dry and season with salt and freshly ground black pepper.
- Bring a large pot of salted water to a rolling boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup pasta water, then drain.
Cooking
- In a large skillet over medium-high heat, melt 1 tablespoon butter or heat a little oil. Add chicken in a single layer and sear until golden, about 3–4 minutes per side. Transfer to a plate.
- Lower heat to medium. In the same skillet, melt the remaining butter. Add minced garlic and cook for 30–45 seconds until fragrant — don’t let it brown.
- Pour in heavy cream and bring to a gentle simmer. Let it reduce for 3–5 minutes until slightly thickened.
- Remove the pan from heat and whisk in freshly grated Parmesan until smooth. If the sauce seems too thick, whisk in reserved pasta water little by little until desired consistency.
- Return the chicken to the skillet, add drained fettuccine, and toss to coat evenly. Warm through for 1–2 minutes.
Serving
- Stir in chopped parsley and finish with cracked black pepper. Serve immediately.
Notes
For best flavor, use freshly grated Parmesan. You can substitute chicken for shrimp or add additional vegetables like broccoli. Store leftovers in an airtight container and reheat gently to maintain sauce texture.