Easy Chicken Alfredo
A quick, creamy chicken Alfredo made with tender seared chicken, silky Parmesan cream, and fettuccine, perfect for busy weeknights.
Ingredients
Main Ingredients
- 3 pieces boneless, skinless chicken breasts (about 1.5 lbs) Halved or pounded to even thickness if desired
- 8 oz fettuccine pasta Regular or gluten-free
- 1 cup heavy cream Or use 3/4 cup half-and-half + 1/4 cup cream for a lighter finish
- 4 cloves garlic Minced
- 1 cup Parmesan cheese Freshly grated for best melt and texture
- 2 tbsp olive oil Or 1 tbsp butter + 1 tbsp oil
- to taste Salt
- to taste Freshly ground black pepper
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Pat the chicken dry and season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium heat. Add the chicken and cook 6–7 minutes per side until golden and an instant-read thermometer reads 165°F. Transfer to a plate and let rest for 5 minutes before slicing.
- Reduce the skillet heat to medium-low. Add minced garlic and sauté for about 30–60 seconds until fragrant — don’t let it brown.
- Pour in the heavy cream, scraping up any brown bits from the pan. Stir and bring to a gentle simmer.
- Gradually whisk in the grated Parmesan until the sauce is smooth; simmer for 1–2 minutes until slightly thickened.
- If the sauce is too thick, thin it with reserved pasta water a tablespoon at a time.
- Return the sliced chicken to the skillet, add the drained fettuccine, and toss until everything is evenly coated.
- Taste and adjust salt and pepper.
Serving
- Plate and garnish with extra Parmesan and chopped parsley if desired.
Notes
Refrigerate leftovers in an airtight container within two hours of cooking. Keep for 3–4 days. To reheat on the stovetop, add a splash of milk or cream and gently warm over low heat, stirring until smooth.