Garlic Butter Chicken Alfredo
A comforting, creamy pasta dish featuring tender chicken, garlic butter, and freshly grated Parmesan, perfect for family dinners or date nights.
Ingredients
Main Ingredients
- 1 pound pasta (fettuccine, linguine, or penne recommended)
- 1 cup unsalted butter 2 sticks
- 8–10 cloves garlic, minced can reduce to 4–6 for milder flavor
- 4 cups heavy cream can substitute with half-and-half plus cornstarch for a lighter version
- 2 cups freshly grated Parmesan cheese freshly grated gives best melt and flavor
- 2 teaspoons Italian seasoning
- salt, to taste
- black pepper, freshly ground, to taste
- fresh parsley, chopped, for garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook pasta until just al dente per package directions. Reserve 1 cup of pasta water, then drain and set aside.
- Pat 1–1.5 pounds of boneless chicken breasts or thighs dry and season generously with salt and pepper.
Cooking
- In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add the chicken and sear until golden, about 4–6 minutes per side (internal temp 165°F). Remove chicken to a plate and let rest; slice or cube when cool enough to handle.
- In the same skillet, reduce heat to medium and add the remaining butter. Add minced garlic and cook 30–45 seconds until fragrant — don’t let it brown.
- Pour in the heavy cream and Italian seasoning. Bring to a gentle simmer, stirring occasionally. Simmer 4–6 minutes to slightly reduce and thicken.
- Turn heat to low. Gradually whisk in the grated Parmesan a handful at a time until fully melted and smooth. If sauce seems too thick, use reserved pasta water a little at a time to loosen.
- Taste and season with salt and freshly ground black pepper.
- Add the cooked pasta and sliced chicken to the sauce. Toss to coat evenly and heat through for 1–2 minutes. If needed, add more pasta water for a glossy finish.
- Serve immediately with chopped parsley and an extra sprinkle of Parmesan.
Notes
Avoid boiling the sauce once the cheese is added; high heat can make the cheese separate and texture grainy. Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently on low heat with a splash of milk or cream to loosen the sauce.