Ultimate Chicken Alfredo
A straightforward, restaurant-style fettuccine Alfredo with pan-seared chicken and a rich, creamy sauce, perfect for weeknight dinners or feeding a crowd.
Ingredients
For the Pasta
- 8 oz fettuccine pasta
For the Chicken
- 1 lb boneless skinless chicken breasts, pounded to ½-inch and halved Ensure even cooking.
- 1 teaspoon kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon dried Italian seasoning, divided
- 2 tablespoons olive oil
For the Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1.5 cups whole milk Substitute with 2% for a lighter result.
- 1 cup heavy cream Substitute with half-and-half + a tablespoon cornstarch if needed.
- 0.5 cups freshly grated Parmesan Plus more for serving; do not use pre-grated for best melt.
- 2-3 tablespoons parsley, chopped Optional lemon zest for brightness.
Instructions
Boil the Pasta
- Bring a large pot of salted water to a boil for the pasta.
- Cook fettuccine until al dente (1–2 minutes less than package time). Reserve ¾ cup pasta water before draining.
Sear the Chicken
- In a large skillet over medium-high heat, add olive oil. Sear chicken until golden, about 3–4 minutes per side.
- Transfer to a plate to rest, then slice.
Make the Sauce
- Reduce heat to medium and melt butter in the same skillet.
- Add minced garlic and cook for 30–60 seconds until fragrant.
- Add milk and cream, bring to a gentle simmer, and cook until slightly thickened (3–5 minutes).
- Stir in Parmesan until melted and smooth. If sauce is too thick, whisk in reserved pasta water a little at a time.
Assemble and Serve
- Toss pasta in the sauce until coated.
- Return sliced chicken on top, garnish with parsley and extra Parmesan, and serve immediately.
Notes
Use fresh-grated Parmesan for the creamiest melt and best flavor. For a lighter sauce, swap half the cream for extra milk and simmer a touch longer to concentrate flavor.