Ultimate Creamy Chicken Alfredo

A classic creamy Alfredo sauce with tender chicken and fettuccine, perfect for quick weeknight meals or entertaining guests.

Prep Time 10

Cook Time 20

Total Time 30

Serving Size servings

2 pieces boneless, skinless chicken breasts, cubed or thinly sliced For faster cooking
12 oz fettuccine pasta Classic for creamy sauces
1 cup heavy cream Don't substitute - creaminess depends on fat content
1 cup freshly grated Parmesan cheese Grate from a wedge for best melt
1/2 cup unsalted butter For sautéing and the sauce
3 cloves garlic, finely minced
1 tsp salt
1 tsp freshly ground black pepper
2 tbsp fresh parsley, finely chopped For brightness

Bring a large pot of salted water to a boil and cook the fettuccine until just al dente. Reserve 1 cup pasta water, then drain.
Meanwhile, pat chicken dry and season with half the salt and pepper. Heat a large skillet over medium-high heat and melt 2 tablespoons of butter.
Add chicken in a single layer and cook until golden and cooked through (internal temperature 165°F), about 4-6 minutes for cubed pieces. Remove chicken and set aside.

In the same skillet, lower heat to medium and add remaining butter.
Add minced garlic and sauté for 30-45 seconds until fragrant—don’t let it brown.
Pour in heavy cream and bring to a gentle simmer. Stir frequently and let it reduce slightly, about 3-4 minutes.
Off the heat, whisk in freshly grated Parmesan until smooth. If the sauce is too thick, add reserved pasta water a few tablespoons at a time to reach desired consistency. Taste and adjust salt and pepper.

Return chicken to the skillet, add drained fettuccine, and toss to coat evenly.
Finish with chopped parsley and a final crack of black pepper. Serve immediately.

For lighter options, try half-and-half with a tablespoon of flour, but expect a thinner sauce. For gluten-free, use gluten-free fettuccine.