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Chicken Alfredo

A creamy, dreamy Chicken Alfredo that delivers restaurant-quality results at home with simple ingredients and straightforward steps.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 620
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 pounds boneless, skinless chicken breasts (2-3 breasts) Pat dry before seasoning.
  • 2 tablespoons olive oil For cooking chicken.
  • 1 teaspoon salt Generously season both sides.
  • 0.5 teaspoon black pepper Generously season both sides.
  • 0.5 teaspoon garlic powder For seasoning.
  • 0.5 teaspoon Italian seasoning For seasoning.
For the Alfredo Sauce
  • 4 tablespoons unsalted butter For the sauce base.
  • 4 cloves garlic, minced Add for flavor.
  • 2 cups heavy cream Make sure not to boil.
  • 1.5 cups freshly grated Parmesan cheese Keep it fresh for better melting.
  • 0.5 teaspoon salt For seasoning.
  • 0.25 teaspoon black pepper For seasoning.
  • 0.25 teaspoon nutmeg Optional but recommended.
For the Pasta
  • 1 pound fettuccine pasta Traditional choice.
  • 1 tablespoon salt (for pasta water) To enhance the pasta flavor.
  • to taste Fresh parsley For garnish, optional.

Method
 

Preparing the Chicken
  1. Pat chicken breasts dry with paper towels and season both sides with salt, pepper, garlic powder, and Italian seasoning.
  2. If breasts are thick, pound them to even thickness.
  3. Heat olive oil in a skillet over medium-high heat until shimmering.
  4. Place chicken in skillet and cook undisturbed for 6-7 minutes, then flip and cook for another 6-7 minutes.
  5. Check internal temperature to ensure it reaches 165°F, then remove from pan and let rest.
Making the Alfredo Sauce
  1. In the same skillet, reduce heat to medium and add butter, scraping up browned bits.
  2. Add minced garlic and sauté for 60-90 seconds until fragrant.
  3. Pour in heavy cream and stir constantly until it gently simmers, about 3-4 minutes.
  4. Remove from heat and gradually add Parmesan cheese, stirring until melted and smooth.
  5. Season with salt, pepper, and nutmeg before setting aside.
Cooking the Pasta
  1. Bring a large pot of salted water to a rolling boil and cook fettuccine until al dente.
  2. Reserve 1 cup of pasta water before draining.
Combining Everything
  1. Add drained pasta to the Alfredo sauce and toss to combine, adding reserved pasta water as needed to adjust the consistency.
  2. Slice rested chicken and serve over pasta, garnished with parsley and additional Parmesan.

Notes

For variations, swap chicken for shrimp or salmon, or make it vegetarian with sautéed mushrooms and spinach. Store leftovers in an airtight container for up to 3 days.