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Creamy Chicken Alfredo

This indulgent Creamy Chicken Alfredo is a comforting dish perfect for family gatherings, featuring a luscious cream sauce and perfectly cooked chicken over fettuccine pasta.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz fettuccine pasta You can swap this for whole grain or gluten-free pasta if preferred.
Chicken
  • 1 lb boneless, skinless chicken breasts Feel free to use thighs for a juicier bite.
  • Salt and pepper For seasoning the chicken.
Sauce Ingredients
  • 2 tbsp olive oil For sautéing the chicken and infusing flavor.
  • 2 tbsp unsalted butter This adds richness to the sauce.
  • 3 cloves garlic, minced Because garlic brings a wonderful aroma and depth of flavor.
  • 1 cup heavy cream The star of the sauce! You can replace it with half-and-half for a lighter option.
  • 1 cup grated Parmesan cheese Always freshly grated for the best melting quality.
  • 1 tsp Italian seasoning A pinch of herbs to elevate your dish.
  • Fresh parsley, chopped For garnish, adding a touch of vibrancy.

Method
 

Cooking the Pasta
  1. Begin by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the rest and set aside.
Sautéing the Chicken
  1. In a large skillet, heat the olive oil over medium-high heat. Season the chicken breasts with salt and pepper.
  2. Once the oil is shimmering, add the chicken and cook for about 6-7 minutes per side, or until golden and cooked through.
  3. Remove from the skillet and let it rest for a few minutes before slicing into strips.
Making the Alfredo Sauce
  1. In the same skillet, reduce the heat to medium and add the butter. Allow it to melt and bubble, releasing a nutty aroma.
  2. Stir in the minced garlic and sauté for about 30 seconds until fragrant.
  3. Pour in the heavy cream, stirring to combine. Gradually whisk in the Parmesan cheese, allowing it to melt into the sauce until silky and smooth.
  4. If the sauce seems too thick, add reserved pasta water a little at a time until desired consistency is reached.
Combining
  1. Toss the cooked fettuccine in the sauce along with the sliced chicken. Sprinkle with Italian seasoning, and adjust the seasoning as needed.
Serving
  1. Garnish each serving with fresh parsley for a pop of color and freshness, then dig in!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop over low heat, adding a splash of cream or reserved pasta water to revive the sauce’s creaminess without drying it out.