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Dinner - Chicken Alfredo

A rich, creamy, and comforting Italian-American classic, this Chicken Alfredo is made with tender chicken breasts, fettuccine pasta, and a luxurious garlic-parmesan cream sauce. Ready in just 30 minutes!

🕒 Time

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 6

🧂 Ingredients

For the Pasta & Chicken:

  • 1 package fettuccine pasta (16 oz / 454g)
  • 1 lb boneless, skinless chicken breasts, halved if thick (450g)
  • ¾ tsp salt
  • ¼ tsp ground black pepper
  • 2 tbsp olive oil (30ml)
  • 1 tbsp unsalted butter (14g)

For the Alfredo Sauce:

  • 2 cups heavy cream (480ml)
  • ½ cup unsalted butter, cubed (113g)
  • 3 cloves garlic, minced (or 1 tbsp minced)
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 1 cup grated parmesan cheese (90g)

Garnish:

  • Chopped fresh parsley

🍳 Instructions

  1. Cook the Chicken
    Season chicken breasts with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and sear for 7–9 minutes per side until golden and internal temp reaches 165°F / 74°C. Remove and cover to keep warm. Wipe skillet clean.

  2. Cook the Pasta
    Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente per package instructions. Reserve ½ cup (120ml) pasta water, then drain pasta and keep warm.

  3. Make the Sauce
    In the same skillet, add heavy cream, butter, and garlic. Cook over medium heat, whisking often, until butter melts. Stir in salt and pepper, bring to a low simmer, and whisk constantly for about 5 minutes until sauce thickens slightly.

  4. Finish the Sauce
    Gradually add parmesan cheese, whisking until fully melted and smooth. Remove from heat.

  5. Combine Pasta and Sauce
    Toss cooked pasta in the sauce, adding a splash of reserved pasta water to thin if needed.

  6. Serve
    Slice the cooked chicken into ½-inch (1.25cm) strips. Divide pasta among plates or bowls, top with chicken slices, and sprinkle with fresh parsley.

🔁 Storage & Reheating

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheating: Reheat gently in a skillet with a splash of cream or broth until warmed through. Microwave in 30-second bursts, stirring occasionally.

🔥 Pro Tips

  • Use freshly grated parmesan for best melt and flavor.
  • Don’t skip the pasta water—it helps bind and loosen the sauce.
  • For extra flavor, season chicken with 1 tsp dried Italian seasoning before cooking.
  • Add a pinch of red pepper flakes for a little heat.

🥗 Serving Suggestions

Pair with: - Steamed green beans or asparagus - Garlic bread or homemade breadsticks - A crisp green salad with lemon vinaigrette

🧊 Freezing Note

Freezing is not recommended as the sauce may separate and pasta can become mushy.

📋 Recipe Summary Table

Component Description
Main Ingredients Fettuccine, Chicken Breast, Heavy Cream, Parmesan
Cooking Time 30 minutes (10 prep + 20 cook)
Servings 6
Sauce Type Alfredo (cream, garlic, butter, parmesan)
Recommended Side Green beans, salad, garlic bread
Storage Up to 3 days in refrigerator
Reheat Method Skillet with cream or broth; microwave with stirring

Enjoy your restaurant-quality Chicken Alfredo at home! 🍝