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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!

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🕒 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 1 lb (450g) chicken breasts with ¾ tsp salt and ¼ tsp black pepper. Heat 2 tbsp (30ml) olive oil and 1 tbsp (14g) butter in a large skillet over medium-high heat. Add chicken and sear for 7–9 minutes per side until golden and the internal temperature reaches 165°F / 74°C. Remove from skillet and cover to keep warm. Wipe skillet clean.

  2. Cook the Pasta
    Bring a large pot of salted water to a boil. Add 1 package (16 oz / 454g) fettuccine and cook until al dente according to package directions. Reserve ½ cup (120ml) of pasta water, then drain pasta and keep warm.

  3. Make the Alfredo Sauce
    In the same skillet, add 2 cups (480ml) heavy cream, ½ cup (113g) unsalted butter, and 3 cloves (or 1 tbsp) minced garlic. Cook over medium heat, whisking frequently until butter melts. Stir in ½ tsp salt and ½ tsp black pepper, and bring to a gentle simmer. Continue whisking for about 5 minutes, until the sauce slightly thickens.

  4. Finish the Sauce
    Gradually add 1 cup (90g) grated parmesan cheese, whisking continuously until fully melted and smooth. Remove from heat.

  5. Combine Pasta and Sauce
    Toss the cooked pasta in the Alfredo sauce. Add a splash of reserved pasta water if needed to loosen the sauce.

  6. Serve
    Slice the cooked chicken into ½-inch (1.25cm) strips. Divide the sauced pasta among serving plates or bowls, top with sliced chicken, and garnish with chopped parsley.

🔁 Storage & Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat gently in a skillet over medium-low heat with a splash of cream or broth until warmed through, or microwave in 30-second bursts, stirring between intervals.

🔥 Pro Tips

  • Use freshly grated parmesan for the smoothest, most flavorful sauce.
  • The starchy pasta water helps bind and thin the sauce — don't skip it!
  • Add 1 tsp Italian seasoning to chicken before searing for extra flavor.
  • A pinch of red pepper flakes can add a welcome heat to balance the richness.

🥗 Serving Suggestions

Pair this dish with: - Steamed green beans or roasted asparagus - Garlic bread or buttery breadsticks - A crisp green salad with lemon vinaigrette or balsamic dressing

🧊 Freezing Note

Freezing is not recommended. The creamy Alfredo sauce may separate and the pasta can become mushy when thawed.

📋 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