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Chicken Alfredo

Linda M. Harris
This creamy, indulgent Chicken Alfredo combines juicy, seasoned chicken with rich, velvety Alfredo sauce and perfectly cooked pasta.
It’s a comfort food classic, ideal for cozy nights in or serving guests at a dinner party.
With a few simple ingredients, you can create a dish that feels fancy yet is easy enough for a weeknight meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Italian
Servings 4 Servings
Calories 700 kcal

Equipment

  • 1 Large Skillet (for cooking chicken and sauce)
  • 1 large pot (for boiling pasta)
  • 1 Strainer (for draining pasta)
  • 1 Knife (for slicing chicken)
  • 1 Cutting Board
  • 1 Stirring spoon (for sauce)
  • 1 Grater (for Parmesan cheese)

Ingredients
  

  • 2 boneless skinless chicken breasts (about 1 lb)
  • 1 tbsp olive oil or butter for cooking chicken
  • 1/2 tsp salt for seasoning chicken
  • 1/2 tsp pepper for seasoning chicken
  • 1/2 tsp garlic powder for seasoning chicken
  • 12 oz fettuccine pasta
  • 2 tbsp butter for sauce
  • 2 cloves garlic minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/4 tsp salt for sauce
  • 1/4 tsp pepper for sauce
  • 1/4 tsp nutmeg optional, for sauce

Instructions
 

Cook the Chicken:

  • Season the chicken breasts with salt, pepper, and garlic powder.
    Heat the olive oil or butter in a large skillet over medium heat.
    Cook the chicken for about 6-7 minutes per side until fully cooked and golden brown. Once done, set the chicken aside to rest before slicing it into thin strips.

Boil the Pasta:

  • Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package directions until al dente.
    Drain the pasta and set aside, reserving 1 cup of the pasta water for the sauce.

Make the Alfredo Sauce:

  • In the same skillet used for the chicken, melt the butter over medium heat.
    Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and bring to a simmer.
    Add the grated Parmesan cheese and stir until melted and smooth.
    Season the sauce with salt, pepper, and optional nutmeg.

Combine the Pasta and Chicken:

  • Add the cooked pasta into the Alfredo sauce and toss to coat the noodles evenly.
    If the sauce is too thick, add a bit of the reserved pasta water until the desired consistency is reached.
    Add the sliced chicken on top and toss again to combine.

Serve and Enjoy:

  • Plate the Chicken Alfredo and garnish with extra Parmesan cheese and parsley if desired. Serve immediately.

Notes

  • Chicken: You can use chicken thighs for a juicier option if you prefer dark meat.
  • Sauce: If the sauce becomes too thick, thin it out with the reserved pasta water or a little extra cream.
  • Vegetable Add-ins: You can add broccoli, spinach, or mushrooms to the dish for added nutrition and flavor.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of cream or milk to restore the sauce's consistency.
  • Gluten-Free Option: Use gluten-free pasta if you need to make the dish gluten-free.
Keyword Chicken Alfredo