Chicken Alfredo
This Chicken Alfredo is the ultimate creamy pasta dinner, ready in under thirty minutes. The secret is a simple sauce made by melting butter and Parmesan cheese into warm heavy cream until it is velvety smooth and cheesy. Toss tender sliced chicken and fettuccine pasta into the sauce for a quick, comforting, and deeply satisfying meal.
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts (or thighs, if preferred)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 2 tablespoons olive oil
For the Alfredo Sauce:
- 4 tablespoons unsalted butter
- 4 garlic cloves minced
- 2 cups heavy cream
- 1 ½ cups freshly grated Parmesan cheese
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg optional, for depth of flavor
For the Pasta:
- 12 ounces fettuccine or your preferred pasta
- Water for boiling
- 1 teaspoon salt
Optional Garnishes:
- Fresh parsley chopped
- Extra grated Parmesan
Instructions
- Season chicken with garlic powder, Italian seasoning, salt, and pepper. Cook in olive oil over medium heat for 6–8 minutes per side until golden and fully cooked, then let rest 5 minutes before slicing.
- Boil pasta in salted water until al dente, reserving 1 cup of pasta water before draining.
- In the same skillet, melt butter, sauté garlic for 1 minute, add cream, and let simmer. Whisk in Parmesan until smooth, then season with salt, pepper, and nutmeg if desired.
- Toss pasta in the sauce, adding reserved pasta water a little at a time until it reaches your preferred consistency.
- Top with sliced chicken, garnish with parsley and extra Parmesan, and serve hot.