Chicken Alfredo Recipe
Italian-American · Main course · 30 min total
A classic Italian-American comfort dish featuring tender chicken and fettuccine in a rich, creamy Parmesan sauce. This recipe is quick and easy for a weeknight dinner.
10
min prep
min prep
20
min cook
min cook
4
servings
servings
850
kcal/serving
kcal/serving
Ingredients
- 1 lb fettuccine pasta
- 2 boneless skinless chicken breasts (about 1 lb total)
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Drain and set aside.
- While pasta cooks, season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Cook chicken for 5-7 minutes per side until golden and cooked through (internal temp 165°F). Remove chicken and let rest for 5 minutes, then slice into strips.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until slightly thickened.
- Reduce heat to low. Gradually whisk in Parmesan cheese until melted and smooth. Season with salt and pepper.
- Add cooked fettuccine to the sauce and toss to coat. Top with sliced chicken and garnish with parsley if desired. Serve immediately.
Tips
- Use freshly grated Parmesan for the best melting and flavor.
- For extra richness, add a splash of pasta water to the sauce if it becomes too thick.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk.
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