Creamy Chicken Alfredo
Rich, velvety, and utterly comforting. This creamy chicken Alfredo coats every strand of fettuccine in a luscious Parmesan sauce with perfectly seared chicken on top.
Main Dish · Prep 10 min · Cook 25 min · Serves 4 · Medium · By Tina · Published
Ingredients
- 450 g fettuccine
- 2 large chicken breast
- 3 tbsp butter
- 4 cloves garlic, minced
- 1.5 cups heavy cream
- 1.5 cups Parmesan cheese, freshly grated
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped, for garnish
The Ultimate Comfort Pasta
Chicken Alfredo is one of those restaurant dishes that's surprisingly easy to make at home — and honestly, the homemade version is better. A simple sauce of butter, cream, and Parmesan creates the most luxurious coating for pasta, topped with perfectly seasoned, golden-seared chicken.
Cooking the Chicken
Season the chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Cook for 6-7 minutes per side until golden brown and cooked through. The internal temperature should reach 74°C (165°F). Let rest for 5 minutes, then slice against the grain into strips.
Making the Alfredo Sauce
While the chicken rests, cook the fettuccine according to package directions in well-salted water. Reserve a cup of pasta water before draining.
In the same skillet you used for chicken, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until it starts to thicken slightly.
Remove from heat and stir in the grated Parmesan a handful at a time, stirring until each addition melts completely. The sauce should be smooth and glossy. Add the drained pasta and toss, using splashes of pasta water to reach your desired consistency.
Plating
Divide the pasta among plates and arrange the sliced chicken on top. Garnish with fresh parsley and extra Parmesan.
Tips for Restaurant-Quality Alfredo
- Never boil the cream after adding cheese — it can make the sauce grainy
- Freshly grated Parmesan melts much better than pre-shredded
- Pasta water is your best friend for achieving the right sauce consistency
- Toss the pasta in the sauce off the heat for the silkiest result
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