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Chicken Alfredo

Chicken Alfredo pairs tender sliced chicken with fettuccine in a silky, garlicky Alfredo sauce made smooth with Parmesan. Tossed with reserved pasta water, it turns creamy and glossy without being heavy.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

Fettuccine Alfredo with Chicken
  • 12 oz fettuccine pasta
  • 1.5 lb boneless, skinless chicken breasts, sliced
  • 2 tbsp olive oil
  • 0.75 tsp kosher salt, divided
  • 0.25 tsp black pepper, divided
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 2 cup heavy cream
  • 1.5 cup grated Parmesan, plus extra for serving
  • 2 tbsp fresh parsley, chopped, for serving

Equipment

  • 1 large skillet

Method
 

Cook the pasta
  1. Cook the fettuccine in salted boiling water according to package directions. Reserve ½ cup pasta water before draining so you can thin the sauce later.
Cook the chicken
  1. Season the chicken with half the salt and pepper. Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 6–7 minutes, until golden and cooked through, then remove and set aside.
Make the Alfredo sauce
  1. In the same skillet, melt the butter and sauté the garlic for 30 seconds, until fragrant. Keep the heat at medium so the garlic doesn’t brown.
Simmer and add Parmesan
  1. Pour in the heavy cream and bring it to a gentle simmer, then whisk in the Parmesan until smooth and glossy. Reduce heat slightly if needed to maintain a gentle simmer.
Toss and finish
  1. Return the chicken and cooked pasta to the skillet, tossing to coat. Thin with reserved pasta water if needed, then season with the remaining salt and pepper.
Serve
  1. Garnish with fresh parsley and extra Parmesan before serving. Serve immediately while the sauce is creamy and cohesive.

Notes

For the silkiest sauce, whisk the Parmesan in gradually while the cream is at a gentle simmer so it melts smoothly. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently with a splash of milk or reserved pasta water to loosen the sauce. Freezing is not recommended because cream sauces can separate. Dietary swap: use half-and-half (or evaporated skim milk) instead of heavy cream for a lighter version, whisking a little longer to keep it smooth.