Description
Creamy Chicken Alfredo pairs juicy golden pan-seared chicken with tender fettuccine in a rich garlic Parmesan cream sauce. This comforting restaurant-style pasta dinner is ready in just 30 minutes.
Ingredients
1 (16-ounce/454g) package fettuccine pasta
1 pound boneless, skinless chicken breasts, halved crosswise if very thick (450g)
¾ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
2 cups heavy cream (480mL)
½ cup unsalted butter, cubed (113g)
3 cloves garlic, minced (about 1 tablespoon)
½ teaspoon salt
½ teaspoon ground black pepper
1 cup grated Parmesan cheese (90g)
Chopped fresh parsley, for garnish
Instructions
- Bring a large pot of generously salted water to a boil over medium-high heat.
- Season the chicken breasts evenly with ¾ teaspoon salt and ¼ teaspoon black pepper.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook for about 7–9 minutes per side, until golden and the thickest part reaches 165°F (74°C).
- Remove the chicken from the skillet, cover to keep warm, and carefully wipe the skillet clean.
- Add the fettuccine to the boiling water and cook according to package directions until al dente. Reserve about ½ cup pasta cooking water, then drain.
- In the same skillet, combine the heavy cream, cubed butter, and minced garlic over medium heat. Whisk frequently until the butter is completely melted.
- Whisk in the remaining ½ teaspoon salt and ½ teaspoon black pepper. Bring to a gentle simmer and cook for about 5 minutes, whisking constantly, until the sauce begins to thicken. Do not allow the cream to reach a full boil.
- Gradually whisk in the grated Parmesan until melted and the sauce is creamy and smooth.
- Remove the skillet from the heat and add the drained fettuccine. Toss until thoroughly coated, adding a small amount of reserved pasta water as needed to loosen the sauce.
- Slice the chicken into approximately ½-inch strips. Divide the fettuccine among serving bowls, top with sliced chicken, and garnish with chopped fresh parsley.
Notes
Add steamed broccoli, sautéed mushrooms, spinach, asparagus, or peas for extra vegetables.
Cooked shrimp can replace the chicken; add it near the end to prevent overcooking.
Linguine, tagliatelle, spaghetti, or penne can be substituted for fettuccine.
For more garlic flavor, increase the garlic to 4–5 cloves. Add crushed red pepper flakes for a little heat.
Freshly grated Parmesan melts more smoothly and helps prevent a grainy sauce.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently over low to medium-low heat with a splash of milk or cream, stirring frequently.
Freezing is not recommended because the cream sauce may separate or become grainy after thawing.
Serve with a green salad, roasted vegetables, steamed broccoli, or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 860 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 58 g
- Saturated Fat: 31 g
- Unsaturated Fat: 24 g
- Trans Fat: 1 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 190 mg
