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Chicken Alfredo

Chicken Alfredo is a rich, garlicky comfort-food dinner where fettuccine and sliced chicken are tossed in a silky Parmesan cream sauce. Cook the pasta, pan-sear the chicken, then simmer cream and whisk Parmesan until smooth and glossy for a clingy sauce texture.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Dinner
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Pasta and 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.
Alfredo sauce
  • 4 tbsp unsalted butter
  • 4 garlic Minced.
  • 2 cup heavy cream
  • 1.5 cup grated Parmesan Plus extra for serving.
  • 2 tbsp fresh parsley Chopped, for serving.

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta
  1. Cook the fettuccine in salted boiling water according to package directions. Reserve ½ cup pasta water before draining.
Cook 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.
Build Alfredo sauce
  1. Melt the butter in the same skillet and sauté the garlic for 30 seconds until fragrant.
  2. Pour in the heavy cream and bring to a gentle simmer, then whisk in the Parmesan until smooth and glossy.
Toss and serve
  1. Return the chicken and cooked pasta to the skillet and toss to coat, thinning with reserved pasta water if needed. Season with the remaining salt and pepper.
  2. Garnish with fresh parsley and extra Parmesan before serving.

Notes

For the silkiest sauce, whisk the Parmesan in gradually while the cream is at a gentle simmer so it stays glossy instead of grainy. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of milk or pasta water to loosen the sauce. Freezing is not recommended because the cream sauce may split. Dairy swap: use lactose-free heavy cream and lactose-free Parmesan for a lactose-friendly version (sauce texture may be slightly softer).