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Chicken Alfredo

Chicken Alfredo

This homemade chicken Alfredo transforms simple ingredients into a restaurant-quality pasta dinner in just 30 minutes. With perfectly seasoned chicken and a silky-smooth Parmesan cream sauce that clings beautifully to every strand of fettuccine, it's the ultimate comfort food made simple.
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Cook Time 30 minutes
Course Dinner, Main Course
Cuisine American, Italian
Servings 4

Equipment

  • Large skillet
  • Pasta pot
  • Tongs

Ingredients
  

For the chicken

  • 2 boneless, skinless chicken breasts (about 1 pound)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika

For the pasta

  • 12 ounces fettuccine pasta
  • 1 teaspoon salt (for pasta water)

For the Alfredo sauce

  • 4 tablespoons butter
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 2 cups freshly grated Parmesan cheese
  • 1/4 teaspoon nutmeg (freshly grated is best)
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Step 1: Prepare the Chicken

  • Slice each chicken breast horizontally to create 4 thinner cutlets. This ensures quick, even cooking.
  • Season both sides of each cutlet with salt, pepper, paprika, and Italian seasoning.
  • Heat olive oil and butter in a large skillet over medium-high heat until butter is melted and bubbling subsides.
  • Add chicken cutlets to the hot pan, being careful not to overcrowd (work in batches if needed).
  • Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F).
  • Add minced garlic to the pan for the last minute of cooking, stirring to prevent burning.
  • Transfer chicken to a cutting board, tent with foil, and let rest while you prepare the pasta and sauce.
  • Don't clean the skillet – those browned bits will add flavor to your sauce!

Step 2: Cook the Pasta

  • Bring a large pot of water to a rolling boil. Add 1 teaspoon salt.
  • Add fettuccine and cook according to package directions until al dente, usually 8-10 minutes.
  • Reserve 1 cup of pasta water before draining – this starchy water is your secret weapon if your sauce needs thinning.
  • Drain pasta but do not rinse – the starch helps the sauce cling to the pasta.

Step 3: Make the Alfredo Sauce

  • In the same skillet you used for the chicken, add 4 tablespoons butter over medium heat.
  • Add minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
  • Slowly pour in the heavy cream while whisking constantly.
  • Bring to a gentle simmer (not a boil) and cook for 3-4 minutes until it begins to thicken slightly.
  • Reduce heat to low and gradually whisk in the grated Parmesan cheese, a handful at a time, until melted and smooth.
  • Add freshly grated nutmeg and stir to combine.
  • Season with salt and pepper to taste, remembering that Parmesan is already salty.

Step 4: Bring It All Together

  • Slice the rested chicken into strips across the grain.
  • Add the cooked fettuccine directly to the sauce in the skillet.
  • Toss gently using tongs until pasta is evenly coated with sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
  • Add the sliced chicken and toss again to combine and warm through.
  • Taste and adjust seasoning if needed.

Step 5: Serve and Enjoy

  • Divide among four warm plates or bowls, twirling the pasta for a beautiful presentation.
  • Top with additional freshly grated Parmesan and a sprinkle of chopped parsley.
  • Serve immediately while hot and creamy. Prepare for compliments!

Notes

  • Cheese matters: Pre-grated cheese often contains anti-caking agents that can make your sauce grainy. For the smoothest sauce, buy a block of Parmesan and grate it yourself.
  • Temperature control: The key to a smooth Alfredo sauce is gentle heat. Too hot, and the cheese can separate or become grainy.
  • Pasta water magic: That reserved pasta water contains starch that helps emulsify the sauce if it's too thick or starts to separate.
  • Make ahead tips: The chicken can be cooked up to a day ahead and refrigerated. Simply warm it before adding to the finished pasta.
  • Reheating strategy: Alfredo sauce can separate when reheated. For best results, reheat leftovers gently in a skillet over low heat, adding a splash of cream if needed to restore the creamy texture.