Creamy Chicken Alfredo
This rich and creamy Chicken Alfredo is a restaurant-quality dish made in just 30 minutes! Juicy chicken, silky Parmesan sauce, and tender fettuccine come together for the ultimate comfort meal.
Equipment
- Large skillet
- Medium saucepan
- Tongs
- Whisk
- Pasta pot
- Measuring cups and spoons
Ingredients
For the Chicken:
- 2 large chicken breasts boneless and skinless
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
For the Alfredo Sauce:
- 2 tablespoons unsalted butter
- 4 cloves garlic minced
- 2 cups heavy cream
- 1 cup whole milk
- 1 ½ cups grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg optional
For the Pasta:
- 12 ounces fettuccine
- Salt for boiling water
Instructions
Cook the Chicken
- Season chicken with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side, until golden brown and cooked through (165°F internal temp).
- Remove chicken from the pan and let rest for 5 minutes before slicing.
Boil the Pasta
- Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente.
- Reserve ½ cup of pasta water before draining. Set pasta aside.
Make the Alfredo Sauce
- Melt butter in a saucepan over medium heat. Add garlic and sauté for 30 seconds.
- Pour in heavy cream and milk, stirring to combine. Let simmer for 3-4 minutes.
- Whisk in Parmesan cheese, salt, pepper, and nutmeg until smooth.
Assemble the Dish
- Add cooked pasta to the sauce, tossing to coat.
- Thin sauce with reserved pasta water if needed.
- Top with sliced chicken and extra Parmesan before serving.
Notes
For extra flavor: Add a pinch of red pepper flakes or a squeeze of lemon juice.
Storage: Keep in an airtight container in the fridge for up to 3 days. Reheat gently with added milk or cream.
Make it lighter: Swap heavy cream for half-and-half or use Greek yogurt for a healthier alternative.
Enjoy your creamy, dreamy Chicken Alfredo!
Storage: Keep in an airtight container in the fridge for up to 3 days. Reheat gently with added milk or cream.
Make it lighter: Swap heavy cream for half-and-half or use Greek yogurt for a healthier alternative.
Enjoy your creamy, dreamy Chicken Alfredo!