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Chicken Alfredo Recipe

This creamy, comforting chicken alfredo is made with golden-seared chicken breast, tender fettuccine, and a rich homemade Alfredo sauce. It’s the ultimate easy comfort food—simple to make, foolproof, and restaurant-quality right from your kitchen.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 42 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 720

Ingredients
  

  • 2 large boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 4 tablespoons unsalted butter
  • 3 cloves garlic minced
  • cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • Pinch of nutmeg
  • Salt and black pepper to taste
  • 12 ounces fettuccine pasta
  • 1 tablespoon salt for pasta water
  • Optional: fresh parsley for garnish steamed broccoli florets, sautéed mushrooms

Method
 

  1. Cook the Pasta:
  2. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
  3. Cook the Chicken:
  4. Pat chicken dry and season both sides with salt, pepper, and garlic powder.
  5. Heat olive oil in a large skillet over medium heat. Sear chicken breasts for 5–7 minutes per side until golden brown and cooked through (internal temp 165°F). Remove from skillet and let rest, then slice thinly.
  6. Make the Alfredo Sauce:
  7. In the same skillet, melt the butter over medium heat. Add minced garlic and cook until fragrant (about 30 seconds).
  8. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer, then lower the heat and whisk in Parmesan cheese until melted and smooth. Add a pinch of nutmeg, and season with salt and black pepper to taste.
  9. Combine Everything:
  10. Add the cooked fettuccine to the skillet and toss gently in the sauce until fully coated. If needed, add a splash of reserved pasta water to loosen the sauce.