Creamy Chicken Alfredo
Chicken Alfredo pairs pan-seared chicken breast with fettuccine in a garlic-cream sauce loaded with parmesan. The sauce comes together quickly in the same skillet used for the chicken, making this a satisfying weeknight pasta dinner that's on the table in 30 minutes.
Equipment
- Large skillet
- Medium saucepan
- Sharp chef's knife
- Cutting board
- Whisk
- Tongs
- Measuring cups and spoons
- Colander
Ingredients
- 2 tablespoons olive oil extra virgin preferred for better flavor
- 2 pieces boneless, skinless chicken breasts thinly sliced horizontally for quicker cooking
- 1 teaspoon kosher salt divided, for seasoning chicken and sauce
- ½ teaspoon black pepper freshly ground preferred
- 3 cloves garlic finely minced
- 1 cup heavy cream room temperature
- 1 cup whole milk
- 1 ½ cups Parmesan cheese freshly grated for best melting
- 12 ounces fettuccine pasta dried or fresh, cooked according to package instructions
- 2 tablespoons unsalted butter
- ¼ cup fresh parsley chopped, for garnish
Instructions
- Bring a medium saucepan of salted water to a boil. Add fettuccine and cook until al dente according to package instructions (approx. 8–10 minutes). Drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken breasts on both sides with 1/2 tsp salt and black pepper.
- Sear chicken for 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove chicken and let rest. Slice into strips.
- In the same skillet, lower heat to medium and add butter. Once melted, stir in minced garlic and sauté for 30 seconds until fragrant—do not brown.
- Add heavy cream and milk to the skillet. Let it simmer gently for 2–3 minutes, whisking gently.
- Gradually stir in grated Parmesan cheese, whisking continuously until fully melted and the sauce is velvety. Season with remaining 1/2 tsp salt if desired.
- Add sliced chicken and cooked fettuccine to the sauce. Toss gently to coat evenly and let it warm for 2 more minutes.
- Plate immediately. Garnish with chopped parsley and additional Parmesan, if desired.
Notes
- For added depth, deglaze the skillet with a splash of dry white wine before adding the cream.
- Substitute half-and-half for the cream if desired—but note the sauce will be slightly lighter.
- Use pre-cooked rotisserie chicken in a pinch to save time—just slice and warm in the sauce.
Nutrition
Calories: 830kcalCarbohydrates: 68gProtein: 30gFat: 50gSaturated Fat: 27gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 187mgSodium: 1243mgPotassium: 427mgFiber: 3gSugar: 7gVitamin A: 1812IUVitamin C: 6mgCalcium: 601mgIron: 2mg
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