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Creamy Chicken Alfredo

A rich and comforting one-skillet Chicken Alfredo recipe with creamy Parmesan sauce, tender chicken, and perfectly cooked fettuccine. Easy enough for a weeknight meal and indulgent enough for a special dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 2 boneless skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 4 tablespoons unsalted butter
  • 3 garlic cloves minced
  • 1 cup heavy cream
  • 1.5 cups freshly grated Parmesan cheese
  • Salt and pepper to taste
  • 12 ounces fettuccine pasta
  • Water for boiling
  • Salt for pasta water

Method
 

  1. Season both sides of the chicken breasts with garlic powder, onion powder, Italian seasoning, salt, and pepper.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  3. Add chicken breasts to the skillet and cook for about 6 minutes on each side or until golden brown and cooked through (internal temperature 165°F).
  4. Remove the chicken from the skillet and let it rest; once cooled slightly, slice into strips.
  5. Bring a large pot of salted water to a boil.
  6. Add fettuccine pasta and cook until al dente, about 10 minutes.
  7. Drain the pasta, reserving 1 cup of pasta water for later use if needed.
  8. In the same skillet used for the chicken, melt 4 tablespoons of butter over medium heat.
  9. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it.
  10. Pour in 1 cup of heavy cream and let it gently simmer for 3-4 minutes, stirring occasionally.
  11. Gradually add 1.5 cups of freshly grated Parmesan cheese, stirring constantly until the sauce is smooth and creamy.
  12. Season the sauce with salt and pepper to taste.
  13. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time to reach desired consistency.
  14. Add the cooked fettuccine pasta to the skillet and toss until well coated in sauce.
  15. Top with sliced chicken and give it a light toss or leave the chicken on top for presentation.
  16. Plate the pasta and garnish with additional Parmesan cheese and optional fresh parsley before serving.

Notes

For best results, use freshly grated Parmesan as pre-shredded cheese may not melt properly. Do not overcook the chicken; use a meat thermometer to ensure doneness. Keep the sauce at a gentle simmer to prevent separation. Add vegetables like broccoli or peas for extra color and nutrition, or switch up the protein with shrimp or bacon for a fun twist.