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Creamy Chicken Alfredo

Rich and velvety homemade fettuccine alfredo topped with golden pan-seared chicken and fresh parsley. A restaurant-quality meal ready in 35 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 lb chicken breast cut into chunks
  • 1 tbsp olive oil
  • 0.5 tsp garlic powder
  • 1 pinch salt and pepper
Pasta & Sauce
  • 1 lb fettuccine pasta
  • 0.5 cup unsalted butter
  • 4 cloves garlic minced
  • 1.5 cups heavy whipping cream
  • 2 cups parmesan cheese freshly grated
  • 0.25 cup fresh parsley chopped

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Tongs
  • Cheese Grater

Method
 

  1. Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Reserve 1 cup of pasta water before draining.
  2. Season chicken pieces with salt, pepper, and garlic powder.
  3. In a large skillet, heat olive oil over medium-high heat. Sear chicken until golden and cooked through. Remove and set aside.
  4. In the same skillet, melt butter over medium heat. Sauté minced garlic for 1 minute.
  5. Pour in heavy cream and bring to a gentle simmer. Cook for 3-4 minutes to slightly thicken.
  6. Reduce heat to low. Whisk in parmesan cheese gradually until smooth.
  7. Add the cooked pasta and chicken back into the sauce. Toss to coat, adding reserved pasta water if needed for consistency.
  8. Garnish with fresh parsley and extra cheese. Serve immediately.

Notes

Always grate your own cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.