There’s something truly special about a homemade Chicken Alfredo dish that brings everyone to the table with smiles. Today, I’m excited to share my go-to recipe for Chicken Alfredo that’s not only creamy and delicious but also quick to make. Whether you’re looking for a quick family dinner or an easy pasta recipe to impress guests, this dish checks all the boxes. Let’s dive in!
Why You’ll Love This Recipe
- A 30-minute meal that’s perfect for busy weeknights
- A creamy garlic pasta sauce that’s rich and indulgent
- Simple ingredients that are easy to find
- A classic dish with a homemade twist
- Perfect for weeknight dinner ideas or special occasions
Ingredients
Here’s what you’ll need to make this delicious Chicken Fettuccine Alfredo recipe:
- 1 lb (450g) boneless, skinless chicken breasts
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 10 oz (280g) fettuccine or linguine
- 1 tsp salt (for boiling water)
- 1 stick (8 tbsp or 113g) unsalted butter
- 2 cups (480ml) heavy cream
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/4 cups (125g) freshly grated Parmesan cheese
- 2 tbsp chopped fresh parsley (optional garnish)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to create this mouthwatering Chicken Alfredo Fettuccine Recipe!
- Prepare the Chicken: Slice the chicken breasts lengthwise to create thinner cutlets. Season both sides with Italian seasoning, garlic powder, salt, and black pepper.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Transfer the cooked chicken to a plate and set aside.
- Boil the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to package instructions until al dente (typically 8-10 minutes). Drain the pasta, reserving 1/2 cup of the starchy cooking water.
- Make the Alfredo Sauce: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream, Italian seasoning, salt, and black pepper. Bring the mixture to a gentle simmer and cook for 3-4 minutes until slightly thickened.
- Combine and Serve: Remove the skillet from the heat and stir in the freshly grated Parmesan cheese until fully melted and the sauce is smooth and creamy. If the sauce seems too thick, add a splash of the reserved pasta cooking water to loosen it.
- Assemble the Dish: Slice the cooked chicken into strips or bite-sized pieces. Add the drained pasta to the Alfredo sauce and toss gently to coat. Arrange the pasta on serving plates or a large platter, top with the sliced chicken, and garnish with chopped fresh parsley, if desired. Serve hot and enjoy!
Pro Tips for Making the Recipe
Here are some tips to ensure your Chicken Fettuccine Alfredo turns out perfectly every time:
- Reserve Pasta Water: The starchy water from cooking the pasta helps create a smooth, creamy sauce.
- Fresh Parmesan: Freshly grated Parmesan cheese melts better and gives a richer flavor than pre-shredded cheese.
- Don’t Overcook: Cook the pasta until al dente to maintain its texture and bite.
- Customize: Add some red pepper flakes for a spicy kick or toss in steamed veggies for added color and nutrients.
How to Serve
Chicken Alfredo is a versatile dish that can be served in many ways:
- Garnish with fresh parsley for a pop of color
- Pair with a simple green salad or garlic bread for a complete meal
- Add a sprinkle of extra Parmesan cheese on top
Make Ahead and Storage
If you’re planning ahead or have leftovers:
- Make Ahead: Prepare the sauce and cook the pasta up to a day in advance, then combine and reheat when ready.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of milk or cream if needed to restore creaminess.
And there you have it—my secrets for making the perfect Chicken Alfredo that’s quick, creamy, and sure to become a family favorite! Whether you’re a pasta lover or just looking for a new easy pasta recipe to add to your rotation, this dish is a must-try. Don’t forget to check out my other Alfredo recipes like the Best 20-Minute Cajun Chicken Alfredo Pasta Recipe and How to Make Cajun Chicken Pasta for more 30-minute meal inspiration!
How to Make Chicken Alfredo
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 10 oz fettuccine or linguine
- 1 stick unsalted butter
- 2 cups heavy cream
- 1 1/4 cups freshly grated Parmesan cheese
Instructions
- Slice chicken breasts into thinner cutlets and season with Italian seasoning, garlic powder, salt, and pepper. Cook in olive oil until golden brown and cooked through, about 4-5 minutes per side.
- Boil salted water and cook fettuccine or linguine until al dente, reserving 1/2 cup of pasta water before draining.
- Melt butter in the same skillet, add garlic, and sauté for 1 minute. Stir in heavy cream, Italian seasoning, salt, and pepper. Simmer until slightly thickened, about 3-4 minutes.
- Remove skillet from heat and stir in Parmesan cheese until melted and smooth. Add reserved pasta water if sauce is too thick.
- Slice cooked chicken into strips. Toss pasta in Alfredo sauce, top with chicken, and garnish with parsley if desired. Serve hot.
