Easy Chicken Alfredo Recipe
Restaurant-quality chicken alfredo with perfectly seasoned chicken, silky fettuccine, and rich garlic parmesan sauce. Ready in just 25 minutes with simple ingredients you likely have on hand.
Ingredients
- 16 ounces fettuccine pasta dried, not fresh
- 1 pound chicken breasts boneless and skinless
- 1.75 teaspoons Italian seasoning divided use
- 0.75 teaspoon kosher salt plus 1/4 teaspoon
- 0.25 teaspoon black pepper freshly ground preferred
- 2 tablespoons extra-virgin olive oil for cooking chicken
- 1 tablespoon butter for chicken
- 0.5 cup butter for sauce
- 2 cups heavy whipping cream full-fat essential
- 1 garlic clove large, freshly minced
- 0.75 teaspoon garlic powder
- 2 cups parmesan cheese freshly grated only
Instructions
- Fill your biggest pot with water and add a generous pinch of salt. Bring to a rolling boil over high heat. Add fettuccine and stir to prevent sticking. Cook for about 10 minutes until al dente (tender but with a slight bite). Before draining, scoop out half a cup of pasta water. Drain pasta and set aside.
- Pat chicken breasts dry with paper towels. Sprinkle both sides evenly with Italian seasoning, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
- Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Add chicken and don't touch it for 5-7 minutes until the bottom is beautifully browned.
- Flip chicken over and drop 1 tablespoon butter between the pieces. Gently swirl the pan. Continue cooking for another 5-7 minutes until internal temperature reaches 165°F.
- Transfer chicken to a cutting board and let rest for 3 minutes. Slice into half-inch pieces and tent loosely with foil to keep warm.
- Lower heat to medium-low. Add 1/2 cup butter and heavy cream to the same pan (don't wash it). Whisk gently until butter melts completely.
- Add minced garlic, garlic powder, remaining Italian seasoning, salt, and pepper. Whisk until everything combines into a smooth mixture.
- Bring sauce to a gentle simmer with tiny bubbles around the edges. Whisk constantly for 3-4 minutes as it thickens until it coats the whisk beautifully.
- Remove pan from heat. Add freshly grated parmesan gradually, stirring until it melts into silky perfection. If sauce is too thick, add reserved pasta water one tablespoon at a time.
- Add cooked fettuccine directly to the pan. Using tongs, toss everything together until every strand is coated in sauce.
- Divide pasta among serving bowls and top each portion with sliced chicken. Garnish with extra parmesan, freshly cracked black pepper, and fresh parsley if desired.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk to help the sauce come back together.
Cheese Tip: Must use freshly grated parmesan from a block. Pre-shredded cheese contains anti-caking agents that prevent smooth melting and will result in a grainy sauce.
Pasta Water: Save some starchy pasta water before draining - it's perfect for adjusting sauce consistency.
Chicken Alternative: Boneless, skinless chicken thighs work wonderfully and are more forgiving than breasts. Cook for 6-8 minutes per side until 165°F.
Make Ahead: Cook chicken up to a day in advance and store separately. Make sauce fresh when ready to serve for best results.