Chicken Alfredo Recipe

Restaurant-quality chicken alfredo is so easy to make at home with a few simple ingredients and just 30 minutes.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 913kcal

1 (16-ounce) package fettuccine pasta (454g)
1 pound boneless, skinless chicken breasts (halved crosswise if very thick/450g)
¾ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter

Bring a large pot of salted water to a boil over medium-high.
While the water is coming to a boil, season the chicken with salt and pepper.
Heat the oil and butter in a large skillet over medium-high heat. Add the chicken, and cook until browned on both sides, about 7 to 9 minutes per side, and a thermometer inserted in the thickest part of each piece registers 165°F. Remove from skillet and cover to keep warm. Wipe the skillet clean.
Add the pasta to the boiling water, and cook according to the package directions. Drain well, reserving ½ cup of the cooking water. Keep warm.
For the sauce:
While the pasta is cooking, combine the cream, butter, and garlic in the same skillet as you cooked the chicken. Cook over medium heat, whisking often until the butter is melted. Whisk in the salt and pepper. Bring to a low simmer. Cook, whisking constantly until slightly thickened, about 5 minutes.
Gradually whisk in parmesan cheese until smooth. Remove from heat. Add the cooked pasta. Toss to coat, adding a bit of reserved cooking water as needed to thin the sauce.
Slice the chicken breasts into ½-inch-thick strips. Divide the pasta among bowls, top with the sliced chicken, and garnish with parsley.

Avoid overcooking the chicken. Once the thickest part of the chicken breast reaches 165°F, it is safe to eat. A kitchen thermometer is a useful tool to accurately measure the internal temperature of chicken so you don’t overcook it and dry it out.
For added flavor: Season the chicken with 1 teaspoon of dried Italian seasoning before searing.
Save pasta cooking water. It’s always a good idea to save a little pasta water when making pasta dishes. Pasta water thins out and emulsifies sauces and can also fix a broken cream sauce.
Use freshly grated parmesan cheese. Freshly grated cheese will melt a lot better than the pre-grated kind. Grate your own parmesan cheese using a microplane or the small holes of a box grater.
For a little heat: Add a few sprinkles of red pepper flakes to the sauce.