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Chicken Alfredo

Chicken Alfredo is a classic Italian-American pasta dish known for its rich and creamy flavor. It features tender pieces of sautéed chicken breast, combined with fettuccine pasta, and coated in a luxurious Alfredo sauce made from butter, heavy cream, and Parmesan cheese.
The sauce is smooth and velvety, with a subtle garlicky undertone that enhances the overall flavor profile. The chicken is seasoned and pan-fried until golden brown, adding a savory depth to the dish.
Often garnished with freshly chopped parsley and extra Parmesan, Chicken Alfredo is a comforting meal that’s easy to prepare and perfect for weeknight dinners or special occasions.
Its indulgent taste and creamy texture make it a crowd-pleasing favorite. You can customize it by adding vegetables like broccoli or mushrooms, or even switching out the chicken for shrimp.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 650 kcal

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil

For the Alfredo Sauce:

  • 2 tablespoon butter
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg

For the Pasta:

  • 8 ounce fettuccine pasta
  • 2 tablespoon chopped parsley

Instructions
 

  • Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
  • Cook the Chicken: Season the chicken strips with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes on each side until golden and fully cooked. Remove from the skillet and set aside.
  • Make the Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the heavy cream and whole milk. Bring to a simmer. Add the Parmesan cheese, salt, pepper, and nutmeg. Stir until the cheese is melted and the sauce is creamy (about 3–4 minutes).
  • Combine Everything: Add the cooked fettuccine to the sauce and toss to coat. Add the cooked chicken and mix well. Let it cook for 2–3 minutes until heated through.
  • Garnish and Serve: Sprinkle with chopped parsley. Serve immediately with extra Parmesan on top.