Easy Creamy Chicken Alfredo

A rich and velvety Alfredo sauce envelopes tender chicken and pasta, making it a comforting favorite for weekday dinners and special occasions.

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 600

For the Pasta

For the Chicken

2 pieces boneless, skinless chicken breasts, sliced Season with salt and pepper to taste.
2 tbsp olive oil

For the Sauce

3 cloves garlic, minced
1 cup heavy cream For a lighter version, consider using half-and-half.
1 cup freshly grated Parmesan cheese Using freshly grated enhances the melting quality.
1 tbsp chopped fresh parsley For garnish.
0.5 tsp red pepper flakes Optional, for added heat.
Salt and pepper To taste.

Preparation

In a large pot, boil salted water. Cook the fettuccine according to package instructions until al dente, about 8–10 minutes. Drain and set aside, reserving half a cup of pasta water.

Cooking the Chicken

In a large skillet over medium-high heat, add olive oil. Season the sliced chicken with salt and pepper. Cook the chicken for about 5–7 minutes, or until golden brown and cooked through. Remove and set aside.

Making the Sauce

In the same skillet, add minced garlic and sauté for about 30 seconds, until fragrant. Pour in the heavy cream and bring to a gentle simmer. Allow it to thicken slightly for about 2–3 minutes, stirring frequently.
Gradually whisk in the Parmesan cheese until melted and smooth. If the sauce is too thick, add reserved pasta water to reach desired consistency.

Combining Ingredients

Add the cooked pasta and chicken back into the skillet. Toss everything together until well coated in the creamy sauce.

Serving

Remove from heat. Sprinkle with fresh parsley and red pepper flakes if using. Serve immediately while hot and creamy!

To avoid overcooking the chicken, monitor closely to ensure it remains tender and juicy. You can also grill the chicken a day ahead for convenience.