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Chicken Alfredo

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Creamy Chicken Alfredo is a cozy, quick pasta that tastes like a restaurant meal at home, made with tender chicken, rich garlic-Parmesan sauce, and silky noodles in under 30 minutes.

Ingredients

Scale
  • 12 oz fettuccine (or any pasta)
  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 garlic cloves, minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese (plus extra for serving)
  • 1/2 cup reserved pasta cooking water (as needed)
  • 1/2 tsp kosher salt, plus more for pasta water
  • 1/2 tsp black pepper
  • Pinch red pepper flakes (optional)
  • 2 tbsp fresh parsley, chopped (for garnish)
  • 1/2 tsp lemon zest or a small squeeze of lemon (optional, to brighten)

Instructions

  1. Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Reserve 1/2 cup pasta water, then drain.
  2. Pat the chicken dry. Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
  3. Sear the chicken 4–5 minutes per side until golden and cooked through (165°F/74°C). Transfer to a plate to rest.
  4. Reduce heat to medium. Add butter to the same skillet. Stir in garlic and cook 30 seconds until fragrant.
  5. Pour in heavy cream. Simmer on medium-low for 3–4 minutes, stirring. Whisk in Parmesan a handful at a time until smooth.
  6. Adjust sauce. Add a splash of reserved pasta water to loosen if thick. Season with salt, pepper, and red pepper flakes. Keep heat low; do not boil.
  7. Slice the chicken. Add pasta to the sauce and toss to coat. Top with chicken, parsley, and a little lemon zest if using. Serve hot with extra Parmesan.

Notes

Grate cheese fresh for smoother melting. Save pasta water to help sauce cling. Cool leftovers quickly and store in airtight containers.

Nutrition

Find it online: https://diyprzepisy.com/chicken-alfredo-recipe/

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