Description
This Chicken Alfredo recipe is a creamy, comforting classic that pairs juicy pan-seared chicken breasts with fettuccine noodles tossed in a rich homemade Alfredo sauce made from butter, cream, and Parmesan. Quick, easy, and family-friendly, it’s the perfect go-to meal for any occasion.
Ingredients
For the Pasta:
16 ounces dry fettuccine pasta
For the Chicken:
1 lb boneless, skinless chicken breasts
1 tsp Italian seasoning
¾ tsp kosher salt
¼ tsp black pepper
2 tbsp extra-virgin olive oil
1 tbsp butter
For the Alfredo Sauce:
½ cup butter, cubed
2 cups heavy whipping cream
1 clove garlic, minced
¾ tsp garlic powder
¾ tsp Italian seasoning
¼ tsp salt
¼ tsp black pepper
2 cups freshly grated Parmesan cheese
Instructions
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Bring a large pot of salted water to a boil. Cook fettuccine according to package directions. Reserve ½ cup pasta water, then drain.
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Season chicken with Italian seasoning, salt, and pepper. In a skillet, heat olive oil over medium-high. Cook chicken for 5–7 minutes per side until golden and cooked through (165°F). Add butter during the last few minutes. Let rest, then slice.
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In the same skillet, melt butter over medium-low heat. Add cream, garlic, garlic powder, Italian seasoning, salt, and pepper. Simmer and whisk until slightly thickened (3–4 minutes).
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Stir in Parmesan until melted and smooth. Thin with reserved pasta water if needed.
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Toss cooked pasta in the sauce. Serve topped with sliced chicken and optional parsley or extra cheese.
Notes
Use freshly grated Parmesan for best texture.
Add a splash of milk when reheating to maintain creaminess.
Stir in cooked broccoli, mushrooms, or spinach for added nutrients.
Substitute chicken with shrimp or tofu as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
