When you’re craving something indulgent and satisfying, Chicken Alfredo never disappoints. With its silky, buttery sauce wrapped around perfectly cooked fettuccine and golden pan-seared chicken, this Italian-American favorite delivers pure comfort in every bite. It’s elegant enough for guests yet simple enough for a weeknight dinner.
Ingredients
2 boneless, skinless chicken breasts
Salt and black pepper
2 tbsp olive oil
12 oz fettuccine pasta
3 tbsp butter
3 cloves garlic (minced)
1 ½ cups heavy cream
1 cup freshly grated Parmesan cheese
Fresh parsley (chopped)
Instructions
Season the chicken breasts generously with salt and black pepper on both sides. Heat olive oil in a large skillet over medium heat and cook the chicken until golden brown and fully cooked through, turning occasionally to ensure even browning. Once cooked, transfer the chicken to a cutting board and allow it to rest before slicing into thin strips.
While the chicken cooks, bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve a small cup of pasta water before draining.
In the same skillet used for the chicken, melt the butter over medium heat and sauté the minced garlic until fragrant. Pour in the heavy cream, stirring gently as it begins to simmer. Allow the cream to reduce slightly before gradually whisking in the Parmesan cheese until the sauce becomes smooth and thick. Add a splash of reserved pasta water if needed to loosen the sauce. Toss the drained pasta directly into the skillet, coating it evenly in the creamy sauce. Top with sliced chicken and sprinkle with fresh parsley before serving.
Tips
Use freshly grated Parmesan for the smoothest sauce texture.
Avoid boiling the cream too rapidly to prevent separation.
Let the chicken rest before slicing to retain its juices.