Chicken Alfredo is a classic comfort food that’s loved for its rich, creamy texture and indulgent flavors. This recipe combines tender, juicy chicken with creamy Alfredo sauce and fettuccine pasta, creating a mouthwatering dish that’s perfect for a family dinner or special occasion. It’s simple to make, yet feels like a restaurant-quality meal in the comfort of your own home.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp Italian seasoning
- Salt and pepper, to taste
For the Alfredo Sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 1/2 cups grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg (optional, for depth of flavor)
For the Pasta:
- 12 oz fettuccine pasta
- Salt (for boiling pasta)
Optional Garnishes:
- Fresh parsley, chopped
- Extra Parmesan cheese
Equipment
- Large skillet
- Pot for boiling pasta
- Knife and cutting board
- Whisk
- Measuring cups and spoons
- Tongs or pasta server
Instructions
- Cook the chicken:
Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with garlic powder, onion powder, Italian seasoning, salt, and pepper. Cook the chicken for 6–7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside to rest. Once rested, slice the chicken into strips or bite-sized pieces. - Cook the pasta:
While the chicken cooks, bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions, usually around 8–10 minutes. Drain the pasta, reserving 1/2 cup of the pasta water. Set aside. - Make the Alfredo sauce:
In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the heavy cream and whole milk, stirring to combine. Bring to a simmer and cook for 2–3 minutes, allowing the sauce to thicken slightly. - Finish the Alfredo sauce:
Slowly whisk in the grated Parmesan cheese, salt, pepper, and nutmeg (if using). Continue to stir until the cheese is fully melted and the sauce becomes smooth and creamy. If the sauce is too thick, add a little bit of the reserved pasta water to reach the desired consistency. - Combine the pasta and chicken:
Add the drained fettuccine pasta to the skillet with the Alfredo sauce, tossing to coat the pasta evenly. Add the sliced chicken on top and gently toss to combine. - Serve:
Plate the chicken Alfredo, garnishing with extra Parmesan cheese and chopped fresh parsley, if desired. Serve immediately and enjoy!
Tips
- Make it lighter: For a lighter version, use half-and-half instead of heavy cream and reduce the amount of butter.
- Add vegetables: Sautéed spinach, mushrooms, or broccoli can be added for extra flavor and nutrients.
- Use fresh pasta: Fresh fettuccine will give the dish an even more indulgent texture.
This chicken Alfredo recipe is the ultimate comfort food—rich, creamy, and full of flavor. With tender chicken, a silky Alfredo sauce, and perfectly cooked pasta, it’s a dish that’s sure to impress anyone at your dinner table. Enjoy it as a hearty meal that’s both easy to make and absolutely delicious!
Chicken Alfredo Recipe
This creamy chicken Alfredo recipe is a rich and comforting dish with tender chicken, fettuccine pasta, and a luscious Alfredo sauce. Perfect for a cozy dinner!
Equipment
- Large skillet
- Pot for boiling pasta
- Knife and cutting board
- Whisk
- Measuring cups and spoons
- Tongs or pasta server
Ingredients
- For the Chicken:
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp Italian seasoning
- Salt and pepper to taste
- For the Alfredo Sauce:
- 2 tbsp butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 1/2 cups grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg optional, for depth of flavor
- For the Pasta:
- 12 oz fettuccine pasta
- Salt for boiling pasta
- Optional Garnishes:
- Fresh parsley chopped
- Extra Parmesan cheese
Instructions
- Cook the chicken:
- Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with garlic powder, onion powder, Italian seasoning, salt, and pepper. Cook the chicken for 6–7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside to rest. Once rested, slice the chicken into strips or bite-sized pieces.
- Cook the pasta:
- While the chicken cooks, bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions, usually around 8–10 minutes. Drain the pasta, reserving 1/2 cup of the pasta water. Set aside.
- Make the Alfredo sauce:
- In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the heavy cream and whole milk, stirring to combine. Bring to a simmer and cook for 2–3 minutes, allowing the sauce to thicken slightly.
- Finish the Alfredo sauce:
- Slowly whisk in the grated Parmesan cheese, salt, pepper, and nutmeg (if using). Continue to stir until the cheese is fully melted and the sauce becomes smooth and creamy. If the sauce is too thick, add a little bit of the reserved pasta water to reach the desired consistency.
- Combine the pasta and chicken:
- Add the drained fettuccine pasta to the skillet with the Alfredo sauce, tossing to coat the pasta evenly. Add the sliced chicken on top and gently toss to combine.
- Serve:
- Plate the chicken Alfredo, garnishing with extra Parmesan cheese and chopped fresh parsley, if desired. Serve immediately and enjoy!
Leave a Reply