Description

Creamy, restaurant-quality Chicken Alfredo with tender chicken breast, silky homemade Alfredo sauce, and perfectly cooked fettuccine pasta.

Ingredients

Scale

1.5 pounds boneless, skinless chicken breasts
1 pound fettuccine pasta
2 cups heavy cream
4 tablespoons unsalted butter
1.5 cups freshly grated Parmesan cheese
4 cloves garlic, minced
2 tablespoons olive oil
Salt to taste
Black pepper to taste
1 teaspoon Italian seasoning
2 tablespoons fresh parsley, chopped

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Instructions

1. Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook chicken for 6-7 minutes per side until golden and cooked through (165°F internal temperature). Remove and let rest 5 minutes before slicing.
2. Cook fettuccine in salted boiling water according to package directions until al dente. Reserve 1 cup pasta water before draining.
3. In the same skillet used for chicken, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Pour in heavy cream and bring to a gentle simmer. Reduce heat to low and gradually add Parmesan cheese, stirring constantly until melted and smooth.
5. Add drained pasta to the sauce and toss to coat. Add reserved pasta water if needed to achieve desired consistency.
6. Slice rested chicken and arrange over pasta. Garnish with fresh parsley and additional Parmesan cheese. Serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of milk or cream to restore creamy consistency. Use freshly grated Parmesan for best results; pre-shredded cheese may cause a grainy texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 685
Sugar: 3g
Sodium: 520mg
Fat: 38g
Carbohydrates: 46g
Fiber: 2g
Protein: 42g