Chicken Alfredo

Chicken Alfredo features tender, seared chicken breasts served over fettuccine pasta drenched in an ultra-rich and creamy homemade Alfredo sauce made with butter, garlic, heavy cream, and Parmesan. A satisfying, restaurant-worthy dinner that comes together in about 40 minutes.

Ingredients

• 2 boneless, skinless chicken breasts (about 1.3 lb. total)
• 2 teaspoons Italian seasoning
• 1 tablespoon olive oil or neutral cooking oil
• 3 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• 1 cup heavy cream
• 3/4 cup finely grated Parmesan cheese, plus more to taste
• 1/4 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 8 oz. fettuccine
• 1/2 cup reserved pasta cooking water
• 1 tablespoon fresh parsley, finely chopped (optional garnish)

Instructions

1. 1. Season both sides of the chicken breasts evenly with Italian seasoning and a pinch of salt.
2. 2. Heat a large skillet over medium-high heat. Add the oil and swirl to coat. Add the chicken and cook for 7–8 minutes per side, or until golden brown on the outside and cooked through to an internal temperature of 165°F. Transfer the chicken to a clean plate and tent loosely with foil to rest.
3. 3. Reduce the heat under the skillet to medium-low. Add the butter and minced garlic. Stir and cook for about 2 minutes, scraping up any browned bits from the bottom of the pan as you go.
4. 4. Pour in the heavy cream and whisk to combine, dissolving any remaining browned bits. Bring the cream to a gentle simmer.
5. 5. While the cream is coming to a simmer, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 7–8 minutes. Before draining, reserve 1/2 cup of the starchy pasta cooking water. Drain the pasta.
6. 6. Once the cream is simmering, add the grated Parmesan to the skillet. Whisk continuously until the cheese is fully melted and incorporated. Simmer the sauce for 2–3 minutes, stirring frequently, until it thickens slightly. Season with salt and pepper to taste.
7. 7. Add the drained fettuccine to the skillet and toss well to coat every strand in the sauce. If the sauce is too thick, add the reserved pasta water a few tablespoons at a time, tossing until you reach the desired consistency.
8. 8. Slice the rested chicken breasts against the grain and arrange the slices on top of the pasta. Garnish with chopped fresh parsley if desired, and serve immediately.

Variations

• Use boneless, skinless chicken thighs instead of breasts for a juicier result.
• Substitute shrimp, sautéed for 2–3 minutes per side, in place of chicken.
• Add steamed or roasted broccoli florets to the finished pasta for extra vegetables.
• Stir in a handful of baby spinach at the end for a pop of color and nutrition.
• Use a mix of grated Parmesan and Romano cheese for a sharper, more complex flavor.
• Replace fettuccine with penne, rigatoni, or linguine based on preference.
• Season the chicken with garlic powder and smoked paprika instead of Italian seasoning for a different flavor profile.
• For a lighter sauce, substitute half-and-half for the heavy cream, though the sauce will be thinner.

Troubleshooting

• Why is my Alfredo sauce grainy or clumpy? The heat was likely too high when the cheese was added; remove the pan from the heat or reduce to the lowest setting before whisking in the Parmesan, and make sure the cheese is finely grated rather than shredded for smoother melting.
• Why is my sauce too thick? Add the reserved starchy pasta cooking water a few tablespoons at a time, tossing the pasta after each addition, until the sauce loosens to your liking.
• Why is my sauce too thin and not coating the pasta? Continue simmering the sauce over medium-low heat, stirring frequently, for a few additional minutes to allow it to reduce and thicken before adding the pasta.
• Why is my chicken dry? Chicken breasts can dry out if overcooked; use an instant-read thermometer and pull the chicken off the heat as soon as it reaches 165°F, then let it rest before slicing so the juices redistribute.
• Why does my sauce taste too salty? Parmesan is naturally high in sodium, so season the sauce only after adding the cheese, and use unsalted butter to keep salt levels in check.
• Why did the pasta absorb all the sauce and the dish became dry? Fettuccine continues to absorb sauce as it sits; serve immediately after tossing, and save extra pasta cooking water to stir in when reheating leftovers.