Chicken Alfredo Recipe

This simple chicken alfredo recipe delivers a creamy, rich sauce and golden, tender chicken in under 30 minutes. 

Ingredients

For the chicken 

• 1 pound boneless, skinless chicken breasts
• 1 tsp Italian seasoning
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter 

For the pasta and sauce 

• 8 oz fettuccine pasta
• 8 tbsp (1 stick) unsalted butter, divided
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/4 tsp ground nutmeg (optional, but adds depth)
• 1/4 tsp salt
• 1/4 tsp black pepper
• Fresh chopped parsley, for garnish 

Instructions

1. Prepare and cook the pasta. Bring a large pot of generously salted water to a boil. Add the fettuccine and cook according to package directions, typically 8–10 minutes, until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water.
2. Season and cook the chicken. While the pasta cooks, slice the chicken breasts in half horizontally to create thinner cutlets. Pat them dry with a paper towel and season both sides with Italian seasoning, salt, and pepper.
3. Heat oil and sear. Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet or pan over medium-high heat. Add the chicken and cook for 5–7 minutes per side, or until golden brown and cooked through (the internal temperature should reach 165°F).
4. Rest and slice the chicken. Transfer the cooked chicken to a cutting board and let it rest for a few minutes. This allows the juices to redistribute, keeping the chicken tender. Slice the chicken into strips.
5. Sauté garlic. Reduce the heat under the skillet to medium-low. Add the remaining 7 tablespoons of butter and the minced garlic. Sauté for about 1 minute until fragrant, being careful not to let the garlic burn.
6. Make the alfredo sauce. Whisk in the heavy cream, Parmesan cheese, nutmeg, salt, and pepper. Bring the mixture to a gentle simmer, whisking frequently until the sauce begins to thicken, about 3–4 minutes. Do not let the sauce come to a rolling boil, as this can cause it to separate.
7. Combine the pasta and sauce. Remove the pan from the heat. Add the drained fettuccine to the sauce and toss to coat everything evenly. If the sauce is too thick, add a few tablespoons of your reserved pasta water until it reaches your desired consistency.
8. Add chicken and serve. Gently stir the sliced chicken into the pasta and sauce mixture. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.