Creamy Chicken Alfredo
Restaurant-style creamy chicken Alfredo with seared chicken, fettuccine, and a from-scratch Parmesan cream sauce—Italian-American takeout money at home. Chicken cooked to 165°F, sauce finished gently so it stays silky, not broken.
đź›’Ingredients
- 12 ounces fettuccine
- 1 1/2 pounds boneless skinless chicken breasts, pounded to even thickness
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan
- 1/4 teaspoon nutmeg (optional)
- Chopped parsley for serving
- Reserved pasta water as needed
🔧Kitchen Tools Needed
- Large skillet
- Pasta pot
- Instant-read thermometer
- Tongs
- Microplane or grater
đź“ťInstructions
- 1
Season chicken with 3/4 teaspoon salt, pepper, and garlic powder. Heat oil in a large skillet over medium-high. Cook chicken 5–7 minutes per side until internal temperature reaches 165°F. Transfer to a board; rest 5 minutes, then slice.
- 2
Meanwhile, cook fettuccine in salted boiling water until al dente. Reserve 1 cup pasta water; drain.
- 3
In the same skillet, melt butter over medium. Sauté garlic 30–45 seconds until fragrant (do not brown). Pour in cream; simmer gently 2–3 minutes (do not hard-boil).
- 4
Reduce heat to low. Whisk in Parmesan until melted and smooth. Season with remaining salt and nutmeg. Thin with pasta water a splash at a time until silky.
- 5
Toss pasta in the sauce. Top with sliced chicken and parsley. Serve immediately while hot. Refrigerate leftovers within 2 hours up to 3 days; reheat gently with a splash of milk to 165°F.
🥗Nutrition Information
⚡Calories per serving: 780
🏷️Recipe Tags
âť“Frequently Asked Questions
Why did my Alfredo break?
Heat was too high after adding cheese, or pre-shredded cheese with anti-caking agents was used. Use freshly grated Parmesan and keep heat low.
Chicken thighs?
Yes—cook to 165°F; they stay juicier.
Lighter version?
Swap half the cream for whole milk; sauce will be thinner—use more pasta water and cheese to thicken.
Add broccoli?
Steam or boil florets in the pasta water last 3 minutes; toss into the sauce.
Food safety?
Chicken must hit 165°F; refrigerate dairy pasta within 2 hours.
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