Print

30-Minute Creamy Chicken Alfredo

A generous serving of creamy chicken alfredo pasta topped with diced chicken and fresh chopped parsley.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, restaurant-quality Chicken Alfredo sauce quickly for a satisfying weeknight dinner.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese, packed
  • 1/2 cup reserved pasta water
  • 1/4 cup unsalted butter
  • 1/4 teaspoon nutmeg (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the fettuccine according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
  2. Season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  4. Reduce the heat to medium. Add the butter to the skillet and let it melt. Add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
  5. Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring constantly. Cook for 2 minutes until the sauce slightly thickens.
  6. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and velvety. Stir in the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg, if using.
  7. Add the cooked chicken and the drained fettuccine to the sauce. Toss everything together until the pasta is fully coated. If the sauce seems too thick, add the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
  8. Serve immediately, garnished with fresh parsley.

Notes

  • For a richer flavor, use freshly grated Parmesan cheese instead of pre-shredded.
  • To make this a baked version, transfer the coated pasta to a baking dish, top with more Parmesan, and bake at 375°F for 15 minutes.
  • You can substitute chicken thighs for breasts if you prefer darker meat.

Nutrition

Find it online: https://delishdreams.com/chicken-alfredo-recipe-30-minute-creamy/