Creamy Chicken Alfredo Pasta Recipe
This Chicken Alfredo recipe features tender pan-fried chicken breasts served with a creamy, homemade Alfredo sauce made from garlic, butter, cream, and Parmesan cheese. Tossed with perfectly cooked fettuccine pasta and garnished with fresh parsley, this rich and comforting dish comes together quickly for a satisfying Italian-American classic meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American, Italian
Ingredients
For the Chicken
- 500 g (1 lb) large chicken breasts (or skinless boneless thighs)
- Salt and pepper, to season
- ½ tbsp olive oil, to fry the chicken
For the Alfredo Sauce
- 1 tbsp unsalted butter
- 3 garlic cloves, minced
- 500 ml (2 cups) double / heavy cream (or single cream)
- 50 g (½ cup) Parmesan cheese, freshly grated
- 1 tsp salt
- 1 tsp garlic powder (optional)
- 3 tbsp fresh chopped parsley, to garnish
- Salt and pepper, to season (if needed)
For the Pasta
- 300 g (10 ½ oz) fettuccine or tagliatelle pasta (dried)
- 1 tsp salt for pasta water
Instructions
- Prepare the Chicken: Place the chicken breasts on a cutting board and slice along the side without cutting all the way through to open them like a book. Cover with greaseproof paper and gently flatten with a rolling pin. Season both sides generously with salt and pepper.
- Cook the Chicken: Heat olive oil in a large skillet or frying pan over medium-high heat. Pan fry the chicken breasts for 8-10 minutes, or until golden brown and cooked through. Use an instant read thermometer to ensure the internal temperature reaches 75°C (165°F). Remove from pan and let rest for a few minutes, then slice diagonally.
- Make the Alfredo Sauce: Lower the heat to medium-low and add butter to the same skillet. Once melted and foaming, add the minced garlic and cook for about 30 seconds until fragrant. Pour in the cream and bring to a gentle simmer, then add salt and garlic powder. Stir in the Parmesan cheese until melted and smooth. Add the sliced chicken back into the sauce along with the chopped parsley, stirring to combine.
- Cook the Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Cook the fettuccine until al dente, about one minute less than the package instructions. Drain the pasta, reserving a little of the cooking water.
- Toss and Serve: Add the hot pasta to the Alfredo sauce and chicken in the skillet. Toss to coat evenly, adding reserved pasta water if the sauce needs loosening. Taste and adjust seasoning with salt and pepper as needed. Serve immediately garnished with additional parsley if desired.
Notes
- For best flavor and texture, serve Chicken Alfredo immediately after cooking.
- If reheating, warm the dish gently over low heat, adding small amounts of water to loosen the sauce if it thickens too much.
- Nutritional values are approximate and may vary depending on ingredient brands and portion sizes.
