20 Minute Chicken Alfredo Recipe
Indulge in the creamy, comforting flavors of this 20-Minute Chicken Alfredo Recipe, a quick and easy dinner that’s perfect for busy weeknights! Featuring tender slices of perfectly seared chicken breast tossed with al dente fettuccine in a rich and velvety Parmesan cream sauce, this restaurant-quality dish comes together in just 20 minutes. The secret lies in its simplicity—using pantry staples like heavy cream, fresh garlic, and butter to create a luscious, savory sauce that clings beautifully to every strand of pasta. Garnish with a sprinkle of fresh parsley for a pop of color, and you’ve got a satisfying, one-pan meal ready to impress. Whether you’re cooking for the family or hosting guests, this quick chicken Alfredo recipe is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 2 pieces (boneless, skinless) Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 3 tablespoons Butter
- 1.5 cups Heavy cream
- 2 cloves (minced) Garlic
- 1 cup (grated) Parmesan cheese
- 2 tablespoons (chopped, optional for garnish) Parsley
- 4 quarts (for boiling pasta) Water
Instructions
Bring a large pot of water (4 quarts) to a boil and add a generous pinch of salt. Cook the fettuccine pasta according to package instructions until al dente, usually about 10-12 minutes. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
While the pasta cooks, season both sides of the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper.
Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and sear the chicken breasts for 4-5 minutes per side, or until cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and let it rest on a cutting board.
In the same skillet, lower the heat to medium and melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the heavy cream and cook for 2-3 minutes, stirring occasionally, until it begins to thicken.
Stir in the grated Parmesan cheese until completely melted and the sauce is smooth. If the sauce is too thick, stir in a few tablespoons of the reserved pasta cooking water to adjust the consistency.
Slice the cooked chicken into thin strips.
Add the drained fettuccine to the skillet with the sauce and toss to coat the pasta evenly.
Top the pasta with the sliced chicken and garnish with chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.9 g | 290% | |
| Saturated Fat | 115.5 g | 578% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 4249 mg | 185% | |
| Total Carbohydrate | 255.6 g | 93% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 12.5 g | ||
| Protein | 142.9 g | 286% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1186 mg | 91% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 772 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
