Chicken Breasts Alfredo
Elevate your dinner table with this creamy, indulgent Chicken Breasts Alfredo recipe—a luxurious blend of juicy, pan-seared chicken breasts and tender fettuccine pasta, all smothered in a rich, homemade Alfredo sauce. Made from scratch with heavy cream, freshly grated Parmesan, and a hint of garlic, this dish delivers restaurant-quality flavor in just 45 minutes. Perfectly seasoned chicken adds a savory depth, while fresh parsley offers a pop of color and freshness. Whether you're preparing a comforting weeknight meal or impressing guests, this easy Chicken Breasts Alfredo recipe is sure to satisfy. Serve it alongside crusty bread or a crisp green salad for a complete and unforgettable dining experience.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 1.5 cups Heavy cream
- 1 cup Freshly grated Parmesan cheese
- 2 cloves Minced garlic
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 8 ounces Fettuccine or linguine pasta
- 1 pot Water for boiling pasta
- 1 teaspoon Salt for pasta water
Instructions
Fill a large pot with water, add 1 teaspoon of salt, and bring to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, drain the rest, and set the pasta aside.
While the pasta cooks, prepare the chicken. Pat the chicken breasts dry with paper towels and season both sides with salt, black pepper, and garlic powder.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until they are golden brown and fully cooked with an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside to rest.
In the same skillet, reduce the heat to low and add the unsalted butter. Once melted, stir in the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the heavy cream and bring it to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until the cream reduces slightly.
Gradually whisk in the grated Parmesan cheese, one handful at a time, until the sauce is smooth and creamy. Adjust the consistency by adding a few tablespoons of the reserved pasta water if needed.
Slice the cooked chicken breasts into strips or bite-sized pieces and return them to the skillet, allowing them to warm in the Alfredo sauce for 2 minutes.
Add the cooked pasta to the skillet and toss to coat it evenly in the sauce. Taste and adjust seasoning if necessary.
Serve the Chicken Breasts Alfredo immediately, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 2050 mg | 89% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.1 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 711 mg | 55% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 311 mg | 7% | |
*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.
