Creamy Chicken Alfredo
Indulge in the ultimate comfort food with this Creamy Chicken Alfredo recipe, a rich and flavorful dish that's perfect for family dinners or special occasions. Featuring tender strips of seared chicken breast atop velvety fettuccine pasta, this classic Italian-inspired dish is brought to life with a luscious homemade Alfredo sauce made from garlic-scented butter, heavy cream, and Parmesan cheese. Ready in just 40 minutes, this easy recipe strikes the perfect balance between creamy decadence and savory simplicity. Garnish with a sprinkle of fresh parsley for a pop of color and serve piping hot for a restaurant-quality meal that’s sure to impress. Perfect for pasta lovers, this one-pan wonder is a must-try for any occasion!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 pieces chicken breast
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 pieces garlic cloves, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Slice chicken breasts into thin strips. Season lightly with salt and pepper on both sides.
Heat the olive oil in a large skillet over medium heat. Add the chicken strips and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Pour in the heavy cream and bring it to a gentle simmer. Stir occasionally and let the cream thicken slightly, about 3-4 minutes.
Stir in the grated Parmesan cheese until it fully melts and the sauce becomes smooth and creamy.
Season the sauce with salt and black pepper to taste.
Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to thin it out to your desired consistency.
Slice the cooked chicken strips and place them on top of the pasta. Toss gently to combine.
Garnish with fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.1 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 246 mg | 19% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 277 mg | 6% | |
*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.
