Chicken Alfredo
Creamy, rich Alfredo sauce clings to tender fettuccine pasta, tossed with perfectly seared chicken breast. A classic comfort food that feels indulgent but comes together in under 30 minutes for a perfect weeknight dinner.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Cook the Pasta
- b.Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt.
- c.Add the fettuccine and cook according to package directions until al dente, typically 8-10 minutes.
- d.Before draining, carefully reserve about 1.5 cups of the starchy pasta water. This is key for adjusting the sauce later.
- e.Drain the pasta and set it aside. Do not rinse it.
- 2
Step 2
- a.Prepare and Cook the Chicken
- b.While the pasta cooks, pat the chicken cubes dry with a paper towel. Season them generously with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
- c.Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers.
- d.Add the chicken in a single layer, being careful not to overcrowd the pan (work in batches if necessary).
- e.Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through to an internal temperature of 165°F (74°C).
- f.Remove the cooked chicken from the skillet and set it aside on a plate.
- 3
Step 3
- a.Create the Alfredo Sauce
- b.Reduce the heat to medium and add the butter to the same skillet, scraping up any browned bits from the chicken.
- c.Once the butter has melted, add the minced garlic and sauté for 30-60 seconds until fragrant. Be careful not to let it burn.
- d.Slowly pour in the heavy cream, stirring constantly. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes, allowing it to thicken slightly.
- e.Reduce the heat to low. Gradually add the grated Parmesan cheese, whisking continuously until the cheese is fully melted and the sauce is smooth and creamy.
- f.Season the sauce with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Taste and adjust seasoning if needed.
- 4
Step 4
- a.Combine and Serve
- b.Add the cooked fettuccine and the seared chicken back into the skillet with the Alfredo sauce.
- c.Gently toss everything together using tongs until the pasta and chicken are thoroughly coated in the creamy sauce.
- d.If the sauce is too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired consistency. The starch in the water will help the sauce cling to the pasta without making it watery.
- e.Serve immediately, garnished with chopped fresh parsley and an extra sprinkle of Parmesan cheese.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use freshly grated Parmesan cheese from a block. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly, often resulting in a grainy sauce.
- 2Do not rinse the pasta after draining. The starch on its surface is essential for helping the creamy sauce adhere beautifully to each noodle.
- 3The Alfredo sauce will thicken considerably as it cools. It's best served immediately for the ultimate creamy texture.
- 4Pat the chicken dry before seasoning. A dry surface is crucial for achieving a perfect golden-brown sear instead of just steaming the meat.
- 5For an extra layer of flavor, add a tiny pinch of freshly grated nutmeg to the sauce when you add the salt and pepper.
Adapt it for your goals.
Vegetarian Alfredo
Omit the chicken and add 1 pound of sautéed mushrooms, steamed broccoli florets, or wilted spinach for a delicious vegetarian main course.
Spicy 'Arrabbiata' AlfredoSpicy 'Arrabbiata' Alfredo
Add 1/2 to 1 teaspoon of red pepper flakes along with the garlic to give the rich, creamy sauce a welcome spicy kick.
Seafood AlfredoSeafood Alfredo
Replace the chicken with 1 pound of peeled and deveined shrimp. Sauté the shrimp for just 2-3 minutes until pink and opaque, remove them from the pan, and add them back at the very end with the pasta.
Lighter VersionLighter Version
For a less decadent version, substitute half of the heavy cream with whole milk or half-and-half. Note that this will result in a thinner, less rich sauce.
Why this is on our healthy list.
Excellent Source of Protein
The generous portion of chicken breast provides high-quality lean protein, which is essential for building and repairing muscle tissue, supporting immune function, and maintaining overall body strength.
Rich in Calcium
Both the Parmesan cheese and heavy cream are good sources of calcium, a vital mineral for maintaining strong bones and teeth, as well as proper nerve and muscle function.
Provides Sustained Energy
The carbohydrates from the fettuccine pasta are broken down into glucose, providing a primary source of energy for your body and brain to function effectively.
Frequently asked questions
As prepared, this is a very indulgent dish. One serving contains approximately 1440 calories. It's a rich meal best enjoyed on special occasions or as a treat.