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Chicken Alfredo Recipe (Creamy & Ready in 30 Minutes)

Easy chicken alfredo ready in 30 minutes! Golden seared chicken and fettuccine in a rich, creamy parmesan sauce made from scratch. Perfect for weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

What You'll Need
For the Chicken:
  • 2 large boneless skinless chicken breasts
  • Salt and black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
For the Sauce:
  • 3 tablespoons butter
  • 4 cloves garlic minced (fresh is best here)
  • 2 cups heavy cream
  • 2 cups freshly grated parmesan cheese this is non-negotiable — trust me on this one
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • A tiny pinch of nutmeg optional, but it adds something special
  • 1 tablespoon fresh parsley chopped
For Serving:
  • 12 ounces fettuccine or whatever pasta you've got
  • Extra parmesan on the side
  • Some more fresh parsley or basil if you feel fancy

Method
 

How To Make Chicken Alfredo
    Get the Chicken Going
    1. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Heat the
    2. skillets in the olive oil over medium-high heat until they are hot enough, then place the chicken in
    3. and cook it for about 6 to 7 minutes on each side until it is beautifully golden and thoroughly
    4. cooked. Remove it and let it rest – you'll be putting it back in later, so don't discard it.
    Make the Sauce
    1. Reduce the heat to medium and put the butter into the same skillet — you need to use up all the
    2. flavour that's left from the chicken. When the butter has melted, add the chopped garlic and stir it
    3. for about 30 seconds. All you need to do is make it fragrant, not burn it. If the garlic burns it
    4. spoils everything.
    Pour in the Cream
    1. While stirring all the time, gradually add the heavy cream and allow it to gently bubble for
    2. approximately 5 to 7 minutes until it has slightly reduced and begins to take on a thick, shiny
    3. appearance. Never leave it unattended; instead, stir from time to time and let it work.
    Add the Cheese
    1. Now is the time when you should be careful. Take the skillet off the heat and begin to add the
    2. parmesan a small handful at a time, stirring in between each addition. Wait until it has fully
    3. melted before adding any more; it's because of this that you end up with a smooth and silky sauce
    4. rather than a lumpy one. Then add the salt, the pepper and that little bit of nutmeg and taste it to
    5. see whether any adjustments are necessary.
    Bring It All Together
    1. Chop up the chicken that you've let rest and put it back into the sauce. Stir all the ingredients
    2. together so that the chicken ends up well coated. Serve the dish over some freshly cooked pasta—
    3. just remember to drain the pasta properly since nobody wants watery Alfredo.
    Cook's Notes
    1. I always grate my Parmesan cheese fresh from the block since pre-shredded cheese contains
    2. substances which stop it from melting smoothly and can give your sauce a gritty texture; that's
    3. something I can't tolerate. If your sauce becomes too thick, a little pasta water or milk will be
    4. enough to thin it out again. If it's too thin, then just let it simmer for a bit longer. And when you're
    5. adding the cheese, keep the heat low because high heat is what causes the sauce to split and that's
    6. not the result you'd like.
    Make It Your Own
    1. To give the dish a slightly more special touch, you could include steamed broccoli, sun-dried
    2. tomatoes, spinach, or grilled asparagus. I usually throw in a small amount of red pepper flakes
    3. when I want a bit of warmth but not spiciness. If you're keeping an eye on your calorie intake,
    4. then you can replace the heavy cream with half-and-half and add some part-skim mozzarella.
    5. However, in all honesty, I recommend going all the way and enjoying it.
    Storing Leftovers
    1. You can store any leftover Chicken Alfredo in a sealed container in the refrigerator for 3 to 4
    2. days. Since the sauce tends to thicken when left in the fridge, when you're reheating it you should
    3. do so gently on the stove using low heat and add a little milk or pasta water to restore its creamy
    4. texture. Microwaving it on high may cause the sauce to separate, which is disappointing. If you
    5. choose to freeze it, I would suggest keeping the sauce and the pasta separate in order to achieve
    6. the best texture.
    What To Serve Alongside
    1. In my opinion, garlic bread is a must-have since it's the ideal way to absorb the sauce that remains
    2. in the bowl. It can be served together with a light arugula salad, roasted asparagus, steamed
    3. broccoli, or some warm focaccia. If you're in the mood, a chilled glass of Pinot Grigio or
    4. Sauvignon Blanc goes very well with the richness of the sauce.

    Notes

    Chicken Alfredo has become something for me which is completely sensible—it's quick, it's comforting, and it always manages to make people happy. It's not about being a skilled cook or about having a pantry stocked with unusual ingredients. It's about picking a few simple items and turning them into a meal that has the feel of home. That's essentially the whole idea