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Easy Chicken Alfredo Recipe

A close-up of creamy Chicken Alfredo pasta with fettuccine, topped with golden-brown meatballs and fresh parsley.
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A creamy, restaurant-style Chicken Alfredo pasta dish made with tender chicken and a rich garlic-Parmesan sauce, perfect for a weeknight family dinner.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Cook fettuccine according to package directions. Drain, reserving about 1 cup of pasta water.
  2. While pasta cooks, season chicken pieces with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  4. Add minced garlic to the same skillet and cook for about 1 minute until fragrant, being careful not to burn it.
  5. Pour in heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce begins to thicken.
  6. Reduce heat to low. Gradually stir in grated Parmesan cheese until melted and the sauce is smooth.
  7. Return the cooked chicken to the skillet. Add the drained fettuccine. Toss everything together to coat the pasta and chicken evenly with the sauce. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
  8. Season with additional salt and pepper to taste.
  9. Serve immediately, garnished with fresh parsley.

Notes

  • For extra flavor, you can add a pinch of nutmeg to the sauce.
  • Feel free to add steamed broccoli or spinach for a more complete meal.
  • Use good quality Parmesan cheese for the best flavor.

Nutrition

Find it online: https://kingscook.com/chicken-alfredo-recipe/