Sometimes you just need something warm and cheesy to end your day. This Creamy Chicken Alfredo is the answer to those busy weeknight cravings. It delivers a rich, restaurant-quality meal right in your own kitchen.
You do not need fancy skills to make this dish. It uses simple ingredients you likely already have. Your family will love the tender chicken and velvety sauce in every bite. It is a reliable favorite for any night of the week.
Why This Recipe Is a Winner
This recipe is a lifesaver when you want comfort food fast. It goes from the pantry to the table in under 40 minutes. This makes it perfect for those chilly winter evenings when you want to stay cozy.
The sauce is made from scratch but remains incredibly simple. You avoid the hidden preservatives found in jarred versions. Plus, it is a budget-friendly way to feed a hungry family. Everyone will be asking for seconds before you even finish serving.
Simple Cooking Method
Making this pasta is a straightforward process that anyone can master. You will sear the chicken first to lock in the juices. Then, you use the same pan to build your luxurious cream sauce. This technique adds extra flavor and keeps cleanup to a minimum.
Do not worry if you have never made a cream sauce before. The trick is keeping the heat low and whisking slowly. You will see the cheese melt into a perfectly smooth consistency every time. It is a great confidence-builder for beginner cooks.
Ingredients You’ll Need
Most of these items are pantry staples or easy to find at any grocery store.
- 1 lb boneless skinless chicken breasts
- 1 lb fettuccine pasta
- 2 tbsp extra virgin olive oil
- 1/2 cup unsalted butter
- 2 cups heavy whipping cream
- 1.5 cups freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.25 tsp ground nutmeg
- 2 tbsp fresh Italian parsley, chopped
Step-by-Step Directions
- Bring a large pot of heavily salted water to a boil and cook fettuccine until al dente according to package instructions.
- While pasta cooks, season chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat and sear chicken for 5-7 minutes per side until the internal temperature reaches 165°F (74°C).
- Remove chicken from the skillet and let rest for 5 minutes before slicing into thin strips.
- In the same skillet, reduce heat to medium and melt the butter.
- Add minced garlic to the butter and sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer, whisking occasionally for 3-5 minutes until slightly thickened.
- Reduce heat to low and gradually whisk in the grated Parmesan cheese until completely melted and smooth.
- Stir in the ground nutmeg and additional salt or pepper to taste.
- Drain the pasta, reserving 0.25 cup of the starchy cooking water.
- Toss the fettuccine and sliced chicken into the sauce, adding reserved pasta water if needed to reach desired consistency.
- Garnish with fresh parsley and serve immediately.
Best Ways to Enjoy It
Serve this pasta warm while the sauce is at its creamiest peak. It pairs beautifully with a side of buttery garlic bread. A simple green salad with a light vinaigrette balances the richness perfectly. For a special touch, light a candle and enjoy a restaurant feel at home.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. When reheating, the sauce may thicken or separate slightly. Add a splash of milk or water before warming it up. Reheat gently on the stove over low heat for the best texture.
Tips for Best Results
- Don’t skip the step of reserving your pasta water.
- Avoid using pre-shredded cheese as it contains anti-clumping agents.
- Use a meat thermometer to ensure your chicken stays juicy.
- Slice the chicken against the grain for the most tender bites.
- For winter nights, serve in warmed bowls to keep the pasta hot.
- Add a pinch more nutmeg to elevate the earthy flavor profile.
- Whisk the cheese in slowly to prevent the sauce from breaking.
Ways to Switch It Up
- Swap the chicken for sautéed shrimp for a seafood twist.
- Use gluten-free fettuccine to make this meal wheat-free.
- Stir in a cup of steamed broccoli for extra nutrients.
- Add red pepper flakes if you enjoy a little heat.
Common Questions
Can I use half-and-half instead of heavy cream?
You can, but the sauce will be thinner. Heavy cream provides that signature velvety thickness that makes Alfredo so special. If you use half-and-half, simmer it a bit longer to reduce.
How do I know when the sauce is thick enough?
The sauce should coat the back of a spoon easily. Remember that it will continue to thicken as it cools slightly. Adding the pasta water at the end helps it cling to the noodles.
Will my kids actually eat this?
Most kids love the mild, cheesy flavor of this dish. It is a picky-eater favorite because it is familiar and comforting. You can even cut the chicken into smaller pieces for younger children.
I hope this cozy meal brings a little extra warmth to your table tonight. There is nothing better than a big bowl of pasta shared with the people you love. Happy cooking!
— Alex
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 lb fettuccine pasta
- 2 tbsp extra virgin olive oil
- 1/2 cup unsalted butter
- 2 cups heavy whipping cream
- 1.5 cups freshly grated Parmesan cheese
- 3 cloves garlic , minced
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.25 tsp ground nutmeg
- 2 tbsp fresh Italian parsley, chopped
Instructions
- Bring a large pot of heavily salted water to a boil and cook fettuccine until al dente according to package instructions.
- While pasta cooks, season chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat and sear chicken for 5-7 minutes per side until the internal temperature reaches 165°F (74°C).
- Remove chicken from the skillet and let rest for 5 minutes before slicing into thin strips.
- In the same skillet, reduce heat to medium and melt the butter.
- Add minced garlic to the butter and sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer, whisking occasionally for 3-5 minutes until slightly thickened.
- Reduce heat to low and gradually whisk in the grated Parmesan cheese until completely melted and smooth.
- Stir in the ground nutmeg and additional salt or pepper to taste.
- Drain the pasta, reserving 0.25 cup of the starchy cooking water.
- Toss the fettuccine and sliced chicken into the sauce, adding reserved pasta water if needed to reach desired consistency.
- Garnish with fresh parsley and serve immediately.
