Prep Time: 10 minutes
Cook Time: 20 minutes
Marinate Time: –
Total Time: 30 minutes
Servings: 4
Course: Dinner
Cuisine: American-Italian

Introduction

Chicken Alfredo is the ultimate creamy comfort food—pan-seared chicken served over tender fettuccine pasta, smothered in a rich, garlicky Parmesan cream sauce. It’s quick enough for weeknights but feels indulgent enough for a cozy weekend dinner.
We make this whenever we’re craving a restaurant-quality meal at home, and it never disappoints. It’s warm, hearty, and always a hit at the table.

Why I Love This Chicken Alfredo Recipe

What sets this version apart is how easy it is without compromising flavor. The chicken is perfectly juicy with a golden crust, and the Alfredo sauce is homemade—no shortcuts, no jarred sauces—just real ingredients that come together quickly and beautifully. Whether I’m cooking for my family or guests, this dish feels impressive but approachable. It’s become one of our staples for good reason.

Quick yet decadent: Done in 35 minutes but tastes like you spent all day
Creamy without heaviness: The balance of cream, garlic, and Parmesan is just right
Family-approved: Even picky eaters ask for seconds
Versatile: You can swap in veggies or change up the protein easily
Great for leftovers: Reheats beautifully with a splash of milk

Key Ingredients

2 boneless, skinless chicken breasts (about 1½ lbs) – Sliced horizontally into cutlets for faster, even cooking
12 oz fettuccine pasta – Wide noodles that hold Alfredo sauce beautifully
1 tbsp olive oil – Used for searing the chicken and adding flavor
Salt and black pepper, to taste – Essential for seasoning both chicken and sauce
3 tbsp unsalted butter – Forms the rich base of the Alfredo sauce
4 cloves fresh garlic, minced – Adds deep aromatic flavor to the sauce
1½ cups heavy cream – Provides a rich, velvety base for the Alfredo
1 cup Parmesan cheese, freshly grated – Melts smoothly and gives the sauce its classic nutty flavor
2 tbsp chopped fresh parsley (optional) – Adds freshness and color for garnish
¼–½ cup reserved pasta water – Used as needed to loosen the sauce for a silky finish

How to Make This Chicken Alfredo

Step 1: Cook the Pasta
In a large stockpot, bring salted water to a boil. Add fettuccine and cook according to the package instructions until al dente (firm to the bite). Reserve 1 cup of the pasta water before draining. Set aside.

Step 2: Prepare the Chicken
Slice the chicken breasts horizontally to make four thinner cutlets. Pat dry with paper towels and season both sides generously with salt and freshly ground black pepper.

Step 3: Sear the Chicken
In a large 12-inch skillet (cast iron or stainless works best), heat 1 tablespoon olive oil over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown and fully cooked through (internal temp should reach 165°F). Remove the chicken from the pan and let it rest on a cutting board.

Step 4: Build the Alfredo Sauce
Lower the heat to medium. In the same skillet (don’t clean it—the browned bits add flavor), melt 3 tablespoons unsalted butter. Add 4 minced garlic cloves and sauté for about 1 minute, just until fragrant.

Step 5: Add the Cream and Cheese
Pour in 1½ cups heavy cream and stir, allowing it to simmer gently for 2–3 minutes. Gradually whisk in 1 cup of freshly grated Parmesan cheese. Stir continuously until the cheese has fully melted into the sauce and the mixture is smooth.

Step 6: Adjust the Sauce
If the sauce becomes too thick, slowly stir in a bit of the reserved pasta water—start with 2 tablespoons at a time—until the sauce reaches your desired consistency.

Step 7: Combine and Serve
Add the cooked fettuccine directly into the sauce and toss to coat every strand. Slice the rested chicken and place it on top of the pasta. Garnish with fresh parsley and more Parmesan, if desired. Serve hot.

Chef’s Tips & Variations

This recipe is a classic, but here are a few expert tips to elevate it or make it your own:

Freshly grated Parmesan is key – Avoid pre-shredded cheese—it doesn’t melt as smoothly and can make your sauce gritty
Don’t overcook the chicken – Use a thermometer and pull it at 165°F for juicy, not dry, meat
Reserve pasta water – It’s starchy and perfect for thinning your sauce without watering it down
Use half-and-half for a lighter sauce – It won’t be as rich, but it still works
Add-ins – Try mushrooms, steamed broccoli, or spinach for extra texture and nutrition
Swap the protein – Shrimp, salmon, or even grilled tofu all taste fantastic in this creamy Alfredo
Make it spicy – Stir in a pinch of red pepper flakes or cracked black pepper for heat and bite
Prep ahead – You can make the sauce 1 day ahead and reheat gently with a splash of cream

What to Serve With Chicken Alfredo

Chicken Alfredo is rich and comforting, so pair it with sides that add freshness, crunch, or acidity to balance the dish.

Garlic bread or buttery rolls – Great for soaking up the sauce
Caesar salad – Crisp romaine, tangy dressing, and Parmesan make the perfect companion
Roasted or steamed vegetables – Broccoli, asparagus, or green beans work well
Simple tomato salad – Cherry tomatoes, red onions, basil, olive oil, and vinegar cut the richness
Wine pairing – A chilled glass of Pinot Grigio, Chardonnay, or even sparkling water with lemon elevates the meal

WPRM Recipe Card

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Course: Dinner
Cuisine: American-Italian
Calories: ~720 per serving

Ingredients

2 boneless, skinless chicken breasts (about 1½ lbs) – Sliced horizontally into cutlets for faster, even cooking
12 oz fettuccine pasta – Wide noodles that hold Alfredo sauce beautifully
1 tbsp olive oil – Used for searing the chicken and adding flavor
Salt and black pepper, to taste – Essential for seasoning both chicken and sauce
3 tbsp unsalted butter – Forms the rich base of the Alfredo sauce
4 cloves fresh garlic, minced – Adds deep aromatic flavor to the sauce
1½ cups heavy cream – Provides a rich, velvety base for the Alfredo
1 cup Parmesan cheese, freshly grated – Melts smoothly and gives the sauce its classic nutty flavor
2 tbsp chopped fresh parsley (optional) – Adds freshness and color for garnish
¼–½ cup reserved pasta water – Used as needed to loosen the sauce for a silky finish

Equipment

Large stockpot – For boiling the pasta
Colander – For draining pasta
12-inch skillet (cast iron or stainless) – For searing the chicken and making the sauce
Tongs – To flip chicken and mix pasta
Whisk or silicone spatula – For stirring the sauce smoothly
Meat thermometer – To ensure perfectly cooked chicken
Cutting board and chef’s knife – For slicing chicken and mincing garlic
Microplane or fine grater – For freshly grating Parmesan cheese

Method

Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine and stir to prevent sticking. Cook according to package instructions until al dente (about 10–11 minutes). Reserve 1 cup of pasta water, then drain and set aside.

Prepare the chicken: While the pasta cooks, slice each chicken breast horizontally to create two thin cutlets. Pat them dry with paper towels, then season both sides generously with salt and freshly cracked black pepper.

Sear the chicken: In a large 12-inch skillet over medium-high heat, heat the olive oil until shimmering. Place the chicken cutlets in the pan and sear for 4–5 minutes per side, or until golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F. Transfer chicken to a plate and let it rest for 5 minutes.

Start the Alfredo sauce: Reduce heat to medium. In the same skillet (don’t wipe it clean), add the butter and let it melt. Add the minced garlic and sauté for about 1 minute until fragrant, stirring constantly to avoid burning.

Simmer the cream: Pour in the heavy cream and stir gently with a silicone spatula or whisk to combine with the garlic butter. Let the cream simmer (not boil) for 2–3 minutes to warm through and slightly reduce.

Add the cheese: Gradually add the freshly grated Parmesan cheese, a small handful at a time, stirring continuously until the cheese is fully melted and the sauce becomes smooth and creamy.

Adjust consistency: If the Alfredo sauce is too thick, stir in reserved pasta water a tablespoon at a time until it reaches your desired consistency—glossy and pourable, but still thick enough to cling to pasta.

Combine pasta and sauce: Add the drained fettuccine directly into the skillet with the Alfredo sauce. Use tongs to gently toss and coat all the noodles. Let it cook for another 1–2 minutes to fully absorb the sauce.

Slice and serve chicken: Slice the rested chicken into strips or bite-sized pieces. Plate the pasta and top with sliced chicken. Garnish with chopped parsley and more grated Parmesan if desired.

Serve immediately: Chicken Alfredo is best served hot and fresh. For a full meal, pair it with garlic bread or a crisp Caesar salad.

Notes

Leftovers can be stored in an airtight container for up to 4 days. Reheat gently with a splash of milk or cream
Always grate Parmesan fresh for best melting and flavor
For a low-carb version, serve the chicken and Alfredo sauce over zucchini noodles or steamed cauliflower