30-Minute Creamy Chicken Alfredo: Restaurant Quality At Home
Make this rich, velvety Chicken Alfredo pasta on the stovetop in under 30 minutes. You create a luxurious garlic Parmesan sauce that coats tender chicken and fettuccine perfectly for an easy weeknight chicken dinner.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 pound fettuccine pasta
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Set the drained pasta aside.
- Season the chicken pieces lightly with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
- Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic burn.
- Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Let it cook for about 3 minutes until it thickens slightly.
- Reduce the heat to low. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and velvety. Stir in the salt, pepper, and nutmeg, if using.
- Return the cooked chicken to the skillet. Add the drained fettuccine to the sauce. Toss everything together until the pasta is evenly coated.
- If the sauce seems too thick, add the reserved pasta water one tablespoon at a time until you reach your desired consistency.
- Serve immediately. Top each serving with extra grated Parmesan cheese and fresh parsley.
Notes
- For a richer flavor, use freshly grated Parmesan cheese; pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
- You can substitute chicken broth for a small amount of the heavy cream to slightly lighten the sauce while maintaining flavor.
- Cook the chicken in batches if your skillet is crowded to ensure it browns instead of steams.
Nutrition
- Serving Size: 1 serving
- Calories: 780
- Sugar: 3
- Sodium: 550
- Fat: 45
- Saturated Fat: 25
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 3
- Protein: 40
- Cholesterol: 150