Ohhh yes 😍 Chicken Alfredo — creamy, rich, and pure comfort.
Here’s a restaurant-style Chicken Alfredo that’s silky (not gluey), packed with flavor, and super doable at home.
Creamy Chicken Alfredo
Ingredients (serves 4)
Pasta
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400 g (14 oz) fettuccine (classic, but any pasta works)
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Salt for boiling water
Chicken
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2 chicken breasts, sliced
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1 tsp salt
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½ tsp black pepper
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1 tsp Italian seasoning
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1 tbsp olive oil
Alfredo Sauce
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3 tbsp butter
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3 cloves garlic, minced
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1½ cups heavy cream
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1 cup freshly grated Parmesan (very important)
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Salt & black pepper, to taste
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Optional: pinch of nutmeg
Instructions
1️⃣ Cook the pasta
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Boil pasta in well-salted water until al dente.
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Reserve ½ cup pasta water, then drain.
2️⃣ Cook the chicken
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Season chicken with salt, pepper, and Italian seasoning.
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Heat olive oil in a skillet over medium-high heat.
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Cook chicken 3–4 min per side until golden and cooked through.
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Remove from pan and set aside.
3️⃣ Make the Alfredo sauce
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In the same pan, melt butter over medium heat.
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Add garlic and sauté 30 seconds (don’t brown).
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Pour in cream and simmer 3–4 minutes until slightly thickened.
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Lower heat and stir in Parmesan gradually until smooth.
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Season with salt, pepper, and nutmeg if using.
4️⃣ Combine
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Add pasta to the sauce, tossing to coat.
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Add reserved pasta water a little at a time if needed.
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Slice chicken and add back to the pan.
5️⃣ Serve
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Serve immediately with extra Parmesan and parsley if desired.
Chef Tips for Perfect Alfredo
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🧀 Grate Parmesan fresh — pre-shredded won’t melt smoothly
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🔥 Keep heat low when adding cheese (prevents separation)
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💦 Pasta water = silky sauce, don’t skip it
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🍝 Alfredo thickens as it cools — serve right away
Optional Upgrades
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Add broccoli, mushrooms, or spinach
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Swap chicken for shrimp or salmon
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Add a squeeze of lemon to balance richness
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Make it extra creamy with a spoon of cream cheese
If you want, I can also give you:
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Lightened-up Alfredo (no cream)
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One-pan Chicken Alfredo
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Baked Chicken Alfredo casserole