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Creamy Chicken Alfredo Recipe

With simple ingredients and a quick cook time, this comforting dish is perfect for a satisfying weeknight meal or a special occasion. Serve with fresh parsley and extra Parmesan for the ultimate finishing touch!
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Course: Main Course
Cuisine: Italian
Keyword: Chicken Alfredo Recipe
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 6
Calories: 920kcal

Ingredients

For the Pasta

  • 16 ounces fettuccine pasta

For the Chicken

  • 1 pound boneless, skinless chicken breasts
  • 1 tsp Italian seasoning
  • ¾ tsp kosher salt
  • ¼ tsp black pepper
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp butter

For the Alfredo Sauce

  • ½ cup butter (cut into cubes)
  • 2 cups  heavy whipping cream
  • 1 clove garlic (minced)
  • ¾ tsp garlic powder
  • ¾ tsp Italian seasoning
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 cups freshly grated Parmesan cheese

Instructions

Cook the Pasta

  • Bring a large pot of salted water to a boil.
  • Add fettuccine and cook according to package directions until al dente (approximately 10 minutes).
  • Reserve ½ cup of the pasta water, then drain and set aside.

Prepare the Chicken

  • Season chicken breasts with Italian seasoning, salt, and pepper.
  • Heat olive oil in a large nonstick skillet over medium-high heat.
  • Once hot, add chicken and cook undisturbed for 5–7 minutes until golden brown.
  • Flip the chicken, add butter, and continue cooking for another 5–7 minutes until the internal temperature reaches 165°F.
  • Transfer chicken to a cutting board, let it rest for 3 minutes, then slice into ½-inch thick pieces. Cover loosely with foil.

Make the Alfredo Sauce

  • In the same pan, melt butter over medium-low heat.
  • Stir in the heavy cream and whisk until combined.
  • Add garlic, garlic powder, Italian seasoning, salt, and black pepper. Whisk until smooth.
  • Let the sauce gently simmer for 3–4 minutes, whisking constantly until it thickens slightly.
  • Stir in Parmesan cheese until melted and the sauce becomes smooth.
  • If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Assemble the Dish

  • Remove the sauce from heat and toss with cooked fettuccine.
  • Divide among plates and top with sliced chicken.
  • Garnish with fresh parsley, additional Parmesan, and black pepper if desired.

Nutrition

Calories: 920kcal | Carbohydrates: 46g | Protein: 40g | Fat: 7g | Saturated Fat: 40g | Trans Fat: 2g | Cholesterol: 282mg | Sodium: 1180mg | Potassium: 542mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2055IU | Vitamin C: 3mg | Calcium: 464mg | Iron: 3mg
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