How to Make Chicken Alfredo
Creamy homemade Chicken Alfredo with juicy chicken, rich Parmesan sauce, and al dente pasta—ready in under an hour.
Equipment
- - Large skillet
- - Pot for boiling pasta
- - Tongs
- - Cheese grater
Ingredients
- **Chicken:**
- - 1 lb boneless skinless chicken breasts
- - 1 tsp Italian seasoning
- - ½ tsp garlic powder
- - ½ tsp salt
- - ¼ tsp black pepper
- - 2 tbsp olive oil
- **Pasta:**
- - 10 oz fettuccine
- - Salt for water
- **Alfredo Sauce:**
- - 8 tbsp unsalted butter
- - 2 cups heavy cream
- - 2 garlic cloves minced
- - 1 tsp Italian seasoning
- - ½ tsp salt
- - ¼ tsp black pepper
- - 1¼ cups Parmesan cheese freshly grated
- - Optional: 2 tbsp chopped parsley
Instructions
- Slice chicken into thin cutlets; season both sides.
- Heat oil in a pan and cook chicken 4–5 minutes per side. Set aside.
- Cook pasta until al dente. Reserve ½ cup cooking water, drain.
- In same pan, melt butter, add garlic. Stir in cream and seasoning. Simmer 3–4 minutes.
- Remove from heat. Stir in Parmesan until smooth. Add pasta water if needed.
- Toss pasta in sauce. Top with sliced chicken and parsley.
Notes
- Use fresh Parmesan for smooth sauce.
- Add broccoli or spinach for extra nutrients.
- Store leftovers for 3–4 days in the fridge.
- Add broccoli or spinach for extra nutrients.
- Store leftovers for 3–4 days in the fridge.