chickenpastacheese
Creamy Chicken Alfredo
This chicken Alfredo combines pan-seared chicken breast, fettuccine and a rich homemade sauce made with cream, butter, garlic and Parmesan.
From YouTube · Dec 6, 2025
This chicken Alfredo combines pan-seared chicken breast, fettuccine and a rich homemade sauce made with cream, butter, garlic and Parmesan.
10 min
Prep time
20 min
Cook time
30 min
Total time
6 servings
Yield
Ingredients
13 ingredients- 1 lb (454 g) fettuccine pasta
- 1 lb (450 g) boneless skinless chicken breasts, halved horizontally if thick
- 3/4 tsp salt, for the chicken
- 1/4 tsp ground black pepper, for the chicken
- 2 tbsp olive oil
- 1 tbsp unsalted butter, for cooking the chicken
- ALFREDO SAUCE
- 2 cups (480 ml) heavy cream
- 1/2 cup (113 g) unsalted butter, cubed
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 cup (90 g) grated Parmesan cheese
- Chopped fresh parsley, for garnish
Method
17 steps- Bring a large pot of generously salted water to a boil.
- If the chicken breasts are very thick, cut them horizontally into thinner pieces.
- Season the chicken with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Cook the chicken until golden brown on both sides and fully cooked through.
- Transfer the chicken to a plate and leave it to rest.
- Cook the fettuccine in the boiling water until al dente.
- Meanwhile, add the cubed butter, heavy cream and minced garlic to the chicken skillet.
- Simmer gently, stirring frequently, until the sauce begins to thicken.
- Reduce the heat to low.
- Gradually whisk in the grated Parmesan until melted and smooth.
- Season the sauce with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Reserve approximately 1 cup pasta water, then drain the fettuccine.
- Add the pasta to the Alfredo sauce and toss thoroughly.
- Add a little reserved pasta water if needed to loosen the sauce.
- Slice the rested chicken and arrange it over the pasta.
- Garnish with chopped parsley and serve immediately.
Recipe notes
Helpful tips
- Slice the chicken into thinner pieces so it cooks evenly.
- Add the Parmesan over low heat to prevent the sauce splitting.
- Reserve pasta water before draining so the sauce can be loosened if needed.
Equipment
- Large saucepan
- Large frying pan
- Sharp knife
- Chopping board
- Tongs
- Whisk
- Colander
Storage
Cool leftovers promptly and refrigerate them in a covered container. Reheat gently with a splash of water or cream until piping hot.
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