Chicken Alfredo Recipe
Fettuccine pasta with creamy Alfredo sauce and grilled chicken.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Chicken
Alfredo Sauce
Method
Cooking Pasta
- 1
Cook the Fettuccine
In a large pot, bring salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- 2
Drain the Pasta
Once cooked, drain the pasta in a colander and set aside. Reserve a cup of pasta water in case you need to thin the sauce later.
Grilling Chicken
- 3
Prepare the Chicken
While the pasta is cooking, season the chicken breasts on both sides with olive oil, garlic powder, salt, and black pepper.
- 4
Grill the Chicken
Heat a grill pan over medium-high heat. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes before slicing.
Making Alfredo Sauce
- 5
Melt the Butter
In a large skillet over medium heat, melt the butter. Once melted, add minced garlic and sauté for about 1 minute, until fragrant.
- 6
Add Cream and Cheese
Slowly pour in the heavy cream while stirring. Bring to a gentle simmer and then add the grated Parmesan cheese, stirring continuously until the cheese has melted and the sauce is smooth.
- 7
Season the Sauce
Season the sauce with salt and black pepper to taste. If the sauce is too thick, add a little reserved pasta water to achieve your desired consistency.
Combining Ingredients
- 8
Combine Pasta and Sauce
Add the cooked fettuccine to the Alfredo sauce, tossing to coat the pasta evenly with the sauce.
- 9
Serve the Dish
Slice the grilled chicken and place it on top of the pasta. Garnish with chopped parsley before serving.
