Chicken Alfredo Recipe
Fettuccine pasta in a creamy Alfredo sauce.
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
Sauce
Chicken
Method
Cooking Pasta
- 1
Boil 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. Once cooked, reserve 1 cup of pasta water, then drain the rest.
Cooking Chicken
- 2
Prepare and Cook the Chicken
While the pasta is cooking, season the chicken breasts with salt and black pepper. In a large skillet over medium heat, add olive oil. Once the oil is hot, add the chicken breasts and cook for about 7-8 minutes on each side, or until fully cooked and golden brown. Remove from skillet and let rest for a few minutes, then slice into strips.
Making the Alfredo Sauce
- 3
Prepare the Alfredo Sauce
In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce is creamy. Season with salt and black pepper to taste.
Combining Everything
- 4
Combine Pasta, Chicken, and Sauce
Add the drained fettuccine to the skillet with the Alfredo sauce. Toss to combine, adding reserved pasta water a little at a time if the sauce is too thick. Finally, add the sliced chicken and gently toss to coat everything in the creamy sauce. Garnish with chopped parsley before serving.
