Chicken Alfredo Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz dried fettuccine and cook according to package instructions until al dente (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prepare chicken

Pat 1 lb chicken breasts dry and, if thick, halve horizontally to make even thickness (or pound to 1/2" thickness). Season both sides with 1 tsp garlic powder, 1 tsp onion powder, 3/4 tsp salt, and 1/2 tsp black pepper.

Cook chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When oil is shimmering, add the chicken and cook 4–6 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Transfer chicken to a cutting board and let rest 5 minutes, then slice into 1/2" strips or bite-sized pieces.

Start the sauce

In the same large skillet (wipe out any large brown bits leaving some fond for flavor), reduce heat to medium and add 4 tablespoons unsalted butter. Once melted, add 3 minced garlic cloves and sauté 30–45 seconds until fragrant (do not brown). Sprinkle 1 teaspoon all-purpose flour over the butter-garlic and stir for 30 seconds to cook the flour and thicken slightly.

Add dairy

Slowly whisk in 1 cup whole milk and 1/2 cup heavy cream, scraping up any browned bits. Continue whisking and bring to a gentle simmer (small bubbles at the edge) for 2–3 minutes so the sauce begins to thicken.

Finish sauce with cheese

Reduce heat to low and gradually stir in 1 cup grated Parmesan cheese until melted and smooth. If sauce seems too thick, whisk in a few tablespoons of the reserved pasta water (up to 1/2 cup) until you reach a silky consistency. Season the sauce with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp Italian seasoning (optional). Stir in 1/2 tsp lemon juice if using to brighten flavors.

Combine with pasta and chicken

Add the drained fettuccine to the skillet with the Alfredo sauce and toss gently to coat, adding reserved pasta water by tablespoons if needed to loosen the sauce. Add sliced chicken and toss once more to combine and warm through for 1–2 minutes.

Serve

Plate the Chicken Alfredo, garnish with 2 tablespoons chopped fresh parsley and extra grated Parmesan if desired. Serve immediately.