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
Alfredo Sauce
Chicken
Garnish
Method
Pasta Preparation
- 1
Boil Water
Bring a large pot of salted water to a boil over high heat.
- 2
Cook Pasta
Add the fettuccine pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Drain Pasta
Once cooked, drain the pasta and set aside, reserving a little pasta water in case the sauce needs thinning.
Chicken Cooking
- 4
Heat Oil
Heat olive oil in a large skillet over medium heat.
- 5
Season Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 6
Cook Chicken
Add the seasoned chicken to the skillet and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- 7
Slice Chicken
Once cooked, remove from the skillet and let rest for a few minutes before slicing.
Alfredo Sauce Preparation
- 8
- 9
Sauté Garlic
Add minced garlic and sauté for about 1 minute until fragrant.
- 10
Add Cream
Pour in the heavy cream and bring to a simmer, stirring occasionally.
- 11
Add Cheese
Whisk in the grated Parmesan cheese until melted and smooth.
- 12
Season Sauce
Season the sauce with salt, black pepper, and grated nutmeg, stirring to combine.
Combine and Serve
- 13
Combine Pasta and Sauce
Add the drained fettuccine pasta to the Alfredo sauce, tossing to coat the pasta evenly.
- 14
Plate Chicken
Slice the cooked chicken and place it on top of the pasta.
- 15
Garnish
Garnish with chopped fresh parsley before serving.