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Restaurant-Quality Creamy Chicken Alfredo Ready in 30 Minutes

A fork lifting fettuccine noodles coated in creamy sauce from a bowl of chicken alfredo, topped with parsley.
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Make a rich and creamy Chicken Alfredo sauce from scratch. This recipe delivers classic comfort food flavor quickly, perfect for a weeknight meal.

Ingredients

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  • 1 pound fettuccine pasta
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. Set the pasta aside.
  2. Season the chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
  4. Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Let it cook for 3-5 minutes until it slightly thickens.
  5. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and velvety. Stir in the salt, pepper, and nutmeg, if using.
  6. Return the cooked chicken and the drained fettuccine to the skillet with the sauce. Toss everything together until the pasta and chicken are fully coated.
  7. If the sauce seems too thick, add the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
  8. Serve immediately, garnished with extra Parmesan cheese and fresh parsley.

Notes

  • For a richer sauce, use high-quality Parmesan cheese that you grate yourself. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
  • If you prefer a thicker sauce without adding pasta water, simmer the cream for an extra two minutes before adding the cheese.
  • You can substitute chicken thighs for breasts if you prefer a darker meat.

Nutrition

Find it online: https://recipesfleet.com/chicken-alfredo-recipe-30-minutes/