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Chicken Alfredo in Under 40 Minutes

A close-up of creamy Chicken Alfredo pasta topped with grilled chicken pieces and fresh parsley.
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Prepare a classic Chicken Alfredo pasta dish with tender chicken and fettuccine in a creamy Parmesan sauce.

Ingredients

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  • 1 pound fettuccine pasta
  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 cup unsalted butter
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Cook fettuccine according to package directions. Drain, reserving about 1 cup of pasta water.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  3. Add minced garlic to the same skillet and cook until fragrant, about 1 minute.
  4. Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in grated Parmesan cheese and butter until melted and smooth.
  5. Return the cooked chicken to the skillet. Add the drained fettuccine to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  6. Serve immediately, garnished with fresh parsley.

Notes

  • For a richer sauce, use half-and-half instead of heavy cream.
  • Ensure your Parmesan cheese is finely grated for a smoother sauce.
  • This recipe is a great option for a quick weeknight dinner, similar to what you might find from some meal planning services.

Nutrition

Find it online: https://recipestokeep.com/chicken-alfredo-recipe/