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Bowl of creamy chicken alfredo fettuccine with sliced chicken, parmesan and parsley

Easy Chicken Alfredo

Fettuccine in a silky garlic parmesan cream sauce, topped with golden pan-seared chicken. Ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz fettuccine 340 g
  • 1 lb boneless, skinless chicken breasts 450 g, about 2 small
  • 1 tsp salt plus more for the pasta water
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 1 tbsp olive oil
  • 3 tbsp butter 45 g
  • 3 garlic cloves minced
  • 1.5 cups heavy cream 360 ml
  • 1 cup parmesan 100 g, freshly and finely grated
  • 1 pinch ground nutmeg optional
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 Large pot
  • 1 Large skillet

Method
 

  1. Bring a large pot of well-salted water to a boil. Cook the fettuccine until al dente. Before draining, save 1 cup of the pasta water.
  2. Meanwhile, season the chicken with 1/2 teaspoon of salt, the pepper and garlic powder. Heat the oil in a large skillet over medium-high heat and cook the chicken for 5 to 7 minutes per side, until golden and cooked through (165°F / 74°C). Rest it on a board for 5 minutes, then slice.
  3. Lower the heat to medium-low. Melt the butter in the same skillet, add the garlic and cook for 1 minute without browning.
  4. Pour in the cream and the remaining 1/2 teaspoon of salt. Simmer gently for 3 to 4 minutes until slightly thickened.
  5. Take the pan off the heat and stir in the parmesan a handful at a time until smooth. Add the nutmeg.
  6. Add the drained fettuccine and toss to coat, adding splashes of pasta water until the sauce is glossy and coats every strand. Top with the sliced chicken, parsley and extra pepper.

Notes

Smooth sauce tip: add the cheese off the heat. If the sauce gets too hot it can turn grainy or oily.
Add vegetables: toss in steamed broccoli, peas or sautéed mushrooms at the end.
Leftovers: alfredo thickens in the fridge. Reheat gently with a splash of milk. Best eaten within 2 days.