Print

Creamy Chicken Alfredo Pasta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 13 reviews

Deliciously creamy Chicken Alfredo featuring tender pan-seared chicken breasts served over perfectly cooked fettuccine pasta in a rich Parmesan and heavy cream sauce, all made in one skillet for an easy and satisfying meal.

Ingredients

Chicken

  • 2 tbsp. extra-virgin olive oil
  • 2 (6- to 8-oz.) boneless, skinless chicken breasts
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Sauce and Pasta

  • 2 garlic cloves, finely chopped
  • 2 cups low-sodium chicken broth
  • 2 cups whole milk
  • 8 oz. fettuccine
  • 2 oz. Parmesan, finely grated (about 1 cup)
  • 3/4 cup heavy cream

Garnish

  • Finely chopped fresh parsley, for serving

Instructions

  1. Cook Chicken: In a large skillet over medium-high heat, heat the extra-virgin olive oil. Season the chicken breasts generously with kosher salt and freshly ground black pepper. Add the chicken to the skillet and cook, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part registers 165°F, about 8 minutes per side.
  2. Rest and Slice Chicken: Transfer the cooked chicken to a cutting board and let it rest for 10 minutes to retain juices. After resting, slice the chicken into thin pieces.
  3. Prepare Sauce and Cook Pasta: To the same skillet, add the finely chopped garlic, low-sodium chicken broth, and whole milk. Season again with salt and pepper to taste. Bring the mixture to a simmer over medium heat. Add the fettuccine and cook, stirring frequently, until the sauce reduces slightly, about 3 minutes. Continue cooking, tossing occasionally, until the pasta is al dente, which will take an additional 8 to 10 minutes.
  4. Add Cheese and Cream: Stir in the finely grated Parmesan and heavy cream until the sauce becomes smooth and well combined. Continue cooking while stirring occasionally until the sauce thickens, about 3 minutes more.
  5. Combine and Serve: Remove the skillet from heat, then gently stir in the sliced chicken. Garnish with finely chopped fresh parsley before serving for a fresh, vibrant finish.

Notes

  • Use an instant-read thermometer to ensure chicken is perfectly cooked to 165°F for safe consumption.
  • Letting the chicken rest before slicing helps keep it juicy and tender.
  • Stir the pasta frequently during cooking to prevent sticking and ensure even cooking.
  • You can substitute whole milk with half-and-half for an even richer sauce if desired.
  • Freshly grated Parmesan cheese improves the flavor and melt quality compared to pre-grated options.

Find it online: https://bitezly.com/creamy-chicken-alfredo-pasta-recipe/