Classic Chicken Alfredo with Garlic Parmesan Cream
This Classic Chicken Alfredo is my go-to when I want something indulgent and effortless. Tender pan-seared chicken meets a silky garlic-Parmesan cream sauce that clings to every strand of fettuccine—simple ingredients, luxurious results.
It’s a dish that feels special but comes together quickly on weeknights; finish with a squeeze of lemon and a sprinkle of parsley to brighten the richness and you’ve got a crowd-pleaser everyone will ask for again.
Nutrition (per serving)
Directions
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1
Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente. Reserve 1/4 cup pasta water, then drain.
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2
While the pasta cooks, slice the chicken breasts horizontally into cutlets or into 1/2-inch slices. Season both sides with salt and pepper.
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3
Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook until golden and cooked through, about 3–4 minutes per side depending on thickness. Transfer to a plate and tent with foil.
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4
Reduce heat to medium and add 1 tbsp butter to the pan. Add the minced garlic and cook until fragrant, about 30 seconds—don’t let it brown.
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5
Pour in the heavy cream and bring to a gentle simmer, stirring to pick up any browned bits from the pan.
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6
Whisk in the remaining butter, then gradually add the grated Parmesan, stirring until the sauce is smooth and glossy. If the sauce seems too thick, stir in a splash of reserved pasta water to loosen.
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7
Taste and adjust seasoning with salt, pepper, and lemon juice to brighten the sauce.
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8
Add the drained fettuccine to the skillet and toss to coat thoroughly in the sauce. If needed, add a tablespoon or two of reserved pasta water to reach desired consistency.
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9
Return the sliced chicken to the pasta and gently toss to combine, warming the chicken through.
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10
Serve immediately, garnished with chopped parsley and an extra sprinkle of grated Parmesan and cracked black pepper.
Ingredients
- Fettuccine:12 oz
- Boneless skinless chicken breasts:1 lb
- Salt:1 tsp
- Black pepper:1/2 tsp
- Olive oil:1 tbsp
- Unsalted butter:3 tbsp
- Garlic, minced:3 pieces
- Heavy cream:1 1/2 cups
- Freshly grated Parmesan:1 1/2 cups
- Fresh lemon juice:1 tbsp
- Chopped fresh parsley:2 tbsp
- Reserved pasta water (optional):1/4 cup
Tips & Notes
- Dry the chicken and slice thinly so it cooks quickly and stays juicy.
- Use freshly grated Parmesan (not pre-grated) for a silky melt and better flavor.
- Reserve pasta water to thin the sauce—the starch helps the sauce cling to noodles.
- Finish with a splash of lemon juice to lift the richness and keep the dish bright.
