Description

Classic Chicken Alfredo features tender pan-seared chicken breasts served with fettuccine pasta in a rich and creamy homemade Alfredo sauce made from Parmesan, heavy cream, and garlic. This comforting Italian-American dish is easy to prepare on the stovetop and perfect for a satisfying weeknight meal.

Ingredients

Scale

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
2 garlic cloves, finely chopped

Sauce and Pasta

2 cups whole milk
2 cups low-sodium chicken broth
8 oz. fettuccine
2 oz. Parmesan cheese, finely grated (about 1 cup)
3/4 cup heavy cream
Finely chopped fresh parsley, for serving

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Instructions

Cook the chicken: In a large skillet over medium-high heat, heat the olive oil. Season the chicken breasts with kosher salt and freshly ground black pepper. Add the chicken to the skillet and cook, turning occasionally, until both sides are golden brown and an instant-read thermometer inserted into the thickest part registers 165°F, about 8 minutes per side.
Rest and slice the chicken: Transfer the cooked chicken to a cutting board and let it rest for 10 minutes. Then, slice the chicken into strips.
Prepare the sauce and cook pasta: Add the finely chopped garlic, chicken broth, and whole milk to the same skillet. Season with salt and pepper to taste. Bring the mixture to a simmer over medium heat. Add the fettuccine pasta and cook, stirring frequently, allowing the sauce to slightly reduce, about 3 minutes. Continue cooking, tossing occasionally, until the pasta is al dente, about 8 to 10 minutes more.
Add cheese and cream: Stir in the grated Parmesan cheese and heavy cream until the mixture is smooth and combined. Bring to a simmer and cook, tossing occasionally, until the Alfredo sauce thickens, about 3 more minutes.
Combine chicken and garnish: Remove the skillet from heat and stir in the sliced chicken. Serve immediately, topped with finely chopped fresh parsley for garnish.

Notes

Making Alfredo sauce from scratch is straightforward and yields a fresh, creamy flavor that jars just can’t match.
Use an instant-read thermometer to ensure perfectly cooked chicken.
For a lighter version, you can substitute heavy cream with half-and-half, but the sauce will be less rich.
Fresh parsley adds a nice color and fresh herb flavor to finish the dish.

Nutrition

Serving Size: 1 serving
Calories: 787
Sugar: 9 g
Sodium: 1141 mg
Fat: 40 g
Saturated Fat: 20 g
Unsaturated Fat: 19 g
Trans Fat: 1 g
Carbohydrates: 51 g
Fiber: 2 g
Protein: 51 g
Cholesterol: 160 mg