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Creamy Chicken Alfredo, a rich and decadent pasta dish, is showcased as the featured image.
Lady Maria

Best Creamy Chicken Alfredo Ever

This recipe provides a restaurant-quality Creamy Chicken Alfredo that's easy to make at home. Perfectly cooked fettuccine is coated in a velvety Alfredo sauce with tender bites of chicken, creating a comforting and satisfying meal. This is a blank canvas for your culinary creativity; don't be afraid to experiment and make it your own.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound fettuccine pasta
  • Water for boiling
  • Salt for pasta water
  • 4 cloves garlic, minced
  • 3 cups heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of nutmeg optional
  • Fresh parsley, chopped optional
  • Red pepper flakes optional

Equipment

  • Large Pot
  • large skillet
  • Mixing bowl
  • whisk
  • Tongs or large spoon
  • Colander
  • measuring cups and spoons
  • knife
  • Cutting board

Method
 

  1. In a large bowl, toss the chicken pieces with olive oil, garlic powder, Italian seasoning, salt, and pepper until evenly coated.
  2. Heat a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Cook in batches if necessary.
  3. Set the cooked chicken aside.
  4. Bring a large pot of salted water to a rolling boil.
  5. Add the fettuccine pasta and cook according to package directions until al dente.
  6. Before draining, reserve about 1 cup of the pasta water.
  7. Drain the pasta and set aside.
  8. In the same skillet you used to cook the chicken, melt the butter over medium heat.
  9. Add the minced garlic and cook for about 30 seconds, until fragrant.
  10. Pour in the heavy cream and bring to a simmer, stirring occasionally.
  11. Reduce the heat to low and gradually whisk in the Parmesan cheese, a little at a time, until it's all melted and the sauce is smooth.
  12. Season with salt, pepper, and a pinch of nutmeg (if using). Taste and adjust seasonings as needed.
  13. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  14. Add the cooked chicken and drained pasta to the Alfredo sauce. Toss gently to coat everything evenly.
  15. Serve immediately, garnished with fresh parsley and red pepper flakes (if desired). Pass around extra Parmesan cheese for sprinkling!

Notes

Freshly grated Parmesan cheese is recommended for optimal flavor and texture. Don't boil the heavy cream to prevent separation. Pasta water helps thin and bind the sauce. Salt to taste, as Parmesan cheese is salty. Spice it up with red pepper flakes. Ensure chicken is evenly cut for even cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding milk or cream to loosen the sauce if needed. Variations include adding vegetables, seafood, hot sauce, lemon juice, or sun-dried tomatoes.