Description
This classic Chicken Alfredo recipe features tender, golden-brown chicken breasts served over creamy, homemade Alfredo sauce with perfectly cooked fettuccine. Made from scratch using simple ingredients like garlic, chicken broth, milk, Parmesan, and heavy cream, it’s a comforting and elegant pasta dish perfect for dinner.
Ingredients
Scale
Chicken
- 2 tbsp. extra-virgin olive oil
- 2 (6- to 8-oz.) boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
Sauce and Pasta
- 2 garlic cloves, finely chopped
- 2 c. low-sodium chicken broth
- 2 c. whole milk
- 8 oz. fettuccine
- 2 oz. Parmesan, finely grated (about 1 cup)
- 3/4 c. heavy cream
Garnish
- Finely chopped fresh parsley, for serving
Instructions
- Cook the chicken: In a large skillet over medium-high heat, heat the olive oil. Add the chicken breasts and season both sides with kosher salt and freshly ground black pepper. Cook the chicken, turning occasionally, until it is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F, about 8 minutes per side.
- Rest and slice chicken: Transfer the cooked chicken to a cutting board and let it rest for 10 minutes. Then slice the chicken into thin pieces.
- Prepare sauce and pasta: Add the finely chopped garlic, chicken broth, and whole milk to the same skillet used for the chicken. Season 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 slightly reduces, about 3 minutes. Continue cooking, tossing occasionally, until the pasta is al dente, about 8 to 10 minutes more.
- Finish the sauce: Stir in the grated Parmesan cheese and heavy cream until the sauce is smooth and well combined. Continue to cook, stirring occasionally, until the sauce thickens, about 3 minutes more.
- Combine and serve: Remove the skillet from heat and gently stir in the sliced chicken. Garnish with finely chopped fresh parsley before serving.
Notes
- This recipe makes a truly authentic, creamy Alfredo sauce from scratch—no jarred sauces needed.
- Use an instant-read thermometer to ensure chicken is perfectly cooked and safe to eat.
- Letting the chicken rest before slicing helps retain juiciness.
- If Parmesan is unavailable, Pecorino Romano can be used as a substitute.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
Nutrition
- Serving Size: 1 serving
- Calories: 787 kcal
- 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
