Irresistible Creamy Chicken Alfredo
This Creamy Chicken Alfredo recipe delivers a restaurant-quality meal in the comfort of your home. Tender chicken and perfectly cooked fettuccine are coated in a rich, velvety Alfredo sauce, creating a comforting and satisfying dish that's surprisingly easy to prepare.
Equipment
- Large pot
- Colander
- Large skillet
- Medium bowl
- Whisk
- Spatula
- Measuring cups
- Measuring spoons
- Chef's knife
- Cutting board
- Meat thermometer (optional)
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 1 pint heavy cream
- 1 cup grated Parmesan cheese, plus more for serving
- ¼ teaspoon nutmeg, optional
- Salt and pepper, to taste
- ¼ cup reserved pasta water, for adjusting consistency
- 1 pound fettuccine pasta
- Water, for boiling
- Salt, for pasta water
- Fresh parsley, chopped, for garnish
Instructions
- In a medium bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Make sure each piece is nicely coated in the seasoning.
- Heat a large skillet over medium-high heat.
- Add the seasoned chicken to the hot skillet in a single layer. Avoid overcrowding the pan; you may need to cook it in batches.
- Cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink inside. Ensure the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside.
- While the chicken is cooking, bring a large pot of salted water to a rolling boil.
- Add the fettuccine pasta to the boiling water and cook according to the package directions, usually around 8-10 minutes, until al dente (firm to the bite).
- Before draining the pasta, reserve about 1/4 cup of the pasta water. Drain the pasta and set aside.
- In the same skillet you used to cook the chicken, melt the butter over medium heat.
- Add the minced garlic to the melted butter and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
- Pour in the heavy cream and bring to a simmer, stirring occasionally.
- Reduce the heat to low and add the grated Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth.
- Stir in the nutmeg (if using), salt, and pepper to taste.
- If the sauce is too thick, add a tablespoon of the reserved pasta water at a time until it reaches your desired consistency.
- Add the cooked chicken and drained pasta to the skillet with the Alfredo sauce.
- Toss everything together gently until the pasta and chicken are evenly coated in the sauce.
- If desired, add any optional add-ins like sun-dried tomatoes or steamed broccoli at this point.
- Serve the Creamy Chicken Alfredo immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.
Notes
Don't overcook the chicken. Freshly grated Parmesan is key for smooth melting. Simmer the Alfredo sauce over low heat. Salt your pasta water generously. Adjust the sauce consistency with pasta water or cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of milk or cream if needed. Variations include Seafood Alfredo, Vegetarian Alfredo, Spicy Alfredo, Lemon Alfredo, and Pesto Alfredo.