Chicken Alfredo Recipe That Brings Creamy, Comforting Flavor to Every Bite

This creamy chicken alfredo recipe delivers restaurant-quality results with a science-based sauce method. Perfect for weeknights or Italian-themed dinners.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 plates

Course: Dinner, Main Course

Cuisine: Comfort Food, Italian-American

Calories: 645

Ingredients Equipment Method Notes

Ingredients

For the Chicken

1 lb boneless, skinless chicken breasts or thighs for extra richness
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and black pepper to taste

For the Alfredo Sauce

4 tablespoons unsalted butter
4 cloves fresh garlic minced
1 cup heavy cream 35% fat content
1 cup freshly grated Parmesan cheese avoid pre-grated
0.25 cup cream cheese softened
1 pinch nutmeg optional, but recommended

For the Pasta

12 oz fettuccine pasta
1 tablespoon salt for pasta water
2 tablespoons reserved pasta cooking water

Equipment

Large Skillet
Pasta Pot
Strainer
Tongs
Meat Thermometer

Method

Pat chicken dry and season with garlic powder, Italian seasoning, salt, and pepper. Let sit 5 minutes.
Heat olive oil in skillet over medium-high. Cook chicken 6–7 minutes per side until golden and internal temp reaches 165°F. Let rest 5 minutes before slicing.
Boil salted water in a large pot. Cook fettuccine until al dente, reserving ½ cup pasta water before draining.
In same skillet, melt butter over medium-low. Add garlic and sauté for 1 minute until fragrant.
Slowly whisk in heavy cream, then cream cheese until smooth. Stir continuously for velvety texture.
Remove from heat and stir in Parmesan cheese. Add reserved pasta water to adjust consistency. Season with salt, pepper, and nutmeg.
Toss pasta in sauce. Top with sliced chicken and extra Parmesan. Serve immediately.

Notes

Use freshly grated cheese for smoother texture. Always remove skillet from heat before adding cheese to avoid curdling. Substitute shrimp or salmon for variation.