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Best Chicken Alfredo Recipe | Healthy & Delicious Pasta

Best Chicken Alfredo Recipe

This easy Chicken Alfredo features golden pan-fried chicken breasts and tender fettuccine noodles coated in a rich, creamy sauce. Perfectly balanced between simplicity and flavor, this stovetop version delivers restaurant-quality results in about 30 minutes of cooking time. The secret lies in building layers of flavor from properly seasoned chicken and freshly grated Parmesan cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 16 ounces dry fettuccine pasta
  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • 1/2 cup butter, cut into large cubes or slices
  • 2 cups heavy whipping cream
  • 1 clove garlic, minced
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon Italian Seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups freshly grated Parmesan cheese

Equipment

  • large pot
  • Nonstick skillet
  • whisk
  • cutting board

Method
 

Instructions
  1. Make the noodles: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions, usually 10 minutes. Reserve 1/2 cup of the cooking water, then drain well. Set aside.
  2. Make the chicken: Season chicken breasts with the Italian seasoning, salt, and pepper.
  3. Warm the olive oil over medium-high heat in a large nonstick skillet. Once it's shimmering, swirl the pan to evenly distribute. Add the chicken and leave it undisturbed for 5-7 minutes, until the bottom is golden-brown. Flip over and add in 1 tablespoon of butter between them, picking up the pan to give it a gentle swirl to distribute. Continue cooking for another 5-7 minutes (or until internal temperature reaches 165 degrees F).
  4. Transfer the chicken to a cutting board and let rest for 3 minutes. Cut into 1/2-inch-thick slices. Tent with foil while you prepare the sauce.
  5. Make the Alfredo sauce: In the same pan, over medium-low heat, add the butter and cream; whisk until butter has melted.
  6. Add in the minced garlic, garlic powder, Italian seasoning, salt, and pepper; whisk until combined and smooth.
  7. Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken.
  8. Stir in the parmesan cheese just until melted and the sauce is smooth. (If the sauce ends up too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, to thin it out.)
  9. Assemble: Take sauce off the heat and immediately toss with the cooked fettuccine noodles.
  10. Divide the pasta among serving bowls and top with a few slices of chicken. Garnish with parsley, more Parmesan, and black pepper if desired.

Notes

Use real Parmesan cheese rather than pre-shredded varieties for better texture. Always reserve pasta water before draining to thin the sauce if needed. Don't overcrowd the pan when cooking chicken to ensure proper browning. Sauce reheats well with a splash of cream added.