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Easy Chicken Alfredo with Creamy Parmesan Sauce Recipe

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This easy Chicken Alfredo recipe features tender pan-fried chicken breasts paired with perfectly cooked fettuccine noodles, all smothered in a rich, creamy homemade Alfredo sauce made with butter, heavy cream, garlic, and freshly grated Parmesan. A classic Italian comfort dish that’s perfect for a satisfying weeknight dinner.

Ingredients

For the Noodles

  • 16 ounces dry fettuccine pasta

For the Chicken

  • 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

For the Sauce

  • 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

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 about 10 minutes. Reserve 1/2 cup of the cooking water, then drain the noodles well. Set aside.
  2. Prepare the chicken: Season the chicken breasts evenly with Italian seasoning, kosher salt, and pepper. Warm the olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the chicken breasts and cook undisturbed for 5-7 minutes until the bottom forms a golden-brown crust.
  3. Cook the chicken: Flip the chicken breasts, add 1 tablespoon of butter to the pan between them, and gently swirl the pan to distribute the butter. Continue cooking another 5-7 minutes until chicken reaches an internal temperature of 165°F and is cooked through.
  4. Rest and slice chicken: Transfer the cooked chicken to a cutting board and let it rest for 3 minutes to retain juices. Slice the chicken into 1/2-inch thick pieces and tent with foil to keep warm while preparing the sauce.
  5. Make the Alfredo sauce: Using the same skillet, reduce the heat to medium-low. Add the butter and heavy cream, whisking until the butter melts completely. Stir in the minced garlic, garlic powder, Italian seasoning, salt, and pepper until well combined.
  6. Simmer the sauce: Bring the sauce to a gentle simmer—not boiling—and cook for 3-4 minutes, whisking constantly, until it begins to thicken slightly.
  7. Add Parmesan cheese: Stir in the freshly grated Parmesan cheese until it just melts and the sauce turns smooth and creamy. If the sauce is too thick, thin it by stirring in reserved pasta water a few tablespoons at a time until desired consistency is reached.
  8. Assemble the dish: Remove the sauce from heat and immediately toss it with the cooked fettuccine noodles until fully coated. Divide the pasta onto serving plates and top with sliced chicken breasts.
  9. Garnish and serve: Optionally garnish with chopped parsley, extra Parmesan cheese, and freshly cracked black pepper. Serve hot and enjoy your classic Chicken Alfredo.

Notes

  • Reserve some pasta cooking water to adjust sauce consistency as needed.
  • Resting the chicken after cooking helps keep it juicy and tender.
  • Use freshly grated Parmesan cheese for best flavor and smooth texture in the sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on stovetop with a splash of cream or milk.
  • For a lighter version, you can substitute half-and-half for heavy cream, though the sauce will be less rich.

Find it online: https://myweeklyrecipes.com/easy-chicken-alfredo-with-creamy-parmesan-sauce-recipe/