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Creamy Dreamy Chicken Alfredo

A rich, homemade Chicken Alfredo made with real cream, real cheese, and no jarred shortcuts—perfectly creamy and restaurant-quality without the fuss.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 2 boneless skinless chicken breasts
  • Salt and pepper
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 tablespoon unsalted butter
  • 8 ounces fettuccine pasta
  • Chopped parsley for garnish

Method
 

  1. Season 2 boneless skinless chicken breasts with salt and pepper on both sides.
  2. Heat 2 tablespoons olive oil in a skillet over medium heat.
  3. Cook the chicken in the skillet for 5 to 7 minutes per side, or until golden and cooked through.
  4. Remove the chicken from the skillet and let it rest.
  5. Boil 8 ounces fettuccine pasta in salted water until al dente, about 8 to 10 minutes.
  6. Drain the pasta and set aside.
  7. In the same skillet, melt 1 tablespoon unsalted butter over low heat.
  8. Add 3 cloves minced garlic and cook for 30 seconds until fragrant.
  9. Pour in 1 cup heavy cream and stir constantly over low heat until it begins to thicken slightly, about 3 to 4 minutes.
  10. Gradually stir in 1 cup freshly grated Parmesan cheese, stirring until smooth and creamy.
  11. Season the sauce with additional salt and pepper to taste.
  12. Slice the cooked chicken into strips or chunks.
  13. Add sliced chicken and drained pasta to the skillet with the sauce, tossing to coat evenly.
  14. Garnish with chopped parsley before serving.

Notes

For best results, use freshly grated Parmesan cheese and avoid boiling the cream sauce. To adjust consistency, add a spoonful or two of reserved pasta water as needed. Customize with mushrooms, spinach, or seafood for variety.