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Plate of fettuccine Alfredo topped with sliced chicken breast and garnished with chopped parsley, with bowls of grated cheese and parsley nearby.
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The Ultimate Chicken Alfredo Recipe

Golden seared chicken and fettuccine in a garlicky Parmesan cream sauce that makes you feel like a total Top Chef. This is insanely easy and it comes out silky, rich, and so good you'll want to invite people over just to watch them take the first bite. 35 minutes, one skillet, and you just made 5-star alfredo.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Italian-American
Servings: 4 servings
Calories: 772kcal
Author: Abi Gunasekaran

Equipment

  • Large pot
  • Large skillet (12-inch works best)
  • meat thermometer
  • tongs
  • Microplane or fine grater

Ingredients

  • 8 oz fettuccine pasta
  • 1 lb boneless skinless chicken breasts pounded to ½-inch and halved
  • 1 teaspoon kosher salt divided
  • 1 teaspoon black pepper divided
  • 1 teaspoon dried Italian seasonings divided
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 garlic cloves minced
  • 1 ½ cups whole milk
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan plus more for serving
  • 2-3 tablespoons parsley chopped

Instructions

Boil the Pasta:

  • Bring a large pot of well-salted water to a boil.
  • Cook fettuccine until al dente. Reserve ¼ cup pasta water; drain and set aside.
    A metal colander filled with cooked fettuccine pasta sits on a beige surface near a glass bottle of olive oil, a green cloth, and some parsley.

Sear the Chicken:

  • Pat dry the chicken and season with ½ teaspoon salt, ¼ teaspoon pepper and ½ teaspoon dried Italian seasonings.
  • Heat the oil in a large skillet over medium-high.
  • Sear the chicken 3–4 minutes per side until golden and 165°F inside with a digital meat thermomter.
    Transfer to a board; rest 5 minutes, then slice and set aside.
    Four seasoned and cooked chicken breasts in a black cast iron skillet, with fresh parsley and a bottle of olive oil nearby.

Make the Sauce:

  • Lower heat to medium. Add butter to the skillet. Sauté garlic for 30 seconds. Be sure to use a wooden spoon to scrape up any browned bits stuck to the bottom from searing the chicken.
  • Stir in cream and milk; simmer gently 2–3 minutes to thicken slightly. If the sauce is bubbling agressivly, reduce the heat even further to medium-low. You want a gentle simmer, not rolling bubbles.
  • Off heat, whisk in Parmesan until smooth. Season with the remaining ½ tsp salt, ¼ tsp pepper, and ½ teaspoon Italian seasonings. If the sauce is too thick, add splashes of pasta water; if thin, return to low heat and stir for a minute.
    A cast iron skillet with a creamy white sauce and browned bits on the surface, surrounded by parsley, a green cloth, and a small white pitcher.

Assemble and Serve:

  • Add the pasta and sliced chicken, along with any reserved juices, to the sauce; toss it all until coated and glossy, loosening with more pasta water as neeed
    A cast iron skillet filled with creamy alfredo sauce and cooked fettuccine pasta, surrounded by fresh parsley and a small pitcher of cream.
  • Top with parsley and extra Parmesan and serve it warm.

Notes

  • Cheese: Freshly grated Parmesan only. Pre-shredded contains anti-caking agents that prevent smooth melting.
  • Heat control: If the sauce bubbles after the cheese goes in, it will break. Period.
  • Pasta water: Always reserve more than you think you need. Alfredo lives and dies by starch.

Nutrition

Serving: 1serving | Calories: 772kcal | Carbohydrates: 48g | Protein: 42g | Fat: 46g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 222mg | Sodium: 979mg | Potassium: 798mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1545IU | Vitamin C: 5mg | Calcium: 344mg | Iron: 2mg