Chicken Alfredo

Alfredo sauce pasta topped with two cooked chicken breasts cut into pieces.

Print Recipe

5 from 1 vote

Make an easy chicken Alfredo recipe with a silky smooth cream sauce, golden-brown chicken, and tender pasta!

Prep Time5

Cook Time20

Total Time25

Course: Main

Cuisine: Italian

Freezer friendly: No

Shelf life: 3 Days

Servings:

Author: Samira

Equipment

Instant-read thermometer

Ingredients

For the chicken

2 boneless skinless chicken breast
2 Tbsp olive oil
1 Tbsp butter
1 Tbsp lemon pepper seasoning

For the sauce

1/2 cup unsalted butter
1.5 cups heavy cream
1 cup parmesan cheese freshly grated
2 cloves garlic minced
1 tsp Italian seasoning
1/4 tsp black pepper

For the pasta

12 oz fettuccine pasta
1 cup pasta water reserved from when cooking the pasta

For garnish (optional)

fresh parsley chopped
parmesan cheese grated

US Customary - Metric

Instructions

Grate the parmesan cheese and mince the garlic.
Boil the pasta in a large pot with salted water to al dente (10-12 minutes, following the package instructions). Once ready, drain, reserving 1 cup of the pasta water, and set aside.
Rub the chicken breasts on all sides with the lemon pepper seasoning.
In a large skillet, heat the olive oil over medium-high heat. Cook the chicken for 6-7 minutes on each side until cooked through and golden brown.
Check for doneness either with a thermometer (internal temperature should be 165ºF/74ºC) or by shredding it with a fork (the flesh should be white and the juices should run clear).
Once cooked, remove from the pan, place them on a plate, and rub with the butter. Cut into slices and set aside.
Using the same skillet, heat the butter and heavy cream over medium heat. Bring to a simmer, then reduce heat to low and let it simmer for 2 minutes.
Stir in the minced garlic, Italian seasoning, and black pepper, and cook for about one minute. Stir in the grated parmesan and whisk until it melts.
Optionally, add some reserved pasta water to thin the sauce—start with 1-2 Tbsps and add more as needed. Or, if it's too thin, simmer it for longer.
Place the cooked pasta back into the skillet and toss to coat evenly. Add the sliced chicken and gently toss to combine.
Serve the chicken alfredo pasta hot, garnished with chopped fresh parsley and extra grated Parmesan cheese.

Video

Notes

To store: The chicken Alfredo is best enjoyed fresh. If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat.

To make ahead: You can prepare the chicken up to 1-2 days in advance and keep it in the refrigerator in an airtight container. The sauce should be made fresh.

Nutrition