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Creamy Chicken Alfredo (30-Minute Recipe)

Creamy Chicken Alfredo

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 8 oz fettuccine pasta
  • 1 lb boneless skinless chicken breasts Pounded to even thickness
  • 2 tbsp olive oil
  • 1/4 cup unsalted butter
  • 3 cloves garlic Minced
  • 1 cup heavy cream Room temperature
  • 1 cup Parmesan cheese Freshly grated from a block
  • 1/4 tsp black pepper Freshly cracked
  • 1 tbsp fresh parsley Chopped, for garnish

Instructions
 

  • Bring a large pot of generously salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Drain, reserving half a cup of the starchy pasta water, and set aside.
  • Season the chicken breasts evenly with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 5-7 minutes per side until deeply golden brown and cooked through (165°F internally). Remove from the skillet, let rest for 5 minutes, then slice.
  • In the same skillet, reduce the heat to medium-low and melt the butter. Add the minced garlic and sauté for 1 minute until highly fragrant.
  • Stir in the heavy cream and simmer gently for 2 to 3 minutes to allow the sauce to slightly thicken. Remove the skillet completely from the heat.
  • Whisk in the freshly grated Parmesan cheese and black pepper until the cheese is completely melted and the sauce is perfectly smooth.
  • Add the cooked fettuccine to the warm sauce, tossing gently to coat the noodles. If the sauce appears too thick, splash in a little reserved pasta water until you reach the desired consistency.
  • Top the creamy pasta with the sliced pan-seared chicken, garnish with fresh chopped parsley, and serve immediately.