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A close-up shot of creamy fettuccine alfredo being twirled on a fork, showing the rich texture of the homemade alfredo sauce.

Chicken Alfredo Recipe (Easy, Creamy & Better Than a Restaurant!)

This easy Chicken Alfredo Recipe is incredibly creamy, rich, and ready in just 30 minutes. Learn how to make a restaurant-quality homemade alfredo sauce from scratch with simple, high-quality ingredients for a perfect weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb fettuccine pasta
  • 1.5 lbs boneless, skinless chicken breasts cut into bite-sized pieces or thin strips
  • 1 tbsp olive oil
  • 1/2 cup unsalted butter
  • 4 cloves garlic minced
  • 2 cups heavy cream
  • 1.5 cups freshly grated Parmesan cheese plus more for serving
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Large Skillet
  • 1 Large pot
  • 1 Whisk

Method
 

  1. Cook fettuccine according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
  2. While pasta cooks, season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5-7 minutes per side. Remove from skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
  4. Pour in the heavy cream, bring to a simmer, and cook for 3-5 minutes, stirring, until it thickens slightly.
  5. Reduce heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth. Season with salt and pepper.
  6. Add the drained fettuccine and sliced chicken to the skillet. Toss to coat everything in the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water.
  7. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.

Notes

Use Freshly Grated Parmesan: For the smoothest sauce, avoid pre-shredded cheese, which contains anti-caking agents.
Don't Boil the Sauce: After adding the cheese, keep the heat low to prevent the sauce from separating.