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Slightly overhead shot of Creamy Chicken Alfredo showing the thick ivory sauce and seared chicken breast.

Creamy Chicken Alfredo with Seared Golden Chicken

This Creamy Chicken Alfredo features succulent, golden-brown seared chicken breast over fettuccine noodles tossed in a thick, glossy ivory-white garlic parmesan sauce. Topped with fresh parsley and micro-grated parmesan for a restaurant-quality finish at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 16 oz Fettuccine pasta 454g
  • 1.5 lbs Chicken breasts 680g, boneless skinless
  • 2 cups Heavy cream 480ml
  • 1.5 cups Parmesan cheese 150g, freshly grated
  • 4 cloves Garlic 20g, minced
  • 4 tbsp Unsalted butter 56g
  • 1/4 cup Fresh parsley 15g, finely chopped

Equipment

  • 1 Heavy-Bottomed Skillet Stainless steel or cast iron preferred for searing
  • 1 Large Pasta Pot
  • 1 Microplane Grater For the light dusting of parmesan

Method
 

Prepare the Chicken
  1. Heat olive oil in a skillet over medium-high heat. Season chicken and sear until deep golden-brown edges form, about 5 minutes per side. Remove and rest.
  2. Cook fettuccine in salted water until just under al dente. Reserve 1/2 cup pasta water and drain.
  3. In the same skillet, melt butter and sauté garlic. Add heavy cream and simmer until slightly thickened. Whisk in parmesan until glossy and ivory-white.
  4. Toss pasta with sauce. Top with sliced chicken, fresh parsley, and micro-grated parmesan.

Notes

Always grate your own parmesan for the smoothest sauce.
Rest the chicken for 5 minutes before slicing to keep it succulent.