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The Absolute Best Creamy & Easy Homemade Chicken Alfredo Pasta (30-Minute Restaurant Quality)

A close-up shot of creamy chicken alfredo pasta served in a white bowl, topped with grilled chicken pieces and fresh parsley.
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Make restaurant-quality Chicken Alfredo at home in under 30 minutes. This recipe delivers an irresistibly creamy Parmesan sauce with tender chicken, perfect for a quick weeknight dinner.

Ingredients

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  • 1 pound fettuccine pasta
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of nutmeg (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Set the pasta aside.
  2. Season the chicken pieces lightly with salt and pepper.
  3. Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
  4. Reduce the heat to medium-low. Add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Do not let the garlic burn.
  5. Pour in the heavy cream and bring the mixture to a gentle simmer, stirring constantly. Let it simmer for 2 to 3 minutes until it begins to thicken slightly.
  6. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add a few tablespoons of the reserved pasta water until you reach your desired consistency.
  7. Stir in the salt, pepper, and nutmeg, if using. Taste and adjust seasoning as needed.
  8. Return the cooked chicken to the skillet. Add the drained fettuccine pasta and toss everything together until the pasta and chicken are fully coated in the sauce.
  9. Serve immediately. Garnish with extra Parmesan cheese and fresh parsley.

Notes

  • For a richer sauce, use whole milk instead of heavy cream, but simmer longer to reduce and thicken.
  • If you want to add vegetables, sauté 1 cup of fresh broccoli florets in the skillet after cooking the chicken, then proceed with the sauce.
  • Always use freshly grated Parmesan cheese; pre-shredded cheese contains additives that prevent smooth melting.

Nutrition

Find it online: https://rosatasty.com/easy-creamy-chicken-alfredo-recipe/