Categorized:

  • Main Dish
  • Pasta & Italian
  • Poultry

Tagged:

  • butter
  • chicken
  • garlic
  • heavy cream
  • olive oil
  • parmesan cheese
  • pasta
Chicken alfredo in a blue pasta bowl. - 1

Chicken Alfredo

Ingredients

  • 1 Tbs olive oil
  • 1 1/4 lbs boneless skinless chicken breasts, cut into 1 1/2-inch strips
  • Salt and black pepper
  • 1 Tbsp minced garlic
  • 1 3/4 cups heavy cream
  • 10 cups water
  • 4 Tbsp butter, cut into 1-Tbsp pieces
  • 12 oz dry fettuccine pasta
  • 4 oz finely shredded parmesan cheese (1 1/2 cups)

For serving (optional)

  • Fresh lemon zest, or fresh grated nutmeg, parsley, red pepper flakes

Instructions

  • Bring 10 cups water to a boil in a large pot over medium-high heat. Season water with salt (I use about 2 Tbsp) once it reaches a boil.
  • While water is coming to a boil, heat olive oil in a 12-inch skillet over medium-high heat. Dab chicken dry with paper towels and season with salt and pepper.
  • Spread chicken into skillet spacing evenly apart. Let sear until golden brown on bottom about 4 minutes. Turn and cook 1 minute, add garlic (sprinkling it around chicken) and cook chicken through, about 1 minute longer.
  • Transfer chicken to a plate.
  • Cook pasta to al dente in boiling water according to times listed on package. Reserve 3/4 cup pasta water before draining.
  • Return pan to low heat, pour in cream and let simmer and reduce slightly for 5 minutes, stirring frequently.
  • Stir butter into cream to melt. Remove from heat, toss in parmesan, pasta and 1/4 cup reserved pasta water. Toss while seasoning with salt and pepper to taste.
  • Toss in cooked chicken. Thin with more pasta water as needed (it thickens as it rests).
  • Serve immediately with desired garnish.

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