Description
This classic Chicken Alfredo recipe features tender, golden-brown chicken breasts served over fettuccine pasta smothered in a rich, creamy Parmesan sauce. Prepared in a single skillet, it's a comforting and elegant dinner that's ready in just 30 minutes, perfect for weeknight meals or special occasions.
Ingredients
Protein
- 2 (6- to 8-oz.) boneless, skinless chicken breasts
Primary Ingredients
- 2 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 garlic cloves, finely chopped
Liquids & Dairy
- 2 c. low-sodium chicken broth
- 2 c. whole milk
- 3/4 c. heavy cream
Pasta & Cheese
- 8 oz. fettuccine
- 2 oz. Parmesan, finely grated (about 1 cup)
Garnish
- Finely chopped fresh parsley, for serving
Instructions
- Cook the Chicken: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Season the boneless, skinless chicken breasts with kosher salt and freshly ground black pepper. Add them to the skillet and cook, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part shows 165°F, about 8 minutes per side.
- Rest and Slice Chicken: Transfer the cooked chicken to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute, ensuring juicy slices. After resting, slice the chicken into strips.
- Prepare Sauce Base and Cook Pasta: In the same skillet, add the finely chopped garlic, low-sodium chicken broth, and whole milk. Season with salt and pepper to taste. Bring to a gentle simmer over medium heat. Add the fettuccine pasta, stirring frequently to prevent sticking. Cook until the sauce has slightly reduced, about 3 minutes, then continue to cook, tossing occasionally, until the pasta reaches al dente texture, approximately 8 to 10 minutes more.
- Finish Sauce: Stir in the finely grated Parmesan cheese and heavy cream until the sauce becomes smooth and well combined. Continue cooking the sauce, stirring occasionally, until it thickens, about 3 minutes more.
- Combine and Serve: Remove the skillet from heat and gently fold the sliced chicken into the creamy Alfredo sauce. Serve immediately, topped with a sprinkle of finely chopped fresh parsley for a bright, fresh finish.
Notes
- Use an instant-read thermometer to ensure chicken is safely cooked to 165°F without overcooking.
- Letting the chicken rest before slicing helps retain its juiciness.
- Stirring frequently while cooking pasta in the sauce prevents sticking and helps develop a creamy texture.
- For a lighter version, substitute half-and-half for heavy cream, but the sauce may be less rich.
- Fresh parsley adds color and a fresh herbal note but is optional.
- Use freshly grated Parmesan for the best flavor and meltability.
