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30-Minute Creamy Chicken Alfredo Pasta

A close-up, appetizing shot of creamy chicken alfredo pasta featuring fettuccine noodles and chunks of seasoned chicken.
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Make restaurant-quality Chicken Alfredo at home in just 30 minutes. This recipe delivers tender chicken and a rich, velvety garlic Parmesan sauce perfect for a satisfying weeknight dinner.

Ingredients

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

Instructions

  1. Cook the fettuccine according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
  2. While the pasta cooks, 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 it aside.
  4. Reduce the heat to medium-low. Add the minced garlic to the same skillet and cook for about 30 seconds until fragrant. Do not let the garlic brown.
  5. Pour in the heavy cream. Bring the cream 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 completely melted. If the sauce is too thick, whisk in a few tablespoons of the reserved pasta water until you reach your desired consistency.
  7. Stir in the salt, pepper, and optional nutmeg. Taste the sauce and adjust seasoning if needed.
  8. Return the cooked chicken and the drained fettuccine pasta to the skillet. Toss everything gently until the pasta and chicken are fully coated in the creamy Alfredo sauce. Add more pasta water if the sauce seems too dry.
  9. Serve immediately. Top each serving with extra grated Parmesan cheese.

Notes

  • For the best, silkiest sauce, use freshly grated Parmesan cheese. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
  • If you prefer a richer sauce, substitute half of the heavy cream with half-and-half, but watch the simmering time closely as it thickens faster.
  • To make this a Cheesy Chicken Alfredo Bake, transfer the finished pasta to a baking dish, top with mozzarella cheese, and bake at 375°F (190°C) for 10 minutes until bubbly and golden.

Nutrition

Find it online: https://cookingzenith.com/easy-chicken-alfredo-pasta-recipe/