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Creamy Chicken Alfredo
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4.78 from 9 votes

Creamy Chicken Alfredo

Easy and quick to make, this delicious Creamy Chicken Alfredo is a lovely Americanized dish to enjoy anytime you like…
Prep Time5 minutes
Cook Time20 minutes
Passive Time0 minutes
Servings: 4
Author: Francine Lizotte
Course: Main Course
Cuisine: Fusion, Italian
Keyword Chicken, Kids Recipes, Pasta, Quick & Easy, Weeknight Recipes

Ingredients

PASTA

  • coarse salt, as needed
  • 16 ounces (1 lb.) fettuccine see Recipe

CHICKEN

  • 2 large chicken breasts, slightly pounded
  • ground Himalayan pink salt, to taste
  • freshly ground mixed peppercorns, to taste
  • 2 tbsp. olive oil tips & tricks

SAUCE

  • 1/2 cup butter
  • 5 large cloves garlic, finely chopped
  • 2 cups heavy cream
  • ground Himalayan pink salt, to taste
  • freshly ground mixed peppercorns, to taste
  • 1/2 tsp. Italian seasoning see Recipe
  • 1/4 tsp. red pepper flakes, or to taste
  • 1 cup grated Parmesan cheese, plus more for serving tips & tricks
  • 2 tbsp. fresh chopped parsley, plus more for garnish tips & tricks

Directions

PASTA

  • Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and reserve ½ cup pasta cooking water.

CHICKEN

  • Season chicken breasts on one side with salt, and mixed peppercorns; set aside.
  • In a large skillet over medium-high heat, add oil. When hot, add chicken, seasoned side down, and season the top with salt and pepper.
  • Cook until browned, about 4 to 6 minutes per side, or until the internal temperature reads 165ºF.
  • Transfer chicken breasts to a cutting board and cover with foil. Allow to rest for 10 minutes before slicing against the grain.

SAUCE

  • In the same skillet, reduce heat to medium and add butter. When melted, add garlic and sauté for 20 seconds.
  • Pour in heavy cream and reduce heat to medium-low. Whisk well and cook until the sauce slightly thickens, about 5 minutes. – DON’T let the sauce boil.
  • A few minutes later, season with salt, pepper, Italian seasoning, and red pepper flakes. Whisk for 1 minute.
  • Turn off the heat and gradually whisk in Parmesan cheese until all incorporated and the sauce is smooth.
  • Remove from the heat and add cooked fettuccine; toss to coat.
  • Add chopped parsley and chicken slices to the skillet; gently mix until well incorporated. If the sauce thickens too much, add a little reserved pasta water to thin it out.
  • Serve in warm plates and garnish with fresh chopped parsley.