Creamy Alfredo Chicken Pasta (Printable Version)

Tender chicken and fettuccine bathed in a smooth Parmesan cream sauce for a hearty dinner option.

# What You'll Need:

→ Pasta

01 - 12 oz fettuccine or linguine

→ Chicken

02 - 2 boneless, skinless chicken breasts (14 oz)
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
06 - 1/2 tsp garlic powder

→ Alfredo Sauce

07 - 3 tbsp unsalted butter
08 - 3 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1/2 cup whole milk
11 - 3 oz grated Parmesan cheese
12 - 1/4 tsp ground nutmeg (optional)
13 - Salt and black pepper, to taste

→ Garnish

14 - Fresh parsley, chopped
15 - Extra grated Parmesan

# Step-by-Step:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and set pasta aside.
02 - Pat chicken dry and season both sides with salt, black pepper, and garlic powder.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side, until golden and cooked through. Remove from skillet and let rest 5 minutes before slicing thinly.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
05 - Pour in heavy cream and whole milk, bringing to a gentle simmer while stirring constantly.
06 - Reduce heat to low. Stir in grated Parmesan and nutmeg if using. Continue stirring until cheese melts and sauce is smooth. Season with salt and black pepper to taste.
07 - Add cooked pasta to sauce, tossing well to coat. Add reserved pasta water as necessary to loosen the sauce.
08 - Arrange sliced chicken over the pasta. Garnish with chopped fresh parsley and extra Parmesan. Serve immediately.

# Expert Advice:

01 -
  • The sauce clings to every strand of pasta without feeling heavy or greasy.
  • You can have dinner on the table in under an hour with ingredients you probably already own.
  • It tastes indulgent but comes together in one skillet and one pot.
  • Leftovers reheat beautifully with a splash of milk or cream.
02 -
  • If the sauce breaks or looks grainy, you added the cheese over heat that was too high, keep it low and slow.
  • Reserving pasta water is non-negotiable, it binds the sauce to the noodles in a way plain water or cream never will.
  • Resting the chicken really matters, if you slice it straight from the pan, all the juice runs out and the meat goes dry.
03 -
  • Freshly grated Parmesan from a block melts into the sauce without clumping, pre-shredded cheese will leave you with a grainy, broken mess.
  • Don't skip the nutmeg, it's barely noticeable but it deepens the flavor in a way that feels expensive and restaurant-like.
  • If you're cooking for a crowd, double the sauce and keep the pasta water handy to adjust consistency as you go.

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