Classic Chicken Alfredo

"Overhead view of Chicken Alfredo with golden chicken and creamy pasta on a white plate, garnished with fresh parsley and black pepper"
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Classic Chicken Alfredo

Restaurant-quality creamy pasta that’s ready in under 45 minutes

Key Info
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Servings: 4-6
  • Difficulty: Moderate
  • Diet: Contains gluten, dairy
Equipment Needed
  • Large skillet or sauté pan
  • Large pasta pot
  • Colander
  • Cutting board & sharp knife
  • Measuring cups & spoons
  • Whisk [Alternative: Wooden spoon can replace whisk]

Raw chicken breasts seasoned with Italian herbs and paprika on a wooden board with fresh herbs and measuring spoons, in natural lighting

Ingredients
For the Chicken:
  • 4 chicken breasts (about 2 pounds/900g)
  • 2 tsp Italian seasoning
  • 1 tsp paprika
  • Salt and pepper to taste
  • 2 tbsp olive oil
For the Pasta:
  • 1 pound (450g) fettuccine [Alternative: linguine or penne]
For the Sauce:
  • 4 tbsp (60g) butter
  • 4 garlic cloves, minced
  • 2 cups (480ml) heavy cream [Alternative: half & half for lighter version]
  • 2 cups (200g) freshly grated Parmesan
  • ¼ tsp nutmeg (optional)

Searing chicken breasts in cast iron skillet with golden-brown crust and steam, highlighted by warm kitchen lighting

Method
  1. Season chicken generously with Italian seasoning, paprika, salt, and pepper
  2. Heat oil in skillet over medium-high heat (375°F/190°C)
  3. Cook chicken for 6-7 minutes per side until golden brown and internal temperature reaches 165°F/74°C
  4. Remove chicken, let rest under foil
  5. Start pasta water – bring to rolling boil with 1 tbsp salt
  6. Cook fettuccine for 10-12 minutes until al dente [Test by biting – should have slight resistance]
  7. In the same skillet used for chicken:
    • Melt butter over medium heat
    • Add garlic, cook 30 seconds until fragrant
    • Pour in cream
    • Simmer 10-12 minutes until slightly thickened
    • Stir in Parmesan until melted
    • Add nutmeg if using
  8. Slice chicken into strips
  9. Toss cooked pasta with sauce, top with chicken

Overhead view of cream sauce being prepared in a skillet with melted butter, minced garlic, steam and grated Parmesan under dim restaurant-style lighting

Crucial Tips
  • Always reserve 1 cup pasta water before draining
  • Grate Parmesan fresh – pre-grated won’t melt properly
  • Don’t let cream boil – it will separate
  • Taste and adjust seasoning before serving

Fettuccine pasta being stirred in a large boiling pot, under bright kitchen lights

Storage & Variations
Storage:
  • Refrigerate up to 3 days
  • Freeze up to 1 month (sauce may separate)
Scaling:
  • Recipe easily halves or doubles
  • Maintain sauce-to-pasta ratio
Variations:
  • Add mushrooms or peas
  • Spice it up with red pepper flakes
  • Use shrimp instead of chicken
Common Mistakes:
  • Using cold cream (brings down temperature)
  • Overcooking pasta (becomes mushy)
  • Not seasoning adequately

For best results, have all ingredients ready before starting and serve immediately while sauce is hot and creamy.

Elegant plated dish of sliced golden chicken on creamy fettuccine alfredo, garnished with fresh parsley and black pepper under professional studio lighting

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