Chicken Alfredo Recipe

Master this homemade Chicken Alfredo recipe with perfectly seared chicken and silky, rich Parmesan cream sauce. The best restaurant-quality pasta dish made easy in your kitchen, featuring authentic sauce-making techniques for a foolproof family dinner that's ready in under 30 minutes.

Difficulty:

Intermediate

Prep Time:

15 mins

Cook Time:

25 mins

Serves:

4 servings

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">350g fettuccine pasta</li> <li class="ingredients-single-item">500g boneless, skinless chicken breasts</li> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">3 tbsp unsalted butter</li> <li class="ingredients-single-item">4 garlic cloves, minced</li> <li class="ingredients-single-item">300ml double cream (heavy cream)</li> <li class="ingredients-single-item">150g Parmesan cheese, freshly grated, plus extra for serving</li> <li class="ingredients-single-item">1/4 tsp ground nutmeg</li> <li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li> <li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li> </ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

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Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Large pasta pot</li> <li class="equipment-single-item">Colander</li> <li class="equipment-single-item">Large, deep frying pan or sauté pan</li> <li class="equipment-single-item">Kitchen thermometer</li> <li class="equipment-single-item">Microplane or cheese grater</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Bring a large pot of generously salted water to a rolling boil (the water should taste like the sea). This is crucial for properly flavoring your pasta from the inside out. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> While waiting for the water to boil, prepare the chicken. Pat the chicken breasts dry with paper towels (this helps achieve better browning), then season generously with salt and pepper on both sides. Slice into even 1.5cm strips for quicker, more even cooking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Heat olive oil in a large, deep frying pan over medium-high heat until shimmering. Add the chicken strips in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Cook for 4-5 minutes on each side until golden brown and the internal temperature reaches 75°C. Transfer to a plate and tent loosely with foil to rest. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the fettuccine to the boiling water and cook until al dente according to package instructions, usually 8-10 minutes. Al dente pasta will have a slight bite to it - this texture is essential as the pasta will continue cooking slightly when combined with the hot sauce. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> While the pasta cooks, prepare your sauce. In the same pan used for the chicken (no need to clean it - those browned bits add flavor!), reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 30-60 seconds until fragrant but not browned. Browned garlic can taste bitter and ruin your sauce. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Pour in the double cream, stir well to incorporate the garlic and scrape up any browned bits from the pan bottom. Bring to a gentle simmer (never a full boil, which can cause the cream to separate). Simmer for 2-3 minutes until the cream begins to thicken slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Reduce heat to low and gradually add the grated Parmesan, stirring constantly. Adding cheese slowly and maintaining a low heat prevents clumping and creates a silky-smooth sauce. Continue stirring until all cheese has melted and the sauce is smooth and coats the back of a spoon. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Add the nutmeg, salt, and pepper to taste. The nutmeg enhances the creamy flavor without overwhelming it - a traditional addition to cream sauces. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Reserve 120ml of pasta cooking water before draining the fettuccine. This starchy water is your secret weapon for achieving the perfect sauce consistency. Drain the pasta but do not rinse - the starchy exterior helps the sauce cling to each strand. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Immediately add the hot pasta to the sauce and toss gently to coat. If the sauce seems too thick, add a splash of reserved pasta water, 1 tablespoon at a time, until you reach your desired consistency. The sauce will continue to thicken as it cools, so aim for a slightly thinner consistency than your final goal. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Slice the rested chicken into bite-sized pieces and add to the pasta, tossing gently to incorporate. The resting period allows the juices to redistribute within the meat, ensuring your chicken remains moist and tender. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Serve immediately in warmed bowls, garnished with additional grated Parmesan, freshly ground black pepper, and chopped parsley. The residual heat from the pasta will slightly wilt the parsley, releasing its aroma and enhancing your dish's presentation and flavor. Enjoy while hot! </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Chicken Alfredo Recipe?

Classic Chicken Alfredo requires fettuccine pasta, boneless chicken breasts, olive oil, butter, fresh garlic, double cream, freshly grated Parmesan cheese, nutmeg, salt, black pepper, and fresh parsley for garnish. Using high-quality Parmesan is crucial for authentic flavour.

How to cook Chicken Alfredo Recipe at home?

Learn how to cook Chicken Alfredo Recipe by first searing seasoned chicken until golden, then creating a velvety sauce by sautéing garlic in butter, adding cream, and gradually incorporating freshly grated Parmesan. Toss al dente fettuccine in the sauce, fold in the sliced chicken, and finish with parsley and extra cheese for a restaurant-quality dish in under 30 minutes.

What's the secret to making a silky, smooth Alfredo sauce that doesn't separate or become grainy?

The key is low, gentle heat and patience. Never boil your cream (simmer only), add room-temperature Parmesan gradually while constantly stirring, and use freshly grated cheese (pre-grated contains anti-caking agents that affect texture). The reserved pasta water helps emulsify and smooth the sauce if needed.

Can I make a lighter version of this creamy pasta dish without sacrificing flavour?

Yes! Substitute half the cream with chicken stock and use a bit less butter. Add 2 tablespoons of cream cheese for body and richness without the full calories. You can also use whole milk with a tablespoon of flour (mixed separately) for thickening instead of heavy cream.

Is it possible to prepare elements of this pasta dish ahead of time for faster weeknight cooking?

Absolutely. Cook and slice the chicken up to 2 days ahead and store refrigerated. The sauce reheats best when made fresh, but you can prep ingredients (grate cheese, mince garlic). For best results, cook pasta fresh when ready to serve, as pre-cooked pasta can become soggy when reheated.

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