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Creamy Chicken Fettuccine Alfredo
This Creamy Chicken Fettuccine Alfredo is rich, comforting, and full of bold flavor. Tender seared chicken breast sits atop a silky homemade Alfredo sauce made with butter, garlic, cream, cream cheese, and Parmesan. Seasoned generously and finished with parsley, this one-pan pasta is easy to make and deeply satisfying. Perfect for any weeknight dinner or when you’re craving a restaurant-quality meal at home.
Creamy Chicken Fettuccine Alfredo
By
These Carbs Don't CountIngredients
Instructions
- Step 1
Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water and then drain.
- Step 2
Season both sides of the chicken breasts with salt, pepper, garlic powder, onion powder, basil, and paprika.
- Step 3
Heat olive oil in a pan over medium heat. Add chicken and cook, covered, until golden and cooked through (about 6–7 minutes per side). Remove from pan and set aside.
- Step 4
In the same pan, add butter. Once melted, add minced garlic and sauté for 1–2 minutes until fragrant.
- Step 5
Pour in the heavy cream and bring to a gentle simmer. Re-season with garlic powder, onion powder, basil, paprika, salt, and pepper.
- Step 6
Add cooked pasta, cream cheese, and Parmesan cheese. Stir well to combine.
- Step 7
Add reserved pasta water a little at a time, stirring until sauce is silky and coats the pasta.
- Step 8
Slice cooked chicken and place on top of the pasta. Garnish with chopped parsley and extra Parmesan. Serve immediately.
Tips & Tricks
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