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.

Author: These Carbs Don't Count

Category: Dinner

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 2 plates

Calories: 1,349 kcal per serving

Ingredients

½ pound - fettuccine pasta
2 - boneless skinless chicken breasts
1 tablespoon - olive oil
⅛ - Salt
⅛ - Black pepper
½ teaspoon - garlic powder
½ teaspoon - onion powder
½ teaspoon - dried basil
½ teaspoon - paprika
6 tablespoon - unsalted butter
3 cloves - garlic
1 ½ cup - heavy cream
2 tablespoon - cream cheese
1 cup - Parmesan cheese
1 cup - reserved pasta water
⅛ - parsley

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water and then drain.
Season both sides of the chicken breasts with salt, pepper, garlic powder, onion powder, basil, and paprika.
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.
In the same pan, add butter. Once melted, add minced garlic and sauté for 1–2 minutes until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Re-season with garlic powder, onion powder, basil, paprika, salt, and pepper.
Add cooked pasta, cream cheese, and Parmesan cheese. Stir well to combine.
Add reserved pasta water a little at a time, stirring until sauce is silky and coats the pasta.
Slice cooked chicken and place on top of the pasta. Garnish with chopped parsley and extra Parmesan. Serve immediately.