SaveChicken Alfredo Pasta
Creamy garlic parmesan sauce over fettuccine with seared chicken. Restaurant-quality, 30 minutes.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $12.00 · $3.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 1/2 lb boneless skinless chicken breasts
- 1 lb fettuccine
- 4 tbsp unsalted butter
- 4 cloves garlic (minced)
- 2 cup heavy cream
- 1 1/2 cup parmesan cheese (freshly grated)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley (chopped)
Instructions
- 1
Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear chicken 6-7 minutes per side until internal temperature reaches 165°F. Rest 5 minutes, then slice.
1 1/2 lb boneless skinless chicken breasts2 tbsp olive oil1 tsp Italian seasoningDon't move the chicken while searing — let it develop a golden crust.
- 2
Meanwhile, cook fettuccine in salted boiling water according to package directions until al dente. Reserve 1 cup pasta water before draining.
1 lb fettuccine - 3
In the same skillet, melt butter over medium heat. Add garlic and cook 1 minute until fragrant.
4 tbsp unsalted butter4 cloves garlic - 4
Pour in heavy cream and bring to a gentle simmer. Cook 3-4 minutes until slightly thickened. Remove from heat and stir in parmesan until smooth and melted.
2 cup heavy cream1 1/2 cup parmesan cheeseRemove from heat before adding parmesan to prevent clumping.
- 5
Toss drained pasta in the sauce, adding pasta water a splash at a time if needed. Top with sliced chicken and fresh parsley.
2 tbsp fresh parsley
Pairs With
Crisp Italian Pinot Grigio
Light acidity cuts through the rich cream sauce
Light Belgian-style blonde ale
Subtle sweetness and effervescence balance the richness
Aperol, prosecco, soda water
Bitter orange refreshes the palate between bites
Make It Yours
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Cooking Soundtrack
Dean Martin, Italian jazz, and bossa nova. The soundtrack to every great pasta night.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Use freshly grated parmesan, not pre-shredded — it melts smoother.
- •Reserved pasta water is liquid gold for adjusting sauce consistency.
Substitutions
- fettuccine → penne or linguine
- heavy cream → half-and-half for lighter version
- parmesan cheese → pecorino romano
Leftovers
Store sauce and pasta separately if possible. Refrigerate up to 3 days. Reheat gently with a splash of cream or milk.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
