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Chicken Alfredo Recipe Homemade

This homemade Chicken Alfredo is a rich, creamy pasta dish made with juicy seasoned chicken, tender fettuccine, and a silky Parmesan garlic Alfredo sauce. It's an easy restaurant-quality dinner that's ready in about 40 minutes and perfect for busy weeknights or special occasions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 People
Course: Main Course
Cuisine: American, Italian
Calories: 720
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 boneless skinless chicken breasts (about 1 pound)
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
For the Pasta
  • 12 ounces fettuccine pasta
  • Water for boiling
  • 1 tablespoon salt
For the Alfredo Sauce
  • 4 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon kosher salt or to taste
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • Extra grated Parmesan for serving (optional)

Method
 

  1. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to the package directions. Reserve ½ cup of the pasta water, then drain.
  2. Pat the chicken dry with paper towels. Season both sides with Italian seasoning, garlic powder, paprika, salt, and black pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, or until golden brown and the internal temperature reaches 165°F.
  4. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into strips.
  5. Reduce the heat to medium. Melt the butter in the same skillet, then add the minced garlic. Cook for about 30 seconds until fragrant.
  6. Pour in the heavy cream and bring it to a gentle simmer. Do not let it boil.
  7. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Stir in the Italian seasoning, salt, and pepper.
  8. Add the cooked fettuccine to the skillet and toss until evenly coated. If the sauce is too thick, add a little reserved pasta water until it reaches your preferred consistency.
  9. Top the pasta with the sliced chicken.
  10. Garnish with chopped parsley and extra Parmesan cheese before serving.

Notes

Freshly grated Parmesan melts much better than pre-shredded cheese.
Reserve pasta water to help adjust the consistency of the sauce.
Avoid boiling the Alfredo sauce after adding the cheese to keep it smooth.
Let the chicken rest before slicing to retain its juices.
Serve immediately for the creamiest texture.