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Creamy Chicken Alfredo | Easy Homemade 30-Minute Dinner

Tender seasoned chicken and fettuccine tossed in a rich, creamy homemade Alfredo sauce made with butter, garlic, heavy cream, and Parmesan. This easy 30-minute dinner is perfect for busy weeknights and family meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 People
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 930
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1½ pounds 680 g boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
For the Alfredo Pasta
  • 12 ounces 340 g fettuccine
  • 4 tablespoons 56 g unsalted butter
  • 4 garlic cloves minced
  • 1½ cups 360 ml heavy cream
  • 1¼ cups 100 g freshly grated Parmesan cheese
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • ½ –1 cup reserved pasta water as needed

Method
 

  1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
  2. Pat the chicken dry and season both sides with garlic powder, Italian seasoning, paprika, salt, and black pepper.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Add the chicken and cook for about 4–6 minutes per side, depending on thickness, until golden and cooked through.
  5. Transfer the chicken to a plate and let it rest for 5 minutes before slicing.
  6. Reduce the skillet heat to medium and add the butter.
  7. Add minced garlic and sauté for about 30 seconds, until fragrant.
  8. Pour in the heavy cream and gently simmer for 2–4 minutes. Do not bring it to a hard boil.
  9. Reduce the heat to low and gradually whisk in the Parmesan cheese until melted and smooth.
  10. Season with salt and black pepper.
  11. Add the cooked fettuccine to the sauce and toss until well coated.
  12. Add reserved pasta water, a little at a time, if the sauce needs thinning.
  13. Slice the chicken and place it over the pasta or toss it into the skillet.
  14. Garnish with fresh parsley and additional Parmesan.
  15. Serve immediately while hot and creamy.

Notes

Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
Don't boil the Alfredo sauce; gentle heat helps prevent separation.
Reserve pasta water before draining the noodles.
Adjust the sauce consistency with pasta water as needed.
Let the chicken rest before slicing so it stays juicy.
Alfredo sauce thickens as it cools, so serve immediately for the creamiest texture.