Name: Chicken Alfredo
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 lb chicken breast; 1 lb fettuccine pasta; 6 tbsp butter; 1.5 cup heavy cream; 1.5 cup parmesan cheese; 3 clove garlic; 1 tsp salt; 0.5 tsp black pepper; 2 tbsp fresh parsley

← Recipes · Creamy · Chicken Alfredo

780 cal52g protein58g carbs38g fat620mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Chicken Alfredo

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Creamy30 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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chicken breastcut into 1-inch pieces1.5 lb

fettuccine pasta1 lb

butter6 tbsp

heavy cream1.5 cups

parmesan cheesefreshly grated1.5 cups

garlicminced3 cloves

salt1 tsp

black pepper0.5 tsp

fresh parsleyGarnishchopped2 tbsp

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, about 8 minutes. Reserve 1 cup pasta water, then drain and set aside.

2While pasta cooks, heat 2 tbsp butter in a large skillet over medium-high heat. Season chicken with salt and pepper, then add to the skillet. Cook 6–7 minutes, stirring occasionally, until cooked through. Transfer to a plate.

3In the same skillet, melt remaining 4 tbsp butter over medium heat. Add garlic and cook for 30 seconds until fragrant.

4Pour in heavy cream and stir constantly for 2 minutes. Reduce heat to medium-low.

5Gradually whisk in Parmesan cheese until fully melted and smooth, about 3 minutes. If the sauce feels too thick, add reserved pasta water 2 tbsp at a time.

6Return cooked chicken to the skillet. Add drained pasta and toss gently until everything is coated in sauce.

7Season to taste with salt and pepper. Divide among bowls, garnish with fresh parsley, and serve immediately.