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Easy 30-Minute Creamy Chicken Alfredo Pasta

Close-up of creamy chicken alfredo pasta with fettuccine noodles and herbs on a white plate.
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Make this restaurant-style Chicken Alfredo at home in under 30 minutes. You get tender chicken tossed in a rich, velvety garlic Parmesan cream sauce with fettuccine for a satisfying weeknight chicken dinner.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/2 cup reserved pasta water
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt, or to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Cook the fettuccine according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
  2. While the pasta cooks, season the chicken pieces lightly with salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  4. Reduce the heat to medium-low. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
  5. Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring often. Let it simmer for 3 to 5 minutes until the sauce thickens slightly.
  6. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, whisk in a few tablespoons of the reserved pasta water until you reach your desired consistency.
  7. Stir in the salt, pepper, and nutmeg, if using. Taste the sauce and adjust seasoning as needed.
  8. Return the cooked chicken and the drained fettuccine to the skillet. Toss everything gently until the pasta and chicken are fully coated in the rich Alfredo sauce.
  9. Serve immediately. Top each serving with extra grated Parmesan cheese.

Notes

  • For a richer flavor, use freshly grated Parmesan cheese; pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
  • If you want to make this a Cheesy Chicken Pasta Bake, transfer the coated pasta to a baking dish, top with mozzarella, and bake at 375°F (190°C) for 10 minutes until bubbly.
  • You can substitute chicken broth for a small amount of the heavy cream if you prefer a slightly lighter sauce, but this may reduce the richness.

Nutrition

Find it online: https://cookingbycarla.com/easy-chicken-alfredo-recipe-30-minute-dinner/