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Best 30-Minute Creamy Chicken Alfredo

A fork lifting a bite of creamy chicken alfredo pasta, rich with white sauce, chicken pieces, and grated cheese.
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Make restaurant-quality Chicken Alfredo at home in under 30 minutes using this simple, rich, and creamy stovetop recipe. This is your go-to weeknight chicken dinner.

Ingredients

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

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
  2. While the pasta cooks, season the chicken pieces lightly with salt and pepper.
  3. Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. Reduce the heat to medium-low. Add the minced garlic to the skillet 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 constantly. Let it cook for 2-3 minutes until it thickens slightly.
  6. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and velvety. Stir in the salt, pepper, and nutmeg.
  7. Return the cooked chicken to the skillet. Add the drained pasta to the sauce. Toss everything together until the pasta and chicken are fully coated.
  8. If the sauce seems too thick, add the reserved pasta water, one splash at a time, until you reach your desired consistency.
  9. Serve immediately topped with extra Parmesan cheese.

Notes

  • For a richer flavor, use fresh Parmesan cheese that you grate yourself. Pre-shredded cheese does not melt as smoothly.
  • If you want a baked version, transfer the finished pasta to a baking dish, top with mozzarella, and bake at 375°F (190°C) for 10 minutes until bubbly.
  • This recipe focuses on the stovetop method for speed, which yields the best velvety sauce texture.

Nutrition

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