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A steaming bowl of creamy chicken alfredo pasta garnished with fresh parsley

Classic Creamy Chicken Alfredo Dinner

A rich and creamy homemade chicken alfredo, featuring tender seasoned chicken, fettuccine pasta, and a luscious Parmesan cream sauce, perfect for a satisfying dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 850 kcal

Equipment

  • Paper towels
  • Large skillet
  • Non-stick pan
  • Foil
  • Large pot
  • Saucepan
  • Whisk

Ingredients
  

For the Chicken

  • 2 boneless, skinless chicken breasts (about 1.5 lbs total), sliced horizontally or into 1-inch pieces
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dried Italian herbs (oregano, basil, thyme)

For the Pasta

  • 12 oz fettuccine pasta (or your preferred pasta shape)
  • water for boiling
  • 1 tbsp salt (for pasta water)

For the Alfredo Sauce

  • 1/2 cup unsalted butter (1 stick)
  • 4-5 cloves garlic, minced
  • 2 cups heavy cream (full-fat works best for richness)
  • 1 1/2 cups freshly grated Parmesan cheese plus more for garnish
  • 1/4 tsp nutmeg (optional, but adds a lovely warmth)
  • salt and black pepper to taste
  • fresh parsley, chopped for garnish

Instructions
 

Prepare and Cook the Chicken

  • Pat the chicken breasts dry, then slice them horizontally or into bite-sized pieces. Season with olive oil, salt, pepper, garlic powder, and Italian herbs.
  • Heat a large skillet over medium-high heat and cook the seasoned chicken for 4-6 minutes per side until golden brown and cooked through. Remove the chicken, tent with foil, and let it rest.

Cook the Pasta

  • Bring a large pot of salted water to a boil, then add the fettuccine and cook until al dente according to package directions. Before draining, reserve about 1 cup of the starchy pasta water, then drain the pasta and set aside.

Make the Alfredo Sauce

  • In the same skillet, melt the butter over medium heat and sauté the minced garlic for about 1 minute until fragrant.
  • Pour in the heavy cream and bring to a gentle simmer, whisking occasionally, then reduce the heat to low.
  • Gradually add the grated Parmesan cheese, whisking constantly until smooth and thick, adding reserved pasta water if needed; stir in nutmeg and season with salt and pepper to taste.

Combine and Serve

  • Add the cooked pasta and sliced chicken to the Alfredo sauce, tossing gently to coat everything evenly.
  • Divide the Creamy Chicken Alfredo among plates, and garnish with fresh chopped parsley and extra Parmesan cheese.

Notes

Freshly grated Parmesan cheese melts much better and tastes superior to pre-grated varieties. Do not let the cream come to a rapid boil, as it can separate. If you don't have Italian herbs, a mix of dried oregano, basil, and thyme works perfectly. Adjust seasoning to your preference.