Best Ever Chicken Alfredo

Creamy fettuccine Alfredo topped with golden sliced chicken breast, served on a white square plate. — Best Ever Chicken Alfredo — creamy, rich fettuccine pasta topped with perfectly seared chicken and fresh parsley.

If you’re craving something creamy, cozy, and completely satisfying—Best Ever Chicken Alfredo is calling your name. This timeless classic blends tender pan-seared chicken, velvety Parmesan cream sauce, and perfectly cooked fettuccine for the kind of meal that feels like a warm hug. Best part? It’s easier to make than you’d expect—and comes together in just 30 minutes.

With just a few quality ingredients and simple techniques, this Alfredo hits every note: garlic-infused richness, balanced creaminess, and that irresistible salty tang from freshly grated Parmesan. Even better, it’s perfect for date nights, family dinners, or just when you’re craving something truly comforting.

And here’s a fun twist—did you know that Alfredo as we know it didn’t originate in Italy the way most think? While the original Roman dish was much simpler, the cream-laden version became popular thanks to Hollywood stars visiting Alfredo’s restaurant in Rome in the 1920s. From there, it evolved into the creamy comfort food we adore in the U.S. today.

Whether it’s your first time making it or your fiftieth, this Best Ever Chicken Alfredo is the one you’ll come back to again and again.

Recipe Yield: 4 servings

INGREDIENTS

8 oz fettuccine
2 boneless skinless chicken breasts
1 cup freshly grated Parmesan cheese
2 tbsp olive oil
3 tbsp unsalted butter
3 garlic cloves, minced
1 ½ cup heavy cream
1 tsp garlic powder
¾ tsp kosher salt
½ tsp black pepper
¼ cup reserved pasta water
Chopped parsley, for garnish

INSTRUCTIONS

1. Cook the pasta:
Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, according to package instructions. Reserve ¼ cup of pasta water, then drain and set aside.

2. Sear the chicken:
While pasta cooks, heat olive oil in a large skillet over medium heat. Season chicken with garlic powder, salt, and pepper. Sear chicken breasts 4–5 minutes per side, until golden and fully cooked through. Transfer to a plate and let rest for 5 minutes before slicing thinly.

3. Make the Alfredo sauce:
In the same skillet, melt butter over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Slowly stir in heavy cream. Simmer 3–4 minutes, stirring constantly, until slightly thickened.

4. Add cheese and pasta:
Lower heat and stir in Parmesan cheese until melted and smooth. If needed, add reserved pasta water a little at a time to loosen the sauce.

5. Combine and serve:
Toss cooked pasta into the Alfredo sauce until evenly coated. Add sliced chicken on top, garnish with parsley, and serve hot.

Helpful Tips to Perfect This Recipe

Use Freshly Grated Parmesan: Pre-shredded cheeses contain anti-caking agents that prevent melting—use a wedge of Parmesan and grate it fresh for a smooth, silky sauce.
Let Chicken Rest Before Slicing: Resting helps retain juices for tender, flavorful bites in every forkful.
Reserve Pasta Water: This starchy water helps adjust the Alfredo sauce to the perfect consistency—creamy and luscious without being heavy.

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