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30-Minute Creamy Homemade Chicken Alfredo Pasta

A close-up of creamy chicken alfredo pasta topped with grated parmesan and fresh chopped parsley.
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Create restaurant-quality Chicken Alfredo at home in under 30 minutes. This recipe delivers a silky, rich garlic Parmesan sauce that coats tender chicken and fettuccine perfectly for an easy weeknight comfort meal.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon 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 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of nutmeg (optional, for richness)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Set the drained pasta 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 golden brown and cooked through, about 5 to 7 minutes. Remove the cooked chicken from the skillet and set it aside.
  4. Reduce the heat to medium. 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 and 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 velvety. Stir in the salt, pepper, and nutmeg, if using.
  7. Add the cooked chicken and the drained fettuccine to the sauce. Toss everything together until the pasta and chicken are evenly coated.
  8. If the sauce seems too thick, add the reserved pasta water, one splash at a time, until you reach your desired creamy consistency.
  9. Serve immediately, garnished with extra Parmesan cheese and fresh parsley.

Notes

  • For a deeper garlic flavor that beats takeout, sauté the garlic in the butter for 30 seconds, then add 1 teaspoon of garlic powder along with the heavy cream.
  • Always use freshly grated Parmesan cheese. Pre-shredded cheese contains anti-caking agents that prevent the sauce from becoming truly silky.
  • This recipe makes a rich, classic Alfredo. If you want a lighter version, substitute half the heavy cream with whole milk, but be aware the sauce will be less thick.

Nutrition

Find it online: https://tastethisplate.com/30-minute-creamy-chicken-alfredo-pasta/