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The Absolute Best Creamy & Easy Homemade Chicken Alfredo Pasta (30-Minute Restaurant Quality)

Close-up of creamy chicken alfredo pasta tossed in rich sauce and topped with grilled chicken pieces and parsley.
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Make restaurant-quality Chicken Alfredo at home in under 30 minutes. This recipe delivers an irresistibly creamy Parmesan sauce with tender chicken, perfect for a simple weeknight dinner.

Ingredients

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  • 1 pound fettuccine pasta
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of nutmeg (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the fettuccine pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Set the drained pasta aside.
  2. 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 5-7 minutes. Remove the chicken from the skillet and set 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 burn.
  5. Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Let it cook for 3-4 minutes until it starts to thicken slightly.
  6. Reduce the heat to low. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and fully incorporated. Stir in the salt, pepper, and nutmeg, if using.
  7. If the sauce seems too thick, add a few tablespoons of the reserved pasta water until you reach your desired creamy consistency.
  8. Return the cooked chicken to the skillet. Add the drained fettuccine pasta to the sauce and toss everything together until the pasta is evenly coated.
  9. Serve immediately, garnished with fresh parsley.

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 add broccoli, steam or blanch 1 cup of florets and toss them in with the pasta during the final step.
  • This recipe is a great base for a Chicken Alfredo Bake; transfer the mixed pasta and sauce to a baking dish, top with breadcrumbs, and bake at 375°F (190°C) for 15 minutes.

Nutrition

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