Creamy Chicken Alfredo That’s Easier Than You Think

This Chicken Alfredo is a quick and creamy dish that delivers comfort in just 30 minutes, perfect for any dinner occasion.

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Prep Time 10

Cook Time 20

Resting Time 5

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 750

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 tablespoons extra-virgin olive oil Adds richness and aids in cooking; substitute with any neutral oil if desired.
to taste teaspoon kosher salt Enhances overall flavor; adjust to taste or use sea salt.
to taste teaspoon freshly ground black pepper Adds mild heat; use white pepper for less visibility in sauce.

For the Sauce

4 cloves garlic, finely chopped Infuses the dish with aromatic flavor; substitute with garlic powder.
2 cups low-sodium chicken broth Offers a liquid base; vegetable broth can be used.
2 cups whole milk Creates a creamy consistency; substitute with half-and-half or oat milk.
3/4 cup heavy cream Provides necessary creaminess; substitute with cashew cream for a vegan version.
1 cup Parmesan, finely grated Key for a cheesy flavor; use nutritional yeast for a dairy-free alternative.

For the Pasta

8 ounces fettuccine The pasta choice; can be swapped with spaghetti or linguine.

For Garnish

to taste tablespoon finely chopped fresh parsley Adds color and freshness; optional.

Equipment

Large skillet

Method

Cooking Instructions

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Season the chicken with salt and pepper, sear for about 10 minutes on each side until golden brown and cooked through. Let rest, slice, and set aside.
In the same skillet, reduce heat to medium. Add 2 cups chicken broth, 2 cups whole milk, and 4 chopped garlic cloves. Season with salt and pepper. Bring to a gentle simmer for about 5 minutes.
Add 8 ounces of fettuccine directly into the skillet, ensuring it is submerged. Cook for 8–10 minutes, stirring occasionally, until barely al dente.
Reduce heat to low and stir in 1 cup of Parmesan and 3/4 cup of heavy cream. Stir for 3–5 minutes until the sauce thickens and envelops the pasta.
Remove from heat and mix in the sliced chicken, coating it with the creamy sauce. Garnish with parsley and serve.

Nutrition

Serving: 1servingCalories: 750kcalCarbohydrates: 50gProtein: 40gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 700IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Allow the chicken to rest before slicing to lock in juices. Stir frequently while cooking the fettuccine to prevent sticking. Taste and adjust seasoning as necessary.

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