Chicken Alfredo: Your Go-To Easy and Amazing Recipe

Prepare noodles: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook until al dente according to package directions, typically around 10 minutes. Before draining, reserve ½ cup of the starchy cooking water. Drain the pasta well and set it aside.

Season chicken: Pat the boneless, skinless chicken breasts dry with paper towels. Generously season them all over with the Italian seasoning, kosher salt, and pepper. This builds the foundational flavor for your protein.

Cook chicken: Warm the olive oil over medium-high heat in a large nonstick skillet until it shimmers. Swirl the pan to distribute the oil evenly. Add the seasoned chicken breasts and leave them undisturbed for 5-7 minutes. This allows the bottom to develop a beautiful golden-brown crust.

Flip chicken: Flip the chicken breasts over. Add the tablespoon of butter into the pan, allowing it to melt around the chicken. Continue cooking for another 5-7 minutes, or until an internal temperature reaches 165°F. Using an instant-read thermometer ensures perfectly cooked, juicy chicken.

Rest and slice chicken: Transfer the cooked chicken to a clean cutting board. Let it rest for at least 3 minutes; this helps the juices redistribute, keeping the chicken tender. Then, slice it into ½-inch-thick pieces. Tent the sliced chicken loosely with foil to keep it warm while you prepare the creamy alfredo sauce.

Start Alfredo sauce: In the same skillet, over medium-low heat, add the cubed butter and heavy cream. Whisk constantly until the butter has completely melted and incorporated into the cream, forming a smooth base for your sauce.

Add seasonings: Whisk in the minced garlic, garlic powder, Italian seasoning, salt, and pepper. Continue whisking until all the seasonings are thoroughly combined and the mixture is smooth.

Simmer sauce: Bring the cream mixture to a gentle simmer, being careful not to let it boil vigorously. Cook for 3-4 minutes, whisking constantly, until the sauce begins to visibly thicken. This gentle simmer develops the creamy texture.

Stir in Parmesan: Remove the skillet from the heat. Add the freshly grated Parmesan cheese and stir it in just until it’s fully melted and the sauce becomes incredibly smooth and luxurious. If your sauce is too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, until it reaches your desired consistency.

Assemble and serve: Take the sauce off the heat and immediately add the cooked fettuccine noodles to the skillet. Toss everything together until the pasta is thoroughly coated in the rich, creamy sauce. Divide the pasta among serving bowls and top generously with the sliced chicken. Garnish with fresh parsley, a sprinkle of extra Parmesan, and a crack of black pepper if desired. Enjoy your homemade chicken alfredo right away!