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30-Minute Chicken Fettuccine Alfredo 🍝
Creamy, dreamy, and done in 30 minutes, this is the Alfredo I will happily make from scratch any day over reaching for a jar. No shortcuts in the sauce: just butter, cream, and a snowstorm of real parmesan melted into silk, with golden chicken folded right through. It is the dinner my family asks for on the hard days and the celebrating days alike. Make it once from scratch and I promise the jar never comes back.
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Equipment
- 1 Large Deep Skillet
- Large Pot for pasta water
Ingredients
For the chicken:
- 2 boneless, skinless chicken breasts seasoned with 1 tbsp olive oil, 1 tsp Italian seasoning, 1 tsp garlic powder, 1 tsp paprika, 1 tsp onion powder, and 1 tsp salt
- 2 tbsp butter to cook chicken
- 1 tbsp olive oil to cook chicken
For the Alfredo sauce:
- 1 stick butter 1/2 cup, for the sauce
- 1 small yellow/white onion finely diced
- 5 garlic cloves minced
- ¼ cup chicken broth
- 2 cups heavy cream
- ¼ cup fresh parsley chopped
- 1 cup parmesan cheese freshly grated
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp salt more to taste
- 1 lb fettuccine pasta reserve 1 cup pasta water
Instructions
- In a large bowl, combine chicken breast with oil and all seasonings. Boil water for pasta and once boiling, add 1-2 tbsp salt to water.
- In a large, deep skillet, heat 1 tbsp olive oil and 2 tbsp butter on medium-high heat. Add chicken breasts and cook on each side for 6 minutes (or until internal temp is 165 degrees). If breasts are thick, butterfly them (creating 4 pieces). Remove from skillet and allow to rest on cutting board.
- In the same skillet chicken was cooked in, heat 1 stick of butter on medium heat. Add onions and saute for 2 minutes. Then add garlic and saute for another 1 minute. Deglaze pan with chicken broth, then add heavy cream and bring to a simmer on low for 7-8 minutes. After 7-8 minutes, add parsley, seasonings, and parmesan cheese. Whisk until melted.
- Cook pasta in boiling water until al dente (about 1 minute less than what the package says). Reserve 1 cup pasta water.
- Once pasta is done, add to Alfredo sauce. Add 1/4 cup of reserved pasta water at a time until desired sauce consistency is reached. Top with cooked chicken and a sprinkle of parmesan cheese. Enjoy!
Nutrition
Tips for Making This Recipe
Grate your own parmesan — pre-shredded has anti-caking agents that keep it from melting smooth. Keep the heat gentle when the cheese goes in so the sauce stays glossy instead of grainy. Reserve pasta water and loosen the sauce a splash at a time. Fettuccine is classic, but any long strand works beautifully.
Frequently Asked Questions
Why did my Alfredo turn out grainy?
Usually too much heat or pre-shredded cheese. Melt freshly grated parmesan over low heat, off the boil, stirring constantly.
Can I make it without cream?
You can build a lighter version with extra pasta water and butter, but the cream is what makes it luxurious.
What chicken should I use?
Seared chicken breast sliced thin, or juicy boneless thighs. Season well and get good color before slicing.
Can I make it ahead?
Alfredo is best fresh — reheat gently with a splash of cream or pasta water so the sauce comes back together.
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