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Close-up of velvety white Alfredo sauce coating fettuccine pasta with minced parsley. (Creamy Chicken Alfredo)

Creamy Chicken Alfredo: The Ultimate Silky Garlic Parmesan Pasta

Master the art of Creamy Chicken Alfredo with this restaurant-quality recipe. Features pan-seared chicken with dark char marks and a thick, velvety garlic parmesan sauce that perfectly coats every strand of fettuccine.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 840
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb (450g) Fettuccine Pasta Dry
  • 2 large Chicken Breasts Approx 500g total, boneless/skinless
  • 2 tbsp (30ml) Olive Oil For searing
  • 2 cups (480ml) Heavy Cream Room temperature
  • 1 cup (90g) Parmesan Cheese Freshly grated
  • 2 tbsp (30g) Unsalted Butter
  • 4 cloves Garlic Minced
  • 1/4 cup Fresh Parsley Finely minced
  • 1 tsp Black Pepper Coarsely cracked

Equipment

  • 1 Large pot For boiling pasta
  • 1 Heavy Skillet Cast iron or stainless steel preferred for char marks

Method
 

Preparation
  1. Boil fettuccine in salted water until 1-2 minutes shy of al dente. Reserve 1 cup of pasta water before draining.
  2. Season chicken with salt and pepper. In a hot skillet with oil, sear for 5-7 minutes per side until golden-brown with dark char marks. Let rest for 5 minutes, then slice.
  3. In the same skillet, melt butter and sauté garlic for 1 minute. Pour in heavy cream and simmer until slightly reduced and glossy.
  4. Lower heat and whisk in parmesan cheese until an opaque white, velvety sauce forms. Toss pasta into the sauce, adding pasta water if needed to reach desired consistency.
  5. Plate the pasta, top with sliced chicken, and finish with a generous dusting of fresh parsley and cracked black pepper.

Notes

Always grate your own parmesan from a block for a smooth sauce.
Ensure the pan is very hot before adding chicken to achieve the signature char marks.