Chicken Alfredo Recipe


For the Chicken:

  • 2 boneless, skinless chicken breasts
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (or dried herbs of your choice)

For the Alfredo Sauce:

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and black pepper, to taste

For the Pasta:

  • 8 ounces (about 225g) fettuccine pasta (or pasta of your choice)
  • Fresh parsley, chopped (for garnish)


1. Prepare the Chicken:

  • Season the chicken breasts with salt, black pepper, garlic powder, and Italian seasoning.
  • Heat olive oil in a skillet over medium-high heat.
  • Cook chicken until golden-brown and no longer pink in the center, about 6-8 minutes per side. Slice into strips.

2. Cook the Pasta:

  • Boil the fettuccine pasta in salted water until al dente. Drain and set aside.

3. Make the Alfredo Sauce:

  • In the same skillet, melt butter over medium heat.
  • Sauté garlic until fragrant.
  • Add cream, bring to a simmer, and gradually stir in Parmesan until the sauce thickens. Season with salt and pepper.

4. Combine the Chicken, Pasta, and Sauce:

  • Add sliced chicken to the Alfredo sauce and stir.
  • Toss in cooked fettuccine until well coated with the creamy sauce.

5. Serve:

  • Garnish with fresh parsley and extra Parmesan cheese if desired.

Enjoy your homemade Chicken Alfredo, a delightful and indulgent pasta dish!


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