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Italian · Entree

Chicken Alfredo

Chef Basil

Seasoned chicken and fettuccine coated in a rich, creamy Parmesan Alfredo sauce with garlic and fresh parsley.

Prep time
15 minutes
Cook time
25 minutes
Total time
40 minutes
Servings
4 servings
Chef Basil presenting Chicken Alfredo

Ingredients

  • 2 boneless, skinless chicken breasts (450 g)
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 12 oz fettuccine (340 g)
  • 4 Tbsp unsalted butter (57 g)
  • 3 cloves garlic, minced
  • 2 cups heavy cream (480 mL)
  • 1 1/2 cups freshly grated Parmesan cheese (150 g)
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Garnish

  • 2 Tbsp chopped fresh parsley
  • Extra grated Parmesan cheese

Directions

  1. Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve 1/2 cup (120 mL) of pasta water, then drain.
  2. Season both chicken breasts with the salt, pepper, and garlic powder.
  3. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 5–6 minutes per side until golden brown and fully cooked. Let rest for 5 minutes, then slice into strips.
  4. In the same skillet, melt the butter and sauté the garlic for about 30 seconds until fragrant.
  5. Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
  6. Add the cooked fettuccine to the skillet and toss until every strand is coated in the Alfredo sauce. Add a splash of the reserved pasta water if needed to loosen the sauce.
  7. Arrange the sliced chicken over the pasta and gently toss everything together.
  8. Garnish with fresh parsley and extra grated Parmesan cheese. Serve immediately.