Creamy 30-Minute Stovetop Chicken Alfredo
Make rich, restaurant-style Chicken Alfredo pasta on the stovetop in just 30 minutes. This recipe delivers a creamy, satisfying sauce perfect for a quick weeknight dinner.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound fettuccine pasta
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Set the drained pasta aside.
- While the pasta cooks, season the chicken pieces lightly with salt and pepper.
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
- Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 1 minute until fragrant. Do not let the garlic burn.
- Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Let it cook for 3 to 4 minutes until it thickens slightly.
- Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth. Stir in the salt, pepper, and nutmeg, if using.
- Return the cooked chicken and the drained fettuccine to the skillet with the sauce. Toss everything together until the pasta and chicken are evenly coated.
- If the sauce seems too thick, add the reserved pasta water, one splash at a time, until you reach your desired consistency.
- Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
Notes
- For the creamiest sauce, use freshly grated Parmesan cheese. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- You can substitute chicken thighs for breasts if you prefer a richer flavor.
- If you want a slight tang, add 1 teaspoon of Dijon mustard to the cream when simmering.
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 4
- Sodium: 550
- Fat: 45
- Saturated Fat: 25
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 3
- Protein: 38
- Cholesterol: 180