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A plate of creamy chicken alfredo pasta with sliced chicken and fresh parsley

Irresistible Creamy Chicken Alfredo Pasta

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 890 kcal

Ingredients
  

  • 1 lb fettuccine pasta
  • 1.5 lbs boneless skinless chicken breasts
  • 2 cups heavy cream
  • 1/2 cup unsalted butter
  • 1.5 cups freshly grated Parmesan cheese
  • 3 cloves garlic , minced
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp fresh parsley, chopped

Instructions
 

  • Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
  • Season chicken breasts with salt and pepper on both sides.
  • Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5 to 7 minutes per side until the internal temperature reaches 165°F (74°C). Remove from pan, let rest for 5 minutes, and slice into strips.
  • In the same skillet over medium heat, melt the butter.
  • Add minced garlic and sauté for 1 minute until fragrant.
  • Whisk in the heavy cream and bring to a gentle simmer. Cook for 3 to 5 minutes until slightly thickened.
  • Reduce heat to low and gradually whisk in the Parmesan cheese until melted and the sauce is smooth.
  • Add the cooked fettuccine to the sauce. Toss to coat, adding reserved pasta water as needed to adjust consistency.
  • Top with sliced chicken and garnish with chopped parsley before serving.