Print Recipe
Pin Recipe
[btn-google-source]
Servings: 6
Calories: 701kcal
Ingredients
- 1 pound short pasta
- 2 boneless skinless chicken breasts, cubed
- Salt and pepper to taste
- 2 tablespoons olive oil
- 8 tablespoons butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup finely grated Parmesan cheese plus more for serving
- ¼ teaspoon freshly grated nutmeg
- Coarsely chopped fresh parsley leaves for serving
Video
[adthrive-in-post-video-player video-id="M9WrAHNe" upload-date="2025-10-17T07:56:34+00:00" name="Quick Chicken Alfredo Dinner" description="Easy to make, family-approved, and perfect for busy nights." player-type="default" override-embed="default"]
Instructions
- Boil the pasta according to the package instructions. Drain and set aside.1 pound short pasta
- Pat the chicken breasts dry with paper towels and season with salt and pepper.2 boneless, Salt and pepper
- Heat oil in a large pan over medium-high heat until shimmering, about 2-3 minutes. Add the chicken and cook for 5-7 minutes without moving it, until the bottom is golden-brown. Flip the chicken and cook for another 5-7 minutes.2 tablespoons olive oil
- Transfer the chicken to a plate, cover with foil, and let it rest for 3 minutes. Slice it into 1/2-inch thick pieces.
- In the same pan, melt the butter over medium heat. Add the garlic and sauté for 30 seconds to 1 minute, until fragrant.2 cloves garlic, 8 tablespoons butter
- Whisk in the cream, Parmesan, and nutmeg. Season with salt and pepper. Let it simmer for 3-4 minutes. Add the drained pasta to the sauce and toss to coat.1 cup heavy cream, 1 cup finely grated Parmesan cheese, ¼ teaspoon freshly grated nutmeg
- Divide the pasta into plates, top with sliced chicken, and garnish with parsley, more Parmesan, and black pepper if desired.Coarsely chopped fresh parsley leaves
Notes
- Use freshly grated Parmesan: Pre-grated cheese doesn’t melt as well and can make the sauce grainy.
- Season every step: A little salt and pepper go a long way in bringing out the flavors.
- Don’t overcook the chicken: It should be golden brown on the outside and juicy inside. Use a meat thermometer to check that it reaches 165°F (75°C).
- Save some pasta water: A splash can help loosen the sauce if it gets too thick.
- Let the chicken rest before slicing: This keeps the juices locked in, so your chicken stays tender.
- Warm your plates: Alfredo sauce thickens quickly, so serving on warm plates helps keep it creamy longer.
- Use nutmeg sparingly: Just a pinch adds warmth without overpowering the sauce.
- Pasta options: While fettuccine is classic, penne, linguine, or even spaghetti work just as well.
- Make ahead: It’s best fresh, but you can make the sauce in advance and store it separately. Reheat gently and mix with freshly cooked pasta.
- Add vegetables: Broccoli, mushrooms, spinach, or peas all make delicious additions.
- Lighten it up: Use less butter, swap in half-and-half for heavy cream, or add more veggies to balance the richness.
Storage and Reheating Instructions
- Fridge: Let the pasta cool completely before transferring it to an airtight container. Store it in the fridge for up to 3 days.
- Reheat: When reheating, add a splash of milk or chicken broth to loosen the sauce and warm it gently over low heat or in short bursts in the microwave, stirring in between. Avoid high heat—it can make the sauce separate.
- Freeze: For longer storage, you can freeze Chicken Alfredo, but the creamy sauce may change texture. If freezing, store it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat slowly, adding extra liquid to bring the sauce back to life.
Nutrition
Calories: 701kcal | Carbohydrates: 58g | Protein: 25g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 446mg | Potassium: 370mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1191IU | Vitamin C: 1mg | Calcium: 248mg | Iron: 1mg
Tried this recipe?Let us know how it was!