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This easy chicken Alfredo recipe pairs tender pan-seared chicken breast strips with fettuccine and a homemade cream-and-Parmesan sauce. It is ready in 25 minutes, and the key to a smooth sauce is stirring freshly grated Parmesan in after the pan comes off the heat.
This chicken alfredo comes together in 25 minutes. Thin-sliced chicken strips cook quickly in a skillet, then fettuccine and a cream and Parmesan sauce finish in the same pan. The step that makes the biggest difference: take the pan off the heat before stirring in the Parmesan. Adding it off heat helps the cheese melt smoothly into the cream rather than turning grainy or clumpy. Freshly grated Parmesan works better than pre-shredded here. If the sauce thickens too much, a splash of reserved pasta water will loosen it.
Pro Tip
Grate your parmesan from a block rather than using pre-shredded — it melts into the sauce smoothly without clumping. Pre-shredded parmesan contains anti-caking agents that make the sauce grainy. A microplane or fine grater gives you the best texture.
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Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve ½ cup pasta water before draining.
While pasta cooks, season chicken strips with garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat.
Cook chicken strips in a single layer for 3–4 minutes per side until golden and cooked through (165°F internal). Remove and set aside.
Reduce heat to medium. In the same skillet, melt butter. Add garlic and cook for 1 minute until fragrant — don't let it brown.
Pour in heavy cream. Simmer for 3–4 minutes, stirring occasionally, until slightly thickened.
Remove from heat. Stir in grated parmesan until fully melted and the sauce is smooth. Season with salt and pepper.
Add drained fettuccine to the skillet and toss to coat. Add a splash of reserved pasta water if the sauce is too thick. Return chicken to the pan, toss gently, and serve immediately with extra parmesan and parsley.
Total time: 5 min prep + 20 min cook · Serves: 4 · Nutritional information is an estimate and may vary based on ingredients used.
A few small choices help this chicken Alfredo stay creamy and keep the chicken tender.
Simmer the cream only until it is slightly thickened, then remove the skillet from the heat before adding freshly grated Parmesan. If the sauce seems too thick after tossing, add the reserved pasta water a little at a time until it coats the fettuccine.
Slice the chicken breast thinly so it cooks quickly and evenly. Cook the strips in a single layer, remove them once cooked through, and return them only when the pasta and sauce are ready.
Warm leftover Alfredo over low heat with a small splash of water or cream, stirring until the sauce loosens. High heat can make a cream-and-cheese sauce separate.
Parmesan can clump or turn grainy if it is added to a sauce that is too hot. Take the skillet off the heat, use freshly grated Parmesan, and stir gently until the cheese melts.
Add a little reserved pasta water at a time and toss until the sauce loosens enough to coat the pasta. The reserved water is already part of this recipe method.
Yes. Reheat it gently over low heat with a small splash of water or cream, stirring until the sauce becomes smooth again.
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