Easy 30-Minute Chicken Alfredo Dinner
This easy 30-minute chicken alfredo dinner is a creamy and satisfying meal perfect for a weeknight. Tender chicken and al dente pasta are coated in a rich Parmesan cream sauce.
Equipment
- Large pot
- Large skillet or deep pan
- Whisk
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb), cut into 1-inch pieces
- 1 tbsp olive oil
- 1 lb fettuccine or pasta of choice
- 4 tbsp unsalted butter
- 2-3 cloves garlic minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese plus more for serving
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
Cooking Steps
- Bring a large pot of salted water to a rolling boil and cook the fettuccine according to package directions until al dente. Drain the pasta well, reserving about 1/2 cup of the pasta cooking water.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season, and cook for 5-7 minutes until golden brown and cooked through, then set aside.
- Reduce heat to medium, add butter to the same skillet, and melt it. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
- Pour in the heavy cream and bring to a gentle simmer, then gradually whisk in Parmesan cheese until melted and the sauce is smooth and slightly thickened. Season with salt and pepper to taste.
- Add the cooked chicken and drained pasta to the skillet, then toss everything together until the pasta is thoroughly coated. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
- Divide among plates, garnish with fresh parsley and extra Parmesan cheese if desired, and serve immediately.
Notes
For a richer flavor, you can add a pinch of nutmeg to the Alfredo sauce. Adjust the amount of garlic to your preference. If you don't have Parmesan cheese, you can use Pecorino Romano for a sharper taste.