Super Easy and Delicious Homemade Chicken Alfredo

Ingredients

• 1 pound Fettuccine (dry pasta)
• 1 cup Chicken Breast (cut into thin strips)
• 5 Garlic Cloves (minced)
• 11 tablespoons Unsalted Butter (softened, divided)
• 2 cups Heavy Whipping Cream (full‑fat)
• 4 ounces Cream Cheese (softened)
• 1/4 cup Fresh Parsley (chopped, flat‑leaf)
• 1.5 cups Parmesan Cheese (freshly shredded)
• 1 teaspoon Italian Seasoning
• to taste Salt (kosher or sea salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare Ingredients

   Mince the garlic, cut the chicken breast into thin strips, measure out butter, cream, cream cheese, Parmesan, parsley and seasonings.

   Time: PT5M

2. Boil Water

   Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

3. Cook Fettuccine

   Add the fettuccine to the boiling water and cook according to package directions (about 12 minutes) until al dente.

   Time: PT12M

   Temperature: 100°C

4. Cook Chicken

   While the pasta cooks, melt 2 Tbsp butter in a large skillet over medium heat, add 2 minced garlic cloves and sauté 30 seconds, then add the chicken strips. Season with salt and pepper and cook, stirring, until the chicken is no longer pink (about 5 minutes).

   Time: PT6M

   Temperature: Medium heat

5. Set Chicken Aside

   Turn off the heat, transfer the cooked chicken to a plate and drain any excess liquid.

   Time: PT1M

6. Start the Alfredo Sauce

   In the same skillet, melt the remaining 9 Tbsp butter over medium heat. Add the remaining 3 minced garlic cloves and sauté for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: Medium heat

7. Incorporate Cream Cheese and Cream

   Add the softened cream cheese, whisk continuously until fully melted. Then pour in the heavy whipping cream, whisking until the mixture is smooth and glossy.

   Time: PT2M

   Temperature: Medium heat

8. Season the Sauce

   Stir in 1 tsp salt, a pinch of black pepper, and the Italian seasoning. Mix well.

   Time: PT30S

9. Add Parmesan and Thicken

   Add the shredded Parmesan cheese, whisk until melted and the sauce begins to thicken. Reduce heat to low and let it simmer gently for 3–5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: Low heat

10. Combine Pasta, Chicken, and Sauce

    Drain the cooked fettuccine and return it to the pot. Pour the Alfredo sauce over the pasta, add the cooked chicken, and toss to combine. Sprinkle the chopped parsley and give a final gentle mix.

    Time: PT2M

    Temperature: Low heat

11. Serve

    Plate the creamy chicken fettuccine Alfredo, garnish with a little extra Parmesan if desired, and enjoy while hot.

    Time: PT0M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

70 g

Fat

25 g

Fiber

3 g