Chicken Alfredo


This chicken Alfredo is a cinch—it takes less than thirty minutes, requires minimal ingredients, and leaves you with just one pan to clean! The secret? Thinly sliced chicken breasts that speed up the cooking process.

Preparation time: 10 min
Cooking time: 20 min
Resting time: 0 min
Total time: 30 min
Serves: 4


  • ½ pound skinless, boneless chicken breasts
  • ½ teaspoon garlic salt
  • ½ teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 2 cups milk
  • 1 large clove garlic, minced
  • 8 ounces fettucine, broken in half
  • ½ cup heavy whipping cream
  • ¾ cup freshly grated Parmesan cheese, plus more for serving


  1. Slice each chicken breast horizontally into three thinner pieces using a sharp knife. Sprinkle both sides of each chicken piece with garlic salt and Italian seasoning.
  2. In a large skillet over medium-high heat, heat olive oil. Add the chicken and cook until golden and cooked through, approximately 2 minutes per side. Transfer the cooked chicken to a plate.
  3. In the same skillet, add milk and garlic. Bring it to a simmer and add the fettuccine. Cook, stirring every 30 seconds to prevent sticking, until the pasta has softened, which takes about 3 minutes. Reduce the heat to medium and continue cooking, stirring every couple of minutes, for an additional 6 to 7 minutes.
  4. Stir in the cream and Parmesan cheese. Simmer, stirring occasionally, until the sauce thickens, and the pasta is fully cooked, approximately 2 more minutes.
  5. Serve immediately, and if desired, garnish with additional Parmesan cheese.

To enhance the flavor, consider adding a pinch of black pepper or a sprinkle of fresh herbs like chopped parsley or basil before serving. It adds a delightful touch to your chicken Alfredo!

Nutritional Info:
Calories: 532
Carbs: 48g
Protein 32g
Fat 24g

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