Chicken Alfredo combines pan-seared seasoned chicken breast with a silky homemade Parmesan cheese sauce served over fettuccine pasta. The standout trait is the homemade sauce—made without cream—that coats the pasta in rich, restaurant-quality flavor.
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In a large pot, add 3 quarts of water and 1 teaspoon of salt, and bring to a boil.
In a small dish, combine the seasonings for the sauce: minced garlic, Italian seasoning, salt, and black pepper.
Season the chicken breast halves generously on both sides with garlic powder, seasoned salt, black pepper, and Italian seasoning.
In a large skillet over medium-high heat, melt 1 tablespoon of olive oil and 2 tablespoons of butter.
Once the butter is melted, add the seasoned chicken to the skillet. Cook for 5-6 minutes on each side until golden brown and cooked through.
While the chicken is cooking, add the fettuccine pasta to the boiling water. Stir immediately to prevent sticking and cook according to package directions, stirring occasionally.
Before draining the pasta, reserve 1/2 cup of the starchy pasta water. To the reserved water, add the parsley flakes and Cajun seasoning, and stir to combine.
Once the chicken is cooked, remove it from the skillet and place it on a wire rack to rest for about 3 minutes.
In the same skillet used for the chicken, pour in the heavy whipping cream and add 1/2 cup of butter. Cook until the butter is completely melted, scraping up any browned bits from the bottom of the pan.
Add the prepared sauce seasonings (garlic, Italian seasoning, salt, pepper) to the cream and butter mixture. Stir and let it cook for about 2 minutes.
Reduce the heat and add the shredded Parmesan cheese. Stir continuously until the cheese is fully melted and the sauce is smooth.
While the sauce finishes, slice the rested chicken into strips.
Drain the cooked pasta and return it to the pot.
Pour the Alfredo sauce over the pasta, add the sliced chicken, and pour in the seasoned pasta water.
Stir everything together until the pasta and chicken are well-coated in the sauce.
Serve immediately, garnished with extra Parmesan cheese if desired.
Store pasta and chicken separately in airtight containers up to 3 days; reheat gently on stovetop with 2–3 tablespoons pasta water or milk to restore sauce consistency.
Chicken breast works fine as written; thighs stay juicier but require longer cooking. Pound the breast to even thickness for uniform doneness.
Keep heat moderate, add butter and cheese off-heat or on very low heat, stir constantly, and use freshly grated Parmesan rather than pre-shredded.
Use 1 tbsp olive oil in a hot pan, season generously, sear 6–7 minutes per side depending on thickness, then rest 5 minutes before slicing.
Yes. Store pasta and chicken separately in airtight containers for up to 3 days. Reheat gently on stovetop with a splash of pasta water or milk to loosen the sauce.
Use heavy cream or half-and-half for a traditional sauce. For lighter: substitute some butter with olive oil and use lower-fat milk, though texture will be thinner.
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