Homemade Chicken Alfredo (30-Minute Weeknight) | CookOS

Homemade Chicken Alfredo

Name: Homemade Chicken Alfredo (30-Minute Weeknight)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 boneless, skinless chicken breasts; 2 tbsp butter; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp Italian seasoning; 1 lb fettuccine pasta; 1/2 cup unsalted butter (1 stick); 1 tbsp minced garlic; 1 1/4 cups heavy cream; 1 1/4 cups grated Parmesan cheese; Fresh parsley, for garnish; Grated Parmesan cheese, for garnish

This homemade chicken alfredo combines pan-seared boneless chicken breasts with a rich butter-garlic cream sauce over fettuccine, coming together in about 30 minutes—ideal for weeknight dinners on a budget.

🌍Italian-American 🏷️Chicken alfredo 🏷️Pasta 🏷️Fettuccine 🏷️Creamy Parmesan

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Total

30 min

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

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Ingredients

2 boneless, skinless chicken breasts
2 tbsp butter
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp Italian seasoning
1 lb fettuccine pasta
1/2 cup unsalted butter (1 stick)
1 tbsp minced garlic
1 1/4 cups heavy cream
1 1/4 cups grated Parmesan cheese
Fresh parsley, for garnishoptional
Grated Parmesan cheese, for garnishoptional

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Instructions

1
Slice the chicken breasts in half horizontally to create 4 thinner cutlets.
2
In a large skillet over medium-high heat, melt 2 tablespoons of butter.
3
Place the chicken cutlets in the skillet and season generously with salt, pepper, garlic powder, and Italian seasoning.
4
Cook for about 4 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
5
While the chicken is cooking, bring a large pot of salted water to a boil and cook the fettuccine according to package directions.
6
To make the sauce, melt the stick of butter in a large skillet (a cast iron works well) over medium-low heat.
7
Add the minced garlic and cook for about 30 seconds until fragrant.
8
Pour in the heavy cream, followed by the grated Parmesan cheese and a pinch of salt and pepper.
9
Whisk continuously until the cheese is melted and the sauce has thickened.
10
Drain the cooked pasta and add it to the skillet with the alfredo sauce. Toss until the pasta is fully coated.
11
Slice the cooked chicken. Place the sliced chicken on top of the pasta.
12
Garnish with additional Parmesan cheese and fresh parsley before serving.

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Tips & Notes

Pro tips

Pound chicken breasts to an even thickness (about 3/4 inch) so they cook uniformly in 6–8 minutes per side without drying out.
Build the sauce in the same pan used for chicken to capture fond—melt butter, bloom garlic for 30 seconds, then slowly whisk in cream off-heat to avoid curdling.
Toss hot pasta directly into the sauce rather than adding sauce to pasta; the starch helps emulsify and coat evenly.
Add pasta water (1/4 cup at a time) to loosen a thick sauce rather than more cream, which preserves balance and prevents oversaturation.

Substitutions

Heavy cream → Greek yogurt or sour cream (stir in off-heat to prevent curdling; sauce will be tangier and less rich)
Unsalted butter → salted butter (reduce the 1 tsp salt to 1/2 tsp)
Boneless, skinless chicken breasts → pounded chicken thighs (cook 2–3 minutes longer for doneness)

Storage & make-ahead

Store leftovers in an airtight container up to 3 days; reheat gently over medium-low heat with a splash of cream or pasta water to restore sauce consistency.

Common Questions

Can I make this chicken alfredo ahead of time?

Cook the chicken and sauce separately, then reheat gently over low heat with a splash of cream to loosen the sauce before combining with freshly cooked pasta.