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Quick 15-Minute Chicken Alfredo Recipe with Creamy Sauce Perfect for Busy Nights

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A quick and easy chicken Alfredo recipe ready in 15 minutes featuring a creamy, rich sauce perfect for busy weeknights and family dinners.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound / 450 grams), thinly sliced
  • Salt and freshly ground black pepper (to taste)
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream (240 ml)
  • 1 cup freshly grated Parmesan cheese (about 100 grams)
  • 1/4 teaspoon nutmeg (optional)
  • 8 ounces (225 grams) fettuccine or your favorite pasta
  • Fresh parsley, chopped (optional, for garnish)
  • Extra Parmesan for sprinkling (optional)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 8 ounces (225 grams) of fettuccine and cook according to package instructions, about 10-12 minutes for al dente. Stir occasionally to prevent sticking. Drain, reserving ½ cup (120 ml) of pasta water, and set aside.
  2. While the pasta cooks, thinly slice the chicken breasts into strips about ½-inch thick. Season generously with salt and freshly ground black pepper on both sides.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When hot, add the chicken strips in a single layer (do this in batches if needed). Cook for 2-3 minutes per side until golden brown and cooked through (internal temp should reach 165°F / 74°C). Remove chicken from skillet and set aside.
  4. Reduce heat to medium. In the same skillet, melt 4 tablespoons unsalted butter. Add minced garlic and sauté for about 30 seconds until fragrant (don’t let it burn!).
  5. Pour in 1 cup (240 ml) heavy cream and stir well, scraping up any browned bits from the chicken. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
  6. Lower heat to medium-low and gradually whisk in 1 cup (100 grams) freshly grated Parmesan cheese until the sauce is smooth and creamy. Season with salt, pepper, and a pinch of nutmeg if desired. If the sauce feels too thick, stir in reserved pasta water a tablespoon at a time until desired consistency is reached.
  7. Add the cooked pasta and chicken back into the skillet with the sauce. Toss everything together gently to coat evenly in the creamy sauce. Cook for 1-2 minutes to marry the flavors.
  8. Taste and adjust seasoning as needed. Garnish with chopped fresh parsley and extra Parmesan cheese if desired. Serve immediately.

Notes

Do not overcook the chicken or pasta to keep chicken juicy and pasta al dente. Keep sauce heat moderate to prevent cream from curdling. Reserve pasta water to adjust sauce consistency. Freshly grated Parmesan cheese is essential for best flavor and smooth sauce. For dairy-free, use coconut cream and dairy-free Parmesan alternatives. For gluten-free, substitute gluten-free pasta.

Nutrition

Keywords: chicken alfredo, quick chicken alfredo, creamy alfredo sauce, 15-minute dinner, easy pasta recipe, weeknight dinner, family meal

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