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A close-up shot of fettuccine coated in a rich, creamy garlic parmesan sauce with slices of perfectly seared chicken.

Creamy Garlic Butter Chicken Alfredo: The Ultimate Comfort Meal

Indulge in the ultimate comfort food with this incredibly rich and decadent Creamy Garlic Butter Chicken Alfredo. This recipe transforms simple ingredients into a restaurant-quality meal right in your own kitchen in under 45 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Chicken
  • 1 lb fettuccine
  • 2 large boneless, skinless chicken breasts about 1 lb total, pounded to even thickness
  • 1 tbsp olive oil
Alfredo Sauce
  • 6 tbsp unsalted butter divided
  • 5 cloves garlic minced
  • 2 cups heavy cream
  • 1.5 cups freshly grated Parmesan cheese plus more for serving
  • 1 tsp Italian seasoning divided
  • Salt and freshly ground black pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Large Skillet or Dutch Oven
  • 1 Large Pot

Method
 

  1. Bring a large pot of heavily salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. While pasta cooks, pat chicken dry and season with salt, pepper, and half the Italian seasoning. In a large skillet, melt 2 tbsp of butter with olive oil over medium-high heat. Cook chicken for 5-7 minutes per side, until golden and cooked through. Remove from skillet and let rest.
  3. Reduce heat to medium. Add the remaining 4 tbsp of butter to the skillet. Add minced garlic and cook until fragrant, about 30-60 seconds.
  4. Pour in the heavy cream, scraping up any browned bits. Bring to a gentle simmer. Reduce heat to low and gradually whisk in the grated Parmesan until smooth. Stir in the remaining Italian seasoning.
  5. Season the sauce with salt and pepper. If too thick, add a splash of reserved pasta water. Add the drained fettuccine to the skillet and toss to coat. Slice the rested chicken. Serve the pasta topped with sliced chicken and a garnish of fresh parsley.

Notes

Tip 1: Grate your own Parmesan cheese. Pre-shredded cheese contains additives that prevent it from melting smoothly, resulting in a grainy sauce.
Tip 2: Reserve at least 1 cup of the starchy pasta water before draining. It's the secret to adjusting the sauce consistency without diluting the flavor.
Tip 3: Don't burn the garlic! Cook it for just 30-60 seconds until fragrant before adding the cream.