Chicken Alfredo

Creamy chicken alfredo with tender chicken breast, parmesan cheese, and garlic served over pasta.

Why You'll Love This Recipe

• Silky, restaurant-style Alfredo without a roux or cream cheese shortcut.
• Comes together in 35 minutes from start to plate.
• Crowd-pleasing comfort food the whole family loves.
• Made with simple, real ingredients — no jarred sauce.

Ingredient Notes

• Buy a wedge of Parmigiano-Reggiano and grate it yourself; pre-shredded cheese is dusted with anti-caking starch that makes the sauce grainy.
• Heavy cream is essential — half-and-half is too thin and will break.
• Use bronze-die-cut fettuccine if you can find it; the rough surface grips more sauce.

Ingredient Substitutions

• Linguine or tagliatelle work in place of fettuccine.
• Pecorino Romano for a sharper, saltier finish — reduce added salt.
• Boneless skinless thighs instead of breasts for extra-juicy meat.

Equipment Needed

• Large pot
• Large skillet
• Tongs
• Microplane or box grater
• Meat thermometer
• Liquid measuring cup

Prep Tips

• Grate the Parmesan and have it ready before the pasta hits the water.
• Reserve at least 1 cup of pasta water — you'll use it to loosen and emulsify the sauce.
• Salt the pasta water aggressively (1 tablespoon per quart) — it's your only chance to season the pasta itself.

Instructions

1. 1

   Gather and prep: 1 lb chicken, 12 oz pasta, 2 tbsp butter, 3 cloves garlic, minced, 1 cup heavy cream, 1 cup parmesan cheese, 1 tsp salt, 1/2 tsp black pepper. mince the garlic, and grate the parmesan before you start cooking.

2. 2

   Preheat stove and bring salted water to a boil.

3. 3

   Cook 12 oz pasta until al dente.

4. 4

   Season 1 lb chicken with salt and pepper and sear to 165°F internal temperature.

5. 5

   In a skillet melt 2 tbsp butter, add 3 cloves minced garlic, then stir in 1 cup heavy cream and 1 cup parmesan.

6. 6

   Simmer 3-5 minutes, toss with pasta and sliced chicken.

7. 7

   Serve immediately.

Artsi Pro Tips

• Freshly grated Parmesan melts smoothly; pre-shredded cheese is coated in starch and will turn the sauce grainy.
• Take the pan off the heat before adding the Parmesan. Boiling cheese is what causes Alfredo to break.
• Reserve more pasta water than you think you need — the starchy water is what makes the sauce cling.

Common Mistakes

• Adding cheese to a boiling sauce — high heat causes Parmesan to seize and turn grainy. Always pull the pan off the heat first.
• Using pre-shredded Parmesan, which never melts smoothly.
• Forgetting to reserve pasta water — without it the sauce can't be loosened to the right consistency.

Recipe Tags