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Chicken Alfredo Pasta
Isla Marie

Chicken Alfredo Pasta

Silky, buttery Alfredo sauce made the real way (no cream cheese, no roux) with perfectly juicy chicken and fettuccine that’s coated in garlic-Parmesan heaven. Better than any restaurant and ready faster than delivery.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Comfort Food, Date Night, Dinner, Family Meal, Kid-Friendly, Main Course
Cuisine: American, Italian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1½ lbs 700 g boneless skinless chicken breasts or thighs
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp Italian seasoning
  • ½ tsp each: garlic powder paprika, salt, pepper
Quick Brine (optional – juiciest chicken ever)
  • 2 cups warm water + 2 tbsp salt + 1 tbsp sugar
Pasta & Alfredo Sauce
  • 12 –16 oz fettuccine or linguine/spaghetti
  • 4 tbsp unsalted butter
  • 4 –6 cloves garlic minced
  • 1½ cups heavy cream
  • 1½ cups freshly grated Parmesan plus extra for serving
  • ½ –1 cup reserved pasta water
  • ½ tsp salt
  • Lots of fresh cracked black pepper
  • Pinch of nutmeg secret weapon
  • Fresh parsley chopped (for garnish)

Equipment

  • Large pot (for pasta)
  • 12-inch skillet or sauté pan
  • Tongs & wooden spoon
  • Cheese grater (for fresh Parmesan)
  • Meat thermometer (optional but helpful)

Method
 

  1. Optional Quick Brine: Dissolve salt + sugar in warm water → soak chicken 10–30 min → pat very dry.
  2. Cook pasta in heavily salted water 1–2 min less than package → reserve 1 cup pasta water → drain.
  3. Season chicken → sear in hot oil + butter 5–7 min per side until golden & 165°F → rest 5 min → slice.
  4. In same pan, melt 4 tbsp butter → add garlic → cook 60 sec.
  5. Pour in cream → simmer 2–3 min.
  6. Off heat → whisk in Parmesan until smooth → add pasta water ¼ cup at a time until silky.
  7. Toss hot pasta in sauce → top with sliced chicken → finish with parsley, extra Parm, and black pepper.

Notes

Freshly grated Parmesan is non-negotiable → pre-shredded won’t melt smooth
Add pasta water gradually → creates the clingy restaurant texture
Never boil the sauce after adding cheese → prevents graininess
Want it richer? Add another ½ cup Parmesan
Reheats perfectly with a splash of milk or cream