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chicken Alfredo sauce
Isla Marie

Chicken Alfredo Sauce

The creamiest, real-deal chicken Alfredo sauce made with butter, garlic, heavy cream, and freshly grated Parmesan no cream cheese, no roux. Ready in 30 minutes and clings perfectly to pasta.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Comfort Food, Dinner, Main Course
Cuisine: American, Italian
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1½ lbs boneless skinless chicken breasts or thighs
  • 1 tbsp olive oil + 1 tbsp butter
  • 1 tsp Italian seasoning
  • ½ tsp each: salt pepper, garlic powder
Alfredo Sauce
  • 4 tbsp unsalted butter
  • 5 –6 cloves garlic minced
  • 1½ cups heavy cream
  • 1½ –2 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 ingredient
  • Fresh parsley chopped
Pasta
  • 12 –16 oz fettuccine or any pasta

Equipment

  • Large skillet or sauté pan
  • Pot for pasta
  • Tongs & whisk
  • Cheese grater

Method
 

  1. Season chicken → sear in hot oil + butter 5–7 min per side until golden & 165°F → rest 5 min → slice.
  2. Cook pasta al dente → reserve 1 cup pasta water → drain.
  3. Same pan: melt 4 tbsp butter → add garlic → cook 60 sec.
  4. Pour in cream → simmer 2–3 min.
  5. Off heat → whisk in Parmesan + nutmeg until smooth → add pasta water ¼ cup at a time until silky & clingy.
  6. Toss hot pasta in sauce → top with sliced chicken → finish with parsley & extra Parm.

Notes

Freshly grated Parmesan ONLY → pre-shredded won’t melt smooth
Pasta water = the magic glue
Never boil sauce after adding cheese → prevents graininess
Want it richer? Add another ½ cup Parmesan
Reheats perfectly with a splash of milk or cream