Creamy Chicken Fettuccine Alfredo
I will not pretend this came from my abuela's kitchen. Creamy chicken fettuccine alfredo is comfort food I fell for here, in my own life, and turned into a regular at our table. What I bring to it is the same thing my parents brought to every restaurant kitchen they worked in: the belief that a familiar dish, made with real care, can be the best part of someone's day. This is my move when I want to spoil my family with something rich. Twirl it up, share it generously, and let dinner feel like a treat.
This creamy Chicken Fettuccine Alfredo is a comforting, restaurant-quality pasta dish made with tender pan-seared chicken, a rich homemade Alfredo sauce, and perfectly cooked fettuccine. Ready in just 35 minutes, it's a quick and satisfying dinner the whole family will love.
Ingredients
FOR THE CHICKEN
- 1 lb chicken tenders
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
FOR THE ALFREDO SAUCE
- ½ cup unsalted butter
- 3 garlic cloves minced
- 2 cups heavy whipping cream
- salt to taste
- 2 cups freshly grated parmesan cheese
- 1 handful fresh parsley chopped
FOR SERVING
- 12 oz fettuccine pasta
Instructions
- Season the chicken: Sprinkle chicken tenders on both sides with salt, pepper, garlic powder, and paprika.
- Sear the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 3–4 minutes per side, until golden and fully cooked. Remove and set aside.
- Start the sauce: In the same skillet, melt the butter. Add minced garlic and sauté for 30 seconds until fragrant.
- Add cream: Pour in heavy cream, stir, and season with a small pinch of salt. Bring to a gentle simmer.
- Melt in cheese: Lower the heat and whisk in Parmesan cheese until smooth and thickened.
- Stir in parsley: Add chopped fresh parsley for a burst of color and freshness.
- Toss with pasta: Add cooked fettuccine noodles to the sauce and toss until evenly coated. Let it sit for a minute or two to absorb the sauce.
- Serve: Slice the cooked chicken and place on top of the pasta. Garnish with extra Parmesan and parsley.