Quick and Easy Chicken Alfredo
Quick and Easy Chicken Alfredo
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This quick and easy Chicken Fettuccine Alfredo comes together in under 30 minutes—perfect for busy weeknights. Tender, melt-in-your-mouth chicken is tossed with fettuccine in a rich and velvety Alfredo sauce that the whole family will love. This simple recipe uses just a handful of ingredients, but I like to add spinach and sun-dried tomatoes for an extra layer of flavor—totally optional, but highly recommended!
Things to know about this quick and easy chicken fettuccini alfredo recipe
Frying the chicken and then deglazing the pan with chicken stock and cream creates a rich, creamy sauce full of flavor. You can absolutely use white wine instead of chicken stock—I often do. But because I don’t drink, I usually offer the non-alcoholic version too.
For those who prefer not to cook with alcohol, know that there are great alternatives, and honestly, the flavor difference is subtle. Use what feels right to you and tastes good. Either way, the key is using the freshest, best-quality ingredients you can find—that’s what takes a recipe from just okay to WOW.
I like easy recipes that come together in less than an hour, but from the looks of the meal we can tell our friends it took hours.
Serve it up in pretty white dinner plates add some festive napkins and you have a restaurant quality dinner, that comes together in 30 minutes, is quick and easy for family weekday dinners and just fancy enough for special occasions.
Serve this delicious restaurant inspired dinner with your favorite bubbly and a crisp green salad for a romantic Saturday night dinner at home.
I hope you try this quick and easy chicken fettuccini recipe and the part I like best…..Let me know how you liked it!!!! And please don’t forget to tag me on Instagram. And if you like easy pasta recipes that are easy to make use few ingredients and are delicious try my 30 minute broccolini and sausage orecchiette
Quick and Easy Chicken Alfredo
Ingredients
- 12 oz fettuccine (or your favorite pasta)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- ½ medium onion, finely diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ cup reserved pasta water
- 1 tsp Italian seasoning
- 1 tbsp chopped fresh Italian parsley
- Fresh basil, chopped (optional)
- Crushed red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve ½ cup of the pasta cooking water, then drain.
- While the pasta cooks, season the chicken with salt, pepper, and the Italian seasoning.
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate.
- In the same skillet, add the onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for 2–3 minutes.
- Stir in the heavy cream and bring to a gentle simmer. Cook for 3–5 minutes, until the sauce begins to thicken.
- Reduce the heat to low and gradually whisk in the Parmesan cheese until melted and smooth.
- Return the cooked chicken to the skillet. If the sauce is too thick, stir in the reserved pasta water a little at a time until it reaches your desired consistency.
- Add the drained pasta and toss until evenly coated in the Alfredo sauce.
- Garnish with chopped parsley, fresh basil if desired, and additional Parmesan cheese. Serve immediately.
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