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chicken alfredo

Easy Chicken Alfredo in 30 Mins with Parsley

Print Recipe
Creamy Chicken Alfredo Fettuccine made in 30 mins—tender chicken, rich Parmesan sauce, tossed with fettuccine and fresh parsley. Ready fast, tastes amazing.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 690

Equipment

  • 1 large pot (for pasta)
  • 1 large skillet or frying pan (10-12 inches)
  • 1 cutting board
  • 1 meat mallet or rolling pin
  • Paper towels
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • whisk
  • Meat thermometer (optional but helpful)
  • Colander or pasta strainer
  • Box grater (for fresh Parmesan)
  • Serving bowls or plates
  • Tongs or pasta fork

Ingredients

  • 600 g boneless skinless chicken breasts
  • 3 tbsp butter for cooking chicken
  • 2 tbsp olive oil
  • 4 cloves fresh garlic minced (for cooking)
  • Salt and pepper to taste
  • ½ tsp dried Italian seasoning
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 3 cloves fresh garlic minced (for sauce)
  • ¾ cup freshly grated Parmesan cheese
  • 2 tbsp butter for sauce
  • ½ tsp garlic powder
  • 300 g fettuccine or penne pasta
  • Fresh parsley for garnish about 1/4 cup chopped
  • Extra Parmesan for topping
  • Black pepper to taste

Instructions

  • 1. Boil salted water in a large pot. Pat chicken dry, pound to even thickness (1/2 inch), and season with salt, pepper, and Italian seasoning.
  • 2. Heat 2 tbsp butter and 1 tbsp oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden and cooked through. Rest for 2 minutes, then slice.
  • 3. Add pasta to boiling water. Cook 8-9 minutes until al dente. Save 1 cup pasta water before draining.
  • 4. In same skillet, melt 2 tbsp butter over medium heat. Add 3 minced garlic cloves and cook for 30 seconds until fragrant (don't brown).
  • 5. Add chicken broth and let it bubble for 30 seconds, scraping up brown bits from the pan with a wooden spoon.
  • 6. Pour in heavy cream and stir well. Simmer gently for 2 minutes until it starts to thicken.
  • 7. Stir in Parmesan cheese slowly until melted and smooth. Add garlic powder and black pepper. Taste and adjust seasoning.
  • 8. Add drained pasta and sliced chicken to the sauce. Toss to coat evenly. Add pasta water as needed for consistency.
  • 9. Serve hot in bowls, garnished generously with fresh parsley and extra Parmesan cheese.