Creamy Garlic Chicken Alfredo (Easy Restaurant-Style Recipe at Home)
There’s a reason Chicken Alfredo is one of the most searched pasta recipes online.
It’s rich. It’s comforting. And when done right, it tastes like something you ordered at your favorite Italian restaurant — without the $25 price tag.
The best part? Every ingredient in this recipe can be found at your local grocery store.
Let’s make a creamy, garlicky, perfectly balanced Chicken Alfredo that actually tastes incredible.
Ingredients
For the Chicken:
-
2 large boneless, skinless chicken breasts
-
1 teaspoon salt
-
½ teaspoon black pepper
-
1 teaspoon Italian seasoning
-
1 tablespoon olive oil
For the Alfredo Sauce:
-
4 tablespoons unsalted butter
-
4 cloves garlic, minced
-
2 cups heavy cream
-
1 cup freshly grated Parmesan cheese
-
½ teaspoon salt (adjust to taste)
-
¼ teaspoon black pepper
-
¼ teaspoon nutmeg (optional but recommended)
For the Pasta:
-
12 ounces fettuccine pasta
-
Salt for pasta water
-
Fresh parsley (optional garnish)
Step 1: Cook the Pasta Properly
Bring a large pot of water to a rolling boil. Add 1–2 tablespoons of salt. The water should taste slightly salty — this is how you season pasta correctly.
Cook the fettuccine according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
Set aside.
Step 2: Cook the Chicken
Pat the chicken dry (this helps it brown better).
Season both sides with salt, pepper, and Italian seasoning.
Heat olive oil in a large skillet over medium heat. Cook chicken 5–7 minutes per side, until golden brown and internal temperature reaches 165°F.
Let it rest 5 minutes before slicing. Resting keeps it juicy.
Step 3: Make the Creamy Garlic Alfredo Sauce
In the same skillet:
-
Melt butter over medium heat.
-
Add minced garlic and sauté 30 seconds until fragrant (do not brown it).
-
Pour in heavy cream and bring to a gentle simmer.
-
Reduce heat and let simmer 4–5 minutes until slightly thickened.
-
Stir in freshly grated Parmesan.
This is where quality matters.
Using freshly grated Parmesan melts smoother and gives that silky texture. A microplane grater like this one makes a huge difference for sauces like Alfredo:
👉 Microplane Premium Classic Zester/Grater
It’s one of those small kitchen upgrades that makes a noticeable difference in flavor and texture.
Stir until smooth. Add salt, pepper, and nutmeg.
If the sauce feels too thick, add a tablespoon or two of the reserved pasta water to loosen it.
Step 4: Combine Everything
Add drained pasta directly into the sauce. Toss gently to coat.
Slice the chicken and place on top or mix it in.
For the smoothest, restaurant-style sauce, a heavy-bottomed pan helps prevent scorching and keeps heat even. This stainless steel sauté pan works beautifully for sauces like this:
👉 Cuisinart Stainless Steel 5.5-Quart Sauté Pan
Even heat = no broken sauce.
Pro Tips for Perfect Alfredo
-
Do not boil the sauce aggressively. It can separate.
-
Always grate your own cheese.
-
Salt your pasta water generously.
-
Add pasta water slowly to adjust thickness.
-
Serve immediately — Alfredo thickens as it sits.
How to Store & Reheat
Store in an airtight container up to 3 days.
Reheat gently over low heat with a splash of milk or cream to loosen the sauce. Microwave reheating can make it oily, so stovetop is better.