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20-Minute Chicken Alfredo Pasta

Tender seared chicken breast strips and fettuccine tossed in a silky garlic-parmesan cream sauce — a 20-minute chicken alfredo pasta that tastes like an Italian restaurant classic.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course: Dinner
Cuisine: Italian-inspired
Calories: 720
Ingredients Method

Ingredients
  

  • 12 oz fettuccine 340 g
  • 1 lb boneless, skinless chicken breasts sliced into thin strips (450 g)
  • 1 teaspoon Italian seasoning ​
  • 1/2 teaspoon garlic powder ​
  • 1/2 teaspoon salt plus more for pasta water
  • 1/4 teaspoon freshly cracked black pepper ​
  • 1 tablespoon olive oil ​
  • 4 tablespoons unsalted butter 60 g
  • 4 cloves garlic minced (about 1 1/2 tablespoons)
  • 1 1/2 cups heavy cream 360 ml
  • 1 1/4 cups freshly grated parmesan plus more for serving
  • 1/4 teaspoon freshly grated nutmeg optional
  • 1/2 cup reserved pasta water as needed
  • ​ ​ For serving: chopped fresh parsley, extra parmesan, cracked black pepper ​

Method
 

  1. Boil fettuccine in well-salted water 1 minute shy of al dente. Reserve 1 cup pasta water, then drain (do not rinse).
  2. Pat chicken strips dry; toss with Italian seasoning, garlic powder, salt, and pepper.
  3. Sear chicken in hot olive oil over medium-high heat, 2–3 minutes per side, in two batches if needed. Transfer to a plate.
  4. In the same skillet over medium heat, melt butter, scraping up the fond. Add garlic; stir 30–45 seconds until fragrant, not brown.
  5. Pour in heavy cream; simmer gently 2–3 minutes until slightly thickened.
  6. Remove skillet from heat. Stir in freshly grated parmesan a handful at a time until melted and smooth. Add nutmeg if using; loosen with pasta water if too thick.
  7. Return chicken and fettuccine to the skillet. Toss over low heat 1–2 minutes, adding pasta water as needed, until every ribbon is coated in silky sauce.
  8. Serve immediately in warm bowls with parsley, extra parmesan, and cracked black pepper.