There’s nothing quite like a big plate of creamy, rich Chicken Alfredo — it’s the ultimate comfort food! 🍝✨ Whether you're craving a cozy dinner after a long day or looking to impress your family and friends, homemade Chicken Alfredo always hits the spot.

Forget the store-bought sauces! This recipe teaches you how to make a silky, luscious Alfredo sauce from scratch, paired with tender, juicy chicken and perfectly cooked pasta. It’s easier than you think and tastes a thousand times better than anything out of a jar.

Get ready to bring a little taste of Italy to your kitchen!

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🛒 Ingredients

For the Chicken:

• 500g boneless, skinless chicken breasts
• 15ml olive oil (1 tablespoon)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon pepper

For the Alfredo Sauce:

• 60g unsalted butter
• 4 cloves garlic, minced
• 300ml heavy cream
• 100g freshly grated Parmesan cheese
• Salt and pepper to taste
• ¼ teaspoon nutmeg (optional, for extra depth)

For the Pasta:

• 300g fettuccine pasta
• Water for boiling
• 1 tablespoon salt (for pasta water)

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🥣 Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the fettuccine pasta and cook according to the package instructions until al dente. Reserve 100ml of pasta water, then drain the rest and set the pasta aside.

Step 2: Prepare the Chicken

1. Pat the chicken breasts dry with paper towels.
2. Season both sides with garlic powder, paprika, salt, and pepper.
3. In a large skillet over medium heat, heat the olive oil.
4. Add the chicken and cook for about 6–7 minutes per side, or until golden brown and cooked through.
5. Remove the chicken from the pan, let it rest for a few minutes, then slice it into strips.

Step 3: Make the Alfredo Sauce

1. In the same skillet, reduce the heat to medium-low and add the butter.
2. Once melted, stir in the minced garlic and cook until fragrant (about 1 minute).
3. Pour in the heavy cream, stirring continuously.
4. Bring the mixture to a gentle simmer (don't let it boil!), then stir in the Parmesan cheese.
5. Season with a pinch of salt, pepper, and nutmeg if using. Stir until the sauce is smooth and creamy.

Step 4: Combine Everything

1. Add the cooked fettuccine and sliced chicken into the skillet with the Alfredo sauce.
2. Toss gently to coat the pasta and chicken evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
3. Serve immediately, garnished with extra Parmesan and a sprinkle of parsley if desired!

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📊 Nutrition Facts (Per Serving – based on 4 servings)

• Calories: 670 kcal
• Fat: 38g
• Carbohydrates: 42g
• Protein: 42g
• Sodium: 610mg

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🔥 Tips & Tricks for the Best Chicken Alfredo

• Use freshly grated Parmesan: Pre-shredded cheese doesn't melt as smoothly and can make your sauce grainy.
• Don’t overcook the chicken: It should be juicy, not dry! Use a meat thermometer — 75°C (165°F) is perfect.
• Low and slow for the sauce: Keep the heat low to prevent the cream from breaking or the cheese from clumping.
• Pasta water magic: The reserved starchy pasta water helps bind the sauce beautifully!
• Make it your own: Add sautéed mushrooms, broccoli, or spinach for extra flavor and texture.

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🌟 Why You’ll Love This Chicken Alfredo Recipe

• Quick and easy: Ready in under 30 minutes!
• Restaurant-quality at home: Creamy, cheesy, and perfectly seasoned.
• Family-friendly: Even picky eaters LOVE this dish.
• Customizable: Add veggies, swap the pasta, or even make it spicy!

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🍴 How to Serve Chicken Alfredo

• With a crisp Caesar salad and garlic bread.
• Topped with extra grated Parmesan and fresh basil.
• With roasted vegetables like asparagus, broccoli, or green beans.

Pro Tip: This dish is best served immediately while the sauce is at its creamiest!