Creamy Chicken Alfredo

Nothing says comfort food quite like a rich, creamy bowl of Chicken Alfredo! This recipe is perfect for busy nights when you want something delicious but don’t want to spend hours in the kitchen. With a silky homemade Alfredo sauce, tender chicken, and perfectly cooked pasta, this dish will have your family asking for seconds. Plus, I’ll share some time-saving tips to make it even easier!

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👉 Ingredients

For the Chicken & Pasta:

• 2 boneless, skinless chicken breasts (or 2 cups cooked rotisserie chicken)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 12 oz fettuccine (or any pasta you have on hand)

For the Alfredo Sauce:

• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 ½ cups heavy cream (or half-and-half for a lighter version)
• 1 cup grated Parmesan cheese
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg (optional, but adds a warm depth of flavor)
• ½ cup reserved pasta water (if needed to thin the sauce)

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👉 Directions

Step 1: Cook the Chicken

1. Season both sides of the chicken breasts with salt, pepper, and garlic powder.
2. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 6-7 minutes per side, or until fully cooked (165°F internal temperature).
3. Remove the chicken from the skillet and let it rest for a few minutes before slicing. (Or, if using rotisserie chicken, skip this step and just shred it!)

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the fettuccine according to the package instructions until al dente. (Save ½ cup of pasta water before draining—it helps thin out the sauce later if needed!)

Step 3: Make the Alfredo Sauce

1. In the same skillet used for the chicken, melt the butter over medium-low heat.
2. Add the minced garlic and sauté for about 30 seconds, just until fragrant.
3. Pour in the heavy cream and stir. Let it simmer gently for about 3-4 minutes until slightly thickened.
4. Stir in the Parmesan cheese, salt, pepper, and nutmeg. Keep stirring until the cheese melts and the sauce becomes creamy. (If it gets too thick, add a splash of the reserved pasta water.)

Step 4: Bring It All Together

1. Add the cooked pasta into the sauce and toss to coat evenly.
2. Slice the chicken and place it on top of the pasta.
3. Give it all a final stir and serve warm!

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⭐ What Sides Go Well with This Dish?

• Garlic Bread – Because dipping that crusty bread into Alfredo sauce is pure magic!
• Steamed Broccoli – A little green on the plate balances out the richness.
• Simple Side Salad – A mix of romaine, cherry tomatoes, and a light vinaigrette is perfect.

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🔄 Time-Saving Tips

• Use rotisserie chicken to skip the cooking step. Just shred and mix it in!
• Buy pre-minced garlic (found in jars) for an even quicker prep.
• Use pre-grated Parmesan cheese—but fresh is always best if you have time.

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🧒 Kid-Friendly Tweaks

• If your little ones don’t like strong garlic flavor, cut the garlic amount in half.
• Add a sprinkle of mozzarella on top to make it extra cheesy!
• Serve with butter noodles for picky eaters who prefer plain pasta.

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🔄 Ingredient Swaps

• No heavy cream? Use half-and-half or whole milk (though the sauce will be thinner).
• No Parmesan? Romano or Asiago works great too!
• No fettuccine? Any pasta works—penne, spaghetti, or even rotini.

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And there you have it—restaurant-quality Chicken Alfredo in the comfort of your own home! Whether it’s a busy weeknight or a special family dinner, this dish never disappoints. Try it out and let me know how your family loves it! 💛🍽️