30 Minute Chicken Alfredo with Garlic Parmesan Cream
Seared chicken breast and fettuccine in a rich garlic Parmesan cream sauce, made in about 30 minutes with one skillet and one pot.
Ingredients
Main Ingredients
- 8 oz fettuccine
- 1 lb boneless, skinless chicken breasts about 2 breasts
- 1 tsp salt divided
- 1 tsp black pepper divided
- 2 tbsp olive oil
- ½ cup unsalted butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley chopped
- ½ cup grated Parmesan cheese for serving
Instructions
Cooking
- Boil the fettuccine in salted water until al dente. Drain well.
- Season the chicken on both sides with half of the salt and pepper. Heat the olive oil in a large skillet over medium heat.
- Cook the chicken for 5 to 7 minutes per side, until golden and a thermometer in the thickest part reads 165 degrees F. Rest for a few minutes, then slice into strips.
- In the same skillet, melt the butter over medium heat. Add the garlic and cook for 1 to 2 minutes, until fragrant.
- Pour in the cream and bring to a gentle simmer. Stir in the Parmesan until smooth and season with the remaining salt and pepper.
- Add the pasta and sliced chicken and toss until evenly coated.
- Top with parsley and the extra Parmesan and serve right away.
Notes
Nutrition values are an estimate per serving. Chicken must reach 165 degrees F. Refrigerate leftovers within 2 hours; they keep up to 4 days. Reheat gently over low heat with a splash of milk or cream.