The Velvety Dream Classic Chicken Alfredo with Homemade Garlic Parmesan Sauce

The Velvety Dream Classic Chicken Alfredo With H

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Preparation time:20 Mins

Cooking time:25 Mins

Servings:4 Generous Servings

Ingredients:

• large boneless, skinless chicken breasts (about 1.5 lbs total)
• Tbsp Olive oil
• tsp Salt
• /2 tsp Black pepper
• tsp Dried Italian seasoning
• oz Fettuccine pasta
• Tbsp Unsalted butter
• cloves Fresh garlic, minced finely
• 1/2 cups Heavy whipping cream (35% fat)
• 1/2 cups Freshly grated Parmesan Reggiano
• Pinch of Freshly grated Nutmeg
• Tbsp Fresh parsley, chopped, for garnish

Instructions:

• Slice chicken breasts horizontally to create four thinner cutlets. Season heavily with salt, pepper, and Italian seasoning.
• Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-6 minutes per side until deeply golden and cooked through (internal temperature 165°F / 74°C). Remove chicken, tent with foil, and allow to rest.
• Bring salted water to a rolling boil in a stockpot. Cook fettuccine according to package directions until al dente. Crucially: Reserve 1 1/2 cups of the starchy pasta water before draining. Drain pasta and set aside.
• Reduce heat under the skillet to medium-low. Melt butter until foaming subsides. Add minced garlic and sauté gently for 1 minute until fragrant (do not let it brown!).
• Pour in the heavy cream and bring it to a very gentle simmer, stirring occasionally. Let it thicken slightly for 2-3 minutes.
• Remove the skillet from the heat completely. Gradually whisk in the grated Parmesan, a handful at a time, ensuring each addition is fully melted and smooth before adding more to prevent splitting.
• Add reserved hot pasta water, 1/4 cup at a time, whisking constantly, until the sauce reaches a glossy, velvety consistency. Season with salt, pepper, and a tiny pinch of nutmeg.
• Add the drained fettuccine directly into the sauce and toss gently to coat. Slice the rested chicken and nestle it on top of the pasta. Garnish generously with fresh parsley and serve immediately.

Nutrition Facts

Calories	800 Cal
Protein	55g
Fat	50g
Carbs	35g
Fiber	2g

Recipe Info

Category	Main Course
Cuisine	Italian

Getting Started with Proper Chicken Alfredo

Right then, let's get cracking on a cracking Chicken Alfredo recipe that’ll have everyone asking for seconds. Forget those watery, dull versions you sometimes see; we’re aiming for rich, velvety decadence that’s still achievable in a standard home kitchen.

Think proper Italian elegance, but with a reassuringly British touch of comfort food.

The Human Hook: Why You Need This Recipe Now

I remember the first time I managed a truly silky Creamy Chicken Alfredo at home. It was late, I was knackered, and I nailed it in under an hour. That rich, garlicky aroma? Absolutely divine.

This recipe is your shortcut to serving up the Best Chicken pasta experience without slaving over a hot stove all night.

What Everyone Asks About Alfredo

Whenever I post about this dish, three questions always pop up. First: "How do I stop my Homemade Alfredo Sauce from going grainy?" Second: "What's the secret to that deep, satisfying Garlic Parmesan Pasta flavour?" And third: "Can I really make a Velvety Alfredo Recipe that tastes better than the pub?" Yes, absolutely, you can.

Unlike other posts that just list ingredients, we’re drilling down on temperature control—that’s the key to getting that restaurant-level gloss. We want luscious, not lumpy!

The Velvety Dream: Classic Chicken Alfredo with Homemade Garlic Parmesan Sauce

Difficulty Check: Is This for Me?

I’d put this at a solid Medium difficulty. It’s not hard, honest, but you need to pay attention when you mix the cheese in. If you rush that bit, the sauce can split faster than the atom (well, almost!). Patience is your best mate here.

Timing Snapshot

Prep takes about 20 minutes, and the cooking part is quick, just 25 minutes tops. You're looking at a proper meal on the table in under 45 minutes. Perfect for a weeknight treat when you fancy something slightly posh.

Secrets to the Rich Alfredo Sauce

The real magic for this Rich Alfredo Sauce is using heavy cream—don't be tempted to use low-fat stuff; it just won't cut the mustard. Also, grating your own Parmesan is crucial. Those bags of pre-grated rubbish are coated in stuff that stops them melting properly.

We need smooth goodness, not sandy sadness.

My biggest lesson learned? Always save that starchy pasta water! It’s liquid gold for turning a good sauce into an amazing, glossy coating for your Easy Chicken Pasta .

We’ll use that to achieve that perfect Pa n-Seared Chicken Pasta i Alfredo finish.

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Right then, let's get cracking on a cracking Chicken Alfredo recipe that’ll have everyone asking for seconds. Forget those watery, dull versions you sometimes see; we’re aiming for rich, velvety decadence that’s still achievable in a standard home kitchen.

Think proper Italian elegance, but with a reassuringly British touch of comfort food. This is how you make a truly glorious Creamy Chicken Alfredo .

Ingredients, Sourcing & Smart Substitutions

Getting your bits and bobs right is half the battle, isn't it? A simple recipe like this lives or dies by the quality of its few components.

Core Shopping List

For the Best Chicken Alfredo , we need precision. Grab 2 large boneless, skinless chicken breasts , which should weigh about 680g total. We’ll slice these horizontally, mind you.

For the sauce magic, you need 4 Tbsp (57g) of proper unsalted butter—none of that margarine nonsense, please. For the Velvety Alfredo Recipe to work, use 1 1/2 cups (360 ml) of heavy whipping cream (that’s the 35% fat stuff).

If you try to sneak in half-and-half, the sauce will be thin as dishwater. Crucially, you need 1 1/2 cups (150g) of Parmesan, and I mean freshly grated from a block.

Flavour Architecture

The flavour here is built on simplicity, but we need depth. The garlic is the aromatic backbone, singing sweet notes when gently sweated in the butter before the cream goes in. The Parmesan provides the salty, umami kick essential for a Rich Alfredo Sauce .

My big secret for stopping things tasting flat? A tiny, tiny pinch of freshly grated nutmeg. Honestly, it just lifts the whole profile. If you’re short on fresh garlic (we use 3 cloves ), a good quality jarred garlic paste will do in a pinch—though you lose some of that raw punch.

If you can’t find Parmesan, try Grana Padano, but for the Homemade Alfredo Sauce to truly sing, Parmesan Reggiano is the ticket. My own little twist? Sometimes I add a splash of dry white wine after the garlic cooks, letting it bubble away before the cream goes in.

That little bit of acid balances the fat beautifully.

Equipment & Mise en Place

You don't need a massive range oven for this Easy Chicken Pasta . A large stockpot for your fettuccine and a good, deep skillet (preferably non-stick or cast iron) are your main tools.

My biggest tip for keeping the cooking swift is prepping everything first—that's what the pros call mise en place . Before you even think about turning on the hob, mince your garlic, grate all your Parmesan, and have your chicken seasoned and ready to go into the hot oil.

This stops you panicking later when the butter is melting too fast. When you make this Garlic Parmesan Pasta , timing is everything, especially when you make the emuon.

Once you nail the technique for this Pan Seared Chicken Pasta Alfredo , you'll never look back. It’s proper comfort food, that is.

Right then, let's get cracking on a cracking Chicken Alfredo recipe that’ll have everyone asking for seconds. Forget those watery, dull versions you sometimes see; we’re aiming for rich, velvety decadence that’s still achievable in a standard home kitchen.

Think proper Italian elegance, but with a reassuringly British touch of comfort food.

This isn’t your average jarred sauce affair. We’re building a Rich Alfredo Sauce from scratch—using good quality butter, heavy cream, and plenty of sharp Parmesan—ensuring every strand of pasta is coated in glorious, silky goodness.

It's a proper Easy Chicken Pasta night staple.

Before You Cook

First things first, get your ducks in a row. I always watch what the pro chefs on telly do; they always prep everything first. Get your chicken sliced, your garlic minced, and have your cheese grated—and I mean properly grated, not the powdery stuff lurking in the fridge door!

If you don't grate the Parmesan fresh, you're asking for trouble. That dusty stuff stops your Homemade Alfredo Sauce from becoming smooth. That’s a rookie error, mate.

We want this dish to sing, not taste like yesterday's leftovers. The biggest pitfall here? Grainy sauce. That usually happens when you rush or if you add the cheese when the pan is too hot. We’ll nail that temperature control in a minute, promise.

Guided Cooking Sequence

We’ll start with the star: the chicken. Get your two breasts sliced in half horizontally—we want thin cutlets so they cook fast and stay moist. Season them up well with salt, pepper, and a good shake of Italian herbs. Get a glug of olive oil heating in a large skillet over medium-high.

When the oil shimmers—you’ll see it—lay the chicken in. You want a proper sizzle, that lovely pssssh sound. Cook for 4 to 6 minutes per side until beautifully golden .

Pull them out when they hit 165° F internal temp and let them rest under foil. They need a little nap after all that action!

Next, the pasta. Get the water boiling, loads of salt—it should taste like the sea, honestly. Cook your fettuccine until it’s just about right, al dente . Here’s my big secret: before you drain it, scoop out about a cup and a half of that starchy water.

That stuff is liquid gold for your Velvety Alfredo Recipe .

Now for the magic. Turn the heat on the skillet right down to medium-low. Melt your butter, let the garlic go in for just 60 seconds until you can really smell that gorgeous aroma—don't let it go brown, or it gets bitter! Tip in the heavy cream. Let it warm through gently.

When it’s just starting to bubble lightly, take the entire pan OFF THE HEAT . This is mission-critical. Slowly whisk in that fresh Parmesan. Keep whisking until it’s one smooth, glorious blanket.

If it looks a bit thick, splash in a bit of that reserved pasta water until it’s perfect. We are making Creamy Chicken Alfredo here, not cheese cement! Slice up that rested chicken and toss the pasta in the sauce before topping it with the bird.

A sprinkle of parsley and boom, you've nailed the Best Chicken Alfredo ever.

Save-It Section

If you’ve got leftovers (unlikely, but dream big!), this Chicken Alfredo Dinner keeps well in the fridge for about three days. When reheating, don't use the microwave straight away; it can dry out or separate.

Instead, put it in a saucepan over low heat with a small splash of milk or extra cream, stirring constantly until it loosens up again.

If, heaven forbid, your sauce looks a bit thin or watery when you mix the pasta in, don't panic. Just put it back on very low heat and slowly whisk in a spoonful of the reserved pasta water at a time—it should tighten right up. If, by some miracle, you added too much salt?

A squeeze of fresh lemon juice right at the end can sometimes balance it out. It works wonders!

Right then, let's get cracking on a cracking Chicken Alfredo recipe that’ll have everyone asking for seconds. Forget those watery, dull versions you sometimes see; we’re aiming for rich, velvety decadence that’s still achievable in a standard home kitchen.

Think proper Italian elegance, but with a reassuringly British touch of comfort food. This is how you make a truly Homemade Alfredo Sauce .

Mastery Notes & Perfect Pairings

Taste & Texture Upgrades

When it comes to plating, don’t just dump it on the plate, give it some height! Swirl your pasta into a neat mound—it makes a massive difference. For a chef touch, finish with a drizzle of very good quality, fruity olive oil right over the top, and a generous crack of black pepper.

If you’re feeling fancy in the autumn, a sprinkle of crispy fried sage leaves is utterly smashing.

Now, I’ve tried plenty of recipes over the years, and honestly, most people mess up the sauce by boiling the Parmesan. That’s the key difference in my Velvety Alfredo Recipe . Competitors often call for keeping the heat on when adding the cheese; that just makes it grainy.

My trick is taking the pan off the heat entirely before whisking in that glorious Garlic Parmesan cheese. That ensures you get that stunningly smooth coating every single time.

Nutrition & Dietary Paths

For four generous servings, you’re looking at roughly 800 calories, high in protein (around 55g) thanks to all that chicken. It’s satisfying, mind you!

If you need to lighten things up, you can swap half the heavy cream for evaporated milk, but you’ll need a lot more reserved pasta water to get the body back. It won't be quite the rich Alfredo sauce experience, but it’ll do in a pinch.

For gluten-free, just use your favourite GF fettuccine—no change needed to the sauce itself!

Serving & Pairing Ideas

This Creamy Chicken Alfredo is a heavy hitter, so keep sides simple. Some lightly charred green beans or steamed broccoli are perfect for balancing out the richness. If you’re serving this up for a weeknight treat, leftovers are brilliant, but eat them within three days.

Reheat gently on the hob, adding a tiny splash of milk or cream—never the microwave, or it’ll seize up worse than my old Ford Fiesta in the January frost!

Honestly, when you nail the technique for this Easy Chicken Pasta , it tastes so much better than any takeaway. Go on, give this Chicken Alfredo a proper go this week—you won’t regret it!

If you're craving more ideas, explore OnePot Lemon Garlic Orzo Chicken Sunshine on a Plate , Easy Chicken Flautas Recipe Crispy Delicious and Creamy Chicken Chili My Easy Comfort Food Recipe .

For deeper guidance, visit Fettuccine Alfredo .