30-Minute Chicken Alfredo: Creamy Comfort in No Time

This post may contain affiliate links. Please read our disclosure policy.

When you need delicious comfort food on a busy evening, 30-Minute Chicken Alfredo delivers the perfect blend of flavor and simplicity. Featuring tender fettuccine, golden pan-seared chicken, and a rich homemade Alfredo sauce, this recipe is a go-to for healthy dinner ideas, kid-friendly meals, and stress-free suppers. Whether you’re seeking cheap dinners for a family or lazy dinners that don’t sacrifice taste, this easy weeknight classic is sure to please.

Why You’ll Love This Recipe

• Ready in 30 minutes perfect for speedy weeknight supper.
• Creamy, indulgent, and kid-friendly.
• Uses pantry staples for an affordable meal.
• Versatile swap pasta shapes or add vegetables.

Ingredients Table

Don’t forget: Use a quality frying pan, food processor for prepping cheese, chef’s knives for slicing, and measuring cups and spoons.​

Step-by-Step Instructions

1. Prepare the Noodles

• Bring a large pot of salted water to a boil.
• Add the fettuccine and cook until al dente (about 10 minutes).
• Reserve 1/2 cup of pasta cooking water, drain, and set aside.

2. Cook the Chicken

• Season chicken breasts with Italian seasoning, salt, and pepper.
• Heat olive oil in a large nonstick frying pan over medium-high.
• Add chicken; cook undisturbed for 5-7 minutes until golden-brown.
• Flip, add 1 tbsp butter, and swirl.
• Continue cooking for 5-7 more minutes (internal temp should reach 165°F).
• Transfer chicken to a cutting board, rest 3 minutes, then slice into 1/2-inch pieces.

3. Make Alfredo Sauce

• In the same pan, over medium-low heat, add butter and cream; whisk to melt.
• Add minced garlic, garlic powder, Italian seasoning, salt, and pepper.
• Whisk until smooth and simmer for 3-4 minutes until the sauce thickens.
• Stir in Parmesan cheese until melted.
• Thin with reserved pasta water if the sauce is too thick.

4. Assemble the Dish

• Remove sauce from heat and toss with cooked fettuccine noodles.
• Divide pasta among bowls, top with sliced chicken, extra Parmesan, and parsley if desired.

Kitchen Equipment You’ll Need

• Air fryer
• Thermomix
• Oven
• Electric mixer
• Food processor
• Pots
• Frying pans
• Kitchen utensils
• Cutting board
• Chef’s knives
• Measuring cups and spoons set
• Mixing bowls
• Blender
• Baking sheets
• Electric can opener
• Colander strainer basket
• Peeler
• Meat tenderizer
• Garlic press
• Rolling pin
• Steamer insert
• Weight kitchen scale

Tips for Success

• Use freshly grated Parmesan for the smoothest sauce.
• Let the chicken rest before slicing to retain juices.
• If prepping ahead, reheat gently with a splash of cream.

Frequently Asked Questions

Can I make this ahead?

Yes! Cook everything and combine just before serving for best texture.

What pasta works best?

Fettuccine is traditional, but penne, linguine, or spaghetti work well.

How do I store leftovers?

Refrigerate in a sealed container up to 3 days. Reheat with a splash of cream or milk.

Can I add vegetables?

Absolutely! Spinach, mushrooms, or peas make tasty add-ins.

If you found this recipe helpful, feel free to check out the kitchen equipment below. Click on any image to view and purchase the product through our Amazon affiliate links at no extra cost to you. Your support helps us keep Deliciousavors.com running and bringing you great recipes!

30-Minute Chicken Alfredo: Creamy Comfort in No Time

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Classic 30-Minute Chicken Alfredo with tender fettuccine, golden pan-seared chicken breasts, and creamy homemade Parmesan Alfredo sauce. Perfect easy weeknight dinner for the whole family.

• Author: pedro
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

16 ounces dry fettuccine pasta

1 pound boneless, skinless chicken breasts

1 teaspoon Italian seasoning

3/4 teaspoon kosher salt

1/4 teaspoon pepper

2 tablespoons extra-virgin olive oil

1 tablespoon butter

1/2 cup butter, cut into large cubes

2 cups heavy whipping cream

1 clove garlic, minced

3/4 teaspoon garlic powder

3/4 teaspoon Italian seasoning

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups freshly grated Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions, usually 10 minutes. Reserve 1/2 cup of the cooking water, then drain well. Set aside.

2. Season chicken breasts with the Italian seasoning, salt, and pepper.

3. Warm the olive oil over medium-high heat in a large nonstick skillet. Once it’s shimmering, swirl the pan to evenly distribute. Add the chicken and leave it undisturbed for 5-7 minutes, until the bottom is golden-brown.

4. Flip over and add in 1 tablespoon of butter between them, picking up the pan to give it a gentle swirl to distribute. Continue cooking for another 5-7 minutes (or until internal temperature reaches 165 degrees F.)

5. Transfer the chicken to a cutting board and let rest for 3 minutes. Cut into 1/2-inch-thick slices. Tent with foil while you prepare the sauce.

6. In the same pan, over medium-low heat, add the butter and cream; whisk until butter has melted.

7. Add in the minced garlic, garlic powder, Italian seasoning, salt, and pepper; whisk until combined and smooth.

8. Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken.

9. Stir in the parmesan cheese just until melted and the sauce is smooth. (If the sauce ends up too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, to thin it out.)

10. Take sauce off the heat and immediately toss with the cooked fettuccine noodles.

11. Divide the pasta among serving bowls and top with a few slices of chicken. Garnish with parsley, more Parmesan, and black pepper if desired.

Notes

Use freshly grated Parmesan cheese for the smoothest sauce texture.

Let chicken rest before slicing to retain juices.

Reserve pasta water to adjust sauce consistency.

Reheat leftovers gently with a splash of cream or milk.

Store in airtight container up to 3 days in refrigerator.