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Classic Chicken Alfredo
A 45-minute Italian-American dinner for 4 — 855 calories per serving.
per serving, estimated
Tender pan-seared chicken breast over fettuccine tossed in a rich, creamy Parmesan Alfredo sauce — a satisfying Italian-American classic on the table in under 40 minutes.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Classic Chicken Alfredo
- 1¾ pounds boneless skinless chicken breasts (pounded to even thickness, about ¾ inch)
- 12 ounces fettuccine
- 4 tablespoons unsalted butter
- 1½ cups heavy cream
- 3 ounces parmesan cheese (freshly grated, plus more for serving)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 1½ teaspoons Kosher salt
- ¾ teaspoon Black pepper (freshly ground)
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh flat-leaf parsley (chopped, for garnish) — optional
- ½ cup pasta cooking water (reserved before draining)
Garlic Roasted Broccoliniside
- 12 ounces broccolini (ends trimmed, halved lengthwise if thick)
- 2 tablespoons olive oil
- 2 cloves garlic (thinly sliced)
- ¼ teaspoon red pepper flakes — optional
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
- ½ lemon (juiced, for finishing)
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
Classic Chicken Alfredo
- Pound the 1¾ lb chicken breasts to an even ¾-inch thickness, then pat dry and season both sides with 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon Italian seasoning. 5 min
- Mince the 3 garlic cloves and freshly grate 3 oz Parmesan cheese; set both aside. 4 min
- Bring a large pot of well-salted water to a boil over high heat. 8 min
- Timing-sensitive step. Heat 2 tablespoons olive oil in a large skillet over medium-high until shimmering, then sear the chicken breasts 5–6 minutes per side until golden and cooked through to 165°F; transfer to a cutting board. 12 min
- Cook the 12 oz fettuccine in the boiling water according to package directions until al dente, reserving ½ cup pasta cooking water before draining. 10 min
- Timing-sensitive step. While the pasta cooks, reduce the skillet heat to medium, melt 4 tablespoons unsalted butter, add the minced garlic, and cook 1 minute until fragrant. 2 min
- Pour in 1½ cups heavy cream, bring to a gentle simmer, and cook 3–4 minutes, stirring occasionally, until slightly thickened. 4 min
- Remove the pan from heat and stir in the grated Parmesan until fully melted and smooth; season with the remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper. 2 min
- Add the drained fettuccine to the sauce and toss to coat, splashing in reserved pasta water a little at a time until the sauce clings loosely to the noodles. 2 min
- Slice the rested chicken crosswise into ½-inch strips, fan over the pasta, and garnish with extra Parmesan and 2 tablespoons chopped fresh parsley (optional). 3 min
Garlic Roasted Broccoliniside
- Preheat the oven to 425°F and line a large rimmed baking sheet with parchment. 10 min
- Trim the ends from 12 oz broccolini and halve any thick stalks lengthwise, then toss on the prepared sheet with 2 tablespoons olive oil, 2 thinly sliced garlic cloves, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes (optional). 5 min
- Spread the broccolini in a single layer and roast at 425°F for 12–14 minutes until the stalks are tender and the tips are lightly charred. 13 min
- Transfer to a serving platter and squeeze the juice of ½ lemon over the top before serving.
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.