This Chicken Alfredo recipe is a restaurant-style dinner you can make at home!

It’s indulgent and rich, with a cheesy, creamy, garlicky sauce, along with fettuccine noodles and tender pan-fried chicken breasts.

INGREDIENTS

Boneless skinless chicken breasts Italian seasoning Kosher salt and pepper Extra-virgin olive oil Butter Heavy whipping cream Cream cheese Garlic and garlic powder Garlic powder Italian seasoning Parmesan cheese Fettuccine

Cook fettuccine to al dente and reserve 1/2 cup of pasta water. Cook chicken in a skillet until the internal temperature reaches 165ºF.

1

Let chicken rest before cutting. Combine butter, heavy whipping cream, and cream cheese and heat, whisking until the cheese has melted. Add garlice, Italian seasoning, salt, and pepper.

2

Whisk until smooth, then whisk in the grated Parmesan. Bring to a simmer and cook for 3 to 5 minutes, or until thickened.

3

Remove the sauce from the heat and toss it with the fettuccine, adding the reserved cooking liquid to thin it out if needed. Top with chicken and parsley.

4

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