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.


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.


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.


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


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.


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