How to Make Chicken Alfredo – Easy Recipe for Beginners

Let’s be real—Chicken Alfredo sounds like something you'd only order at a restaurant with cloth napkins and a wine list.

But plot twist: it’s ridiculously easy to make at home, with less than 30 minutes, a pan, and a few basic ingredients.

It’s creamy, garlicky, cheesy, and yes—your family/friends/roommate/pet will ask for seconds.

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Ingredients (Serves 2)

Fettuccine – 200g

Chicken breast – 200g, sliced thin

Heavy cream – 200ml

Parmesan cheese – 60g, grated

Garlic – 2 cloves, minced

Butter – 30g (about 2 tablespoons)

Olive oil – 1 tablespoon

Salt – ½ tsp

Black pepper – ½ tsp

Optional: parsley, red pepper flakes, more cheese (because yes)

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Instructions

1. Cook the pasta (10 minutes)

Bring a pot of salted water to a boil.

Add 200g fettuccine and cook until al dente (about 9–10 minutes). Reserve ½ cup of pasta water before draining.

2. Cook the chicken (5–6 minutes)

Season chicken with salt and pepper.

In a skillet, heat 1 tbsp olive oil over medium heat. Add 200g sliced chicken and cook until golden and cooked through, about 2–3 minutes per side. Remove and set aside.

3. Make the sauce (5–6 minutes)

In the same pan, add 30g butter and 2 cloves of minced garlic. Cook for 1 minute.

Pour in 200ml heavy cream and bring to a simmer.

Add 60g grated Parmesan and stir until melted and creamy. Add a bit of pasta water to loosen if needed.

4. Combine everything (2 minutes)

Add drained fettuccine and cooked chicken back to the pan. Toss to coat in the sauce.

Season with more salt and pepper if needed.

5. Serve hot & enjoy (immediately)

Top with fresh parsley, extra cheese, or chili flakes if you're feelin’ bold.

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Pro Tip

Use freshly grated Parmesan—not the powdery stuff. It melts better and tastes like you actually care. 11