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Chicken Alfredo

Chicken Alfredo – GoodLifeBlu
PastaCreamyDate NightFamily Favorite

Creamy Chicken Alfredo From Scratch

Silky homemade Alfredo sauce — real butter, real cream, real Parmesan. Seared chicken on top. Fettuccine underneath. This is the dinner people ask you to make again.

Prep
10 min
Cook
30 min
Serves
4
Est. Cost
~$14

Real Alfredo sauce is three ingredients — butter, cream, Parmesan. That's it. No flour, no shortcuts. When you do it right, it coats the pasta like silk. Don't overthink it. Just cook with good ingredients.

— Blu
✦ ✦ ✦

Ingredients

The Chicken
Boneless chicken breasts2 large
Italian seasoning, salt, pepperto taste
Olive oil2 tbsp
The Alfredo
Butter½ cup (1 stick)
Heavy cream1.5 cups
Garlic, minced4 cloves
Parmesan, freshly grated1.5 cups
Salt, white pepper, nutmegto taste
The Pasta
Fettuccine12 oz
Reserved pasta water½ cup
Fresh parsley, for servinghandful
✦ ✦ ✦

Steps

  • 01Season chicken with Italian seasoning, salt, and pepper. Heat oil in a skillet over medium-high. Sear chicken 5–6 minutes per side until golden and cooked through. Rest 5 minutes, then slice.
  • 02Cook fettuccine in heavily salted water according to package. Save ½ cup pasta water before draining — this is liquid gold for the sauce.
  • 03In the same skillet, melt butter over medium heat. Add garlic, cook 1 minute. Pour in cream and bring to a gentle simmer — not a boil.
  • 04Reduce heat to low. Add Parmesan in batches, stirring constantly until fully melted and smooth. Season with salt, white pepper, and a tiny pinch of nutmeg.
  • 05Add drained pasta directly to the sauce. Toss to coat, adding pasta water a splash at a time until sauce clings to every noodle.
  • 06Plate pasta, top with sliced chicken and fresh parsley. Serve immediately — Alfredo waits for no one. Extra Parmesan on the table always.
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Blu's Tips

🧀
Fresh Parmesan Only
The green can won't melt properly and makes grainy sauce. Buy a wedge and grate it fresh. This is the difference between good and great.
💧
Save the Pasta Water
Starchy pasta water loosens the sauce and helps it cling. Add it a splash at a time — it transforms the texture instantly.
🌡️
No High Heat
High heat breaks cream sauces. Keep it at a gentle simmer when you add the cheese. Slow and smooth is the goal.
Serve Right Away
Alfredo thickens fast as it cools. Get it to the table immediately. If it sits, a splash of warm cream brings it back.
✦ ✦ ✦
Storage & Leftovers
Fridge
3 days
Freezer
Not recommended
Reheat
Low heat + splash of cream

Butter, cream, Parmesan, pasta. The simplest things done right are always the best. — Blu

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