Under-20-Minute Chicken Alfredo
If you can’t decide, make the creamy pasta everyone already recognizes.
When you’re tired and staring into the fridge, this is the kind of dinner that ends the debate fast. It keeps the familiar chicken Alfredo shape you already know: juicy chicken, creamy sauce, and pasta that feels comforting without requiring a long recipe search or a dozen side quests. It’s built for a weeknight when you want something warm, filling, and decision-free in under 20 minutes. The sauce is simple rather than restaurant-heavy, so expect a cozy, home-cooked version, not a slow-simmered splurge. Use what you have, keep the seasoning straightforward, and get dinner on the table with as little thinking as possible.
Ingredients
- 12 oz fettuccine
- 1 lb chicken breast — cut into bite-size strips
- 1 tsp kosher salt — plus more for the pasta water
- 1 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 3 unit garlic cloves — minced
- 1 tbsp all-purpose flour
- 1.5 cup milk
- 0.5 cup heavy cream
- 0.75 cup parmesan cheese — finely grated
- 0.25 tsp red pepper flakes — optional
- 2 tbsp parsley — chopped, optional
Method
- 1 Bring a pot of salted water to a boil and cook the fettuccine until just tender. Reserve 1/2 cup pasta water, then drain.
- 2 While the pasta cooks, season the chicken with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 4 to 6 minutes, stirring once or twice, until browned and cooked through. Transfer to a plate.
- 3 Lower the heat to medium. Add butter to the skillet, then stir in the garlic for 30 seconds. Sprinkle in the flour and cook for 1 minute, stirring constantly.
- 4 Slowly whisk in the milk and heavy cream. Simmer for 2 to 3 minutes until slightly thickened, then whisk in the parmesan and red pepper flakes, if using.
- 5 Add the drained pasta and cooked chicken to the skillet. Toss with a splash of reserved pasta water until the sauce coats everything. Top with parsley and serve right away.
Variations
- Vegetarian swap — Swap the chicken for sautéed mushrooms or roasted broccoli and keep the sauce and pasta the same.
- Faster swap — Use thin-sliced chicken cutlets and fresh pasta to shave a few minutes off the cook time.
- Simple substitutions — No heavy cream? Use all milk and add an extra tbsp of butter for a lighter, still-creamy sauce.
Notes
If your sauce looks too thick, add a little more reserved pasta water. For the smoothest sauce, keep the heat at medium after the dairy goes in and stir often.
Equipment that helps
- Large skillet — A wide pan helps the sauce thicken quickly and gives enough room to toss everything together.
- Pot for pasta — Cooking the pasta separately keeps the timing simple and helps the noodles finish right when the sauce is ready.
- Whisk — It smooths out the sauce so the milk, flour, and cheese blend without clumps.
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