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the best chicken alfredo recipe ever
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This recipe elevates classic chicken alfredo by incorporating roasted garlic and sun-dried tomatoes for a deep, complex flavor profile. The velvety sauce and golden-seared chicken create a restaurant-quality meal perfect for a family weeknight dinner.
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 large head garlic
- 1/4 cup sun-dried tomatoes (oil-packed), drained and chopped
- 8.8 oz fettuccine pasta
- 1/4 cup olive oil (divided)
- 2 tbsp unsalted butter
- 2 cups heavy cream (full-fat)
- 1/2 cup chicken or vegetable broth
- 1 cup grated Parmesan cheese
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup fresh parsley, finely chopped
Instructions
- Roast the Garlic: Preheat oven to 400°F (200°C). Slice off the top 1/2 inch of the garlic head, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 35-40 minutes until soft. Squeeze the roasted cloves into a bowl and mash with a fork.
- Cook the Chicken: Season chicken breasts with half of the salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken for 5-7 minutes per side until golden brown and cooked through (165°F / 74°C). Remove chicken, let rest, then slice against the grain into 1/2-inch pieces.
- Boil the Pasta: Cook fettuccine in a pot of salted boiling water until al dente according to package directions. Reserve 1/2 cup of pasta cooking water before draining the pasta.
- Sauté Aromatics: In the same skillet, melt the butter over medium heat. Add the mashed roasted garlic and chopped sun-dried tomatoes. Sauté for 2-3 minutes until fragrant.
- Simmer Cream Base: Pour in the heavy cream and broth. Bring to a gentle simmer for 5-7 minutes, stirring frequently, until the sauce thickens slightly. Avoid rapid boiling.
- Finish the Sauce: Remove the skillet from the heat source. Gradually stir in the grated Parmesan cheese until fully melted and smooth. Season with remaining salt and pepper. Adjust consistency by adding a tablespoon or two of reserved pasta water if needed.
- Combine Ingredients: Add the drained fettuccine and sliced chicken back into the skillet with the sauce. Toss gently to coat thoroughly.
- Plate and Garnish: Serve immediately, arranging the pasta and chicken in bowls. Garnish generously with fresh parsley and extra Parmesan cheese.
Notes
To achieve a perfect creamy sauce, use full-fat heavy cream and add the grated Parmesan off-heat to prevent clumping. Finely grated cheese melts more smoothly than thick shreds. If reheating leftovers, add a splash of milk or broth to restore the creamy consistency.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting, Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 950 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 75 g
- Saturated Fat: 38 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 55 g
- Cholesterol: 150 mg