Chicken Alfredo
Creamy garlic parmesan alfredo sauce with grilled chicken over fettuccine. The ultimate comfort pasta.
Creamy garlic parmesan alfredo sauce with grilled chicken over fettuccine. The ultimate comfort pasta.
Per serving · Adjust servings below to scale ingredients
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Cook fettuccine in salted boiling water until al dente. Reserve 100ml pasta water before draining.
Season chicken with salt, pepper, and Italian seasoning. Pan-sear in olive oil over medium-high heat, 6-7 minutes per side until golden and cooked through (74°C). Slice into strips.
In the same pan, melt butter over medium heat. Sauté garlic for 30 seconds until fragrant.
Pour in heavy cream, bring to a gentle simmer. Stir in parmesan until melted and smooth. Season with salt, pepper, and a pinch of nutmeg.
Toss drained pasta in the sauce, adding pasta water if needed to loosen. Top with sliced chicken, fresh parsley, and extra parmesan.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Each serving of Chicken Alfredo delivers 40g of protein at 560 calories — that's 14 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 29% of total calories in this dish. The 45g of carbohydrates per serving provide energy for training, making this a well-rounded meal both pre- and post-workout. The 26g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
Chicken Alfredo is a straightforward recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 40g of protein and 560 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Chicken Alfredo also freezes well — portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 40g-protein meals ready throughout the week with zero daily effort.
You can make the sauce ahead and store it for 2-3 days. Cook pasta fresh when ready to serve — reheated pasta loses its texture.
Swap heavy cream for coconut cream (dairy-free) or half-and-half (lighter). The sauce will be thinner but still delicious. Greek yogurt stirred in at the end also works.
The two most common causes: the pan isn't hot enough before the chicken goes in (heat oil until shimmering), or the chicken is wet (pat dry with paper towels). Don't force it — a properly seared piece releases cleanly when the crust forms.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
