Creamy Chicken Alfredo Pasta is a rich, satisfying dish made with tender chicken breast, fettuccine noodles, and a luscious, homemade Alfredo sauce. This comforting classic is perfect for a weeknight dinner or a special meal, bringing together simple ingredients for a flavorful and indulgent result.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breastfettuccine pastaunsalted butterheavy creamgarlic clovesParmesan cheese (freshly grated)saltblack pepperolive oilparsley (for garnish)
directions
Bring a large pot of salted water to a boil and cook fettuccine according to package instructions. Drain and set aside.
Season chicken breasts with salt and pepper.
In a large skillet over medium heat, heat olive oil and cook the chicken until golden brown and fully cooked, about 6-8 minutes per side. Remove and slice into strips.
In the same skillet, melt butter over medium heat and sauté minced garlic until fragrant, about 1 minute.
Pour in the heavy cream and bring to a gentle simmer, then reduce the heat.
Stir in grated Parmesan cheese gradually, whisking until the sauce is smooth and creamy.
Add the cooked fettuccine and sliced chicken back to the skillet, tossing until well coated in the sauce.
Simmer for 1-2 minutes to warm everything through.
Garnish with chopped parsley before serving.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes
Variations
Add steamed broccoli or sautéed mushrooms for extra veggies.
Use shrimp instead of chicken for a seafood twist.
Add a pinch of red pepper flakes for a spicy kick.
Swap fettuccine with penne or linguine if preferred.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to restore the sauce’s creaminess.
FAQs
Can I use store-bought Alfredo sauce?
Yes, but homemade gives the best flavor and texture.
How do I prevent the sauce from curdling?
Use low heat and stir constantly when adding cheese to the cream.
Can I make it ahead of time?
Yes, but the sauce is best fresh. Reheat with extra cream or milk to refresh the texture.
What’s the best pasta for Alfredo?
Fettuccine is traditional, but other shapes like linguine or penne work too.
Is this dish gluten-free?
Only if you use gluten-free pasta and check the ingredients in your cheese and cream.
Can I use milk instead of cream?
You can, but the sauce will be thinner and less rich.
How do I know when the chicken is done?
The internal temperature should reach 165°F (75°C).
Can I freeze Chicken Alfredo?
Freezing is not recommended as the sauce can separate upon thawing.
Conclusion
Creamy Chicken Alfredo Pasta is a comforting, crowd-pleasing meal that’s surprisingly easy to make. With its silky sauce and juicy chicken, it’s a dish that’s sure to impress whether you’re feeding the family or hosting a dinner. Keep this recipe in your rotation for a delicious go-to pasta night.
Print
Creamy Chicken Alfredo Pasta
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Fat
Description
A rich, creamy pasta dish featuring tender chicken breast tossed in a classic Alfredo sauce with Parmesan cheese and fettuccine noodles.
Ingredients
- 12 oz fettuccine pasta
- 2 cups cooked chicken breast, sliced or shredded
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, warm olive oil. Add minced garlic and sauté until fragrant, about 30 seconds.
- Add butter to the skillet. Once melted, pour in heavy cream. Bring to a gentle simmer, stirring occasionally.
- Reduce heat to low. Gradually whisk in grated Parmesan cheese until the sauce is smooth and thickened.
- Season the sauce with salt and pepper to taste.
- Add the cooked chicken into the sauce, stirring to heat through.
- Stir in the cooked fettuccine, tossing until evenly coated with creamy Alfredo sauce.
- Remove from heat. Garnish with chopped fresh parsley if desired. Serve immediately.
Notes
- Use freshly grated Parmesan for best flavor and smooth melting.
- Add a splash of pasta cooking water if the sauce becomes too thick.
- Substitute half-and-half for heavy cream for a lighter version.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently, adding a bit of milk or cream.