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Creamy Chicken Alfredo Pasta

Creamy Chicken Alfredo Pasta

Creamy Chicken Alfredo Pasta is a rich and comforting Italian-American classic made with tender seasoned chicken, perfectly cooked fettuccine, and a silky homemade Parmesan Alfredo sauce. It's an easy restaurant-style dinner that's perfect for busy weeknights or special family meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 760
Ingredients Method Notes

Ingredients
  

  • For the Pasta
  • 12 oz 340 g fettuccine pasta
  • Water for boiling
  • 1 tablespoon salt for pasta water
  • For the Chicken
  • 2 large boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon Italian seasoning
  • For the Alfredo Sauce
  • 4 tablespoons unsalted butter
  • 3 –4 garlic cloves minced
  • 1½ cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • Salt and black pepper to taste
  • Optional Garnishes
  • Chopped fresh parsley
  • Extra grated Parmesan cheese
  • Red pepper flakes

Method
 

  1. Cook the Pasta
  2. Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve ½ cup of the pasta water before draining.
  3. Cook the Chicken
  4. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning.
  5. Heat the olive oil in a large skillet over medium heat. Cook the chicken for 5–6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a cutting board, let rest for 5 minutes, then slice into strips.
  6. Prepare the Alfredo Sauce
  7. Using the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
  8. Pour in the heavy cream and let it simmer gently for 3–4 minutes, stirring frequently.
  9. Reduce the heat to low and gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and black pepper to taste.
  10. Combine Everything
  11. Add the cooked pasta to the Alfredo sauce and toss until evenly coated. If the sauce is too thick, stir in a little reserved pasta water until it reaches your desired consistency.
  12. Add the sliced chicken and gently toss until heated through.
  13. Serve
  14. Serve immediately with fresh parsley, extra Parmesan cheese, and red pepper flakes if desired.

Notes

  • Freshly grated Parmesan melts much more smoothly than pre-shredded cheese.
  • Cook the pasta just until al dente for the best texture.
  • Keep the sauce over low heat to prevent it from separating.
  • Reserved pasta water helps create a silky, glossy sauce.
  • Rotisserie chicken is a great time-saving substitute.