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Chicken Alfredo Pasta

Chicken Alfredo Pasta

iamwinfred
Rich, creamy, and packed with flavor, this homemade Chicken Alfredo Pasta delivers the ultimate comfort food dinner in under 30 minutes. The silky from-scratch Alfredo sauce coats every strand of fettuccine perfectly, and the juicy seasoned chicken makes this a crowd-pleaser for family dinners, date nights, or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 680 kcal

Equipment

  • Large pot for boiling pasta
  • Large skillet or sauté pan at least 12 inches
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon or silicone spatula
  • Box grater for fresh Parmesan
  • Measuring cups and spoons
  • Colander
  • Tongs
  • Instant-read thermometer optional but recommended for chicken
  • Microplane zester and grater optional, for best results

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts about 680g
  • 1 lb fettuccine pasta about 450g, bronze-die-cut recommended
  • 2 cups heavy cream about 480ml
  • 1 cup grated Parmesan cheese about 100g, freshly grated recommended
  • 4 tablespoons butter about 56g, divided
  • 4 cloves garlic minced
  • 1 teaspoon garlic powder
  • salt to taste
  • black pepper to taste
  • Italian seasoning to taste
  • fresh parsley for garnish, chopped

Instructions
 

  • Pat chicken breasts dry and season both sides generously with salt, pepper, garlic powder, and Italian seasoning.
  • Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup pasta water, then drain and set aside.
  • Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken 5-7 minutes per side until golden and internal temperature reaches 165°F. Rest 5 minutes, then slice into strips.
  • Reduce heat to medium. Add remaining 3 tablespoons butter to the same skillet. Sauté garlic for 1 minute until fragrant.
  • Pour in heavy cream and bring to a gentle simmer. Cook 3-4 minutes until slightly thickened.
  • Reduce heat to low. Gradually add grated Parmesan, stirring constantly until smooth. Season with salt and pepper. Thin with reserved pasta water if needed.
  • Add drained fettuccine to the skillet and toss to coat. Add sliced chicken on top and cook together 1-2 minutes over low heat.
  • Garnish with fresh parsley and extra Parmesan. Serve immediately.

Notes

  • Fresh Parmesan is essential: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Always grate your own for a creamy, lump-free sauce.
  • Low heat for the cheese: Adding Parmesan to sauce that's too hot will make it grainy. Reduce heat to low before stirring in the cheese gradually.
  • Reserve pasta water: The starchy water is your secret weapon for adjusting sauce consistency without diluting flavor. Add a splash at a time if the sauce gets too thick.
  • Rest the chicken: Letting cooked chicken rest for 5 minutes before slicing keeps it juicy. Cutting too soon lets all the juices run out.
  • Substitutions: Swap chicken for shrimp, add steamed broccoli, crispy bacon, or sautéed mushrooms. For a lighter version, use half-and-half instead of heavy cream and reduce longer.
  • Pasta options: Fettuccine is traditional, but linguine, pappardelle, or even rigatoni work beautifully. Adjust cook time according to package directions.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce does not freeze well — cream separates when thawed.
  • Reheating: Reheat gently on the stovetop over low heat with a splash of cream or milk. Microwave in 30-second intervals, stirring between, with a small amount of liquid added. Avoid high heat to prevent graininess.
  • Make ahead: You can make the Alfredo sauce up to a day ahead. Store in an airtight container in the fridge and reheat gently over low heat with a splash of cream.
  • Rotisserie chicken shortcut: Use shredded rotisserie chicken to skip the cooking step entirely. Add it to the sauce in the last step to warm through, cutting total time to about 20 minutes.

Nutrition

Serving: 1servingCalories: 680kcalCarbohydrates: 52gProtein: 42gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 175mgSodium: 510mgPotassium: 420mgFiber: 2gSugar: 3gVitamin A: 25IUVitamin C: 2mgCalcium: 28mgIron: 10mg
Keyword chicken alfredo, creamy pasta, homemade alfredo sauce, weeknight-dinner
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