Chicken Alfredo Pasta is the ultimate comfort food creamy, flavorful, and ready in under 30 minutes. With tender pan-seared chicken, fettuccine noodles, and a rich, buttery Parmesan sauce, this classic dish feels indulgent yet simple to make at home.
It’s the perfect weeknight dinner or date-night meal, striking that balance between elegant and easy. Every bite delivers the silky smooth texture of velvety Alfredo sauce coating perfectly cooked pasta and juicy chicken.
Why You’ll Love This Chicken Alfredo Pasta
Chicken Alfredo Pasta delivers everything you want from a comfort meal creamy, buttery sauce, juicy chicken, and perfectly coated noodles. It’s timeless, simple, and guaranteed to impress anyone at the dinner table.
This homemade version rivals restaurant-quality Alfredo but comes together with pantry-friendly ingredients. Whether you’re cooking for family or date night, it’s an effortless dish that feels special every time.
Ingredients
- 8 ounces dried fettuccine pasta
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 2 tablespoons canola oil
- 8 tablespoons (1 stick) unsalted butter, divided
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup finely grated Parmesan cheese (about 2½ ounces), plus more for serving
- ¼ teaspoon freshly grated nutmeg
- Coarsely chopped fresh parsley leaves, for garnish
Step-by-Step Method
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions. Reserve ½ cup of pasta water, then drain and set aside.
Step 2: Season and cook the chicken
Pat the chicken breasts dry with paper towels. Season both sides with half of the salt and pepper.
Heat 2 tablespoons of canola oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for 4–5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Remove from the skillet and let rest for 5 minutes before slicing thinly.
Step 3: Prepare the Alfredo sauce
In the same skillet, lower the heat to medium. Add 4 tablespoons (half stick) of butter and let it melt. Stir in the minced garlic and cook for 30 seconds until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Gradually add the grated Parmesan, stirring constantly until the sauce is smooth and thickened, about 3 minutes.
Season with the remaining salt, pepper, and freshly grated nutmeg.
Step 4: Combine pasta and sauce
Add the cooked fettuccine to the skillet, tossing gently to coat every noodle. If the sauce seems too thick, add a splash of the reserved pasta water until desired consistency is reached.
Melt in the remaining 4 tablespoons butter for extra richness, stirring to combine.
Step 5: Add sliced chicken
Arrange the sliced chicken over the pasta and toss again so it’s lightly coated in the sauce.
Step 6: Serve
Garnish with chopped parsley and extra Parmesan. Serve immediately while warm and creamy.
Expert Tips for Success
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Don’t overcook the pasta: Keep it al dente so it holds up well in the sauce.
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Use real Parmesan: Freshly grated cheese melts smoothly and adds authentic flavor.
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Save your pasta water: It helps emulsify the sauce and make it glossy.
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Cook chicken evenly: Pound thicker chicken breasts slightly to ensure even cooking.
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Serve immediately: Alfredo sauce thickens as it cools, so enjoy it right away.
Tasty Variations to Try
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Vegetable boost: Add steamed broccoli, spinach, or peas for color and texture.
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Mushroom Alfredo: Sauté sliced mushrooms before adding the garlic for a deeper, earthy flavor.
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Spicy Alfredo: Sprinkle in red pepper flakes for gentle heat.
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Lighter option: Substitute half the cream with milk and reduce butter slightly.
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Cheesy upgrade: Mix in shredded mozzarella or asiago for an extra creamy sauce.
Serving Ideas
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With garlic bread: Perfect for soaking up any leftover sauce.
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Alongside a salad: Try a fresh Caesar or mixed greens for balance.
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Dinner party centerpiece: Serve in a large dish topped with a sprinkle of parsley and shaved Parmesan for presentation.
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Weeknight meal: Pair with roasted vegetables for a complete family dinner.
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Date night: Add sparkling water with lemon and a light dessert like panna cotta for an elegant meal.
Frequently Asked Questions
Can I use other types of pasta?
Yes! Fettuccine is traditional, but tagliatelle, linguine, or penne also work beautifully with creamy Alfredo sauce.
What’s the best way to reheat Chicken Alfredo?
Reheat gently on the stovetop over low heat with a splash of cream or milk to loosen the sauce. Avoid the microwave if possible, as it can dry it out.
Can I make this ahead of time?
It’s best served fresh, but you can prep the chicken and sauce in advance. Store separately, then reheat and combine with hot pasta just before serving.
What can I substitute for heavy cream?
Half-and-half or evaporated milk works in a pinch, though the sauce won’t be quite as rich.
Can I use leftover chicken?
Absolutely! Pre-cooked grilled or roasted chicken works perfectly just warm it briefly before adding to the sauce.
Chicken Alfredo Pasta
- Total Time: 25
- Yield: 4 servings 1x
Description
Creamy comfort food with tender fettuccine in a rich, buttery Parmesan sauce topped with juicy pan-seared chicken. Ready in under 30 minutes, perfect for weeknights and date nights.
Ingredients
- 8 oz dried fettuccine pasta
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 tsp kosher salt, divided
- ½ tsp black pepper, divided
- 2 tbsp canola oil
- 8 tbsp (1 stick) unsalted butter, divided
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1 cup finely grated Parmesan cheese (about 2½ oz), plus extra for serving
- ¼ tsp freshly grated nutmeg
- Fresh parsley, chopped, for garnish
Instructions
- Boil salted water and cook fettuccine until al dente. Reserve ½ cup pasta water, drain, and set aside.
- Season chicken with half the salt and pepper. Heat canola oil over medium-high heat, sear chicken 4–5 minutes per side until golden and cooked (165°F / 74°C). Rest 5 minutes, then slice thinly.
- Lower heat to medium. Melt 4 tbsp butter in skillet, add garlic, cook 30 seconds. Stir in cream and simmer gently.
- Gradually whisk in Parmesan until creamy (~3 minutes). Season with remaining salt, pepper, and nutmeg.
- Toss fettuccine in sauce. Add reserved pasta water if needed for creaminess. Stir in remaining 4 tbsp butter for richness.
- Top pasta with sliced chicken and toss gently to coat.
- Garnish with parsley and extra Parmesan. Serve hot immediately.
Notes
Cook pasta al dente and add directly to sauce for best texture.
Use freshly grated Parmesan for silky, authentic sauce.
Stir constantly while adding cheese to prevent lumps.
Add pasta water gradually for smooth, glossy finish.
Serve immediately — Alfredo sauce thickens as it cools.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2g
- Sodium: 580mg
- Fat: 37g
- Saturated Fat: 21g
- Unsaturated Fat: 14g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 175mg
Keywords: chicken alfredo pasta, creamy parmesan pasta, classic fettuccine alfredo, easy dinner recipe, rich italian pasta
