Chicken Alfredo Pasta Recipe

Creamy, rich, and satisfying, this Chicken Alfredo Pasta is a restaurant-quality dish you can easily make at home. With tender chicken, fettuccine, and a silky homemade Alfredo sauce, it’s sure to become a family favorite. Best of all, it comes together in one skillet in about 40 minutes, so you can skip the takeout menu and serve something truly special on a busy weeknight.

Ingredients

• 12 oz fettuccine pasta
• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• 1/4 tsp salt (or to taste)
• 1/4 tsp black pepper
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
2. Prepare the chicken: Season chicken breasts with salt and pepper on both sides. In a large skillet, heat olive oil over medium-high heat. Cook chicken for 5–7 minutes per side until golden and cooked through (internal temperature reaches 165°F). Remove from skillet and set aside to rest.
3. Make the Alfredo sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a simmer. Reduce heat to low and gradually whisk in grated Parmesan cheese until smooth. Season with salt and pepper. Simmer gently for 3–5 minutes until sauce thickens slightly.

4. Slice the chicken: After the chicken has rested for 5 minutes, slice it into thin strips or bite-sized pieces.
5. Combine pasta and sauce: Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss to coat evenly. If sauce is too thick, add reserved pasta water a little at a time until desired consistency.
6. Add the chicken: Gently fold in the sliced chicken. Cook for another 2–3 minutes until everything is heated through.

7. Garnish and serve: Sprinkle with fresh chopped parsley if desired. Serve immediately with extra Parmesan cheese on top.

Tips & Variations

• Use freshly grated Parmesan cheese for the best flavor and smooth melting. Pre-shredded cheese may contain anti-caking agents that can make the sauce grainy.
• For a lighter version, substitute half-and-half for heavy cream, but note the sauce will be thinner.
• Add vegetables like steamed broccoli, peas, or spinach for extra nutrition.
• To prevent the sauce from separating, keep the heat low when adding the cheese and stir constantly.
• For a flavor boost, add a pinch of nutmeg or a squeeze of lemon juice to the sauce.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to loosen the sauce.
• For a gluten-free option, use gluten-free pasta and ensure all other ingredients are gluten-free.