This Chicken Alfredo Pasta is creamy, rich, and full of flavor. Tender chicken, perfectly cooked pasta, and a smooth garlic Parmesan Alfredo sauce come together for a comforting dinner the whole family will love. Perfect for weeknight meals, date nights, or special dinners.
Why You’ll Love This Recipe
Creamy & Rich – classic Alfredo flavor
Quick Dinner – ready in about 30 minutes
Family Favorite – loved by adults and kids
Restaurant Quality – made easily at home
Customizable – add veggies or extra protein
Ingredients
- 2 chicken breasts, sliced or cubed
- 8 oz fettuccine pasta (or any pasta)
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Optional: fresh parsley for garnish
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil and cook pasta according to package instructions. Drain and set aside.
2. Cook the Chicken
Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Cook for 5–6 minutes until golden and cooked through. Remove and set aside.
3. Make the Alfredo Sauce
In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
4. Add Cream and Cheese
Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and Italian seasoning until the sauce becomes smooth and creamy.
5. Combine Everything
Add cooked pasta and chicken back to the skillet. Toss until everything is coated in the creamy Alfredo sauce.
6. Serve
Garnish with parsley and extra Parmesan cheese. Serve warm.
Equipment
- Large pot for pasta
- Large skillet or sauté pan
- Knife and cutting board
- Mixing spoon or tongs
Tips & Variations
Tips
• Use freshly grated Parmesan for the best texture
• Reserve some pasta water to thin the sauce if needed
• Cook chicken until just done to keep it juicy
Variations
Broccoli Chicken Alfredo – add steamed broccoli
Shrimp Alfredo – replace chicken with shrimp
Low-Carb Version – use zucchini noodles instead of pasta
Storage
Refrigerate leftovers for 3–4 days in an airtight container.
Reheating
Reheat on the stovetop with a splash of cream or milk to restore the sauce.
Serving Suggestions
Garlic bread
Caesar salad
Steamed broccoli or asparagus
Light white wine (optional)
Nutrition Facts (Approximate per serving)
Calories: 520
Protein: 34g
Carbohydrates: 42g
Fat: 26g
FAQ
Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. Add a little extra cheese to thicken.
What pasta works best?
Fettuccine is traditional, but penne, linguine, or spaghetti work well too.
Can I make this ahead of time?
Yes, but Alfredo sauce is best served fresh for the creamiest texture.
How do I prevent the sauce from separating?
Cook on low heat and stir constantly when adding cheese.