Name: Creamy Chicken Alfredo Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 tbsp extra-virgin olive oil; 2 (6- to 8-oz.) boneless, skinless chicken breasts; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 garlic cloves, finely chopped; 2 cups low-sodium chicken broth; 2 cups whole milk; 8 oz fettuccine; 2 oz Parmesan, finely grated (about 1 cup); 3/4 cup heavy cream; Finely chopped fresh parsley, for serving

Nothing beats the rich, velvety comfort of a Creamy Chicken Alfredo Pasta Recipe after a busy day. This dish wraps tender chicken and perfectly al dente pasta in a luscious homemade Alfredo sauce that’s every bit as indulgent as your favorite restaurant version—only better, because you made it yourself.

The image shows a close-up of a dish with several slices of golden-brown cooked chicken placed on top of creamy white fettuccine noodles, both covered in a thick white sauce. The chicken slices have a slight char and are sprinkled with small green parsley pieces and freshly ground black pepper. The noodles are intertwined, thick, and coated in sauce, with small white shavings of cheese scattered throughout. The dish is set against a white marbled texture background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Alfredo Pasta Recipe
Top Tip
How to Serve Creamy Chicken Alfredo Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Alfredo Pasta Recipe

Why You'll Love This Recipe

I’ve tried plenty of chicken Alfredo recipes over the years, but this one truly stands out. It’s straightforward, uses simple ingredients, and delivers on that dreamy creamy texture without feeling heavy or overdone.

Fresh and from scratch: No jarred sauces here—this recipe shows you how easy it is to whip up authentic Alfredo sauce at home, which tastes infinitely better.
One-skillet magic: From browning chicken to simmering pasta and sauce, everything comes together in one pan, making cleanup a breeze.
Perfectly balanced flavors: The garlic, Parmesan, cream, and chicken broth harmonize beautifully without overpowering the dish.
Customizable and forgiving: I love how adaptable this recipe is, so you can add veggies, swap out the chicken, or adjust creaminess to your liking.

Ingredients & Why They Work

These ingredients are classic for a reason: each one plays a role in creating a sauce that’s creamy yet light, flavorful without fuss. Shopping tip—try to get good quality Parmesan for the best cheesy flavor, and always opt for fresh chicken breasts.

Flat lay of two boneless, skinless chicken breasts with a light golden sear, a small white bowl of extra-virgin olive oil, two whole garlic cloves, a small white bowl of low-sodium chicken broth, a small white bowl of whole milk, a neat bundle of uncooked fettuccine pasta, a small white bowl filled with finely grated Parmesan cheese, a small white bowl of heavy cream, a few sprigs of finely chopped fresh parsley, coarse kosher salt scattered lightly, and a small pile of freshly ground black pepper placed symmetrically, all arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra-virgin olive oil: Adds a subtle fruitiness and perfect surface for browning the chicken without overpowering.
Boneless, skinless chicken breasts: Tender and lean, they cook quickly and soak up the sauce beautifully.
Kosher salt & freshly ground black pepper: Essential for seasoning—it’s amazing how these simple staples elevate every bite.
Garlic cloves: Finely chopped garlic gives that signature aromatic kick without turning bitter.
Low-sodium chicken broth: Brings depth to the sauce and keeps the final dish from being too salty.
Whole milk: Helps create the silky sauce base without making it too heavy.
Fettuccine: This flat, broad pasta is ideal for clinging to creamy Alfredo sauce, making every forkful satisfying.
Parmesan cheese: Finely grated for smooth melting and that unmistakable nutty, salty bite.
Heavy cream: The secret to that rich, luscious texture that makes Alfredo heavenly.
Fresh parsley: Adds a fresh, herby note and a pop of color right before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Creamy Chicken Alfredo Pasta Recipe is how easy it is to tweak it. I often toss in spinach or mushrooms for extra texture and color, but you can really make it your own without losing that classic flavor.

Variation: When I’m short on time, I swap fettuccine for penne or rotini—they cook faster and still hold the sauce well.
Make it lighter: Use half-and-half instead of heavy cream for a sauce that’s creamy but with fewer calories.
Spicy kick: Add a pinch of red pepper flakes while cooking garlic for a subtle heat I absolutely adore.
Vegetarian twist: Skip the chicken and add roasted cauliflower or broccoli for a veggie-packed meal.

Step-by-Step: How I Make Creamy Chicken Alfredo Pasta Recipe

A black bowl filled with creamy white fettuccine pasta covered in thick white sauce, topped with several slices of grilled chicken that are golden brown with a slightly crispy texture. The chicken slices are placed on top in a layered manner, sprinkled with small chopped green herbs and a few black pepper specks. There is a silver fork partially submerged in the creamy sauce on the left side of the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Searing the Chicken for Maximum Flavor

Heat your olive oil in a large skillet over medium-high heat until shimmering. Season the chicken breasts generously with salt and freshly ground pepper. Place them in the pan and resist the urge to move them too soon—you want a golden crust. Cook about 8 minutes per side or until an instant-read thermometer hits 165°F. Once done, transfer to a cutting board and let the chicken rest for 10 minutes. This step seals in the juices and keeps the chicken nice and tender.

Step 2: Building the Creamy Alfredo Sauce

Using the same skillet, stir in finely chopped garlic, chicken broth, and whole milk. Season with a pinch of salt and pepper. Bring everything to a gentle simmer over medium heat—this melds the flavors and warms up your base for the pasta.

Step 3: Cooking the Fettuccine Right in the Sauce

Add the fettuccine directly to the skillet. Stir frequently to keep the noodles from sticking and cook until the sauce reduces slightly, about 3 minutes. Then continue cooking, tossing often, until your pasta is perfectly al dente—usually around 8-10 minutes. This technique lets the pasta soak up all those creamy, savory flavors.

Step 4: Finishing Touches

Lower the heat and stir in the grated Parmesan cheese and heavy cream until the sauce is silky smooth. Keep stirring occasionally until the sauce thickens, about 3 more minutes. Remove from heat, then gently fold in the sliced chicken. Sprinkle with fresh parsley and get ready to dig in!

Top Tip

When I first made this Creamy Chicken Alfredo Pasta Recipe, I learned the hard way that resting the chicken is key to juicy meat, and stirring the pasta often is essential to prevent clumping. These tips have made my attempts foolproof ever since.

Rest your chicken: Let the meat rest after cooking to keep it moist and make slicing easier.
Stir often: When cooking pasta directly in the sauce, frequent stirring keeps it from sticking and ensures even cooking.
Grate Parmesan fresh: Freshly grated cheese melts better and gives a creamier sauce than pre-grated stuff.
Watch your heat: Keep sauce on medium to medium-low so cream doesn’t scorch and sauce stays smooth.

How to Serve Creamy Chicken Alfredo Pasta Recipe

Garnishes

I love sprinkling fresh parsley on top—it adds a fresh, vibrant pop of color and subtle herbaceousness that cuts through the richness. Sometimes I shave a little extra Parmesan over the finished dish right before serving for that extra cheesy touch.

Side Dishes

This creamy chicken Alfredo pairs beautifully with a crisp Caesar salad or some garlicky roasted broccoli. I also enjoy serving it alongside crusty Italian bread to soak up every bit of the luscious sauce.

Creative Ways to Present

For dinner parties, I like plating the pasta in shallow bowls, twirling the fettuccine into neat nests, and topping them with the sliced chicken arranged decoratively. A sprinkle of microgreens or edible flowers adds a lovely, unexpected touch.

Make Ahead and Storage

Storing Leftovers

After cooking, let everything cool to room temperature before transferring leftovers to an airtight container. I store mine in the fridge and try to eat within 2-3 days for best taste and texture.

Freezing

I’ve frozen leftover Alfredo pasta a few times. It works best if you slightly undercook the pasta during the initial cooking. When reheating, thaw overnight in the fridge, then gently warm on the stove with a splash of milk or broth to refresh the sauce.

Reheating

To bring your leftovers back to life, warm them slowly in a skillet over low heat, stirring gently and adding a little milk or broth as needed to loosen the sauce. Microwave reheating is possible but stirring halfway through helps keep it smooth.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs will give you a richer flavor and stay juicy, but they may take a little longer to cook than breasts. Just make sure they reach an internal temperature of 165°F.

What’s the best way to prevent the Alfredo sauce from separating?

Keep the heat at medium or low when adding cream and cheese, and stir frequently. Avoid boiling the sauce after you add dairy ingredients, as high heat can cause it to break. Using freshly grated Parmesan also helps with smooth melting.

Can I make this recipe dairy-free or vegan?

You can substitute the heavy cream and milk with coconut cream or a plant-based milk like oat or cashew. Nutritional yeast can replace Parmesan for a cheesy flavor, but the texture and taste will be slightly different from the classic version.

How do I know when the pasta is perfectly al dente in this one-pan method?

Since you’re cooking pasta directly in liquid, start tasting around 8 minutes in. It should be tender but still have a slight bite in the center. Remember the pasta will continue to cook a bit after removing from heat.

Final Thoughts

This Creamy Chicken Alfredo Pasta Recipe has become a go-to comfort meal for me—easy enough for weeknights, yet plenty special for when friends come over. The creamy texture and fresh flavors always get compliments, and I hope you find that same joy in it. Give it a try, and you might just discover your new favorite homemade Italian classic!