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.
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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.
- 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.
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
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:
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.
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.
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.
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!
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Creamy Chicken Alfredo Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
Chicken Alfredo is a classic Italian-American dish featuring tender, golden-brown chicken breasts served over creamy fettuccine pasta with a rich Parmesan and cream sauce. This recipe is made from scratch using simple ingredients like garlic, chicken broth, whole milk, and heavy cream to create a luscious, comforting meal perfect for dinner.
Ingredients
Protein and Seasoning
- 2 tablespoon extra-virgin olive oil
- 2 (6- to 8-oz.) boneless, skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Sauce and Pasta
- 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)
- ¾ cup heavy cream
Garnish
- Finely chopped fresh parsley, for serving
Instructions
- Cook the Chicken: In a large skillet over medium-high heat, heat the olive oil. Add the chicken breasts and season with kosher salt and freshly ground black pepper. Cook, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part registers 165°, about 8 minutes per side.
- Rest and Slice the Chicken: Transfer the cooked chicken to a cutting board and let rest for 10 minutes. After resting, slice the chicken into strips.
- Start the Sauce and Cook Pasta: To the same skillet, add the finely chopped garlic, low-sodium chicken broth, and whole milk. Season with salt and pepper to taste. Bring the mixture to a simmer over medium heat. Add the fettuccine and cook, stirring frequently, until the sauce has slightly reduced, about 3 minutes. Continue cooking, tossing occasionally, until the pasta is al dente, about 8 to 10 minutes more.
- Add Cheese and Cream: Stir in the finely grated Parmesan and heavy cream until combined and smooth. Continue cooking, stirring occasionally, until the sauce thickens, about 3 minutes.
- Combine and Serve: Remove the skillet from heat and stir in the sliced chicken. Garnish with finely chopped fresh parsley before serving.
Notes
- This homemade Alfredo sauce is easy to make and much fresher than store-bought jarred sauces.
- Use an instant-read thermometer to ensure chicken is perfectly cooked to 165°F.
- Letting the chicken rest improves juiciness and makes slicing easier.
- Stir the fettuccine frequently while cooking in the sauce to prevent sticking and ensure even cooking.
- Freshly grated Parmesan gives the best flavor and smoothest texture for the sauce.
- If you prefer a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
Nutrition
- Serving Size: 1 serving
- Calories: 787 kcal
- Sugar: 9 g
- Sodium: 1141 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 51 g
- Cholesterol: 160 mg
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