Chicken Alfredo Pasta Recipe

This Chicken Alfredo Pasta is a rich and velvety Italian-American classic, which features juicy pan-seared chicken and a luxurious parmesan cream sauce. It’s a restaurant favorite made easy, ready in about 30 minutes.

Chicken Alfredo Pasta Ingredients

For the Chicken

• 2 large boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp Italian seasoning (or oregano)
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

For the Alfredo Sauce & Pasta

• 1 lb (16 oz) Fettuccine pasta
• ½ cup (1 stick) unsalted butter
• 2 cups heavy cream (do not use milk)
• 4 cloves garlic, minced
• 2 cups freshly grated Parmesan cheese (from a block)
• ½ tsp salt
• ½ tsp black pepper
• Fresh parsley, chopped (for garnish)

How To Make Chicken Alfredo Pasta

1. Prep the chicken: Pound the chicken breasts to an even thickness (about 1 inch) or slice them in half horizontally to make thin cutlets. Season both sides generously with Italian seasoning, garlic powder, salt, and pepper.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain, but reserve ½ cup of the starchy pasta water before draining.
3. Sear the chicken: While the water boils, heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken breasts. Cook for 5–7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken to a cutting board and let it rest.
4. Start the sauce: In the same skillet (don’t wipe it out, the brown bits add flavor), reduce the heat to medium. Add the butter and let it melt. Add the minced garlic and sauté for 1 minute until fragrant, but not browned.
5. Simmer the cream: Pour in the heavy cream. Whisk to scrape up any flavor from the bottom of the pan. Bring to a gentle simmer. Let it bubble softly for 3–5 minutes to reduce slightly and thicken.
6. Melt the cheese: Reduce the heat to low. Gradually whisk in the grated Parmesan cheese, a handful at a time, stirring constantly until smooth and melted. (Do not let it boil rapidly once the cheese is added, or it may separate).
7. Season and combine: Season the sauce with salt and black pepper. Stir in the drained fettuccine noodles. Toss well to coat every strand in the sauce. If the sauce is too thick or sticky, splash in a little of the reserved pasta water to loosen it up.
8. Serve: Slice the cooked chicken into strips. Serve the pasta topped with the chicken slices. Garnish with fresh parsley and extra Parmesan.

Recipe Tips

• Grate your own cheese: This is the most important rule of Alfredo. Pre-shredded cheese contains cellulose (anti-caking agent) which prevents it from melting into a smooth sauce, resulting in a gritty texture. Buy a wedge of Parmesan and grate it finely.
• Heavy Cream vs. Milk: Authentic Alfredo sauce relies on the fat content of heavy cream and butter to emulsify with the cheese. Milk will not thicken properly without a flour roux, which changes the flavor and texture.
• Pasta Water: The starchy pasta water is “liquid gold.” It helps the sauce emulsify and cling to the noodles, and can rescue a sauce that has become too thick or gluey.
• Timing: Alfredo sauce waits for no one. It thickens quickly as it cools. Serve it immediately.

What To Serve With Chicken Alfredo Pasta

This heavy dish needs light, acidic partners.

• Caesar Salad: A crisp romaine salad is the standard side.
• Roasted Broccoli: Adds nutrition and color.
• Garlic Bread: Because you can never have too much garlic.
• White Wine: A Chardonnay or Pinot Grigio cuts the fat.

How To Store Chicken Alfredo Pasta

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: The sauce will separate and the butter will solidify in the fridge. To reheat, place in a saucepan with a splash of milk or water over low heat, stirring gently until creamy again. Microwave reheating often results in oily pasta.
• Freeze: Freezing is not recommended as the cream sauce will break and the texture will become grainy.

Chicken Alfredo Pasta Nutrition Facts

• Calories: 850kcal
• Protein: 42g
• Carbohydrates: 45g
• Fat: 55g
• Saturates: 32g
• Sugar: 2g
• Salt: 1.4g

Nutrition information is estimated per serving (based on 4 servings).

FAQs

Chicken Alfredo Pasta Recipe

Recipe by Emily MitchellCourse: DinnerCuisine: Italian-AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

850

kcal

A decadent pasta dinner featuring golden pan-fried chicken breast served over fettuccine tossed in a rich, homemade garlic parmesan cream sauce.

Ingredients

• 2 chicken breasts

• 1 lb fettuccine

• ½ cup butter

• 2 cups heavy cream

• 4 cloves garlic

• 2 cups Parmesan cheese (grated)

• Olive oil & spices

Directions

• Boil fettuccine until al dente; reserve water.
• Season chicken and sear in olive oil until cooked.
• Remove chicken; melt butter in same pan.
• Sauté garlic.
• Add cream and simmer 3 mins.
• Whisk in Parmesan until melted.
• Toss pasta in sauce (add pasta water if needed).
• Top with sliced chicken.

Notes

• Using the same pan to make the sauce after cooking the chicken incorporates the savory “fond” into the Alfredo, giving it a deeper flavor than if made in a clean pot.
• Do not let the sauce boil once the cheese is added; high heat will cause the proteins in the cheese to seize and the oil to separate, resulting in a greasy, clumpy sauce.
• Slicing the chicken after it has rested ensures the juices stay inside the meat rather than running out onto the cutting board.