Nothing beats the comforting hug of a rich, velvety pasta dinner, which is exactly why I adore this Creamy Chicken Alfredo Pasta Recipe. With its luscious sauce and tender chicken, it’s a dish you’ll want to make again and again, impressing everyone at the table.
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Why You'll Love This Recipe
I can’t tell you how many times this dish has saved dinner plans — it’s both fancy enough to serve guests and easy enough for a weeknight. The creaminess and the fresh Parmesan make all the difference, and cooking everything in one pan cuts down on the mess (yes!).
- Simple Ingredients: You probably have most of what you need already, making it convenient to whip up anytime.
- One-Pan Magic: Everything cooks in the same skillet, which means fewer dishes and more time to relax.
- Customizable Comfort: It’s easy to add your favorite veggies or swap out the protein for a version that suits your tastes.
- Restaurant-Quality Flavor: You get that rich Alfredo sauce without relying on jarred sauces or fancy equipment.
Ingredients & Why They Work
Each ingredient in this Creamy Chicken Alfredo Pasta Recipe plays a key role in delivering that silky, satisfying flavor. Here’s why I love them and some tips on what to watch for while shopping.
- Extra-virgin olive oil: Helps achieve a nice golden sear on the chicken without overpowering the delicate sauce flavor.
- Boneless, skinless chicken breasts: Lean and quick-cooking, they stay tender when sliced thinly and mixed into the sauce.
- Kosher salt and freshly ground black pepper: Simple seasoning that elevates every element, allowing the natural flavors to shine.
- Garlic cloves: Adds an aromatic punch that complements but doesn’t dominate the creamy sauce.
- Low-sodium chicken broth: Creates a flavorful base while keeping sodium levels easier to manage.
- Whole milk: Balances richness without making the sauce too heavy.
- Fettuccine: Wide noodles perfectly catch the sauce — but feel free to use other types like linguine or tagliatelle.
- Parmesan cheese: Freshly grated is a must — pre-grated can sometimes taste chalky and won’t melt as smoothly.
- Heavy cream: The secret to that luscious, velvety texture we all crave in Alfredo sauce.
- Fresh parsley: A bright garnish that adds freshness and color at the end.
Make It Your Way
One of the best things about this Creamy Chicken Alfredo Pasta Recipe is how easy it is to tweak to match your preferences. I love to throw in some sautéed mushrooms or spinach to brighten things up, but you can absolutely keep it classic or get creative.
- Variation: Sometimes I swap chicken for shrimp when I want a lighter protein, and it works beautifully with the creamy sauce.
- Dietary Modification: Use gluten-free pasta and a dairy-free cream substitute if you need an allergy-friendly version — just adjust cooking times accordingly.
- Seasonal Changes: In spring, tossing in peas or asparagus adds lovely color and texture, turning this into a near one-pot spring feast.
Step-by-Step: How I Make Creamy Chicken Alfredo Pasta Recipe
Step 1: Sear the Chicken to Perfection
Start by heating the olive oil over medium-high heat in a large skillet. Season your chicken breasts with kosher salt and freshly ground pepper — don’t be shy here; seasoning is flavor! Cook the chicken until it’s golden brown on both sides and reaches an internal temperature of 165°F. This usually takes about 8 minutes per side, depending on thickness. Once done, let the chicken rest for 10 minutes before slicing. Resting helps keep the juices locked inside, making every bite juicy.
Step 2: Build the Sauce Base and Cook Pasta Together
Into the same skillet, add your finely chopped garlic, chicken broth, and whole milk. Season with salt and pepper again—taste is everything here. Bring to a gentle simmer, then add the fettuccine right into the liquid. I love this method because the pasta absorbs all those great flavors as it cooks. Stir often to keep the pasta from sticking and cook until the sauce reduces slightly and the pasta is just tender, usually around 10-13 minutes total.
Step 3: Finish with Cheese, Cream, and Chicken
Once your pasta is al dente and the sauce has thickened a bit, it’s time for the magic touch—stir in freshly grated Parmesan and heavy cream until silky and smooth. Cook for a few more minutes until the sauce thickens perfectly. Then fold in those sliced chicken pieces, letting them soak up some sauce. Remove from heat and sprinkle with fresh parsley to brighten everything up.
Top Tip
After making this Creamy Chicken Alfredo Pasta Recipe countless times, I've learned a few simple tips that make it a guaranteed hit every time. These little touches saved me from common pitfalls and brought restaurant-quality flavor right to my kitchen.
- Don’t Skip Resting the Chicken: It keeps your chicken juicy and tender instead of dry and tough.
- Add Pasta Directly to Sauce: Cooking fettuccine right in the sauce base layers flavor and saves on cleanup.
- Use Freshly Grated Parmesan: It melts more smoothly and tastes way better than pre-grated.
- Watch the Sauce Consistency: If it’s too thick, thin it with a bit of milk or broth; if too thin, keep cooking gently until it coats the pasta well.
How to Serve Creamy Chicken Alfredo Pasta Recipe
Garnishes
I always top mine with a sprinkle of fresh parsley because it adds a pop of color and fresh flavor that balances the richness. Sometimes, I’ll grate a bit more Parmesan over the top or add a pinch of crushed red pepper flakes if I’m in the mood for a slight kick.
Side Dishes
To round out the meal, I pair this with a crisp Caesar salad or some roasted broccoli. Garlic bread or a crusty baguette is also perfect for sopping up every last bit of that creamy sauce.
Creative Ways to Present
For a special dinner party, I like to serve the Alfredo pasta in individual shallow bowls, topped with an herb sprig and a lemon twist for brightness. It feels fancy without extra fuss!
Make Ahead and Storage
Storing Leftovers
I store leftover Creamy Chicken Alfredo Pasta in an airtight container in the refrigerator. It’s best eaten within 2-3 days to enjoy the sauce’s creaminess without it becoming too thick or clumpy.
Freezing
While I prefer fresh, you can freeze leftovers. Just be aware that the sauce texture might change slightly after thawing. Freeze in a sealed container for up to 2 months and thaw overnight in the fridge before reheating gently.
Reheating
To reheat, warm gently on the stove over low heat with a splash of milk or broth to bring back the creamy texture. Avoid microwaving without stirring as it can separate the sauce.
Frequently Asked Questions:
Absolutely! While fettuccine is traditional because its wide ribbons hold the creamy sauce beautifully, you can swap in linguine, tagliatelle, or even penne depending on your preference or what you have on hand.
Using freshly grated Parmesan and stirring the cheese into warm sauce gradually helps keep it smooth. Avoid boiling the sauce after adding the cheese, as high heat can cause it to separate or get grainy.
Yes! Substitute the whole milk and heavy cream with plant-based alternatives like oat or cashew milk, and use a dairy-free Parmesan-style cheese. The texture won’t be quite the same, but you’ll still get a creamy, delicious result.
The safest way is using an instant-read thermometer inserted into the thickest part of the breast, which should read 165°F. If you don’t have one, make sure the chicken is no longer pink inside and the juices run clear when sliced.
Final Thoughts
This Creamy Chicken Alfredo Pasta Recipe has quickly become one of my go-to dishes because it’s just so comforting, flavorful, and rewarding to make. Trust me, once you try making Alfredo sauce from scratch, you’ll never want to open a jar again. It’s foolproof, feels a little luxurious, and always brings everyone to the table with smiles. I hope you enjoy it just as much as I do — happy cooking!
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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
Description
A creamy and comforting Chicken Alfredo recipe featuring tender pan-seared chicken breasts and homemade Alfredo sauce with Parmesan and heavy cream, served over perfectly cooked fettuccine pasta and garnished with fresh parsley.
Ingredients
Chicken
- 2 tbsp. extra-virgin olive oil
- 2 (6- to 8-oz.) boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
Sauce and Pasta
- 2 garlic cloves, finely chopped
- 2 c. low-sodium chicken broth
- 2 c. whole milk
- 8 oz. fettuccine
- 2 oz. Parmesan, finely grated (about 1 cup)
- ¾ c. 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 generously with kosher salt and freshly ground black pepper. Cook the chicken, turning occasionally, until golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 165°, about 8 minutes per side.
- Rest and slice chicken: Transfer the cooked chicken to a cutting board and let it rest for 10 minutes to retain juices. Then slice it into strips or bite-sized pieces as preferred.
- Prepare the sauce and pasta: Add the finely chopped garlic, low-sodium chicken broth, and whole milk to the same skillet used for the chicken; season with salt and pepper to taste. Bring the mixture to a simmer over medium heat. Add the fettuccine pasta and cook, stirring frequently, allowing the sauce to slightly reduce, about 3 minutes.
- Cook pasta to al dente: Continue cooking the pasta while tossing occasionally until it is al dente and the sauce has thickened slightly, approximately 8 to 10 minutes more.
- Finish the Alfredo sauce: Stir in the finely grated Parmesan cheese and heavy cream until the sauce is smooth and well combined. Continue cooking and stirring occasionally until the sauce thickens further, about 3 minutes.
- Combine and serve: Remove the skillet from heat and stir in the sliced chicken until heated through. Garnish the dish with finely chopped fresh parsley before serving.
Notes
- Use fresh Parmesan cheese for the best flavor and smooth sauce texture.
- Allowing the chicken to rest after cooking helps keep it juicy and tender.
- Be sure not to overcook the pasta; it should be tender but still slightly firm to the bite (al dente).
- You can substitute low-fat cream or milk alternatives for a lighter version, but it may affect the creaminess of the sauce.
- Fresh parsley adds a nice color and subtle flavor but can be omitted if unavailable.
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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