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Chicken Alfredo Pasta Recipe
Cook chicken alfredo pasta at home with tender chicken, fettuccine, and a rich Parmesan cream sauce ready in 30 minutes.
Chicken Alfredo Pasta is a classic Italian-American entrée featuring tender sautéed chicken breast tossed with al dente fettuccine in a rich, creamy sauce made from butter, heavy cream, freshly grated Parmesan cheese, and fragrant garlic. Often finished with a hint of nutmeg and a sprinkle of parsley, the dish balances silky dairy notes with savory poultry flavors for a comforting, well-rounded meal. Popular in home kitchens and restaurants alike, it is commonly served as a satisfying weeknight dinner yet remains elegant enough for gatherings or celebratory occasions.
Chicken Alfredo Pasta Recipe
Finished in about 30 minutes, this one-pan dish relies on a handful of everyday staples, making it a dependable option when you need dinner on the table fast. The recipe is also endlessly adaptable—swap in shrimp, add broccoli florets, or use gluten-free pasta without altering the core technique.
Prep Time
15 minutes
15 minutes
Cook Time
25 minutes
25 minutes
Total Time
40 minutes
40 minutes
Ingredients
Fettuccine pasta 12 oz / 340 g
- Boneless, skinless chicken breasts 2 large (about 1 lb / 450 g)
- Kosher salt 1 tsp (plus extra for pasta water)
- Freshly ground black pepper ½ tsp
- Olive oil 2 tbsp
- Unsalted butter 3 tbsp
- Garlic, minced 3 cloves
- Heavy whipping cream 1¼ cups / 300 ml
- Whole milk ½ cup / 120 ml
- Parmesan cheese, freshly grated 1 cup / 90 g
- Fresh parsley, chopped 2 tbsp
- Crushed red-pepper flakes pinch (optional)
- Steamed broccoli florets 1 cup (optional)
- Sautéed sliced mushrooms 1 cup (optional)
- Thawed green peas ½ cup (optional)
Method
Bring a large pot of salted water to a boil
- Add fettuccine to the boiling water
- Cook the pasta until al dente according to package directions
- Reserve one cup of pasta cooking water
- Drain the pasta in a colander
- Pat the chicken breasts dry with paper towels
- Season the chicken with salt, pepper and Italian seasoning
- Heat olive oil in a large skillet over medium high heat
- Place the chicken breasts in the hot skillet
- Sear the chicken until golden brown on the first side
- Flip the chicken breasts
- Cook the chicken until the internal temperature reaches 165°F
- Transfer the chicken to a cutting board
- Let the chicken rest for five minutes
- Slice the chicken into thin strips
- Reduce the skillet heat to medium
- Melt butter in the skillet drippings
- Add minced garlic to the melted butter
- Sauté the garlic until fragrant
- Pour heavy cream into the skillet
- Bring the cream to a gentle simmer
- Whisk grated Parmesan cheese into the simmering cream
- Continue whisking until the sauce is smooth and thickened
- Season the Alfredo sauce with salt and pepper
- Return the sliced chicken to the skillet
- Stir the chicken to coat it with sauce
- Add the cooked pasta to the skillet
- Toss the pasta in the sauce until evenly coated
- Pour in reserved pasta water a splash at a time to loosen the sauce if needed
- Sprinkle chopped parsley over the pasta
- Top the pasta with extra grated Parmesan
- Serve the chicken Alfredo pasta hot
Nutrition (whole recipe)
Calories
4043 kcal Protein
231 g Fat
223 g Carbs
276 g Fiber
10 g Sugar
22 g
4043 kcal Protein
231 g Fat
223 g Carbs
276 g Fiber
10 g Sugar
22 g
Notes
Chef’s Note: Reserve a ½ cup of starchy pasta water and swirl it in right before serving—the extra starch emulsifies the Parmesan and keeps the sauce silken instead of gloppy. For a flavor boost, deglaze the pan with a splash of dry white wine after searing the chicken; the wine’s acidity brightens the rich cream and lifts any browned bits into the sauce.
why this recipe
This Chicken Alfredo Pasta delivers restaurant-level indulgence with weeknight simplicity, weaving tender seared chicken and perfectly al dente fettuccine through a silk-smooth Parmesan cream sauce brightened by a hint of garlic and freshly cracked pepper. The balance of rich, comforting flavors and thoughtful technique means you get a luxurious dish without the heaviness often associated with Alfredo, while the one-pan preparation keeps cleanup minimal and the aromas concentrated for maximum impact. Ideal for impressing guests yet approachable enough for novice cooks, this recipe proves that gourmet satisfaction can emerge from everyday ingredients in under 30 minutes.
FAQs
FAQ acf
Frequently Asked Questions
Can I substitute half-and-half or whole milk for the heavy cream to make a lighter Alfredo sauce?
Yes. You can swap in half-and-half or even whole milk for the heavy cream, but the sauce will be looser and less rich, so whisk in an extra tablespoon of butter and reduce the liquid 2–3 minutes longer (or add a teaspoon of cornstarch slurry) to restore body. Reserve extra starchy pasta water to help the lighter sauce emulsify and cling to the noodles.
How can I adapt this recipe to use shrimp instead of chicken?
Peel and devein 1 lb (450 g) large shrimp, pat dry, then season with the same salt, pepper, and a pinch of Italian seasoning. Sear them in the hot olive-oil skillet for about 1 minute per side until pink and opaque, transfer to a plate, and proceed with the sauce; slip the shrimp back in during the final 1–2 minutes of simmering so they finish cooking without turning rubbery. All other quantities and steps—including the pasta, cream, and Parmesan emulsion—remain unchanged.
Can I prepare the Alfredo sauce ahead and reheat it without it separating?
You can make the Alfredo sauce up to one day ahead, but it must be cooled quickly, stored airtight in the fridge, and reheated very gently to stay emulsified. Warm it over low heat, whisking constantly and thinning with a splash of milk or reserved pasta water until silky; avoid boiling, which causes the butter-and-cheese emulsion to separate.