I still remember the first time I made this creamy chicken Alfredo pasta — it won over skeptical teenagers and a tired weeknight crowd in one sweep. This is classic comfort: tender pan-seared chicken, a silky Parmesan cream sauce, and fettuccine that soaks up every bit of flavor. It’s simple enough for a weeknight but elegant enough for a casual dinner party.

If you like bold twists, you can also try a Cajun variation for more heat: Cajun Chicken Pasta.

Why you’ll love this dish

This recipe delivers on everything people search for when they want a reliable, delicious pasta dinner: fast prep, familiar flavors, and a restaurant-style sauce made on the stovetop with no roux required. The sauce builds its richness by combining chicken broth, milk, Parmesan, and a hit of heavy cream — giving you that luxurious mouthfeel without a long fuss. It’s also flexible: swap the chicken, add vegetables, or bulk it up for leftovers.

“A weeknight superstar — creamy, quick, and impossibly satisfying. I doubled it for guests and still had zero complaints.” — Home cook review

If you want a tangy spin with wings-inspired flavor, there’s a buffalo-Chicken Alfredo riff that’s perfect for game night: Buffalo Chicken Alfredo.

How this recipe comes together

Quick overview so you know what to expect:

Pan-sear seasoned chicken until cooked through and resting juices set in.
Use the same pan to build the sauce (garlic, broth, milk) so you keep the fond for flavor.
Add dry fettuccine directly to the simmering liquid and cook until al dente, allowing the starch to thicken the sauce.
Finish with Parmesan and heavy cream, return sliced chicken to the pan, and serve with parsley.

This approach minimizes dishes and yields a luscious, clingy sauce without making a separate pasta pot.

Gather these items

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

Notes/substitutions:

Swap whole milk for 2% in a pinch, but sauce will be slightly less rich.
Use Pecorino Romano or a mix of Pecorino and Parmesan for a saltier tang.
For a casserole-style finish, try the pasta bake twist linked here: pasta bake twist.

Step-by-step instructions

Heat a large skillet over medium-high heat and add 2 tablespoons extra-virgin olive oil.
Pat the chicken breasts dry and season both sides with kosher salt and freshly ground black pepper.
Add the chicken to the hot skillet. Cook, turning occasionally, until golden and an instant-read thermometer inserted into the thickest part reads 165°F — about 8 minutes per side depending on thickness.
Transfer the cooked chicken to a cutting board and let it rest for 10 minutes. Resting keeps the meat juicy. After resting, slice the chicken into strips.
Reduce heat to medium. In the same skillet, add the finely chopped garlic and sauté briefly until fragrant (about 30 seconds). Scrape up any browned bits — they add flavor.
Pour in 2 cups low-sodium chicken broth and 2 cups whole milk. Season lightly with salt and pepper. Bring the mixture to a gentle simmer.
Add the dry 8 oz fettuccine directly to the simmering liquid. Stir frequently so the pasta doesn’t stick and so starch is released into the sauce. Let the liquid reduce slightly for about 3 minutes.
Continue cooking and tossing occasionally until the fettuccine is al dente, about 8 to 10 minutes total (timing varies by brand). If the pan dries too quickly, add a splash of water or broth.
Stir in 2 oz finely grated Parmesan and 3/4 cup heavy cream until the sauce is smooth. Cook while stirring occasionally until the sauce thickens, about 3 minutes.
Remove skillet from the heat. Stir in the sliced chicken to warm it through. Adjust seasoning.
Garnish with finely chopped fresh parsley and serve immediately.

Best ways to enjoy it

Serve this pasta straight from the skillet for a rustic presentation. Pair ideas:

A sharp, peppery arugula salad with lemon vinaigrette cuts the richness.
Garlic bread or a crusty Italian loaf for sopping up the sauce.
Roasted asparagus or sautéed mushrooms alongside makes a lovely vegetable counterpoint.
If you want a lighter plate, contrast it with a chilled creamy chicken salad for a multi-course feel: creamy chicken salad.

Storage and reheating tips

Refrigerate leftovers within 2 hours of cooking. Store in an airtight container for 3–4 days.
To reheat on the stove, add the pasta to a skillet over low heat with a splash of milk or broth and stir until warmed and saucy. Avoid high heat — it can break the cream.
Freezing: you can freeze portions for up to 2 months, but dairy sauces can separate. Reheat gently and whisk in a little fresh cream or milk to refresh the texture. Label containers with date and contents.

Pro chef tips

Pat chicken dry before seasoning — it browns better.
Rest chicken after cooking to keep it juicy.
Grate your own Parmesan from a wedge for better melt and flavor — pre-grated can be powdery.
If sauce seems thin at the end, simmer a minute longer or stir in a tablespoon of grated Parmesan to tighten it.
For a shortcut, use thin-cut chicken cutlets and reduce searing time.

For another creamy comfort option that uses similar searing and saucing techniques, see this smothered chicken recipe: smothered chicken and rice.

Creative twists

Lemon-Parmesan: add 1 tsp lemon zest and a squeeze of lemon before serving for brightness.
Veg-forward: toss in baby spinach, peas, or roasted cherry tomatoes in the last 2 minutes of cooking.
Protein swaps: use shrimp (cook 2–3 minutes per side) or sliced Italian sausage.
Dairy-free: swap milk and cream for full-fat coconut milk and use nutritional yeast instead of Parmesan (results differ).
Bake option: transfer to a baking dish, top with extra Parmesan and breadcrumbs, and broil until golden for a gratin-style finish.

Common questions

Q: Can I use pre-shredded Parmesan?
A: You can, but freshly grated Parmesan melts better and gives a creamier finish. Pre-shredded often contains anti-caking agents that change texture.

Q: What if my pasta finishes before the sauce is thick?
A: Remove a small cup of the cooking liquid before draining (if you used separate pot). In this recipe you cook pasta in the sauce, so just simmer a minute longer. If needed, add a tablespoon of grated cheese to help thicken.

Q: Can I make this ahead for a dinner party?
A: Partially — you can cook and slice the chicken and refrigerate separately. Combine and finish the pasta in the skillet right before serving to keep the sauce glossy and fresh.

Q: Is it safe to reheat more than once?
A: Reheat only the portion you plan to eat. Reheating multiple times increases the risk of bacteria and dries out dairy-based sauces.

Q: How do I prevent the sauce from splitting?
A: Avoid boiling aggressively after adding cream. Keep the heat at a gentle simmer and remove from heat once combined and thickened.

Conclusion

This Creamy Chicken Alfredo Pasta hits that sweet spot between comfort and simplicity — minimal pans, maximum flavor, and plenty of room to adapt. If you want more ideas or recipe inspiration for similar dishes, check out this well-tested take on Chicken Alfredo: Chicken Alfredo – Creamy Chicken Pasta – Supergolden Bakes, and this version for a slightly different approach: Creamy Chicken Alfredo Pasta – The Scranline.

Creamy Chicken Alfredo Pasta

A classic comfort dish featuring tender pan-seared chicken, a silky Parmesan cream sauce, and fettuccine that soaks up every bit of flavor.

Prep Time 15

Cook Time 25

Total Time 40

Serving Size servings

Ingredients

For the Chicken

2 tbsp extra-virgin olive oil
2 pieces boneless, skinless chicken breasts (6- to 8-oz each) Pat dry before seasoning for better browning.
to taste none Kosher salt
to taste none Freshly ground black pepper

For the Sauce

2 cloves garlic, finely chopped Sauté until fragrant.
2 cups low-sodium chicken broth
2 cups whole milk Can substitute with 2% for a lighter option.
8 oz fettuccine Add directly to the simmering liquid.
2 oz Parmesan, finely grated (about 1 cup) Freshly grated works best.
3/4 cup heavy cream
for serving none Fresh parsley, finely chopped

Instructions

Preparation

Heat a large skillet over medium-high heat and add the extra-virgin olive oil.
Pat the chicken breasts dry and season both sides with kosher salt and pepper.
Add the chicken to the hot skillet and cook, turning occasionally, until golden and cooked through (165°F), about 8 minutes per side.
Transfer the chicken to a cutting board, let rest for 10 minutes, then slice into strips.

Cooking

Reduce heat to medium and add the garlic to the skillet, sauté briefly until fragrant.
Pour in the chicken broth and whole milk, season lightly with salt and pepper, and bring to a gentle simmer.
Add the fettuccine directly to the simmering liquid, stirring frequently for about 8 to 10 minutes until al dente.
Stir in Parmesan and heavy cream until smooth, then cook, stirring occasionally, until the sauce thickens.
Remove from heat, stir in the sliced chicken to warm through, and adjust seasoning.
Garnish with parsley and serve immediately.