I’ll never forget the first time I made this version of creamy chicken Alfredo — the sauce clung to every ribbon of fettuccine and the pan-seared chicken added a little crunch that kept everyone at the table quiet until the last bite. This recipe is a go-to for weeknights when you want something comforting and fast, but it’s elegant enough for a casual dinner party. If you like rich, silky sauces and straightforward prep, this is the kind of dish that becomes a family favorite. For another simple chicken dinner with a creamy dressing, try this classic chicken salad with creamy dressing.

Why you’ll love this dish

This creamy chicken Alfredo balances speed with indulgence: it uses pantry basics (pasta, cream, Parmesan) and one skillet for the protein, so cleanup is minimal. It’s also highly adaptable — keep it classic or add veggies or heat. Perfect for busy weeknights, date nights, or when you want something that tastes restaurant-level without the fuss.

"The sauce is velvet-smooth and the chicken so satisfying — a weeknight winner in under 30 minutes." — a fan favorite review

If you enjoy bolder flavors, you can swap spice profiles easily; for example, a creamy Cajun chicken pasta uses the same technique but with a kick.

Step-by-step overview

Boil salted water and cook fettuccine until al dente. Reserve pasta water.
Season and pan-sear chicken until golden and cooked through; rest and slice.
Sauté garlic in butter, add heavy cream, and gently simmer to build the sauce.
Stir in freshly grated Parmesan and loosen with pasta water to emulsify.
Toss pasta and sliced chicken in the sauce until everything is coated and glossy.

This gives you a quick roadmap so you can multitask: start the water, prep the chicken, then make the sauce while pasta cooks.

What you’ll need

4 boneless, skinless chicken breasts (about 1.5 lbs) — thin-cut works faster; pound thicker breasts to even thickness.
12 oz fettuccine pasta
4 cloves fresh garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese (not pre-shredded if you can avoid it)
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish (optional)

Notes and substitutions:

Butter: The recipe calls for butter in the sauce — use 2 tbsp unsalted butter if you prefer it richer.
Dairy swaps: For a lighter sauce, use half-and-half, but it will be thinner; if dairy-free, a cashew cream can work but will change the flavor.
Cheese: Freshly grated Parmesan melts best; pre-grated often contains anti-caking agents that affect texture.

If you like hearty, saucy chicken dinners, check out this creamy smothered chicken and rice for another comfort-food approach.

Step-by-step instructions

Bring a large pot of generously salted water to a boil. Add 12 oz fettuccine and cook until al dente according to package directions. Before draining, scoop out and reserve 1 cup of the starchy pasta water; then drain the pasta.
While the pasta cooks, season the chicken breasts well with salt and pepper on both sides.
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chicken and sear for about 6–7 minutes per side, until each side is golden and the internal temperature reaches 165°F (74°C). Remove from the pan and let rest 5 minutes, then slice thinly.
In the same skillet, lower the heat to medium and melt 2 tbsp butter. Add the minced garlic and sauté just until fragrant, about 30–60 seconds — don’t let it brown.
Pour in 1 cup heavy cream and bring to a gentle simmer. Stir frequently to prevent scorching.
Off the heat, whisk in 1 cup freshly grated Parmesan until smooth. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach a silky consistency.
Return the skillet to low heat, add the drained fettuccine and sliced chicken, and toss thoroughly so the pasta is evenly coated. Taste and adjust salt and pepper.
Serve immediately with extra Parmesan and chopped parsley.

If you’re short on time and want to swap proteins, consider quick-cooking options like air fryer honey butter garlic chicken tenders instead of pan-searing breasts.

Serving suggestions

Plate: Twirl fettuccine into nests for a restaurant look and lay sliced chicken on top. Finish with a grind of fresh black pepper and a sprinkle of parsley.
Sides: A crisp green salad (lemon vinaigrette cuts the richness), roasted asparagus, or garlic bread pair perfectly.
Wine: A Chardonnay or Pinot Grigio balances the creamy sauce; for red, a light-bodied Pinot Noir works.
Add-ons: Toss in steamed broccoli, peas, sautéed mushrooms, or a squeeze of lemon for brightness.

Storage and reheating tips

Refrigerate: Cool leftovers within 2 hours and store in an airtight container for up to 3–4 days.
Freeze: Sauce and pasta can be frozen, but texture may change. Freeze in a shallow airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Gently reheat on the stovetop over low heat. Add a splash of milk or reserved pasta water to loosen the sauce and prevent splitting. Microwave in short bursts, stirring between intervals, and add a little cream if dry.
Safety: Always reheat until piping hot (165°F / 74°C) and discard leftovers kept over 4 days.

Pro chef tips

Even thickness: Pound or butterfly chicken breasts so they cook evenly and stay juicy.
Resting is crucial: Letting the chicken rest for 5 minutes redistributes juices and prevents dryness.
Use fresh Parmesan: It melts better and gives a cleaner, nutty flavor than pre-shredded.
Emulsify with pasta water: The starchy water helps bind fat and cheese in the sauce, creating a glossy finish.
Low-and-slow with cream: Keep the sauce at a gentle simmer to avoid curdling.
Make-ahead: Prepare the sauce a bit thinner and finish with fresh cream and pasta water when serving for best texture.
For cheesy variations and stuffed-bread pairings, see inspirations like baked chicken ricotta meatballs with spinach alfredo.

Creative twists

Shrimp Alfredo: Swap sliced chicken for sautéed shrimp; cook shrimp 1–2 minutes per side.
Mushroom and spinach: Sauté mushrooms first, add spinach at the end to wilt for a veggie boost.
Lemon-kissed: Add 1 tsp lemon zest and a squeeze of lemon for brightness.
Spicy: Stir in red pepper flakes or a dash of cayenne for heat.
Lighter version: Use half-and-half with a tablespoon of cornstarch slurry to thicken.
Gluten-free: Use gluten-free fettuccine and gluten-free pasta water won’t bind the same — use a touch more cheese or a teaspoon of xanthan gum as needed.

Helpful answers

Q: Can I use pre-grated Parmesan?
A: You can, but pre-grated cheeses often contain anti-caking agents that prevent smooth melting. Freshly grated Parmesan produces a creamier sauce with better texture and flavor.

Q: Why did my sauce separate or look grainy?
A: High heat can cause cream to break and cheese to clump. Keep the sauce at a gentle simmer, remove from direct heat when adding cheese, and whisk steadily. Adding a few tablespoons of hot pasta water helps re-emulsify a broken sauce.

Q: Can I make this ahead for a party?
A: Make the sauce up to a day ahead and refrigerate (it will thicken). Rewarm gently and loosen with cream or pasta water just before tossing with freshly cooked pasta. Cook the pasta and chicken right before serving for best texture.

Q: What’s the best way to keep the chicken juicy?
A: Don’t overcook — use a thermometer and remove at 160°F (71°C), letting carryover heat reach 165°F (74°C) while resting. Searing in a hot pan gives color without overcooking the interior.

Q: Can I replace heavy cream to make it lighter?
A: Yes — half-and-half works but yields a thinner sauce. To thicken, whisk a small cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) into the warmed half-and-half, then add cheese off the heat.

Conclusion

This Creamy Chicken Alfredo is a reliable weeknight classic that’s easy to scale and customize. For another trusted version and tips on achieving ultra-silky sauce, check out the Allrecipes Creamy Chicken Alfredo recipe. If you want an alternative take with step-by-step photos and variations, the Supergolden Bakes Chicken Alfredo recipe is a helpful reference.