Name: Creamy Chicken Alfredo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 large boneless, skinless chicken breasts (about 16 oz), sliced into strips; 1/2 teaspoon salt (for chicken); 1/4 teaspoon ground black pepper (for chicken); 1 tablespoon olive oil (for searing) (substitute avocado oil for a higher smoke point); 12 oz fettuccine (spaghetti or linguine can be used); 3 tablespoons unsalted butter; 3 cloves garlic, minced; 1 1/2 cups heavy cream (substitute half-and-half for a lighter sauce); 1 cup freshly grated Parmesan cheese (about 3 oz) (grate from a wedge for best melting and flavor); 1/4 teaspoon ground nutmeg (optional) (adds warmth, use sparingly); 2 tablespoons chopped fresh parsley (for brightness); Extra grated Parmesan (for serving)

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I make this creamy chicken Alfredo when I want a comforting dinner that feels restaurant-quality but is ready in under 30 minutes. Tender strips of pan-seared chicken tossed in a silky Parmesan cream sauce with fettuccine — simple, rich, and deeply satisfying. It’s the kind of meal that works for weeknights, date nights at home, or when you need something kid-approved and fuss-free.

If you like bold variations, try the buffalo chicken Alfredo recipe for a spicy spin on the same comfort-food formula.

Why you’ll love this dish

This version balances speed and flavor. The sauce is made with just a few pantry staples — butter, cream, garlic, and freshly grated Parmesan — so you get a glossy, clingy sauce without complicated steps. Pan-searing the chicken keeps it juicy while giving a nice golden crust that contrasts with the creamy sauce. It’s budget-friendly (simple proteins and staples), family-friendly (kids usually love creamy pasta), and forgiving — the reserved pasta water fixes texture issues in seconds.

“The sauce coats every strand of fettuccine and the chicken stays perfectly tender — a weeknight winner.”

Try this when you want a quick date-night meal or a no-fuss weekend dinner. If you prefer a spicier profile, this dish pairs well with a Cajun twist like the creamy Cajun chicken pasta.

How this recipe comes together

Overview before you cook:

Boil salted water and cook fettuccine until al dente. Save a little pasta water.
Season and sear chicken strips until golden and cooked through. Remove and rest.
Make the Alfredo sauce in the same pan: melt butter, sweat garlic, add cream, then whisk in Parmesan until smooth.
Toss chicken and pasta into the sauce. Thin with pasta water as needed.
Finish with fresh parsley and extra Parmesan, and serve immediately.

If you want a shorter read through the technique, the garlic butter chicken bites method shows similar searing and saucing principles.

What you’ll need

2 large boneless, skinless chicken breasts (about 16 oz), sliced into strips
1/2 teaspoon salt (for chicken)
1/4 teaspoon ground black pepper (for chicken)
1 tablespoon olive oil (for searing) — substitute avocado oil if you prefer a higher smoke point
12 oz fettuccine (spaghetti or linguine works in a pinch)
3 tablespoons unsalted butter
3 cloves garlic, minced
1 1/2 cups heavy cream (use half-and-half for a lighter sauce, but it’ll be thinner)
1 cup freshly grated Parmesan cheese (about 3 oz) — grate from a wedge for best melting and flavor
1/4 teaspoon ground nutmeg (optional) — adds warmth, a little goes a long way
Salt and ground black pepper, to taste
2 tablespoons chopped fresh parsley, for brightness
Extra grated Parmesan, for serving

Notes: Freshly grate the Parmesan rather than using pre-grated — it melts better and gives a silkier sauce. If you want meatballs instead of strips, see this baked ricotta meatball approach: baked chicken ricotta meatballs with spinach Alfredo.

Step-by-step instructions

Bring a large pot of salted water to a boil. Cook the fettuccine according to the package until al dente. Reserve 1/2 cup of the pasta water, then drain and set pasta aside.
Season the chicken strips evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in a single layer. Sear 5–7 minutes, turning occasionally, until golden and cooked through. Remove chicken to a plate and tent with foil.
Reduce heat to medium. In the same skillet, melt 3 tablespoons unsalted butter. Add 3 cloves minced garlic and cook about 1 minute until fragrant. Do not brown the garlic.
Pour in 1 1/2 cups heavy cream and bring to a gentle simmer. Slowly whisk in 1 cup freshly grated Parmesan until the sauce is smooth. Stir in 1/4 teaspoon nutmeg if using.
Taste the sauce and adjust seasoning with salt and black pepper. Remember Parmesan adds salt, so season sparingly at first.
Return the cooked chicken to the skillet and toss to coat. Add drained fettuccine and toss until everything is evenly coated. Add reserved pasta water a tablespoon at a time to loosen the sauce if needed.
Serve immediately, garnished with 2 tablespoons chopped parsley and extra grated Parmesan.

For more tips on searing and timing when cooking chicken with pasta, this garlic-butter chicken bites guide is a helpful reference: garlic-butter chicken bites with creamy Parmesan pasta.

Best ways to enjoy it

Plate in shallow bowls so the sauce is visible and the pasta stays warm.
Pair with a crisp green salad dressed in lemon vinaigrette to cut the richness.
Serve with garlic bread or crusty ciabatta to mop up extra sauce.
For wine: a unoaked Chardonnay or a light Pinot Grigio balances the creaminess.

Garnish ideas: lemon zest for brightness, a sprinkle of red pepper flakes for heat, or sautéed mushrooms for an earthy touch.

Storage and reheating tips

Refrigeration: Cool leftovers within two hours. Store in an airtight container for up to 3–4 days.
Reheating on the stove: Gently reheat in a skillet over low heat with a splash of milk or cream (1–2 tablespoons) to loosen the sauce and prevent curdling. Stir frequently until warmed through.
Microwave: Use medium power and add a tablespoon of milk; stir halfway through heating for even temperature.
Freezing: Alfredo sauces made with cream can change texture after freezing. If you must freeze, freeze the pasta and sauce in a well-sealed container for up to 2 months. Thaw overnight in the refrigerator and reheat gently, whisking in a little cream.
Food safety: Reheat to at least 165°F (74°C) before serving.

Helpful cooking tips

Use fresh-grated Parmesan — pre-grated often contains anti-caking agents that prevent smooth melting.
Don’t let the cream boil vigorously; simmer gently to avoid separating.
Reserve pasta water — its starch is a magic binder to make the sauce cling.
Slice chicken uniformly so pieces cook evenly. If breasts are thick, pound them lightly before slicing.
For a lighter dish, use half-and-half and add 1 tablespoon cornstarch dissolved in 1 tablespoon water to help thicken without heavy cream.

Creative twists

Cajun Alfredo: Season chicken with Cajun spice before searing for smoky heat.
Veg-forward: Add steamed broccoli, peas, or wilted spinach into the pan with the chicken.
Lemon-Parmesan: Finish the sauce with 1 teaspoon lemon zest and a squeeze of lemon juice for brightness.
Seafood swap: Replace chicken with shrimp (cook 2–3 minutes per side) for a quicker version.
Gluten-free: Use GF fettuccine and follow the same method.

Your questions answered

Q: Can I use pre-grated Parmesan?
A: You can, but freshly grated Parmesan melts smoother and gives better flavor. Pre-grated often contains stabilizers that affect texture.

Q: How long does this take from start to finish?
A: About 25–30 minutes total: 10–12 minutes active for pasta and 8–10 minutes to sear chicken and finish the sauce.

Q: Is heavy cream necessary?
A: Heavy cream gives the richest texture. Use half-and-half for a lighter option, but the sauce will be thinner; you may need a small thickener like a cornstarch slurry.

Q: Can I prep components ahead?
A: Yes. Cook chicken and pasta ahead and store separately. Reheat the sauce and combine at serving time with a splash of pasta water.

Q: What if the sauce is grainy or separates?
A: Overheating or adding cheese too quickly can cause graininess. Keep the heat low, add Parmesan gradually, and whisk constantly. Adding a bit of reserved pasta water helps smooth it.

Conclusion

This creamy chicken Alfredo pasta is a reliable, comforting recipe that delivers big flavor with minimal fuss. For another classic take on creamy chicken pasta, see this detailed Chicken Alfredo – Creamy Chicken Pasta tutorial that explores technique and ingredient options. If you want a slightly different preparation and plating ideas, check out Creamy Chicken Alfredo Pasta – The Scranline for inspiration.