Easy Creamy Chicken Alfredo Pasta Recipe
I make this creamy chicken Alfredo on busy weeknights when everyone wants something comforting but quick. It’s rich, silky, and comes together in under 30 minutes with pantry basics and a short pan-seared chicken breast. The sauce is classic—butter, garlic, cream, and freshly grated Parmesan—lifted with just a pinch of nutmeg and bright parsley. If you’re after a dependable, family-friendly pasta that looks restaurant-ready without fuss, this is it. For a spicier take I sometimes pull inspiration from a cajun-style version I love: creamy Cajun chicken pasta.
Why you’ll love this dish
This chicken Alfredo is comfort food stripped of unnecessary steps. It’s quick, uses one skillet for sauce, and feeds two to three people—so it’s perfect for weeknights, date nights at home, or when you want to impress without a long grocery list. The sauce is thick enough to coat fettuccine but can be thinned with reserved pasta water, which makes it forgiving if you slightly overcook the cream.
“Family favorite: ultra-creamy sauce, tender chicken, and no complicated technique—my kids ask for seconds every time.”
Beyond taste, it’s adaptable: swap in shrimp, add roasted garlic, or stir through wilted spinach for more color and nutrients. If you want a lighter protein pairing later, try pairing the flavors with a simple balsamic chicken from this recipe for roast inspiration: balsamic baked chicken breast.
How this recipe comes together
Quick overview so you know what to expect:
- Season and pan-sear the chicken until juicy and cooked through, then rest it so the juices redistribute.
- Boil fettuccine until al dente and reserve some starchy pasta water.
- Make a garlic-butter cream sauce in the same skillet to capture brown bits and flavor.
- Whisk in Parmesan until smooth, season, and adjust texture with pasta water.
- Toss pasta in the sauce, slice the chicken, and serve with parsley.
This structure keeps prep efficient and flavor maximized: cook protein first, pasta while the sauce is finishing, and combine last-minute for the best texture.
What you’ll need
- 8 ounces fettuccine pasta (substitute linguine or tagliatelle if preferred)
- 2 boneless, skinless chicken breasts (about 1 lb total)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons canola oil (olive oil ok, but neutral oil gives a better sear)
- 8 tablespoons (1 stick) unsalted butter
- 2 garlic cloves, minced (or 1 teaspoon jarred roasted garlic)
- 1 cup heavy cream (half-and-half can be used for a lighter finish; sauce will be thinner)
- 1 cup freshly grated Parmesan cheese (use real Parmigiano-Reggiano for best melting)
- 1/4 teaspoon ground nutmeg (optional but traditional—adds warmth)
- Fresh parsley, chopped, for garnish
Swap notes:
- For lower sodium, reduce added salt and use low-sodium Parmesan.
- Gluten-free fettuccine works; cook according to package directions and be gentle when tossing.
Step-by-step instructions
-
Prepare the chicken.
- Pat the breasts dry and season both sides with half the salt and half the pepper.
- If one breast is thicker, gently pound with a meat mallet or rolling pin to even thickness for uniform cooking.
- Heat canola oil in a large skillet over medium-high heat. When shimmering, add chicken.
- Cook 6–8 minutes per side until the internal temperature reaches 165°F (75°C) and the exterior is golden.
- Remove chicken to a plate and tent with foil to rest while you finish the pasta and sauce.
-
Cook the fettuccine.
- Bring a large pot of salted water to a rolling boil.
- Add fettuccine and cook to package directions for al dente.
- Before draining, scoop out and reserve about 1 cup of pasta water.
- Drain pasta; do not rinse—starch helps the sauce cling.
-
Make the Alfredo sauce.
- In the same skillet used for chicken (wipe out excess oil if there’s too much), melt butter over medium heat.
- Add minced garlic and sauté about 1 minute until fragrant. Don’t let it brown.
- Pour in the heavy cream and bring to a gentle simmer, stirring for 2–3 minutes until it thickens slightly.
- Gradually whisk in the grated Parmesan until the sauce is smooth and glossy.
- Season with the remaining salt and pepper, plus the nutmeg. If sauce is too thick, whisk in reserved pasta water a few tablespoons at a time until you reach a silky consistency.
-
Assemble and serve.
- Add the drained fettuccine to the sauce and toss to coat evenly.
- Thinly slice the rested chicken and arrange over the pasta.
- Garnish with chopped parsley and serve immediately.
Need a cheesy pasta-bake variation or a shortcut to stretch this into a casserole? See this cajun cream cheese chicken pasta bake for ideas on turning leftovers into a crowd-pleaser: cajun cream cheese chicken pasta bake.
Best ways to enjoy it
- Plate in shallow bowls so the sauce pools around the pasta; fan sliced chicken over the top.
- Serve with a crisp green salad (arugula with lemon vinaigrette) or roasted broccoli to cut the richness.
- For bread, warm garlic bread or crusty sourdough complements the sauce—use it to mop up any remaining cream.
- Pair with a bright white wine like Pinot Grigio or a light Chardonnay; for non-alcoholic, sparkling water with lemon refreshes the palate.
Storage and reheating tips
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently on the stove over low heat with a splash of milk or reserved pasta water to loosen the sauce; high heat will break the emulsion and make it greasy.
- To freeze: cool completely, store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat as above—texture may change slightly.
- Food safety note: always cool to room temperature less than two hours after cooking before refrigerating.
Pro chef tips
- Use freshly grated Parmesan for the best melt and flavor—pre-grated powders can be grainy.
- Don’t skip resting the chicken; it keeps slices juicy and prevents sauce from becoming watery from escaping juices.
- Keep the sauce at a gentle simmer—boiling can separate the cream and butter.
- Save pasta water: the starchy liquid is magic for smoothing and thinning the Alfredo without diluting flavor.
- For a faster weeknight approach, swap pan-seared chicken for store-roasted shredded chicken, or use leftover rotisserie chicken. If you want a lighter protein pairing later, check a simple creamy chicken salad method for lunch ideas: classic chicken salad with creamy dressing.
Creative twists
- Lemon-Parmesan Alfredo: add 1 teaspoon lemon zest and a squeeze of lemon to brighten the sauce.
- Mushroom Alfredo: sauté sliced mushrooms with the garlic and onions before adding cream.
- Spinach & Sun-dried Tomatoes: fold in wilted baby spinach and chopped sun-dried tomatoes for color and tang.
- Keto: swap pasta for zucchini ribbons or shirataki and keep the proportions of cream and Parmesan.
- Spicy Buffalo Alfredo: stir in a few tablespoons of hot sauce and top with blue cheese crumbles; inspiration available from a buffalo-style version: buffalo chicken Alfredo pasta.
Common questions
Q: How long does this take from start to finish?
A: Plan for about 25–30 minutes: 10–12 minutes to cook and rest the chicken, 10 minutes for pasta, and 5–8 minutes to finish the sauce and combine.
Q: Can I make the sauce ahead?
A: You can make the sauce up to 24 hours ahead and refrigerate. Reheat gently on low with a little milk or pasta water and whisk until smooth. Freshly grated Parmesan is best added during reheating to maintain creaminess.
Q: What if my sauce is grainy or separated?
A: Graininess usually means the cheese didn’t melt smoothly (too hot or pre-grated cheese). Whisk in a few tablespoons of warm pasta water slowly to bring it back together. If separated, low and slow heat with continuous whisking helps reincorporate fats.
Q: Is heavy cream necessary?
A: Heavy cream gives the richest sauce and stable emulsion. You can use half-and-half or milk mixed with a tablespoon of flour for a lighter version, but expect a thinner sauce.
Q: How do I know the chicken is done without a thermometer?
A: Slice the thickest part—the meat should be opaque and juices clear. For safety and best texture, an instant-read thermometer at 165°F (75°C) is recommended.
Conclusion
If you want another perspective on classic techniques and extra variations, the recipe at Chicken Alfredo – Creamy Chicken Pasta – Supergolden Bakes offers helpful method notes. For a slightly different creamy take and plating ideas, see this write-up at Creamy Chicken Alfredo Pasta – The Scranline.
Creamy Chicken Alfredo
Ingredients
Main Ingredients
- 8 ounces fettuccine pasta Substitute linguine or tagliatelle if preferred.
- 2 pieces boneless, skinless chicken breasts (about 1 lb total)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons canola oil Olive oil is okay, but neutral oil gives a better sear.
- 8 tablespoons unsalted butter (1 stick)
- 2 cloves garlic, minced (or 1 teaspoon jarred roasted garlic)
- 1 cup heavy cream (half-and-half can be used for a lighter finish; sauce will be thinner)
- 1 cup freshly grated Parmesan cheese (use real Parmigiano-Reggiano for best melting)
- 1/4 teaspoon ground nutmeg (optional but traditional—adds warmth)
- to taste Fresh parsley, chopped, for garnish
Instructions
Prepare the Chicken
- Pat the chicken breasts dry and season both sides with half the salt and half the pepper.
- If one breast is thicker, gently pound it to even thickness for uniform cooking.
- Heat canola oil in a large skillet over medium-high heat. When shimmering, add chicken.
- Cook for 6–8 minutes per side until the internal temperature reaches 165°F (75°C) and the exterior is golden.
- Remove chicken to a plate and tent with foil to rest while you finish the pasta and sauce.
Cook the Fettuccine
- Bring a large pot of salted water to a rolling boil.
- Add fettuccine and cook according to package directions for al dente.
- Before draining, scoop out and reserve about 1 cup of pasta water.
- Drain pasta; do not rinse—starch helps the sauce cling.
Make the Alfredo Sauce
- In the same skillet used for chicken, melt butter over medium heat.
- Add minced garlic and sauté for about 1 minute until fragrant, but don’t let it brown.
- Pour in the heavy cream and bring to a gentle simmer, stirring for 2–3 minutes until it thickens slightly.
- Gradually whisk in the grated Parmesan until the sauce is smooth and glossy.
- Season with the remaining salt and pepper, plus the nutmeg. If sauce is too thick, whisk in reserved pasta water a few tablespoons at a time until you achieve a silky consistency.
Assemble and Serve
- Add the drained fettuccine to the sauce and toss to coat evenly.
- Thinly slice the rested chicken and arrange over the pasta.
- Garnish with chopped parsley and serve immediately.
