Creamy Chicken Alfredo Pasta

This creamy chicken Alfredo pasta is a comforting dish combining seared chicken, garlic-scented milk, and fettuccine cooked in a silky sauce, perfect for busy weeknights or special occasions.

Prep Time 10

Cook Time 20

Total Time 30

Serving Size servings

Ingredients

Main ingredients

2 tbsp extra-virgin olive oil
2 pieces boneless, skinless chicken breasts (6-8 oz.)
Kosher salt to taste
freshly ground black pepper to taste
2 cloves garlic, finely chopped
2 c. low-sodium chicken broth use low-sodium to control salt
2 c. whole milk
8 oz. fettuccine
2 oz. Parmesan, finely grated (about 1 cup) — fresh-grated is best
3/4 c. heavy cream
Finely chopped fresh parsley for serving

Instructions

Preparation

Warm 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Season both sides of the chicken breasts with kosher salt and freshly ground black pepper.
Add the chicken to the skillet and cook, flipping occasionally, until golden brown and the internal temperature reads 165°F — about 8 minutes per side depending on thickness. Transfer to a cutting board and let the chicken rest for 10 minutes; then slice thinly against the grain.

Building the Sauce

In the same skillet, add the finely chopped garlic and cook briefly until fragrant (about 30 seconds), scraping up any browned bits from the pan.
Pour in 2 cups low-sodium chicken broth and 2 cups whole milk. Season lightly with salt and pepper and bring the mixture to a gentle simmer over medium heat.
Add the dry 8 oz. fettuccine, pressing it down so it’s mostly submerged.

Cooking the Pasta

Stir frequently for the first few minutes to prevent sticking. After about 3 minutes, the liquid will reduce slightly; continue cooking and tossing occasionally until the pasta is al dente, about 8–10 more minutes. The sauce will thicken as the pasta releases starch.

Finishing the Dish

Reduce heat to medium-low and stir in the finely grated 2 oz. Parmesan and 3/4 cup heavy cream until smooth. Continue cooking and stirring for another 2–3 minutes until the sauce becomes glossy and coats the pasta.
Remove the skillet from the heat and fold in the sliced chicken to warm through. Taste and adjust seasoning.
Plate immediately and garnish with finely chopped fresh parsley.

Notes

For a lighter sauce, use half-and-half. Swap fettuccine for linguine or pappardelle. For a vegetarian version, replace chicken with sautéed mushrooms.