Name: Creamy Chicken Alfredo Pasta Recipe: A Comfort Food Classic
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 oz (340g) fettuccine pasta (or any pasta of choice); 2 large boneless, skinless chicken breasts (cut into strips or cubes); Salt and pepper, to taste; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 2 tablespoons olive oil; 3 tablespoons unsalted butter; 4 garlic cloves, minced; 1 ½ cups heavy cream; 1 cup freshly grated Parmesan cheese; ½ cup reserved pasta water (if needed to thin sauce); 2 tablespoons fresh parsley, chopped (for garnish)

Few pasta dishes are as beloved as Chicken Alfredo. With tender chicken, silky fettuccine, and a luxuriously creamy Parmesan sauce, this dish is the definition of indulgent comfort food. Whether for a family dinner, a date night at home, or a cozy weeknight treat, this Creamy Chicken Alfredo Pasta recipe delivers restaurant-quality flavor with simple ingredients.

Alfredo sauce originated in Rome, but the version we know today—with cream, butter, and Parmesan—has become a staple in Italian-American kitchens. Paired with juicy chicken and perfectly cooked pasta, it’s a recipe you’ll want to make again and again.

Why You’ll Love This Chicken Alfredo Recipe

Creamy & Flavorful: Rich sauce made with butter, cream, and Parmesan
Quick & Easy: Ready in about 30 minutes
Family-Friendly: Loved by both kids and adults
Versatile: Works with different pastas and proteins

Ingredients You’ll Need

For the Chicken:

2 large boneless, skinless chicken breasts (sliced in half lengthwise)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 tablespoon olive oil

For the Pasta:

12 oz fettuccine pasta (or pasta of choice)
1 tablespoon salt (for pasta water)

For the Alfredo Sauce:

4 tablespoons unsalted butter
3 garlic cloves, minced
1 1/2 cups heavy cream
1 cup freshly grated Parmesan cheese
1/4 teaspoon nutmeg (optional)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

2. Cook the Chicken

Season chicken with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Remove, let rest for 5 minutes, then slice into strips.

3. Make the Alfredo Sauce

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and whisk until smooth. Add nutmeg (if using) and season with salt and pepper.

4. Combine Pasta & Sauce

Add cooked pasta to the skillet and toss to coat in the sauce. Add a splash of reserved pasta water if needed to loosen the sauce.

5. Add Chicken & Serve

Top pasta with sliced chicken. Garnish with parsley and extra Parmesan before serving.

Tips for the Best Chicken Alfredo

Use Fresh Parmesan: Pre-grated cheese doesn’t melt as smoothly.
Don’t Overcook Chicken: Keep it juicy by searing properly and resting before slicing.
Pasta Water Magic: Helps emulsify and thicken the sauce.
Customize It: Add broccoli, mushrooms, or spinach for extra flavor and nutrition.

Serving Suggestions

Pair your creamy chicken alfredo pasta with:

Garlic Bread: Perfect for soaking up extra sauce
Simple Green Salad: With lemon vinaigrette to balance the richness
Roasted Vegetables: Broccoli, asparagus, or zucchini work well
White Wine: Pinot Grigio or Chardonnay for an elegant touch

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended, as cream-based sauces can separate.
Reheating: Warm gently on the stove with a splash of cream or milk to restore creaminess.

Frequently Asked Questions

Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be slightly less rich.

What other pasta can I use?
Linguine, penne, or spaghetti all work well.

Can I make it lighter?
Use milk instead of cream, but whisk in a little flour or cornstarch to thicken.

Can I make Alfredo sauce ahead of time?
It’s best fresh, but you can store it for 1–2 days and reheat gently.

Flavor Variations to Try

Chicken & Broccoli Alfredo

Add blanched broccoli florets for a wholesome twist.

Shrimp Alfredo

Swap chicken for shrimp, cooking quickly in butter and garlic.

Spicy Alfredo

Add red pepper flakes or a dash of cayenne for heat.

Mushroom Alfredo

Sauté mushrooms with garlic before adding cream for earthy flavor.

Final Thoughts: Creamy, Cozy, and Classic

Creamy Chicken Alfredo Pasta is the ultimate comfort food—rich, satisfying, and endlessly adaptable. With tender chicken, silky pasta, and luscious Alfredo sauce, it’s a dish that feels indulgent yet approachable for any home cook.

Whether for a quick weeknight meal or a special dinner, this recipe brings restaurant-worthy flavor to your table in just 30 minutes.

Creamy Chicken Alfredo Pasta Recipe: A Comfort Food Classic

Print Recipe

Creamy Chicken Alfredo Pasta is a timeless comfort dish that feels both indulgent and satisfying. With tender chicken, silky fettuccine, and a luscious Parmesan cream sauce, this meal transforms simple ingredients into an Italian-inspired classic. Perfect for family dinners, romantic nights in, or when you’re craving something rich and comforting, it’s a dish that always impresses.

Author: JACK STONE
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x

Ingredients

Scale

12 oz (340g) fettuccine pasta (or any pasta of choice)
2 large boneless, skinless chicken breasts (cut into strips or cubes)
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2 tablespoons olive oil
3 tablespoons unsalted butter
4 garlic cloves, minced
1 ½ cups heavy cream
1 cup freshly grated Parmesan cheese
½ cup reserved pasta water (if needed to thin sauce)
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
Cook the chicken: Season chicken with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden brown and fully cooked. Remove and set aside.
Make the Alfredo sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream and bring to a gentle simmer.
Add Parmesan: Lower the heat and whisk in grated Parmesan until smooth and creamy. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Combine everything: Slice the cooked chicken and return it to the skillet along with the pasta. Toss gently until everything is well coated in the sauce.
Serve: Garnish with chopped parsley and extra Parmesan. Serve immediately with garlic bread or a side salad.