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Chicken Alfredo Pasta

Chicken Alfredo Pasta

Creamy Chicken Alfredo Pasta made with tender golden-brown chicken breast, fettuccine pasta, homemade garlic Parmesan Alfredo sauce, butter, and heavy cream. This rich and comforting pasta dinner is easy enough for a weeknight meal while still feeling special enough for guests.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 large boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
For the Pasta
  • 12 ounces fettuccine
  • Salt for the pasta water
  • 1 cup reserved pasta water as needed
For the Alfredo Sauce
  • 4 tablespoons unsalted butter
  • 3 –4 cloves garlic finely minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/4 teaspoon black pepper
  • Salt to taste
  • 2 tablespoons fresh parsley chopped

Equipment

  • Large pot (for cooking pasta)
  • Large skillet or sauté pan
  • Colander
  • Tongs
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Fine grater for Parmesan
  • Instant-read thermometer (optional)

Method
 

  1. Prepare the chicken: Pat the chicken breasts dry and season both sides with salt, black pepper, garlic powder, and Italian seasoning.
  2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–7 minutes per side, depending on thickness, until golden brown and fully cooked. The thickest part should reach 165°F (74°C).
  3. Rest the chicken: Transfer the chicken to a clean plate and let it rest for about 5 minutes before slicing.
  4. Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the fettuccine according to the package directions until al dente. Before draining, reserve about 1 cup of the pasta water. Drain the pasta without rinsing.
  5. Start the Alfredo sauce: Reduce the skillet to medium-low heat. Add the butter and let it melt. Add the minced garlic and cook for 30 seconds to 1 minute, until fragrant but not browned.
  6. Add the cream: Pour in the heavy cream and gently simmer for several minutes. Avoid aggressively boiling the cream.
  7. Add the Parmesan: Reduce the heat to low. Gradually stir in the freshly grated Parmesan until melted and smooth. Season with black pepper and taste before adding additional salt.
  8. Adjust the consistency: Add reserved pasta water a tablespoon or two at a time if the sauce is too thick. The finished sauce should be creamy and glossy.
  9. Combine pasta and sauce: Add the cooked fettuccine to the skillet. Toss thoroughly with tongs for 1–2 minutes, allowing the sauce to coat every strand.
  10. Finish the chicken: Slice the rested chicken against the grain and arrange it over the pasta.
  11. Garnish and serve: Finish with fresh parsley, additional Parmesan, and a light sprinkle of black pepper. Serve immediately while the sauce is warm and creamy.

Notes

Freshly grated Parmesan is recommended because it generally melts more smoothly than pre-shredded cheese.
Do not discard the pasta water. Its starch helps loosen the Alfredo sauce while helping it cling to the pasta.
Keep the sauce over low heat after adding Parmesan to reduce the risk of separation or clumping.
The sauce will thicken as it cools, so serve the pasta immediately for the creamiest texture.
Chicken thighs can be substituted for chicken breasts if you prefer darker, more flavorful meat.
Broccoli, mushrooms, spinach, asparagus, or shrimp can be added for delicious variations.
For a gluten-free version, substitute regular fettuccine with certified gluten-free pasta.
Leftovers can be refrigerated in an airtight container for 3–4 days. Reheat gently with a splash of milk, cream, or water to help restore the creamy consistency.