There’s something incredibly comforting about the rich, velvety sauce hugging perfectly cooked pasta and tender chicken — which is exactly why this Creamy Chicken Alfredo Pasta Recipe holds a special place in my heart. It’s a simple dish that looks fancy but comes together without fuss, making any dinner feel like a celebration.
Jump to:
Why You'll Love This Recipe
When I first mastered this Creamy Chicken Alfredo Pasta Recipe, it quickly became my go-to dinner for friends — and honestly, one of my proudest kitchen wins. It’s reliable, delicious, and invites you to get a little creative without stressing over complicated steps.
- Velvety Sauce: The creamy Alfredo sauce is made from scratch using simple ingredients, without any jarred shortcuts.
- Perfectly Tender Chicken: Pan-seared to juicy perfection, it’s seasoned just right to complement the sauce.
- One-Pan Sauce & Pasta: Cooking the pasta right in the sauce mixture saves time and seals in flavor.
- Customizable Comfort: Easy to tweak with different herbs or add-ins, so it feels personal every time.
Ingredients & Why They Work
Each ingredient pulls its weight in this recipe, coming together for that signature creamy, cheesy Alfredo taste with juicy bites of chicken balanced by a subtle mix of garlic and chicken broth. Picking quality ingredients really shines here, so I always opt for fresh Parmesan and a good extra-virgin olive oil.
- Extra-virgin olive oil: Adds a gentle fruity base flavor and helps sear the chicken beautifully without overpowering the dish.
- Chicken breasts: Skinless and boneless is great for even cooking; seasoning them well locks in juicy flavor.
- Garlic cloves: Fresh garlic adds that quintessential savory kick essential to Alfredo sauce.
- Low-sodium chicken broth: Provides a subtle depth of flavor without making the sauce too salty—very important.
- Whole milk: Balances richness and lightness, helping create that smooth creamy texture.
- Fettuccine: The wide noodles are perfect for carrying each luscious bite of sauce and chicken.
- Parmesan cheese: Freshly grated is key; it melts seamlessly and delivers the nutty, salty punch Alfredo is known for.
- Heavy cream: Elevates the sauce to that rich, indulgent perfection that keeps you coming back for more.
- Fresh parsley: Brightens and adds a pop of color, cutting through the richness for balance.
Make It Your Way
I love experimenting with this Creamy Chicken Alfredo Pasta Recipe to suit whatever mood I’m in. Maybe a little kick from red pepper flakes one night, or swapping chicken for shrimp when I want a seafood twist—it's super forgiving and easy to tweak.
- Spicy Kick: Adding a pinch of crushed red pepper flakes during the sauce step creates a lovely warmth that pairs wonderfully with the creamy texture. I tried this at a weekend dinner party and everyone asked for seconds!
- Vegetarian Version: Skip the chicken and toss in sautéed mushrooms or roasted veggies like broccoli and asparagus for a hearty, satisfying meatless meal.
- Herb Variations: Swap parsley for fresh basil or thyme, depending on what you have on hand—each brings a unique freshness that keeps this recipe feeling new.
Step-by-Step: How I Make Creamy Chicken Alfredo Pasta Recipe
Step 1: Sear the Chicken to Golden Perfection
Start by heating your olive oil in a large skillet over medium-high heat. Season your chicken breasts generously with salt and freshly ground black pepper on both sides. When the oil is shimmering, place the chicken in the pan and resist the urge to move it around too much — this helps develop that beautiful golden crust. Cook for about 8 minutes per side, or until the thickest part reaches 165°F. Once done, transfer the chicken to a cutting board and let it rest for 10 minutes; this resting period keeps the meat juicy and allows the juices to redistribute.
Step 2: Build Your Saucy Base
Using the same skillet (don’t wash it! all those browned bits are flavor gold), add your finely chopped garlic and cook for about 30 seconds until fragrant. Then, pour in the low-sodium chicken broth and whole milk, seasoning lightly with salt and pepper. Bring the mixture to a gentle simmer over medium heat, stirring to combine all those flavors.
Step 3: Cook the Fettuccine Right in the Sauce
Add your fettuccine directly into the simmering liquid. This one-pan method is my favorite kitchen hack—you’ll stir frequently, letting the noodles absorb the flavors. After about 3 minutes, the sauce should start reducing slightly, then keep cooking and tossing occasionally until the pasta is perfectly al dente, about 8 to 10 minutes. Keep an eye on it so the sauce doesn’t get too thick or dry.
Step 4: Stir in the Cream and Parmesan
Lower the heat and gently fold in your grated Parmesan cheese and heavy cream until the sauce looks smooth and shiny. This part is where the magic happens—the sauce thickens beautifully as it simmers for another 3 minutes or so, coating each pasta strand like a dream.
Step 5: Finish with Sliced Chicken and Fresh Parsley
Remove the skillet from heat, stir in the sliced chicken breasts, and give everything a gentle toss. Sprinkle on a handful of finely chopped fresh parsley for brightness and that final touch of color. Serve immediately—this dish tastes best while warm and saucy!
Top Tip
Through countless attempts, I've learned a few simple tricks that really elevate this Creamy Chicken Alfredo Pasta Recipe from good to unforgettable — and I’m sharing them so you can avoid common slip-ups.
- Don’t Overcrowd the Pan: When searing chicken, make sure to give pieces enough room. Crowding traps steam and prevents that wonderful browning crust.
- Rest Your Chicken: Skipping the resting step makes the meat dry. A good 10-minute rest keeps everything juicy and tender, trust me.
- Fresh Parmesan Only: Pre-grated cheese from a bag doesn’t melt or flavor this sauce the same way fresh Parmesan does—splurge here, it’s worth it!
- Keep Stirring While Cooking Pasta: When you add fettuccine to the sauce, stir often so noodles cook evenly and don’t stick or clump together.
How to Serve Creamy Chicken Alfredo Pasta Recipe
Garnishes
I always top my Alfredo with a generous sprinkle of fresh parsley – it adds a bright, clean contrast to the richness. Sometimes, I add a pinch of cracked black pepper or even a few shavings of Parmesan right before serving, which adds a lovely texture and hint of saltiness.
Side Dishes
When I want to round out this creamy meal, I usually go for something green and crisp like a simple arugula salad with lemon vinaigrette or roasted asparagus. Garlic bread on the side is a total classic and perfect for mopping up every last bit of sauce!
Creative Ways to Present
For special occasions, I love serving Creamy Chicken Alfredo Pasta in individual shallow bowls, garnished with a sprig of parsley and a light dusting of Parmesan. It instantly makes the meal look restaurant-worthy. Another time, I layered it in a pretty casserole dish for a family-style dinner, which was a hit.
Make Ahead and Storage
Storing Leftovers
I typically let any leftovers cool down a bit before storing them in an airtight container in the fridge. They keep well for up to 3 days. The sauce may thicken or firm up in the fridge, but a little gentle reheating smooths it right out.
Freezing
Freezing Alfredo pasta isn’t my favorite option because the texture can suffer, particularly with the cream sauce, but if you must, freeze it in a sealed container without the parsley garnish for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
I reheat leftovers gently on the stove over low heat, adding a splash of milk or chicken broth to loosen the sauce back up. This keeps the creaminess without burning or drying out the chicken and pasta — microwaving tends to make it a bit rubbery, so I try to avoid that when possible.
Frequently Asked Questions:
Absolutely! While fettuccine is classic for Alfredo, penne, linguine, or even rigatoni can work just fine. Just adjust the cooking time as needed to reach al dente.
Yes, you can use gluten-free pasta to make this dish suitable for gluten sensitivities. Just be sure to cook the pasta according to the package directions and keep an eye on the sauce consistency, as gluten-free pasta can behave a little differently.
To lighten the sauce, you can substitute half the heavy cream with more milk or a light cream alternative. Keep in mind the sauce will be slightly less thick and indulgent but still delicious.
You can cook and slice the chicken in advance and even grate the Parmesan ahead of time. Just store everything separately in the fridge and combine it all during the final cooking stage for freshest results.
Final Thoughts
This Creamy Chicken Alfredo Pasta Recipe feels like a warm hug on a plate—a little indulgent, always satisfying, and perfect for sharing with the people you love. I encourage you to make it soon, savor every creamy bite, and maybe even make it your own with a personal twist. Trust me, once you’ve made this from scratch, you’ll never want to go back to jarred Alfredo again.
Print
Creamy Chicken Alfredo Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
Classic Chicken Alfredo is a creamy, comforting Italian-American dish featuring tender pan-seared chicken breasts served over fettuccine pasta tossed in a rich Parmesan cream sauce made from scratch.
Ingredients
Chicken
- 2 tablespoon extra-virgin olive oil
- 2 (6- to 8-oz.) boneless, skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Sauce and Pasta
- 2 garlic cloves, finely chopped
- 2 cups low-sodium chicken broth
- 2 cups whole milk
- 8 oz fettuccine
- 2 oz Parmesan, finely grated (about 1 cup)
- ¾ cup heavy cream
Garnish
- Finely chopped fresh parsley, for serving
Instructions
- Prepare Chicken: In a large skillet over medium-high heat, heat extra-virgin olive oil. Season chicken breasts with kosher salt and freshly ground black pepper. Add chicken to skillet and cook, turning occasionally, until golden brown on both sides and an instant-read thermometer inserted into the thickest part reads 165°, about 8 minutes per side.
- Rest and Slice Chicken: Transfer cooked chicken to a cutting board and let rest for 10 minutes to retain juices. After resting, slice the chicken into strips.
- Make Sauce and Cook Pasta: To the same skillet, add finely chopped garlic, low-sodium chicken broth, and whole milk. Season with salt and pepper. Bring to a simmer over medium heat. Add fettuccine and cook, stirring frequently, allowing the sauce to slightly reduce in about 3 minutes. Continue cooking while tossing occasionally until pasta is al dente, about 8 to 10 minutes.
- Add Cheese and Cream: Stir in finely grated Parmesan and heavy cream until combined and smooth. Cook while stirring occasionally until the sauce thickens, about 3 minutes.
- Combine and Serve: Remove skillet from heat and stir in the sliced chicken. Garnish with finely chopped fresh parsley before serving.
Notes
- Using fresh Parmesan cheese instead of pre-grated enhances the flavor and texture of the sauce.
- Allowing the chicken to rest ensures it stays juicy when sliced.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
- You can add a pinch of nutmeg to the sauce for a subtle depth of flavor.
- Make sure to stir the pasta regularly while cooking in the sauce to prevent sticking.
Nutrition
- Serving Size: 1 serving
- Calories: 787 kcal
- Sugar: 9 g
- Sodium: 1141 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 51 g
- Cholesterol: 160 mg
Leave a Reply