Creamy Chicken Alfredo Pasta You’ll Crave Every Weeknight

Here’s a crowd-pleasing, easy-to-follow chicken alfredo pasta recipe that’s creamy, comforting, and perfect for anyone who wants to impress at dinner without sweating in the kitchen. If you’ve ever looked at a restaurant menu and thought, “How hard can this really be?” (spoiler: not hard at all), then this is your go-to guide. Let’s make alfredo without the drama and maybe learn a few tricks along the way.

What’s Chicken Alfredo, Anyway?

Chicken Alfredo pasta is a classic comfort dish that features juicy chicken, tender fettuccine noodles, and a rich, garlic-infused cream sauce with Parmesan cheese. It’s creamy, indulgent, and honestly? It’s the kind of dish that makes people feel like they’re in an Italian bistro without the $25 price tag. IMO, it’s a must-have for anyone who claims to love pasta. Ever wondered why it’s such a hit at dinner parties? The answer is simple: creamy, cheesy, and easy to make. Isn’t that what we all want?

Commonsense Key Ingredients

• Boneless, skinless chicken breasts: These are lean, easy to cook, and soak up flavor like a sponge. FYI, cutting them in half widthwise makes them cook faster and stay juicier.
• Fettuccine: The classic choice for alfredo. It’s wide, flat, and perfect for holding onto that creamy sauce. Want a fun twist? Try pappardelle or fettuccine ribbons for a change of texture.
• Heavy cream: Non-negotiable. Skim milk or half-and-half just won’t cut it. The creaminess is the heart of the dish.
• Parmesan cheese: Grate it yourself. Pre-grated stuff has anti-caking agents that can make your sauce grainy. Trust me, this one small effort is SO worth it.
• Garlic: A little goes a long way. Freshly minced garlic adds the best flavor.
• Butter: For that extra richness and a little bit of nutty flavor.
• Salt, pepper, and a whisper of nutmeg: Classic Italian seasoning. Nutmeg is optional, but it amps up the cozy factor.

Making Chicken Alfredo: Step-by-Step

Prep Your Ingredients

Get everything ready before you start. This is called “mise en place”, but for us mere mortals, it means “don’t be scrambling once the pan is hot.” Place your chicken on a plate, grate your Parmesan, mince the garlic, and measure out the cream. Organized is fast, and fast is delicious.

Cook the Chicken

• Season the chicken with salt and pepper. If you want, toss on a little Italian seasoning for extra flavor.
• Heat a skillet, add a touch of oil, and sear the chicken until it’s golden brown and cooked through. This takes about 5–7 minutes per side. Don’t overcook, or you’ll end up with dry chicken. Once done, set it aside and cover to keep it warm.

Cook the Pasta

• Bring a large pot of salted water to a boil. Add your fettuccine and cook until it’s al dente. Don’t overcook—this is the golden rule of pasta. Remove the pot from the heat, drain, and reserve about 1/2 cup of pasta water. You’ll need this later to thin out your sauce.

Make the Alfredo Sauce

• In the same skillet you cooked the chicken, add some butter and let it melt. Toss in a clove or two of minced garlic and let it sizzle for 30 seconds. Don’t let it burn—nobody likes burnt garlic.
• Pour in the heavy cream, stir, and bring it to a gentle simmer. Let it reduce for a few minutes so it’s slightly thickened.
• Turn off the heat and whisk in your freshly grated Parmesan. Stir until the cheese is melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water and stir.

Combine Everything

• Toss your cooked pasta into the sauce and stir until every noodle is coated. Add the sliced chicken on top and garnish with fresh parsley if you want (it makes the dish look like a magazine photo).

Pro Tips & Tricks

• Don’t use cold cream: Add cream at room temperature to avoid a broken, clumpy sauce. The pasta water should be hot too.
• Don’t skip the pasta water: That starchy water helps the sauce cling to the noodles and keeps everything creamy.
• Use freshly grated Parmesan: Pre-grated cheese is convenient, but it just won’t melt as smoothly. The flavor is also better.
• Slice the chicken against the grain: It makes every bite more tender.

What to Serve With Chicken Alfredo?

Balance the richness of the dish with a light, crisp side. Here are some solid choices:

• A simple green salad with a lemony vinaigrette
• Steamed or roasted veggies (broccoli, asparagus, or green beans)
• Garlic bread or a crusty baguette
• A glass of chilled white wine or a fizzy lemonade

Cost & Variations

Making chicken alfredo at home is surprisingly affordable. On average, a portion for four people costs under $20 using fresh ingredients. If you’re on a budget, swap the Parmesan for a less expensive hard cheese, or use thick-cut chicken thighs instead of breasts. For a fun twist, try Cajun chicken alfredo by seasoning the chicken with Cajun spice, or add mushrooms and sun-dried tomatoes for extra flavor.

Common Mistakes to Avoid

• Overcooking the chicken: Juicy is the goal, not dry and chewy.
• Using cold cream or milk: It can make the sauce split or become grainy.
• Neglecting to season the pasta water: Boil the pasta in salted water for flavorful noodles.
• Skipping the pasta water: This is the secret weapon for a silky sauce.

Final Thoughts

Chicken alfredo pasta is one of those dishes that feels like a treat, but it’s actually easy to make at home. With a few smart tips and a little practice, you’ll be dishing up restaurant-quality alfredo in no time. So, what are you waiting for? Give it a try and see why people go crazy for this creamy, cheesy classic. If you’ve ever wondered, “Is this really as good as the restaurant version?”—the answer is a resounding yes. Now, go grab those ingredients and make dinner magic!

Creamy Chicken Alfredo Pasta You’ll Crave Every Weeknight

Course: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

780

kcal

Total time

40

minutes

Creamy, garlicky Chicken Alfredo with juicy pan-seared chicken, silky Parmesan sauce, and tender fettuccine. This is the cozy, no-drama weeknight pasta that tastes like a restaurant favorite and comes together fast at home with simple ingredients.

Ingredients

For the chicken

• 2 large boneless, skinless chicken breasts (about 1 to 1 1/4 lb total), halved horizontally into cutlets

• 1 1/4 teaspoons kosher salt, divided

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon Italian seasoning (optional but tasty)

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• For the pasta and sauce

• 12 ounces fettuccine (or pappardelle)

• 3 tablespoons unsalted butter

• 2 to 3 cloves garlic, finely minced

• 1 1/2 cups heavy cream (room temperature)

• 1 1/4 cups freshly grated Parmesan cheese (finely grated; more for serving)

• Pinch of ground nutmeg (optional, classic and cozy)

• 1/2 teaspoon kosher salt, plus more to taste

• 1/4 teaspoon freshly ground black pepper, plus more to taste

• 1/2 to 3/4 cup reserved pasta water (as needed to thin)

• 2 tablespoons chopped flat-leaf parsley (optional garnish)

Directions

• Prep and season the chicken
  Pat the chicken dry.
  Season both sides with 3/4 teaspoon salt, the black pepper, and the Italian seasoning.
  Halve thick breasts horizontally first to create even cutlets for juicier results and faster cook time.
• Sear the chicken
  Heat a large skillet over medium heat.
  Add olive oil; when it shimmers, add the chicken.
  Sear 5 to 7 minutes per side until golden and cooked through. Internal temp should read 165°F.
  Add 1 tablespoon butter during the last minute for extra flavor and gloss.
  Transfer to a plate, tent loosely with foil, and rest 5 minutes. Slice against the grain into 1/2-inch strips.
• Cook the pasta
  Bring a large pot of well-salted water to a rolling boil.
  Add fettuccine and cook until al dente per package timing.
  Reserve 3/4 cup pasta water, then drain.
• Build the Alfredo sauce
  Return the chicken skillet to medium-low heat (wipe out any burnt bits; keep the browned fond).
  Melt 3 tablespoons butter.
  Add garlic and sauté 30 to 45 seconds until fragrant and just turning blond; don’t brown it.
  Pour in heavy cream and bring to a gentle simmer over medium heat, stirring frequently.
  Reduce heat to low and simmer 2 to 3 minutes to slightly thicken (gentle bubbles, not a rolling boil).
  Off the heat, whisk in Parmesan gradually until the sauce turns smooth and glossy.
  Season with remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a tiny pinch of nutmeg if using.
• Combine pasta and sauce
  Add the drained fettuccine to the skillet with sauce.
  Toss until every strand looks glossy and coated.
  If the sauce seems too thick, splash in reserved pasta water 1 to 2 tablespoons at a time until silky and clinging.
  Finish and serve
  Taste and adjust salt and pepper.
  Plate the pasta, top with sliced chicken, and sprinkle with chopped parsley and extra Parmesan.
  Serve immediately while the sauce is at peak creaminess.

Notes

• Pro Tips
  Use room-temp cream: You avoid splitting and get a smoother emulsion.
  Don’t skip pasta water: The starch helps the sauce cling and stay silky.
  Grate cheese fresh: Pre-shredded cheeses contain anti-caking agents that can cause graininess.
  Slice chicken after resting: Resting keeps moisture in; slicing against the grain keeps every bite tender.
• Make-Ahead & Storage:
  Make-ahead: Cook and slice chicken up to 24 hours in advance; store covered and rewarm gently.
  Reheat: Add a splash of cream or milk to loosen the sauce, then reheat on low, stirring until creamy again. Avoid high heat.
  Storage: Refrigerate leftovers in a sealed container for up to 3 days. The sauce thickens in the fridge; loosen with a bit of warm liquid when reheating.
• What to Serve With It:
  Lemon-dressed green salad
  Roasted broccoli or asparagus
  Garlic bread or a crusty baguette
• Estimated Nutrition (per serving):
  Calories: 780
  Protein: 40g
  Carbs: 62g
  Fat: 41g
  Saturated Fat: 24g
  Fiber: 3g
  Sugar: 3g
  Sodium: 780mg
  Note: Values are estimates. Actuals vary with brands and exact quantities.