The Ultimate Chicken Alfredo Pasta Recipe Everyone Is Secretly Obsessing Over

I have to admit, the first time I made this Chicken Alfredo Pasta Recipe, I was a little nervous. But the creamy sauce, tender chicken, and perfectly cooked noodles instantly made me a fan. Every bite felt indulgent yet comforting, like a restaurant dish right in my own kitchen.

I love how simple ingredients come together to create something so rich and flavorful. After making it a few times, it’s become a go-to meal whenever I want something impressive but easy. For a hearty dinner, you could also pair it with Lamb Chops With Mustard Thyme Sauce for a truly indulgent meal experience.

Ingredients

Here’s what you’ll need to make this creamy Chicken Alfredo Pasta just right:

For the Noodles

• 16 ounces dry fettuccine pasta – long, flat noodles hold the sauce beautifully.

For the Chicken

• 1 pound boneless, skinless chicken breasts – opt for fresh chicken for the best texture.
• 1 teaspoon Italian seasoning – adds a balanced, herby flavor.
• 3/4 teaspoon kosher salt – enhances all other flavors.
• 1/4 teaspoon pepper – freshly cracked is best.
• 2 tablespoons extra-virgin olive oil – for a golden sear without burning.
• 1 tablespoon butter – adds richness while cooking the chicken.

For the Sauce

• 1/2 cup butter, cut into cubes – melts evenly for a creamy base.
• 2 cups heavy whipping cream – gives that luxurious, velvety texture.
• 1 clove garlic, minced – fresh garlic is far more aromatic than pre-minced.
• 3/4 teaspoon garlic powder – boosts the garlic flavor without overpowering.
• 3/4 teaspoon Italian seasoning – keeps the sauce well-seasoned.
• 1/4 teaspoon salt – balances the creaminess.
• 1/4 teaspoon pepper – adds a subtle kick.
• 2 cups freshly grated Parmesan cheese – never use pre-grated; it melts smoother and tastes better.

Note: Several servings. You could also enjoy a dessert like the Butterfinger Cheesecake Recipe after this creamy meal.

Variations

If you want to switch things up or accommodate dietary needs, try these options:

• Use half-and-half or whole milk instead of heavy cream for a lighter sauce.
• Swap Parmesan for a dairy-free alternative if needed.
• Add sautéed mushrooms, spinach, or sun-dried tomatoes for extra flavor.
• Try gluten-free pasta to make this recipe suitable for gluten-sensitive diets.

Cooking Time

Here’s how long it takes to bring this delicious dish together:

• Prep Time: 15 minutes
• Cooking Time: 18 minutes
• Total Time: 33 minutes

Equipment You Need

• Large pot – to boil the pasta.
• Nonstick skillet – perfect for searing chicken without sticking.
• Tongs – helps flip chicken gently.
• Grater – for fresh Parmesan.
• Measuring cups and spoons – ensures proper seasoning.

How to Make Chicken Alfredo Pasta

Prepare the Pasta

Start by boiling a large pot of salted water. Cook the fettuccine until al dente, usually around 10 minutes. Reserve half a cup of pasta water before draining to adjust sauce consistency later.

Cook the Chicken

Season the chicken breasts with Italian seasoning, salt, and pepper. Heat olive oil in a skillet until shimmering, then sear chicken for 5-7 minutes on each side, adding butter halfway through. Cook until internal temperature reaches 165°F for juicy, tender chicken.

Make the Alfredo Sauce

Melt butter in a skillet over medium heat, then stir in heavy cream and garlic. Add garlic powder, Italian seasoning, salt, and pepper, simmering for a few minutes. Gradually whisk in Parmesan until smooth and creamy.

Combine Pasta and Sauce

Toss the cooked pasta in the Alfredo sauce, adding reserved pasta water if needed to reach your desired consistency. Slice the chicken and place on top, allowing the sauce to coat each piece evenly.

Serve

Garnish with extra Parmesan or fresh parsley before serving. The creamy sauce clinging to the fettuccine makes every bite satisfying.

Additional Tips for Making This Recipe Better

From my experience, a few little tweaks make a big difference:

• I always grate my own Parmesan; pre-grated cheese never melts as smoothly.
• Don’t rush the chicken sear; the golden crust is worth the wait.
• Let the sauce simmer a bit off the heat if it seems too thin—it thickens quickly.
• I like to prep all ingredients before cooking; this recipe comes together fast.

How to Serve Chicken Alfredo Pasta

I like to serve this dish straight from the skillet to keep it warm. Sprinkle extra Parmesan, a pinch of black pepper, and fresh parsley on top. Pair it with a side salad or garlic bread for a complete meal. Using a wide, shallow plate helps showcase the creamy noodles and golden chicken beautifully.

Nutritional Information

Here’s a general idea of what’s in one serving of this rich and creamy pasta:

• Calories: approximately 650 per serving
• Protein: 35g – thanks to the chicken and Parmesan
• Carbohydrates: 55g – mostly from the pasta
• Fat: 35g – from butter and cream

Make Ahead and Storage

Storing

You can keep leftovers in an airtight container in the fridge for up to 3 days. Make sure the sauce and pasta are fully cooled before storing.

Freezing

For longer storage, freeze in a freezer-safe container. Freeze in individual portions for easy reheating. Thaw overnight in the fridge before warming.

Reheating

Warm gently on the stove over low heat, adding a splash of cream or milk to restore the sauce’s creamy texture. Avoid microwaving on high, as it can separate the sauce.

Why You’ll Love This Recipe

Here’s why this dish has become my favorite comfort food:

• Quick and easy: Ready in just over 30 minutes, perfect for busy nights.
• Rich, creamy flavor: Velvety sauce makes every bite feel indulgent.
• Versatile: Easily adapted with vegetables or dietary swaps.
• Crowd-pleaser: Everyone from kids to adults will love it.
• Homemade comfort: Tastes like restaurant-quality Alfredo, right at home.

Ben Carraoli

Chicken Alfredo Pasta Recipe

I have to admit, the first time I made this Chicken Alfredo Pasta, I was a little nervous. But the creamy sauce, tender chicken, and perfectly cooked noodles instantly made me a fan. Every bite felt indulgent yet comforting, like a restaurant dish right in my own kitchen. I love how simple ingredients come together to create something so rich and flavorful.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Ingredients Method Notes

Ingredients

  

• 16 ounces dry fettuccine pasta – long flat noodles hold the sauce beautifully.
• 1 pound boneless skinless chicken breasts – opt for fresh chicken for the best texture.
• 1 teaspoon Italian seasoning – adds a balanced herby flavor.
• 3/4 teaspoon kosher salt – enhances all other flavors.
• 1/4 teaspoon pepper – freshly cracked is best.
• 2 tablespoons extra-virgin olive oil – for a golden sear without burning.
• 1 tablespoon butter – adds richness while cooking the chicken.
• 1/2 cup butter cut into cubes – melts evenly for a creamy base.
• 2 cups heavy whipping cream – gives that luxurious velvety texture.
• 1 clove garlic minced – fresh garlic is far more aromatic than pre-minced.
• 3/4 teaspoon garlic powder – boosts the garlic flavor without overpowering.
• 3/4 teaspoon Italian seasoning – keeps the sauce well-seasoned.
• 1/4 teaspoon salt – balances the creaminess.
• 1/4 teaspoon pepper – adds a subtle kick.
• 2 cups freshly grated Parmesan cheese – never use pre-grated; it melts smoother and tastes better.

Method

 

1. Start by boiling a large pot of salted water. Cook the fettuccine until al dente, usually around 10 minutes. Reserve half a cup of pasta water before draining to adjust sauce consistency later.
2. Season the chicken breasts with Italian seasoning, salt, and pepper. Heat olive oil in a skillet until shimmering, then sear chicken for 5-7 minutes on each side, adding butter halfway through. Cook until internal temperature reaches 165°F for juicy, tender chicken.
3. Melt butter in a skillet over medium heat, then stir in heavy cream and garlic. Add garlic powder, Italian seasoning, salt, and pepper, simmering for a few minutes. Gradually whisk in Parmesan until smooth and creamy.
4. Toss the cooked pasta in the Alfredo sauce, adding reserved pasta water if needed to reach your desired consistency. Slice the chicken and place on top, allowing the sauce to coat each piece evenly.
5. Garnish with extra Parmesan or fresh parsley before serving. The creamy sauce clinging to the fettuccine makes every bite satisfying.

Notes

• I always grate my own Parmesan; pre-grated cheese never melts as smoothly.
• Don’t rush the chicken sear; the golden crust is worth the wait.
• Let the sauce simmer a bit off the heat if it seems too thin—it thickens quickly.
• I like to prep all ingredients before cooking; this recipe comes together fast.