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Chicken Alfredo Pasta Recipe
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.
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Prep Time 15 minutes
Cook Time 18 minutes
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.