This chicken alfredo pasta is rich, creamy, and just the kind of comfort food you crave at the end of a long day. You’ve got juicy, golden chicken, perfectly cooked pasta, and a creamy garlic parmesan sauce that hugs every bite. It’s easy to make and feels like a fancy dinner but it’s simple enough for any night of the week.
Why I Love This Recipe
This one takes me back to Sunday dinners. We didn’t go out to restaurants much growing up so we’d try to recreate our favorite meals at home. Alfredo was always the winner. My dad used to stir the sauce while I grated the parmesan. Now it’s my go-to comfort meal.
- It tastes like a restaurant meal but is super easy to make
- You only need one pan for the chicken and sauce
- It’s ready in under 40 minutes
- The sauce is made from scratch and tastes amazing
Servings: 4
Cook Time: 35 minutes
What You’ll Need
- 2 boneless skinless chicken breasts
- 2 tbsp olive oil
- 2 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- 12 oz fettuccine pasta
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 ½ cups grated parmesan cheese
- ¼ cup reserved pasta water
- 2 tbsp chopped fresh parsley (optional)
Pro Tips
- Slice the chicken thin before cooking so it cooks evenly and quickly
- Don’t let the sauce boil or it could split low heat is key
- Save pasta water to help thicken the sauce if needed
- Use freshly grated parmesan for the best melt and flavor
- Stir the pasta into the sauce right away while it’s still hot for the creamiest texture
Tools Required
- Large nonstick skillet
- Pot for boiling pasta
- Tongs
- Wooden spoon
- Measuring cups and spoons
- Chef’s knife
- Cutting board
Substitutions and Variations
- Swap fettuccine with penne or spaghetti
- Use half and half instead of cream for a lighter sauce
- Add broccoli or peas for extra veggies
- Try grilled shrimp instead of chicken
Make Ahead Tips
- Cook the chicken ahead of time and store in the fridge for up to 2 days
- Grate the parmesan and mince the garlic the day before
- You can also make the sauce a few hours early and warm it gently on the stove before serving
Cooking Instructions
Step 1: Season and Slice the Chicken
Slice 2 boneless skinless chicken breasts into thin strips. Season with 2 tsp Italian seasoning, 1 tsp salt, and ½ tsp black pepper.
Step 2: Sear the Chicken
Heat 2 tbsp olive oil in a large skillet over medium high heat. Add the seasoned chicken strips and cook for 4 to 5 minutes per side until golden brown and cooked through. Remove from pan and set aside.
Step 3: Boil the Pasta
Cook 12 oz fettuccine pasta in a large pot of salted boiling water until al dente (about 9 to 10 minutes). Reserve ¼ cup pasta water then drain pasta.
Step 4: Start the Sauce
In the same skillet used for the chicken, melt 3 tbsp butter over medium heat. Add 4 cloves minced garlic and sauté for 1 minute until fragrant.
Step 5: Make It Creamy
Slowly pour in 1 cup heavy cream and 1 cup whole milk. Stir and let it simmer on low for 3 to 4 minutes.
Step 6: Add Cheese
Stir in 1 ½ cups grated parmesan cheese. Keep stirring until fully melted and the sauce is smooth and creamy.
Step 7: Combine Everything
Add the cooked fettuccine and ¼ cup reserved pasta water into the sauce. Stir gently to coat all the pasta. Add the cooked chicken back in. Stir and cook for 2 to 3 minutes more.
Step 8: Finish and Serve
Transfer the pasta to a serving bowl. Top with chopped parsley and more parmesan if you like.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat gently on the stove or microwave with a splash of milk to loosen the sauce
- Avoid freezing it can change the texture of the sauce
Why This Recipe Works (Quick Science)
- Butter and garlic build a flavorful base
- Heavy cream and milk blend for the perfect creamy texture
- Parmesan contains natural emulsifiers that help thicken and bind the sauce
- Pasta water adds starch to help everything cling together
Common Mistakes
- Boiling the sauce too fast can make it curdle
- Using pre shredded parmesan can make the sauce grainy
- Overcooking the pasta will make it mushy
- Not seasoning the chicken enough leaves it bland
What to Serve With
- Garlic bread
- Steamed broccoli or green beans
- A crisp Caesar salad
- Roasted cherry tomatoes
FAQ
Can I use rotisserie chicken?
Yes, just slice it and add it during the final step to warm it through.
What pasta works besides fettuccine?
Penne, linguine, or spaghetti work well.
Can I make it dairy free?
You can try using unsweetened oat milk and a dairy free parmesan but the texture may change.
Can I double this recipe?
Yes, just make sure you have a big enough skillet to hold everything.
How do I keep the sauce from getting too thick?
Add a splash more milk or pasta water while mixing to loosen it.
