Name: Creamy Chicken Alfredo Pasta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 16 ounces dry fettuccine pasta; 1 pound boneless, skinless chicken breasts; 1 teaspoon Italian seasoning; 3/4 teaspoon kosher salt; 1/4 teaspoon pepper; 2 tablespoons extra-virgin olive oil; 1 tablespoon butter; 1/2 cup butter (cut into large cubes or slices); 2 cups heavy whipping cream; 1 clove garlic, minced; 3/4 teaspoon garlic powder; 3/4 teaspoon Italian seasoning; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 cups freshly grated Parmesan cheese

Jump to Recipe

Introduction

Chicken Alfredo is a classic Italian-American dish featuring tender chicken and rich, creamy Alfredo sauce served over fettuccine pasta. It’s a comforting and satisfying meal that comes together quickly, perfect for weeknight dinners or special occasions.

The image shows a white bowl filled with creamy fettuccine pasta coated in a smooth, light beige sauce. On top of the pasta are four thick slices of grilled chicken breast with a golden-brown and slightly crispy outer layer, seasoned with black pepper and herbs. The chicken is garnished with finely chopped green parsley and a sprinkle of grated white cheese. There is a silver fork resting in the bowl, touching the pasta. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces dry fettuccine pasta
1 pound boneless, skinless chicken breasts
1 teaspoon Italian seasoning
3/4 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil
1 tablespoon butter
1/2 cup butter, cut into large cubes or slices
2 cups heavy whipping cream
1 clove garlic, minced
3/4 teaspoon garlic powder
3/4 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups freshly grated Parmesan cheese

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions, about 10 minutes. Reserve 1/2 cup of the cooking water, then drain the pasta and set aside.
Step 2: Season the chicken breasts with Italian seasoning, salt, and pepper.
Step 3: Heat olive oil over medium-high heat in a large nonstick skillet until shimmering. Add the chicken and cook undisturbed for 5–7 minutes until the bottom is golden brown. Flip the chicken, add 1 tablespoon butter to the pan, and swirl to distribute. Continue cooking for another 5–7 minutes until the chicken reaches an internal temperature of 165°F.
Step 4: Transfer the chicken to a cutting board and let rest for 3 minutes. Slice into 1/2-inch thick pieces and tent with foil.
Step 5: In the same pan over medium-low heat, add the 1/2 cup butter and heavy cream. Whisk until the butter melts.
Step 6: Stir in minced garlic, garlic powder, Italian seasoning, salt, and pepper. Whisk until smooth and combined.
Step 7: Bring the sauce to a gentle simmer without boiling. Cook for 3–4 minutes, whisking constantly, until it thickens slightly.
Step 8: Remove from heat and stir in the Parmesan cheese until melted and smooth. If the sauce is too thick, add reserved pasta water a few tablespoons at a time to reach desired consistency.
Step 9: Toss the sauce immediately with the cooked fettuccine noodles.
Step 10: Divide the pasta among serving bowls. Top with sliced chicken and garnish with parsley, extra Parmesan, and black pepper if desired.

Tips & Variations

For extra flavor, marinate chicken in Italian seasoning and garlic for 30 minutes before cooking.
Use freshly grated Parmesan for the best melting quality and taste.
Add steamed broccoli or sautéed mushrooms for a vegetable boost.
Substitute half-and-half for heavy cream for a lighter sauce, though it will be less rich.
If sauce thickens too much as it cools, simply warm gently and add a splash of reserved pasta water.

Storage

Store leftover Chicken Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little milk or reserved pasta water to loosen the sauce as it heats. Avoid high heat to prevent the sauce from separating.

How to Serve

A white plate holds a creamy fettuccine pasta coated in a thick white sauce, with a slight shine from the cream. On the right side of the plate, there are five slices of golden-brown grilled chicken breast, showing a crispy and seasoned outer layer and tender white inside. The chicken and pasta are topped with finely chopped green herbs and a light sprinkle of grated cheese. The plate rests on a white marbled surface, with a bowl of chopped green herbs at the top and a knife and fork on the sides. A light blue cloth is partly visible in the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta with Chicken Alfredo?

Yes, while fettuccine is traditional, you can use other long pasta like linguine or tagliatelle, or even short pasta like penne if preferred. Just adjust cooking times according to the package directions.

How do I know when the chicken is cooked properly?

The safest way is to use a meat thermometer; chicken should reach an internal temperature of 165°F (74°C). The meat should be white throughout with no pink inside and the juices clear.