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Chicken Alfredo Pasta

Chicken Alfredo Pasta

Chicken Alfredo Pasta is a classic comfort food that’s surprisingly simple to recreate at home, offering a delicious and satisfying meal perfect for busy weeknights or special occasions. This recipe demystifies homemade Alfredo, proving that restaurant-quality pasta is well within reach for any home cook.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces fettuccine pasta
  • 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 1 ½ cups heavy cream
  • ½ cup grated Parmesan cheese plus more for serving
  • ¼ teaspoon salt or to taste
  • ⅛ teaspoon black pepper or to taste
  • Fresh parsley chopped, for garnish

Equipment

  • Large pot
  • Skillet or Dutch Oven

Method
 

  1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook according to package directions until al dente. Reserve about ½ cup of the pasta water before draining the fettuccine.
    8 ounces fettuccine pasta
  2. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces in a single layer and season with salt and pepper. Cook for 5-7 minutes, flipping halfway through, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
    1 pound boneless, skinless chicken breasts, 2 tablespoons olive oil, ¼ teaspoon salt, ⅛ teaspoon black pepper
  3. Reduce the heat of the skillet to medium. Add the butter and let it melt. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
    2 tablespoons unsalted butter, 2 cloves garlic
  4. Pour the heavy cream into the skillet with the garlic and butter. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 3-5 minutes, allowing it to thicken slightly.
    1 ½ cups heavy cream, 2 cloves garlic, 2 tablespoons unsalted butter
  5. Reduce the heat to low. Gradually whisk in the grated Parmesan cheese until it is fully melted and the sauce is smooth and creamy. Season the sauce with salt and pepper to your liking.
    ½ cup grated Parmesan cheese, ¼ teaspoon salt, ⅛ teaspoon black pepper
  6. Add the cooked and drained fettuccine and the cooked chicken back into the skillet with the Alfredo sauce. Toss everything together until the pasta and chicken are evenly coated in the rich sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to reach your desired consistency.
    8 ounces fettuccine pasta, 1 pound boneless, skinless chicken breasts
  7. Serve the Chicken Alfredo Pasta immediately. Garnish with extra grated Parmesan cheese and fresh chopped parsley if desired for a burst of color and flavor.
    ½ cup grated Parmesan cheese, Fresh parsley

Notes

Properly stored, the pasta should remain fresh and delicious in the refrigerator for up to 3-4 days. For reheating, gently warm over low heat in a skillet, adding a splash of milk or cream if dry. Can be microwaved, stirring halfway. Freeze sauce and pasta separately for best results for up to 2 months.