Creamy Chicken Alfredo Pasta Recipe

If you’re craving a dish that’s rich, comforting, and endlessly satisfying, you’re in for a treat. This Creamy Chicken Alfredo Pasta Recipe is one of those meals that feels like a warm hug on a plate. I absolutely love how this turns out every time—silky, cheesy sauce clings to tender chicken and perfectly cooked pasta. Whether it’s a weeknight dinner or a special occasion, you’ll find this recipe hits all the right notes without any fuss. Ready to dive in? Let’s get cooking!

this Recipe

Ingredients You’ll Need

The magic of this Creamy Chicken Alfredo Pasta Recipe is in the simple, quality ingredients that come together so beautifully. Here’s a quick guide to help you pick the best versions for your dish.

• Extra-virgin olive oil: Choose a good-quality oil to sear the chicken perfectly without overpowering the dish.
• Boneless, skinless chicken breasts: They cook evenly and slice nicely; make sure they’re about the same size for even cooking.
• Kosher salt & fresh black pepper: Essential for seasoning every part of the dish to bring out those rich flavors.
• Garlic: Freshly chopped gives you that sharp, bright aroma—garlic powder just won’t do here.
• Whole milk: Adds creaminess with less heaviness than using only cream.
• Low-sodium chicken broth: Keeps it savory without making it too salty, plus adds depth.
• Fettuccine: This pasta shape holds onto the sauce beautifully—you can also use linguine or tagliatelle if that’s what you have.
• Parmesan cheese: Freshly grated is critical; it melts into the sauce better and packs more flavor.
• Heavy cream: For that silky, luxurious texture that Alfredo is famous for.
• Fresh parsley: Just a sprinkle to add color and a light herbal note that balances the richness.

Variations

One of the things I love about this Creamy Chicken Alfredo Pasta Recipe is how easy it is to make it your own. Feel free to tweak it and make it fit your taste or dietary needs perfectly.

• Use shrimp or mushrooms instead of chicken: I once swapped chicken for shrimp and the whole family loved how the seafood flavors paired with the creamy sauce.
• Swap heavy cream for half-and-half: For a lighter version, I’ve used half-and-half with great results, just watch the sauce thickness as you go.
• Add steamed broccoli or peas: My go-to veggie add-in when I want to sneak some greens into dinner without skimping on flavor.
• Make it gluten-free: Use your favorite gluten-free pasta—just adjust cooking times since they vary.

How to Make Creamy Chicken Alfredo Pasta Recipe

Step 1: Sear the Chicken to Golden Perfection

Heat your olive oil in a large skillet over medium-high heat until shimmering. Season the chicken breasts generously with kosher salt and freshly ground black pepper. Place them in the skillet and cook without moving for about 8 minutes per side, depending on thickness. You’re aiming for a gorgeous golden crust and an internal temperature of 165°F. When the chicken is perfectly cooked, transfer it to a cutting board and let it rest for 10 minutes—this step keeps it juicy when you slice it later.

Step 2: Simmer the Sauce and Cook the Pasta

In the same skillet, add the chopped garlic and sauté briefly until fragrant—don’t let it burn! Then pour in the chicken broth and whole milk. Season lightly with salt and pepper and bring the mixture to a gentle simmer over medium heat. Now add your fettuccine right into the skillet. This one-pot trick is a game changer because the pasta absorbs all that wonderful flavor as it cooks. Stir often to prevent sticking. The sauce will start to thicken and reduce as the pasta cooks until it’s al dente, about 10 minutes.

Step 3: Stir in the Cheese, Cream, and Chicken

Turn the heat to low and stir in the grated Parmesan and heavy cream until the sauce is silky and smooth. Allow it to simmer softly while tossing occasionally for about 3 more minutes, helping it thicken just right. Now gently fold in the sliced chicken breast, letting it warm through without drying out. Finish with a sprinkle of fresh parsley to brighten up the dish with a pop of color. And voilà—dinner’s ready!

How to Serve Creamy Chicken Alfredo Pasta Recipe

Garnishes

I love sprinkling freshly chopped parsley right on top—it adds such a fresh color and a slight herby touch that cuts through the richness beautifully. Some extra Parmesan at the table never hurts either if you’re really feeling indulgent!

Side Dishes

For a complete meal, I often serve this with a simple green salad dressed with lemon vinaigrette, or steamed asparagus. Garlic bread is an all-time favorite with this dish too—who doesn’t want to soak up every last bit of that creamy sauce?

Creative Ways to Present

For a special dinner, I’ve plated this pasta in individual shallow bowls and finished with microgreens and a drizzle of truffle oil—it takes the flavor up a notch and looks stunning on the table.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge and eat within 2 days for the best taste. The sauce thickens as it cools, but don’t worry—you can easily revive it with a splash of milk when reheating.

Freezing

Freezing Alfredo dishes can be tricky because dairy sometimes separates. I’ve found you can freeze the chicken separately and make the sauce fresh when you’re ready, or freeze small portions and add a little cream when reheating to bring back the creaminess.

Reheating

Reheat gently on the stove over low heat, stirring often. Add a splash of milk or broth if it seems too thick—this really helps bring the sauce back to that that perfect creaminess I love.

FAQs

Final Thoughts

I can honestly say this Creamy Chicken Alfredo Pasta Recipe has become one of my all-time favorites to whip up—simple, quick, and unbelievably tasty. I used to shy away from homemade Alfredo because I thought it was complicated, but once I tried this method, it all clicked. You get that perfect balance of cheesy, creamy sauce with juicy chicken and luscious pasta that feels special any night of the week. I hope you enjoy making it as much as I do, and that it becomes a go-to in your kitchen too!

Print