Name: Creamy Chicken Alfredo Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 12 oz fettuccine pasta; 2 boneless, skinless chicken breasts; 2 tbsp olive oil; Salt and pepper to taste; 3 garlic cloves, minced; 1 cup heavy cream; 2 tbsp unsalted butter; 1 cup grated Parmesan cheese; Fresh parsley or basil, chopped (for garnish)

This Creamy Chicken Alfredo Pasta is a rich, comforting dish made with tender chicken strips, fettuccine pasta, and a velvety Parmesan cream sauce. It’s a one-pan wonder that brings restaurant-quality flavors right to my kitchen table.

Why You’ll Love This Recipe

I love how this recipe balances comfort and elegance—it’s hearty enough to satisfy my cravings, yet feels fancy enough for a dinner party. The sauce is luxuriously creamy, coating every strand of pasta, and the seasoned chicken adds the perfect savory bite. Whether I need a quick weeknight meal or something special for guests, this dish always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fettuccine pasta
Boneless, skinless chicken breasts
Olive oil
Salt and pepper
Garlic cloves
Heavy cream
Unsalted butter
Grated Parmesan cheese
Fresh parsley or basil for garnish

Directions

I start by cooking the fettuccine in a large pot of salted boiling water until al dente, then drain and set aside.
While the pasta cooks, I heat olive oil in a skillet over medium-high heat. I season the chicken breasts with salt and pepper, then cook them until golden and cooked through—about 5–6 minutes per side. I let them rest before slicing.
In the same skillet, I sauté minced garlic until fragrant, then pour in the heavy cream and add the butter. I let the mixture simmer gently.
Once the butter melts, I stir in the grated Parmesan cheese and whisk until smooth and creamy.
I toss the cooked pasta into the sauce and mix until well coated. Then I top it with sliced chicken.
I finish with freshly chopped parsley or basil before serving.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 25 minutes to cook, making it ready in just 35 minutes total.

Variations

I sometimes use shrimp instead of chicken for a seafood twist.
For a garlickier version, I add roasted garlic into the sauce.
When I want to lighten things up, I use half-and-half instead of heavy cream.
Adding spinach or sun-dried tomatoes gives the dish extra color and flavor.
I swap in gluten-free pasta when cooking for friends with dietary restrictions.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk or cream to revive the sauce’s creaminess and gently warm it on the stove or in the microwave.

FAQs

How do I keep the sauce from becoming grainy?

I make sure to melt the Parmesan cheese slowly over low heat and avoid boiling the sauce, which helps keep it smooth and creamy.

Can I make this dish ahead of time?

Yes, I often prepare the chicken and sauce in advance, then just cook the pasta fresh before serving and combine everything.

What type of pasta works best?

Fettuccine is traditional, but I’ve also used linguine or tagliatelle with great results. The key is using a pasta shape that holds onto the sauce well.

Can I use pre-cooked chicken?

Absolutely. If I have leftover grilled or rotisserie chicken, I slice it and warm it in the sauce before tossing it with the pasta.

How do I make it less rich?

I reduce the amount of butter and use milk or half-and-half instead of cream when I want a lighter version.

Conclusion

This Creamy Chicken Alfredo Pasta is a favorite in my kitchen for good reason. It’s quick, flavorful, and endlessly adaptable. Whether I’m cooking for family or treating myself to a cozy dinner, this dish never disappoints.