Chicken Alfredo pasta is a rich and creamy dish made with tender pasta, golden seared chicken, and a smooth Parmesan-garlic cream sauce. It’s a comforting, crowd-pleasing meal that feels restaurant-style but is easy to make at home. This recipe serves 4.
Ingredients
For the Chicken
2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and black pepper to taste
½ teaspoon garlic powder (optional)
For the Alfredo Sauce
2 tablespoons butter
2 garlic cloves, minced
1½ cups heavy cream
¾ cup grated Parmesan cheese
Salt and pepper to taste
Pinch of nutmeg (optional)
For the Pasta
250g fettuccine or your preferred pasta
Water and salt for boiling
Chopped parsley, for garnish (optional)
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta according to package instructions until al dente.
Drain and set aside, reserving ½ cup of the pasta water.
2. Cook the Chicken
Slice chicken breasts in half horizontally to make thinner cutlets.
Season with salt, pepper, and garlic powder.
Heat olive oil in a skillet over medium heat.
Cook the chicken for 4–5 minutes per side or until golden and fully cooked.
Remove and let rest, then slice into strips.
3. Make the Alfredo Sauce
In the same skillet, melt butter over medium heat.
Add minced garlic and cook for 30 seconds until fragrant.
Pour in the cream and stir gently. Bring to a simmer (don’t boil).
Add Parmesan and stir until melted and smooth.
Season with salt, pepper, and nutmeg if using.
4. Combine
Add the cooked pasta into the sauce and toss to coat.
If the sauce is too thick, add a bit of the reserved pasta water.
Add sliced chicken on top or mix it into the pasta.
5. Serve
Serve hot, garnished with chopped parsley and extra Parmesan if desired.
Tips
Use freshly grated Parmesan for a smoother sauce
Don’t overheat the sauce—keep it on low once the cheese is in
Add broccoli, mushrooms, or spinach for extra flavor and nutrition
This creamy chicken Alfredo is the perfect comfort meal—easy enough for weeknights, special enough for guests.
