When it comes to comfort food, nothing satisfies quite like a warm bowl of Creamy Chicken Alfredo Pasta. This Italian-American classic combines tender chicken, silky pasta, and a luscious, velvety Alfredo sauce made from scratch. Perfect for weeknight dinners or special occasions, this dish is easy to prepare and delivers restaurant-quality flavor at home.
Why You’ll Love Chicken Alfredo Pasta
- Rich and Creamy Flavor: The combination of Parmesan, butter, and cream creates a decadent sauce that’s irresistible.
- Customizable: Add veggies, swap proteins, or use your favorite pasta shape to make it your own.
- Quick and Easy: Ready in just 30 minutes, it’s a lifesaver on busy nights.
Ingredients
Serves: 4
For the Chicken:
- 2 chicken breasts, boneless and skinless
- 2 tbsp olive oil or unsalted butter
- 1 tsp garlic powder
- ½ tsp paprika
- Salt and black pepper to taste
For the Alfredo Sauce:
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup grated Parmesan cheese (plus extra for garnish)
- ½ tsp salt (adjust to taste)
- ½ tsp freshly ground black pepper
- Pinch of nutmeg (optional, for added depth)
For the Pasta:
- 12 oz fettuccine (or your favorite pasta)
- Water for boiling, with a pinch of salt
Step-by-Step Directions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add fettuccine and cook according to package instructions until al dente.
- Reserve ½ cup of pasta water, then drain and set aside.
2. Prepare the Chicken
- Pat the chicken breasts dry with paper towels. Season both sides with garlic powder, paprika, salt, and pepper.
- Heat olive oil or butter in a large skillet over medium heat.
- Cook the chicken for 6-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
- Remove from the skillet, let it rest for a few minutes, and slice into thin strips.
3. Make the Alfredo Sauce
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Slowly pour in the heavy cream, stirring constantly. Bring it to a gentle simmer.
- Add grated Parmesan cheese, a little at a time, stirring until fully melted and smooth.
- Season with salt, black pepper, and a pinch of nutmeg for a subtle flavor boost.
- If the sauce feels too thick, add a splash of reserved pasta water to reach your desired consistency.
4. Combine Everything
- Toss the cooked fettuccine in the Alfredo sauce until fully coated.
- Add the sliced chicken on top, mixing gently to combine.
5. Serve and Garnish
- Plate the pasta and top with extra Parmesan cheese and freshly chopped parsley.
- Serve immediately with garlic bread or a fresh side salad for the ultimate meal.
Tips for the Best Chicken Alfredo Pasta
- Use Fresh Parmesan: Pre-grated cheese often doesn’t melt well; freshly grated Parmesan ensures a silky sauce.
- Don’t Overcook the Chicken: Juicy, tender chicken makes all the difference. Use a meat thermometer for accuracy.
- Save Pasta Water: This starchy liquid helps loosen the sauce and makes it cling perfectly to the pasta.
- Experiment with Add-Ins: Try adding mushrooms, spinach, or sun-dried tomatoes for extra flavor and nutrition.
Why This Recipe is a Winner
This creamy Chicken Alfredo Pasta recipe delivers restaurant-level quality without the need for fancy equipment or hours in the kitchen. The rich, cheesy sauce paired with perfectly cooked chicken and pasta is guaranteed to be a crowd-pleaser.
