🍝 Creamy Chicken Alfredo Pasta
Ingredients
For the chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the pasta:
- 300 g (10–11 oz) fettuccine or any pasta you like
- 1 tablespoon salt, for the pasta water
For the Alfredo sauce:
- 2 tablespoons butter
- 3–4 cloves garlic, finely minced
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- Salt, to taste
- ½ cup reserved pasta water, as needed
For serving:
- Fresh parsley, chopped
- Extra Parmesan cheese
- A little black pepper
Step 1: Prepare the Chicken
Pat the chicken breasts dry with paper towels. This helps them brown nicely instead of steaming.
Season both sides with:
- Garlic powder
- Paprika
- Italian seasoning
- Salt
- Black pepper
Press the seasoning gently into the chicken so it sticks.
If the chicken breasts are very thick, carefully slice them horizontally to make thinner pieces. This helps them cook faster and more evenly.
Step 2: Cook the Chicken
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Once the butter melts and the pan is hot, place the seasoned chicken in the skillet.
Cook for approximately 5–7 minutes per side, depending on the thickness of the chicken.
The chicken should be golden brown on the outside and cooked through in the center.
For food safety, the thickest part should reach 165°F / 74°C.
Transfer the cooked chicken to a plate and let it rest for about 5 minutes.
Then slice it into strips.
Tip: Don’t immediately cut the chicken after taking it out of the pan. Letting it rest helps keep it juicy.
Step 3: Cook the Pasta
While the chicken is cooking, bring a large pot of water to a boil.
Add about 1 tablespoon of salt to the boiling water.
Add the pasta and cook according to the package directions until al dente—tender but still slightly firm.
Before draining, scoop out about ½ cup of pasta water and set it aside.
Drain the pasta.
Important: Don’t rinse the pasta. The starch left on the pasta helps the Alfredo sauce cling to it.
Step 4: Make the Alfredo Sauce
Use the same skillet you cooked the chicken in. Those browned bits left in the pan add extra flavor.
Reduce the heat to medium-low.
Add 2 tablespoons butter.
Once melted, add the minced garlic.
Cook for about 30–60 seconds, stirring constantly.
Be careful not to burn the garlic.
Step 5: Add the Cream
Slowly pour in 1 cup heavy cream.
Stir continuously while scraping the bottom of the skillet to loosen the flavorful browned bits.
Add:
- Italian seasoning
- Black pepper
- A small pinch of salt
Let the cream gently simmer for about 2–3 minutes.
Don’t let it boil aggressively, because high heat can cause the cream sauce to separate.
Step 6: Add the Parmesan
Turn the heat to low.
Gradually add the freshly grated Parmesan cheese, stirring continuously.
Keep stirring until the cheese melts and the sauce becomes smooth, creamy, and slightly thick.
If the sauce becomes too thick, add a little of the reserved pasta water—about 1 tablespoon at a time.
The pasta water helps loosen the sauce while also making it silky.
Step 7: Add the Pasta
Add the drained pasta directly into the Alfredo sauce.
Use tongs to toss everything together.
Make sure every strand of pasta is coated with the creamy sauce.
If necessary, add another splash of pasta water until you reach your preferred consistency.
The sauce should be creamy and smooth rather than watery.
Step 8: Add the Chicken
Add the sliced chicken on top of the pasta.
You can either gently mix the chicken through the pasta or arrange it over the top when serving.
Let everything warm together for about 1 minute.
Then turn off the heat.
Step 9: Serve
Transfer the creamy Chicken Alfredo Pasta to serving plates.
Top with:
- Freshly grated Parmesan
- Chopped fresh parsley
- A little freshly cracked black pepper
Serve immediately while the sauce is hot and creamy.
5
⭐ Tips for the Best Chicken Alfredo
- Use freshly grated Parmesan if possible. It melts much more smoothly than pre-shredded Parmesan.
- Don’t overcook the chicken. Remove it as soon as it reaches 165°F/74°C.
- Keep the sauce on low heat after adding Parmesan.
- Save pasta water. A little starchy water can transform a thick or sticky sauce into a silky one.
- Serve immediately. Alfredo sauce thickens as it cools.
- For extra flavor, add ½ cup sliced mushrooms, spinach, or broccoli.
- For a little heat, add ¼ teaspoon red pepper flakes.
⏱️ Quick Timing
Prep: 10 minutes
Cooking: 25 minutes
Total: About 35 minutes
Serves: 3–4 people
The result is tender seasoned chicken + silky Parmesan cream sauce + perfectly coated pasta—a simple restaurant-style dinner you can make at home.
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