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A serving of creamy chicken alfredo pasta with grilled chicken pieces and parsley.

Chicken Alfredo Pasta

This creamy and rich Chicken Alfredo Pasta recipe brings a classic Italian-American dish to your table in just a few simple steps. Tender chicken and al dente pasta are coated in a luscious Parmesan cream sauce, making for a satisfying meal perfect for any weeknight.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz Fettuccine pasta
  • 1.5 lbs Chicken breast
  • 2 cups Heavy cream
  • 1 cup Parmesan cheese grated
  • 3 cloves Garlic minced
  • 4 tbsp Butter
  • 1 tbsp Olive oil
  • Salt to taste
  • Black pepper to taste
  • 2 tbsp Fresh parsley chopped, for garnish

Equipment

  • Large pot
  • Large skillet
  • Whisk
  • Tongs
  • Cheese grater

Method
 

Preparation
  1. Cook the fettuccine pasta according to package directions until al dente; reserve about 1 cup of pasta water before draining.
  2. Season chicken breasts with salt and pepper, then cook them in olive oil in a large skillet until golden brown and cooked through. Remove chicken, slice it, and set aside.
  3. In the same skillet, melt butter over medium heat, then sauté minced garlic until fragrant; gradually whisk in heavy cream and bring to a gentle simmer.
  4. Reduce the heat to low and stir in the grated Parmesan cheese until the sauce is smooth and thickened, adding reserved pasta water as needed to reach desired consistency.
  5. Add the cooked and drained fettuccine and sliced chicken to the Alfredo sauce, tossing to coat evenly, then serve immediately garnished with fresh parsley.

Notes

For an extra layer of flavor, consider adding a pinch of nutmeg to the Alfredo sauce.