Chicken Alfredo Pasta

Short description

A rich and creamy pasta dish featuring tender strips of chicken and silky Alfredo sauce, all perfectly coated and served over al dente fettuccine. This comforting meal combines the smoothness of Parmesan and cream with lightly seasoned chicken for an elegant yet approachable dinner.

Why You’ll Love This Recipe

This Chicken Alfredo Pasta is indulgent and satisfying, yet simple to prepare. The creamy Alfredo sauce is luxurious but not overly heavy, and the chicken adds a hearty protein element that makes it a complete meal. Its smooth sauce clings to each strand of pasta, delivering flavor in every bite, while the mild seasoning allows the silky Parmesan cream to shine. This dish is perfect for weeknight gatherings or when you want a restaurant-quality meal at home with minimal fuss.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• fettuccine pasta

• boneless, skinless chicken breasts or thighs

• salt

• black pepper

• olive oil or unsalted butter (for cooking chicken)

• garlic, minced

• heavy cream (or half‑and‑half for a lighter version)

• freshly grated Parmesan cheese (plus extra for garnish)

• unsalted butter (for the sauce)

• optional: chopped fresh parsley or basil for garnish

directions

1. Prepare the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions. Reserve a small cup of pasta‑cooking water, then drain the pasta and set aside.

2. Cook the chicken: While pasta is cooking, season chicken pieces with salt and black pepper. In a large skillet over medium‑high heat, add olive oil or a bit of unsalted butter. Add the chicken and cook until golden and cooked through, about 5–7 minutes per side depending on thickness. Remove the chicken from the pan and let it rest briefly, then slice or shred it.

3. Make the Alfredo sauce: In the same skillet over medium heat, melt unsalted butter. Add minced garlic and sauté briefly until fragrant (30–60 seconds). Pour in heavy cream and bring to a gentle simmer, stirring constantly. Lower the heat and gradually whisk in freshly grated Parmesan cheese until the sauce is smooth and creamy. If the sauce becomes too thick, stir in a little reserved pasta water to reach desired consistency. Season with salt and freshly ground black pepper to taste.

4. Combine: Add the cooked pasta and sliced chicken to the sauce. Toss gently to coat everything evenly. If needed, adjust texture with additional pasta water.

5. Serve: Plate the Chicken Alfredo Pasta immediately, garnishing with extra Parmesan and chopped fresh parsley or basil if using.

Servings and timing

• Servings: approximately 4

• Active preparation time: about 15 minutes

• Cooking time: about 20 minutes

• Total time: approximately 35 minutes

Variations

• Protein alternatives: Substitute chicken with shrimp, sliced Italian sausage, or even grilled tofu for a vegetarian twist.

• Sauce variations: Add a splash of white wine when sautéing garlic for added acidity and aroma. Stir in a pinch of nutmeg for depth of flavor.

• Pasta alternatives: Use linguine, penne, or gluten‑free pasta based on preference.

• Vegetable additions: Stir in steamed broccoli, sautéed mushrooms, peas, or spinach for extra color and nutrition.

• Cheese tweaks: Mix in Romano or Asiago cheese with Parmesan for a sharper profile.

storage/reheating

• Storage: Transfer any leftovers into an airtight container and refrigerate for up to 3 days.

• Reheating: Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of cream or milk to restore the silky sauce texture. Alternatively, reheat in the microwave in short intervals, stirring between each, and adding liquid as needed to prevent drying. Avoid high heat to preserve the creamy consistency.

FAQs

What type of pasta works best for Alfredo?

Fettuccine is traditional because its flat, wide shape captures the creamy sauce well. However, linguine, penne, or tagliatelle are excellent substitutes.

Can I make this dish with chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They stay juicy and flavorful but may require slightly longer cooking time.

How can I lighten the Alfredo sauce?

You can substitute half‑and‑half or whole milk for heavy cream, or use a blend of light cream and Greek yogurt, though the sauce will be less rich and may be slightly thinner.

Is it possible to prepare any components ahead of time?

Yes, you can cook and slice the chicken ahead of time and refrigerate it. Reheat gently when preparing the sauce and combine before serving.

How do I prevent the sauce from becoming too thick?

Keep some reserved pasta‑cooking water to stir in as needed. The starch in this water thins the sauce while still enabling it to cling to the pasta.

Can I freeze leftover Alfredo pasta?

Freezing is not recommended, as dairy‑based sauces often separate when thawed, resulting in a grainy texture.

How long will leftovers last?

Properly stored in the refrigerator, the dish is best enjoyed within 3 days.

Can I add vegetables for extra nutrition?

Absolutely. Broccoli, peas, mushrooms, or spinach can be added—just lightly cook or steam them before mixing into the pasta and sauce.

How do I keep the chicken from drying out?

Avoid overcooking: cook until just done and let it rest briefly, then slice. Adding the chicken back into the sauce helps it remain moist.

Can I make this dairy‑free?

To make a dairy‑free version, use plant‑based cream alternatives (such as cashew or oat cream) and dairy‑free Parmesan substitutes, adjusting seasoning to taste.

Conclusion

This Chicken Alfredo Pasta is a timeless classic that is luxuriously creamy yet simple to execute. With minimal ingredients and straightforward steps, it delivers big on flavor and comfort. Whether you’re hosting company or craving a cozy solo dinner, this recipe offers flexibility through its variations and easy preparation. Enjoy a plate of silky sauce, tender chicken, and perfectly cooked pasta—pure satisfaction in every forkful.

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