Short description

A rich and creamy pasta dish featuring tender chicken slices and fettuccine smothered in a luxurious Alfredo sauce made with butter, heavy cream, and Parmesan. It’s a comforting, indulgent meal perfect for dinner any night of the week.

Why You’ll Love This Recipe

Creamy and indulgent — the Alfredo sauce is silky and rich, coating every strand of pasta just right.
Simple yet elegant — few ingredients, straightforward steps, but the result feels restaurant‑quality.
Customizable — you can adapt the chicken seasoning, choose different pasta shapes, or lighten components if desired.
Great for leftovers — the flavors deepen over time, making it even better the next day (if you have any left!).

ingredients

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

Boneless, skinless chicken breasts
Salt
Black pepper
Italian seasoning
Olive oil (or another neutral cooking oil)
Butter
Garlic cloves (minced)
Heavy whipping cream
Parmesan cheese (freshly grated)
Fettuccine pasta (or another long pasta: linguine, tagliatelle, etc.)
Optional garnish: chopped parsley

directions

Cook 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 little pasta cooking water, then drain.
Prepare the chicken
Season the chicken breasts on both sides with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium‑high heat. Add the chicken and sear until golden brown on each side, then cook through until no longer pink in the center. Remove from pan, let rest, then slice.
Make the sauce
In the same skillet (remove chicken if needed), reduce heat to medium, add butter. Once melted, add minced garlic and cook briefly until fragrant (don’t let garlic burn). Pour in heavy cream, stirring to combine, and bring to a simmer. Let it reduce slightly. Gradually whisk in Parmesan cheese until sauce is smooth.
Combine pasta and sauce
Add the drained pasta to the sauce, tossing to coat well. If sauce is too thick, loosen it with a splash of the reserved pasta water.
Serve
Plate the pasta, top with sliced chicken. Garnish with extra Parmesan and chopped parsley if desired. Serve immediately.

Servings and timing

Servings: about 4 servings
Prep time: ~10 minutes
Cook time: ~15‑20 minutes
Total time: ~25‑30 minutes

Variations

Use grilled chicken instead of pan‑seared for a smoky flavor.
Swap fettuccine for gluten‑free pasta or vegetables noodles (zucchini, spaghetti squash) to reduce carbs.
Add steamed or roasted vegetables (like broccoli, peas, or asparagus) into the pasta for more color and nutrients.
For a lighter version, use half‑and‑half instead of heavy cream, or reduce the butter.
Add herbs like basil or thyme, or spices such as crushed red pepper flakes, for extra flavor depth.

storage/reheating

Storage: Let the pasta cool to room temperature, then transfer to an airtight container. It will keep in the refrigerator for up to 3‑4 days.
Reheating: Gently reheat on the stovetop over low heat, stirring frequently. If the sauce has thickened or separated, add a splash of cream or milk (or pasta water) to restore creaminess. Avoid microwave if possible, or use short bursts and stir between.

FAQs

What type of pasta works best?

Long, flat pastas like fettuccine, linguine, or tagliatelle are ideal because the wide surface helps hold the creamy sauce. However, you can use other pasta shapes you have on hand—just adjust cooking time accordingly.

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless chicken thighs are an excellent alternative; they stay juicy and may even add extra flavor. Just ensure they are cooked through.

Is it necessary to use freshly grated Parmesan?

Freshly grated Parmesan melts more smoothly into the sauce, giving a better texture and flavor. Pre‑grated Parmesan often has additives that can affect melting and result in a grainier sauce.

How do I prevent the sauce from becoming too thick?

Reserve some pasta cooking water, which contains starch. If the sauce gets too thick, add a little of that water to thin it while preserving creaminess. Also, reduce heat before adding the cheese to avoid clumping.

Can I make this dish ahead of time?

You can cook the chicken ahead, but the sauce is best made fresh. Pasta stored already mixed with sauce tends to absorb the sauce and lose its silky texture.

How do I reheat without making the sauce grainy or separating?

Reheat gently on the stovetop over low heat. Stir frequently. Add a splash of cream, milk, or pasta water to loosen the sauce. Avoid high heat and avoid microwaving for long periods.

Can I make a lighter version?

Yes. Use half‑and‑half instead of heavy cream, reduce or omit some butter, or use a lower‑fat cheese. Also, mix in non‑fat Greek yogurt (off heat) for part of the cream for a lighter but still creamy texture.

What seasoning works well with Alfredo?

Simple salt and pepper are fine. Italian seasoning, garlic powder, and sometimes onion powder work well. Fresh herbs like parsley or basil at the end brighten the dish.

Can I add other proteins (shrimp, bacon, etc.)?

Absolutely. Shrimp, crispy bacon, or even sautéed mushrooms pair nicely. Cook them separately and combine with the pasta and sauce just before serving.

How do I achieve a smooth, non‑grainy sauce?

– Use moderate heat when melting cheese (avoid high heat).
– Grate cheese yourself so it’s fresh.
– Stir constantly when cheese is going in.
– Avoid overheating after adding the cheese.

Conclusion

Chicken Alfredo Pasta is a decadent yet approachable dish that brings together tender chicken, luxurious cream sauce, and pasta for a satisfying meal. With just a few staple ingredients, you can create something that seems fancy but is easy to prepare. Whether you’re cooking for family, entertaining guests, or simply treating yourself, this recipe is sure to impress. Let me know if you want a version adapted to dietary needs (e.g. dairy‑free, lower fat, gluten‑free) or any other twist!