Why You’ll Love This Recipe

I love how this dish delivers restaurant-quality flavor with minimal fuss. The chicken is golden and juicy, the sauce is silky and cheesy, and cooking everything in one pan means fewer dishes. It’s a crowd-pleaser that never disappoints.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Protein & Pasta

Boneless, skinless chicken breasts
Fettuccine (or your favorite pasta)
Olive oil or unsalted butter

Sauce

Unsalted butter
Garlic, finely minced
All-purpose flour (if using classic roux method)
Heavy cream or half-and-half
Low-sodium chicken broth (for one-pot method)
Freshly grated Parmesan (or Parmesan + Romano)
Salt & freshly ground black pepper
Optional: nutmeg, Italian seasoning, parsley

directions

Sear the chicken
I season chicken with salt, pepper (and paprika or garlic powder if I like), heat oil or butter in a large skillet, and cook the chicken till golden and just cooked through (~4–5 min per side). Then I set it aside to rest and slice or cube it later  
Cook pasta
- One‑pot method: I add chicken broth, milk (or cream), and garlic to the same skillet, bring to a simmer, then stir in dry fettuccine, cooking until al dente (~10 min) 
- Classic pan sauce: I cook pasta separately, reserving some pasta water for later.
Prepare the Alfredo sauce
- For one‑pot: Once pasta is nearly done, I stir in the cream and cheese until melted and thickened.
- For classic: In the skillet, I melt butter, sauté garlic, whisk in flour for a minute, then gradually whisk in cream and cheese, cooking until silky. I loosen with reserved pasta water as needed
Combine everything
I add the sliced chicken and drained pasta into the skillet and toss gently to coat. I heat through for a couple of minutes for flavors to meld.
Serve
I garnish with chopped parsley or extra Parmesan and serve immediately—sometimes with a side salad or garlic bread.

Servings and timing

Serves: 4–6 people
Prep time: ~10–15 minutes
Cook time: 20–25 minutes
Total time: ~30–40 minutes

Variations

Add veggies: Stir in broccoli florets, mushrooms, or spinach after sauce comes together  
One-pan convenience: Use the broth-in-pasta method to simplify cooking and cleanup  
Spice it up: Add a pinch of cayenne or red pepper flakes for heat .
Herb blend: Stir in oregano, basil, or Italian seasoning for depth .

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I gently warm everything in a skillet over low heat with a splash of milk or broth, stirring until creamy and smooth again.

FAQs

Can I prepare this ahead?

Yes—I cook and slice the chicken earlier, then assemble the dish just before serving. It stays juicy and flavorful.

Can I use pre-made Alfredo sauce?

Absolutely—heat it gently and thin with milk or pasta water as needed. I still recommend fresh Parmesan for best taste.

Is heavy cream necessary?

Heavy cream gives the richest texture, but I sometimes swap to half-and-half or whole milk—just temper the sauce slowly to avoid separation.

My sauce is grainy—what went wrong?

That often happens when cheese is added to high heat. I remove the pan from heat before stirring in cheese and grate fresh blocks, not pre-shredded.

Can I freeze leftovers?

You can freeze the sauce and chicken separately, but I don’t recommend freezing pasta—it gets mushy. Reheat well and finish with fresh cheese.

Conclusion

This Chicken Alfredo Pasta is my go-to comfort food—creamy, cheesy, and full of flavor. Whether I follow the streamlined one-pot method or make a classic roux, it always turns out rich and satisfying. It’s easy enough for weeknights and elegant enough to serve when friends come over.