Description
The best creamy chicken pasta recipe—juicy golden chicken, cheesy Alfredo sauce, and perfectly cooked pasta all come together for an easy dinner win.
Ingredients
Protein & Pasta
2 boneless, skinless chicken breasts
8 oz fettuccine (or pasta of choice)
1–2 tbsp olive oil or unsalted butter
Sauce
2 tbsp unsalted butter
3 cloves garlic, finely minced
1 tbsp all-purpose flour (for roux version)
1½ cups heavy cream (or half-and-half)
1 cup low-sodium chicken broth (for one-pot version)
1 cup freshly grated Parmesan (or blend with Romano)
Salt and freshly ground black pepper, to taste
Optional Add-ins
¼ tsp nutmeg
½ tsp Italian seasoning or dried basil
Fresh chopped parsley, for garnish
Instructions
Sear chicken: Season chicken with salt, pepper, and optional paprika. In a large skillet over medium heat, sear chicken in oil or butter until golden and cooked through (about 4–5 minutes per side). Set aside and slice.
Cook pasta (choose one method):
One-pot method: Add broth, garlic, and cream to the skillet. Bring to a simmer, add dry pasta, and cook until tender (~10 minutes).
Classic method: Boil pasta separately and reserve ½ cup pasta water.
Make Alfredo sauce:
One-pot: Once pasta is nearly done, stir in cheese until melted and sauce thickens.
Classic: In same skillet, melt butter, sauté garlic, stir in flour for 1 min, then slowly whisk in cream. Simmer, add cheese, and thin with pasta water as needed.
Combine: Return sliced chicken and cooked pasta to the skillet. Toss to coat and heat through for 2 minutes.
Serve: Garnish with parsley, more Parmesan, and optional red pepper flakes. Serve hot.
Notes
Add steamed broccoli, mushrooms, or spinach for a veggie boost.
For a shortcut, use store-bought Alfredo sauce but finish with fresh Parmesan.
Sauce too thick? Loosen with pasta water or broth before serving.
- Prep Time: 10–15 minutes
- Cook Time: 20–25 minutes
- Category: Main Dish
- Method: Skillet, One-Pot
- Cuisine: Italian-American
