Creamy Chicken Alfredo Pasta is the ultimate comfort food. It combines tender chicken with a rich, creamy Alfredo sauce, all served over a bed of pasta. The velvety sauce is made from scratch, offering a luxurious texture and flavor that perfectly complements the juicy chicken. This dish is a family favorite and makes for a satisfying, hearty meal anytime I’m craving something indulgent.
Why You’ll Love This Recipe
I love this Creamy Chicken Alfredo Pasta because it’s the perfect balance of creamy, cheesy goodness and tender, juicy chicken. The rich sauce is made with butter, heavy cream, and Parmesan cheese, making it incredibly indulgent and flavorful. The chicken is seasoned to perfection and adds a delicious savory element to the dish. Plus, it’s easy to make and can be on the table in under 30 minutes, making it perfect for busy weeknights or whenever I want a comforting meal.
Ingredients
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2 boneless, skinless chicken breasts
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8 oz fettuccine pasta
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2 tbsp olive oil
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3 tbsp butter
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3 garlic cloves, minced
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1 cup heavy cream
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1 cup grated Parmesan cheese
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½ tsp salt (or to taste)
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¼ tsp black pepper (or to taste)
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¼ tsp red pepper flakes (optional)
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Fresh parsley (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Start by cooking the fettuccine pasta according to the package directions. Once cooked, drain and set aside.
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While the pasta is cooking, heat olive oil in a large skillet over medium heat. Season both sides of the chicken breasts with salt, pepper, and red pepper flakes (if using).
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Cook the chicken in the skillet for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
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In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
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Pour in the heavy cream and bring it to a simmer. Stir occasionally and cook for 2-3 minutes until the cream thickens slightly.
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Stir in the Parmesan cheese and continue to cook, stirring constantly, until the cheese is fully melted and the sauce becomes smooth and creamy.
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Add the cooked pasta to the skillet, tossing to coat it evenly with the Alfredo sauce.
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Add the sliced chicken on top of the pasta and give it a final toss.
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Garnish with fresh parsley if desired, and serve immediately.
Servings and Timing
This Creamy Chicken Alfredo Pasta serves 4 people. The preparation time is about 10 minutes, and the cooking time takes around 20 minutes, so I can have this delicious dish ready in just about 30 minutes.
Variations
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Add Veggies: I can add vegetables like spinach, mushrooms, or broccoli for added flavor and nutrition. Just sauté them in the same pan before adding the cream.
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Use Different Protein: If I want to switch things up, I can use shrimp or even a vegetarian protein like tofu in place of the chicken.
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Make It Spicy: I enjoy adding a pinch of red pepper flakes or a dash of hot sauce to give the sauce a bit of heat.
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Use a Different Pasta: While fettuccine is the classic choice, I can easily swap it for other pasta types like penne, rigatoni, or spaghetti.
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Make It Lighter: For a lighter version, I can substitute heavy cream with half-and-half or use low-fat cream cheese to make the sauce creamy without the extra calories.
Storage/Reheating
I can store leftover Creamy Chicken Alfredo Pasta in an airtight container in the refrigerator for up to 3 days. When reheating, I find that adding a splash of milk or cream helps to restore the sauce’s creamy texture. I usually reheat it on the stove over low heat, stirring occasionally until it’s heated through. Alternatively, I can microwave it in short intervals, stirring in between.
FAQs
Can I make this recipe ahead of time?
While the sauce and chicken are best served fresh, I can cook the chicken and prepare the Alfredo sauce in advance. Just store them separately in the refrigerator and reheat when ready to serve. Then, toss the pasta and chicken together before serving.
Can I freeze Creamy Chicken Alfredo Pasta?
Freezing the entire dish is not ideal because the creamy sauce may separate when reheated. However, I can freeze the sauce and chicken separately. When ready to serve, I can cook fresh pasta and mix it with the reheated sauce and chicken.
Can I use store-bought Alfredo sauce instead of making it from scratch?
Yes, if I’m short on time, I can use store-bought Alfredo sauce. Just heat it in a pan and combine it with the cooked pasta and chicken for a quicker version of this recipe.
How do I make the sauce thicker?
If I want the sauce to be thicker, I can cook it for a bit longer to reduce it, or I can add more Parmesan cheese to help thicken it.
Can I use a different cheese in the Alfredo sauce?
Yes, I can experiment with different cheeses like Pecorino Romano or Asiago for a slightly different flavor. However, Parmesan is the classic choice for its rich, nutty flavor.
Conclusion
Creamy Chicken Alfredo Pasta is a rich, comforting dish that I can make in no time. The creamy sauce, tender chicken, and fettuccine pasta make for a satisfying meal that’s perfect for any occasion. Whether I’m serving it for a family dinner or enjoying it on my own, this dish never disappoints. With a few simple ingredients and minimal prep, I can indulge in a homemade version of this classic comfort food that tastes just as good (if not better) than any restaurant version.
Print
Creamy Chicken Alfredo Pasta
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Creamy Chicken Alfredo Pasta is the perfect comfort food, featuring tender chicken, a rich Alfredo sauce, and fettuccine pasta. This indulgent dish comes together in just 30 minutes, offering a creamy, cheesy experience that satisfies every craving. A family favorite that’s easy to make for a weeknight dinner or special occasion.
Ingredients
2 boneless, skinless chicken breasts
8 oz fettuccine pasta
2 tbsp olive oil
3 tbsp butter
3 garlic cloves, minced
1 cup heavy cream
1 cup grated Parmesan cheese
½ tsp salt (or to taste)
¼ tsp black pepper (or to taste)
¼ tsp red pepper flakes (optional)
Fresh parsley (optional, for garnish)
Instructions
Cook the fettuccine pasta according to package directions. Drain and set aside.
While pasta cooks, heat olive oil in a large skillet over medium heat. Season the chicken with salt, pepper, and red pepper flakes (if using).
Cook the chicken for about 6-7 minutes per side, until it reaches an internal temperature of 165°F (75°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the heavy cream, bring to a simmer, and cook for 2-3 minutes, stirring occasionally, until the cream thickens.
Stir in the Parmesan cheese and continue stirring until fully melted and the sauce becomes smooth and creamy.
Add the cooked pasta to the skillet and toss to coat it evenly with the Alfredo sauce.
Top the pasta with the sliced chicken and toss again.
Garnish with fresh parsley if desired, and serve immediately.
Notes
Add vegetables like spinach, mushrooms, or broccoli for extra nutrition and flavor.
For a lighter version, swap heavy cream for half-and-half or use low-fat cream cheese.
If you want a spicier kick, add red pepper flakes or hot sauce.
You can use shrimp, tofu, or other proteins in place of chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta, Comfort Food, Dinner
- Method: Stovetop
- Cuisine: Italian
