Creamy Chicken Alfredo Pasta is the ultimate comfort food for pasta lovers, blending tender pan-seared chicken with a rich, silky homemade Alfredo sauce and perfectly cooked fettuccine noodles. Unlike jarred sauces, this recipe allows you to control the seasoning, creaminess, and flavor balance, making it ideal for weeknight dinners, family meals, or a cozy date night at home.
This dish begins with cooking fettuccine to al dente perfection, followed by pan-searing chicken breasts for golden crust and juicy interiors. The Alfredo sauce is built slowly with butter, heavy cream, Parmesan cheese, and a blend of garlic and Italian seasonings for depth. Tossing the pasta in the sauce ensures every noodle is coated in creamy goodness. A final garnish of Parmesan, black pepper, and fresh parsley elevates the presentation, making this Italian-inspired classic a restaurant-quality meal at home.
Prep Time
15 minutes
Cook Time
18 minutes
Total Time
33 minutes
Yield
6 servings
Category
Main Dish / Pasta
Cuisine
Italian-American
Ingredients
For the Pasta
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16 ounces dry fettuccine pasta
For the Chicken
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1 pound boneless, skinless chicken breasts
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1 teaspoon Italian seasoning
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¾ teaspoon kosher salt
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¼ teaspoon black pepper
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2 tablespoons olive oil
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1 tablespoon butter
For the Alfredo Sauce
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½ cup butter, cut into pieces
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2 cups heavy cream
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1 garlic clove, finely minced
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¾ teaspoon garlic powder
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¾ teaspoon Italian seasoning
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¼ teaspoon salt
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¼ teaspoon black pepper
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2 cups freshly grated Parmesan cheese
Instructions
Step 1: Cook the Fettuccine
Bring a large pot of generously salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Tip: Saving pasta water allows you to adjust the sauce consistency later, ensuring your Alfredo remains creamy and smooth.
Step 2: Prepare the Chicken
Season the chicken breasts evenly with Italian seasoning, salt, and pepper on both sides.
Step 3: Pan-Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook undisturbed for 5–7 minutes until golden brown on the bottom. Flip the chicken, add butter, and continue cooking another 5–7 minutes, or until the internal temperature reaches 165°F.
Remove the chicken from the skillet and transfer to a cutting board. Let it rest for 3 minutes before slicing into ½-inch strips. Loosely cover with foil to keep warm.
Tip: Resting the chicken allows juices to redistribute, keeping it tender and juicy.
Step 4: Make the Alfredo Sauce
In the same skillet, reduce heat to medium-low. Add butter and heavy cream, whisking until the butter fully melts.
Add minced garlic, garlic powder, Italian seasoning, salt, and pepper. Whisk continuously until smooth.
Bring the sauce to a gentle simmer, avoiding boiling. Cook 3–4 minutes while whisking constantly until slightly thickened.
Stir in the Parmesan cheese gradually until melted and silky. If the sauce thickens too much, add reserved pasta water one tablespoon at a time until desired consistency is achieved.
Step 5: Combine Pasta and Sauce
Remove the skillet from heat. Add cooked fettuccine directly into the sauce and toss until each noodle is fully coated.
Step 6: Serve with Chicken
Arrange sliced chicken over the pasta. Garnish with additional Parmesan, freshly ground black pepper, and chopped parsley if desired. Serve immediately while warm.
Tips for Perfect Chicken Alfredo
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Don’t overboil the pasta – Fettuccine should remain slightly firm to hold up in the rich Alfredo sauce.
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Use freshly grated Parmesan – Pre-grated cheese can contain anti-caking agents that prevent smooth melting.
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Adjust sauce consistency – Use reserved pasta water to loosen or thin the sauce without diluting flavor.
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Flavor layering – Garlic, Italian seasoning, and freshly cracked black pepper make a significant difference in depth.
Variations
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Garlic Shrimp Alfredo: Replace chicken with 1 pound of peeled shrimp sautéed in butter and garlic.
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Veggie Alfredo: Add steamed broccoli, peas, or asparagus for a lighter, colorful variation.
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Spicy Alfredo: Incorporate crushed red pepper flakes or cayenne for a hint of heat.
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Low Carb Alfredo: Swap fettuccine for zucchini noodles or shirataki noodles while keeping the sauce intact.
Serving Suggestions
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Serve with a crisp Caesar salad or mixed greens to balance richness.
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Pair with garlic bread or a warm baguette to mop up the sauce.
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Drizzle with a little extra olive oil or a squeeze of lemon for brightness.
Make-Ahead & Storage Tips
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Alfredo sauce can be made a day ahead and gently reheated on low heat. Stir in a splash of cream or milk to restore creaminess.
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Cooked pasta is best combined with sauce just before serving to prevent over-softening.
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Leftovers can be stored in airtight containers for up to 3 days. Reheat gently on the stove rather than the microwave to preserve texture.
Nutrition Information (Per Serving, Approximate)
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Calories: 919
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Carbohydrates: 45 g
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Protein: 39 g
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Fat: 65 g
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Saturated Fat: 37 g
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Cholesterol: 280 mg
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Sodium: 1,179 mg
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Fiber: 2 g
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Sugar: 2 g
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well. Adjust cooking time to ensure they reach 165°F internally.
Can this be made gluten-free?
Yes, substitute fettuccine with gluten-free pasta of your choice.
Can I make the sauce ahead of time?
Yes, but reheat gently and whisk in a small amount of cream or pasta water to restore smoothness.
Is this dish freezer-friendly?
Pasta with Alfredo sauce does not freeze well because the cream can separate. Freeze chicken separately if desired.
Can I make it dairy-free?
Use dairy-free butter, heavy cream substitutes, and plant-based Parmesan alternatives to make it vegan-friendly.
Creamy Chicken Alfredo Pasta
Ingredients
- For the Pasta
- 16 ounces dry fettuccine pasta
- For the Chicken
- 1 pound boneless skinless chicken breasts
- 1 teaspoon Italian seasoning
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- For the Alfredo Sauce
- ½ cup butter cut into pieces
- 2 cups heavy cream
- 1 garlic clove finely minced
- ¾ teaspoon garlic powder
- ¾ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups freshly grated Parmesan cheese
Instructions
- Bring a large pot of generously salted water to a boil. Cook the fettuccine until al dente according to package directions. Reserve ½ cup of the pasta water, then drain and set aside.
- Season the chicken breasts evenly with Italian seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook undisturbed for 5–7 minutes until golden on the bottom. Flip, add butter to the pan, and cook another 5–7 minutes, or until the internal temperature reaches 165°F.
- Transfer chicken to a cutting board and let rest for 3 minutes. Slice into ½-inch strips and loosely cover to keep warm.
- In the same skillet over medium-low heat, add butter and heavy cream. Whisk until the butter is fully melted.
- Add minced garlic, garlic powder, Italian seasoning, salt, and pepper. Whisk until smooth and combined.
- Bring the sauce to a gentle simmer (do not boil) and cook for 3–4 minutes, whisking constantly, until slightly thickened.
- Stir in the Parmesan cheese until melted and silky. If the sauce becomes too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Remove the pan from heat and toss the cooked fettuccine directly into the sauce until fully coated.
- Serve the pasta topped with sliced chicken. Garnish with extra Parmesan, black pepper, and fresh parsley if desired.
