Chicken Alfredo Pasta 🍗🧄🧈🍝 Creamy, Buttery, and Loaded With Tender Chicken and a Glossy Parmesan Sauce
This is the dish that made creamy pasta iconic — juicy pan-seared chicken paired with a real-deal Alfredo sauce (no flour, no shortcuts), all wrapped around twirls of fettuccine. It’s rich but balanced, easy but impressive, and perfect as a standalone centerpiece.
Ingredients (Serves 2–3 generously)
For the pasta
- 8 oz fettuccine or linguine
- Salted water for boiling
For the chicken
- 2 boneless skinless chicken breasts or thighs
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil + 1 tbsp butter for searing
For the Alfredo sauce
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan (more for topping)
- Salt and pepper to taste
- Optional: pinch of nutmeg or lemon zest for depth
To finish
- Chopped parsley or basil
- Extra Parmesan and black pepper on top
Instructions
Step 1: Cook the pasta
Boil fettuccine in salted water until al dente. Reserve ½ cup pasta water before draining.
Step 2: Sear the chicken
Pound chicken to even thickness. Season both sides with salt, pepper, and garlic powder. Heat oil and butter in a skillet over medium-high. Sear chicken 4–5 minutes per side until golden and cooked through. Rest for 5 minutes, then slice.
Step 3: Make the Alfredo
In the same pan, lower heat to medium. Melt butter, then add garlic. Sauté 1–2 minutes until fragrant. Pour in cream and simmer gently for 2–3 minutes. Stir in Parmesan and whisk until melted and smooth. Season with salt and pepper.
Step 4: Combine
Add drained pasta to the sauce along with a splash of reserved pasta water. Toss until everything is coated and glossy. Add sliced chicken on top or stir in.
Step 5: Serve
Plate pasta, top with more cheese, herbs, and fresh pepper. Serve immediately.
Flavor Variations
- Add sautéed mushrooms, spinach, or broccoli for depth
- Stir in a spoon of pesto or sun-dried tomato oil for a twist
- Use blackened Cajun chicken for a spicy variation
- Replace chicken with shrimp or salmon for a seafood spin
- Make it smoky with a touch of bacon or pancetta
Pro Tips
- Use freshly grated Parmesan — pre-shredded doesn’t melt smoothly
- Don’t overheat the cream — gentle simmer keeps the sauce silky
- Rest and slice chicken just before serving for max juiciness
- Add pasta water slowly — it helps emulsify the sauce without thinning it too much
Final Thoughts
Chicken Alfredo Pasta is rich, satisfying, and always a hit — a creamy dream that’s just as good on a Wednesday night as it is for a dinner party. Once you master the sauce, it’s endlessly riffable.
Sear it. Swirl it. Let the cream and cheese do the talking. 🍗🧄🧈🍝
🍝 Pasta Recipes Collection
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🥗 Pasta Salads & Light Fare
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