Classic Chicken Alfredo Pasta Recipe
Description:
Creamy, cheesy, and ultra-comforting, Chicken Alfredo Pasta is a classic Italian-American dish. It’s made with tender slices of seasoned chicken breast, fettuccine pasta, and a rich Parmesan Alfredo sauce made with heavy cream, garlic, and butter. This dish is perfect for a weeknight dinner or a cozy date night.
Time Breakdown:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp Italian seasoning (optional)
1 tbsp olive oil or butter
For the Pasta & Sauce:
12 oz fettuccine pasta
3 tbsp unsalted butter
4 cloves garlic, minced
1¾ cups heavy cream
1½ cups freshly grated Parmesan cheese
Salt and pepper to taste
Optional: chopped parsley for garnish
Instructions:
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Add fettuccine and cook according to package instructions until al dente (about 10–12 minutes).
Drain and set aside. Reserve ½ cup pasta water in case the sauce needs thinning later.
Step 2: Cook the Chicken
While the pasta cooks, season chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
Heat olive oil or butter in a large skillet over medium heat.
Add the chicken and cook for 6–7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
Remove chicken and let rest for 5 minutes before slicing into thin strips.
Step 3: Make the Alfredo Sauce
In the same pan, melt butter over medium heat.
Add minced garlic and sauté for 1 minute, until fragrant.
Pour in the heavy cream and simmer for 4–5 minutes, stirring frequently.
Reduce heat to low and stir in grated Parmesan gradually. Stir until the cheese is melted and the sauce is smooth.
Season with salt and pepper to taste.
Step 4: Combine Everything
Add the cooked fettuccine to the sauce and toss to coat.
If the sauce is too thick, add a splash of reserved pasta water to loosen it.
Top with sliced chicken and garnish with fresh parsley and extra Parmesan. Frequently Asked Questions
Q: Can I use milk instead of heavy cream?
A: For authenticity and richness, heavy cream is best. You can use whole milk, but the sauce may be thinner and less creamy. A mix of milk and a little cream cheese or flour can help mimic the texture.
Q: What type of pasta works best?
A: Fettuccine is traditional, but you can use linguine, spaghetti, penne, or any pasta you prefer.
Q: Can I add vegetables?
A: Yes! Broccoli, mushrooms, spinach, or peas go well. Just steam or sauté them separately and stir them in before serving.
Q: Can I make it ahead?
A: Alfredo sauce is best fresh, as it thickens when stored. You can prep the chicken and pasta ahead, then quickly make the sauce before serving.
Q: How do I reheat leftovers?
A: Reheat gently on the stovetop or in the microwave with a splash of milk or cream to rehydrate the sauce.
Serving Suggestions:
Serve with:
Garlic bread
Caesar salad
A crisp glass of white wine (like Chardonnay or Pinot Grigio)