Chicken Alfredo Pasta Recipe
This Chicken Alfredo Pasta is a creamy, indulgent dish featuring tender, seasoned chicken breast over a rich, garlicky Parmesan sauce and silky fettuccine. Perfect for a cozy family dinner or a special occasion, this classic Italian-American favorite is sure to impress.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp butter
For the Alfredo Sauce:
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 3/4 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg (optional)
For the Pasta:
- 12 oz fettuccine pasta
- 1 tbsp salt (for boiling water)
- 1 tbsp butter (optional, for tossing)
- Fresh parsley, chopped (for garnish)
Instructions
1. Cook the Chicken
Pat the chicken breasts dry with a paper towel, then season both sides with Italian seasoning, garlic powder, onion powder, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and sear for 4-5 minutes per side until golden brown and fully cooked (internal temperature should reach 165°F (75°C)). Add butter to the pan during the last minute for extra richness. Remove from the pan, let it rest for 5 minutes, then slice into thin strips.
2. Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions, usually 10-12 minutes. Drain the pasta, reserving 1/2 cup of pasta water, and set aside. Toss with 1 tbsp butter to prevent sticking.
3. Make the Alfredo Sauce
In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté for 30 seconds, stirring constantly to avoid burning. Pour in the heavy cream, stirring frequently, and let it simmer gently for 3-4 minutes. Gradually add the Parmesan cheese, stirring continuously until fully melted and smooth. Season with salt, black pepper, and nutmeg if using. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
4. Combine and Serve
Add the cooked fettuccine to the sauce, tossing to coat evenly. Allow the pasta to absorb the sauce for 1-2 minutes. Plate the pasta, then top with sliced chicken. Garnish with chopped parsley and extra Parmesan. Serve immediately while warm.
Cooking Tips & Notes
- Use Fresh Parmesan: Pre-grated Parmesan doesn’t melt as smoothly as freshly grated cheese, so always use freshly grated Parmesan for the best texture.
- Don’t Overheat the Sauce: Alfredo sauce can separate if overheated. Keep the heat on low to medium and stir constantly to maintain a silky texture.
- Add More Flavor: For an extra depth of flavor, try adding a pinch of red pepper flakes, crispy pancetta, or a handful of sautéed mushrooms to the sauce.
- Adjusting the Sauce Thickness: If the sauce becomes too thick, use a splash of pasta water or more heavy cream to loosen it. If too thin, let it simmer for an extra 2-3 minutes to thicken naturally.
- Alternative Protein Options: Swap out the chicken for shrimp, salmon, or grilled tofu for a different twist on this dish.
Serving Suggestions
- Side Dishes: Serve with a side of garlic bread, roasted vegetables, or a crisp Caesar salad to round out the meal.
- Wine Pairing: A Chardonnay, Pinot Grigio, or Sauvignon Blanc pairs beautifully with the creamy Alfredo sauce.
- Make It a Feast: Complement the dish with a side of bruschetta, antipasto platter, or stuffed mushrooms for an elevated Italian-inspired meal.
- Leftover Ideas: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently over low heat with a splash of milk or cream to maintain the sauce’s creaminess.
This Chicken Alfredo Pasta is rich, comforting, and packed with flavor, making it a perfect go-to dish for both weeknight dinners and special occasions. Enjoy!
