Creamy Chicken Alfredo Pasta Recipe

Introduction

Chicken Alfredo pasta is a creamy, comforting dish that combines tender chicken breast with rich Parmesan sauce and perfectly cooked fettuccine. It’s an easy yet indulgent meal that feels special enough for guests but simple enough for a weeknight dinner.

Ingredients

• 8 ounces dried fettuccine pasta
• 2 boneless, skinless chicken breasts (about 1 pound total)
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons canola oil
• 8 tablespoons (1 stick) European-style unsalted butter, divided
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup finely grated Parmesan cheese (2 1/2 ounces), plus more for serving
• 1/4 teaspoon freshly grated nutmeg
• Coarsely chopped fresh parsley leaves, for serving

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking water and then drain the pasta.
2. Step 2: Pat the chicken breasts dry with paper towels. Season both sides with 3/4 teaspoon of salt and 1/4 teaspoon of pepper.
3. Step 3: Heat the canola oil in a large frying pan over medium-high heat until shimmering, about 2 to 3 minutes. Use a pan with straight sides if possible; avoid nonstick pans.
4. Step 4: Swirl the oil to coat the pan, then add the chicken breasts. Cook without moving for 5 to 7 minutes until the bottom is golden brown and the chicken releases easily.
5. Step 5: Flip the chicken, add 1 tablespoon of butter between the breasts, and swirl the pan to distribute the melting butter. Continue cooking for another 5 to 7 minutes until the chicken reaches an internal temperature of 165°F.
6. Step 6: Transfer the chicken to a plate or cutting board and let rest for 3 minutes. Slice into 1/2-inch-thick pieces and cover loosely with foil to keep warm.
7. Step 7: In the same pan, melt the remaining 7 tablespoons of butter over medium heat. Add the minced garlic and sauté for 30 seconds to 1 minute until fragrant.
8. Step 8: Whisk in the heavy cream, Parmesan cheese, nutmeg, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Simmer the sauce gently for 3 to 4 minutes. If too thick, thin with reserved pasta water a few tablespoons at a time.
9. Step 9: Add the drained pasta to the sauce and toss to coat evenly.
10. Step 10: Divide the pasta among serving bowls. Top with sliced chicken and garnish with chopped parsley, extra Parmesan, and freshly ground black pepper if desired.

Tips & Variations

• Use European-style butter for a richer and creamier sauce.
• For extra flavor, add a splash of white wine to the sauce before simmering.
• Substitute chicken thighs for a juicier, more flavorful protein.
• If you prefer, use linguine or tagliatelle in place of fettuccine.
• For a lighter version, swap heavy cream for half-and-half and reduce the butter slightly.

Storage

Store leftover chicken Alfredo pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove or in the microwave, adding a splash of milk or cream to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but make sure to fully thaw them before cooking to ensure even cooking and safe internal temperature.

How do I prevent the Alfredo sauce from breaking or separating?

Cook the sauce gently over medium heat without boiling, and add the cream and cheese gradually while whisking to maintain a smooth consistency.

Creamy Chicken Alfredo Pasta Recipe

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★★★★★

4.9 from 94 reviews

• Author: Thomas
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

A classic Chicken Alfredo Pasta recipe featuring tender pan-seared chicken breasts served over fettuccine tossed in a rich and creamy homemade Alfredo sauce with Parmesan and a hint of nutmeg.

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Ingredients

Scale 1x2x3x

Pasta

• 8 ounces dried fettuccine pasta

Chicken

• 2 boneless, skinless chicken breasts (about 1 pound total)
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons canola oil
• 8 tablespoons (1 stick) European-style unsalted butter, divided

Sauce

• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup finely grated Parmesan cheese (2 1/2 ounces), plus more for serving
• 1/4 teaspoon freshly grated nutmeg

Garnish

• Coarsely chopped fresh parsley leaves, for serving

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Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
2. Season the chicken: Pat the chicken breasts dry with paper towels. Season both sides with 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
3. Heat the oil: In a large frying pan (preferably with straight sides), heat 2 tablespoons of canola oil over medium-high heat until shimmering, about 2 to 3 minutes. Avoid using a nonstick pan.
4. Cook the chicken, first side: Add the chicken breasts to the hot pan without moving them. Cook for 5 to 7 minutes until the bottom is golden brown. If the chicken sticks, it’s not ready to flip.
5. Cook the chicken, second side and add butter: Flip the chicken and add 1 tablespoon of butter to the pan, swirling the pan to distribute it. Continue cooking for another 5 to 7 minutes, until the chicken reaches an internal temperature of 165°F.
6. Rest and slice the chicken: Transfer the cooked chicken to a plate or cutting board and let rest for 3 minutes. Slice into 1/2-inch thick pieces and cover with foil to keep warm.
7. Melt butter and sauté garlic: In the same pan, melt the remaining 7 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
8. Make the Alfredo sauce: Whisk in 1 cup heavy cream, 1 cup grated Parmesan, 1/4 teaspoon freshly grated nutmeg, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Simmer the sauce for 3 to 4 minutes, stirring occasionally. If too thick, add reserved pasta water a few tablespoons at a time to thin.
9. Toss pasta in sauce: Add the drained fettuccine to the Alfredo sauce and toss until well coated.
10. Serve: Divide the pasta among serving bowls. Top each with sliced chicken. Garnish with chopped fresh parsley, additional Parmesan cheese, and freshly ground black pepper as desired.

Notes

• Use a pan with straight sides for better sauce formation during chicken cooking.
• Do not use a nonstick pan for cooking chicken as it prevents proper browning.
• Reserve pasta cooking water to adjust sauce consistency.
• Cook chicken until internal temperature reaches 165°F for safety and juiciness.
• Freshly grate Parmesan cheese for best flavor and melting quality.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Italian

Keywords: Chicken Alfredo Pasta, Fettuccine Alfredo, Creamy Pasta, Italian Chicken Recipe, Easy Dinner, Homemade Alfredo Sauce