Introduction
There’s something incredibly comforting about a plate of creamy Chicken Alfredo Pasta. This classic Italian-American dish combines tender chicken, perfectly cooked fettuccine, and a rich, velvety sauce that’s both luxurious and surprisingly simple to make. I’ve perfected this recipe through countless iterations to ensure you get restaurant-quality results right in your kitchen. Whether you’re cooking for a special occasion or craving a hearty weeknight dinner, this Chicken Alfredo Pasta delivers impressive results with minimal fuss.
Ingredients
- 1 pound fettuccine pasta
- 2 large chicken breasts, cut into 1-inch pieces
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- 2 cups heavy cream
- 2 cups freshly grated Parmesan cheese
- 1/2 teaspoon salt (plus more for pasta water)
- 1/4 teaspoon black pepper
- 1/4 teaspoon Italian seasoning
- Fresh parsley for garnish (optional)
Ingredient Tips: For the best flavor, always use freshly grated Parmesan cheese instead of pre-grated varieties. If heavy cream isn’t available, you can substitute half-and-half, though the sauce won’t be quite as rich.
Instructions
- Bring a large pot of generously salted water to a boil. Cook fettuccine according to package instructions until al dente.
- While the pasta cooks, season chicken pieces with salt and pepper. Heat 2 tablespoons butter in a large skillet over medium-high heat.
- Cook chicken pieces until golden brown and cooked through, about 5-7 minutes. Remove from the pan and set aside.
- In the same pan, add remaining butter and minced garlic. Sauté for 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Reduce heat to medium-low and cook for 3-4 minutes until slightly thickened.
- Gradually stir in Parmesan cheese until smooth. Add Italian seasoning, salt, and pepper.
- Return chicken to the pan and add drained pasta. Toss everything together until well coated.
- Serve immediately, garnished with additional Parmesan and fresh parsley if desired.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 portions
Recipe Notes
- Reserve 1 cup of pasta water before draining. If the sauce becomes too thick, add a splash of pasta water to achieve desired consistency.
- The sauce will continue to thicken as it cools, so serve immediately for the best texture.
- For extra flavor, marinate the chicken in Italian seasoning, garlic powder, and olive oil for 30 minutes before cooking.
- If reheating leftovers, add a splash of cream or milk to restore the sauce’s creamy texture.
- To prevent the sauce from breaking, avoid boiling it after adding the cheese. Keep the heat medium-low when combining everything.
Chicken Alfredo Pasta
Ingredients
- 1 pound fettuccine pasta
- 2 large chicken breasts cut into 1-inch pieces
- 4 tablespoons butter divided
- 4 cloves garlic minced
- 2 cups heavy cream
- 2 cups freshly grated Parmesan cheese
- 1/2 teaspoon salt plus more for pasta water
- 1/4 teaspoon black pepper
- 1/4 teaspoon Italian seasoning
- Fresh parsley for garnish optional
Instructions
- Bring a large pot of generously salted water to a boil. Cook fettuccine according to package instructions until al dente.
- While the pasta cooks, season chicken pieces with salt and pepper. Heat 2 tablespoons butter in a large skillet over medium-high heat.
- Cook chicken pieces until golden brown and cooked through, about 5-7 minutes. Remove from the pan and set aside.
- In the same pan, add remaining butter and minced garlic. Sauté for 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Reduce heat to medium-low and cook for 3-4 minutes until slightly thickened.
- Gradually stir in Parmesan cheese until smooth. Add Italian seasoning, salt, and pepper.
- Return chicken to the pan and add drained pasta. Toss everything together until well coated.
- Serve immediately, garnished with additional Parmesan and fresh parsley if desired.