If you’re craving something indulgent and absolutely soul-satisfying, let me introduce you to Creamy Chicken Alfredo Pasta. It’s impossibly silky and rich, with juicy grilled chicken, ribbons of tender pasta, and the most luscious homemade Alfredo sauce that clings to every bite. Whether it’s a busy weeknight or you want to impress at date night, this pasta brings restaurant magic right to your kitchen!
Why You’ll Love This Recipe
- Ultra-Creamy Alfredo Sauce: The homemade sauce is velvety-smooth and packed with real parmesan and garlic flavor—so much better than anything from a jar!
- Tender, Flavorful Chicken: Chicken breasts are perfectly seasoned and grilled for juicy, savory slices in every forkful.
- Quick and Easy: The whole dish comes together in just about 20 minutes, making it totally weeknight-friendly but still dinner party-worthy.
- Customizable Comfort: You can easily swap ingredients and make it your own to please everyone at the table.
Ingredients You’ll Need
Let’s talk about the all-star ingredients—each one plays a deliciously important role in this Creamy Chicken Alfredo Pasta! You probably have most of these on hand, and their simplicity is what lets every flavor shine through in the final dish.
- Fettuccini (6 oz/200g): Fresh pasta gives that irresistible chewy bite, but dried fettuccini or your favorite pasta shape will work beautifully.
- Boneless Chicken Breasts (2, about 600g): Sliced and grilled for super juicy, flavorful protein.
- Olive Oil (1 tbsp): Adds a fruity, peppery dimension and helps the chicken cook up golden.
- Salt (½ tsp) + Pepper (¼ tsp): Just the right amount to make all the flavors pop.
- Italian Seasoning (1 tbsp): That perfect blend of herbs for classic Italian flair.
- Onion Powder (½ tsp) + Garlic Powder (½ tsp): Layers on savory, aromatic undertones that make the chicken irresistible.
- Salted Butter (¼ cup/60g): The foundation of the Alfredo sauce—rich, creamy, and totally decadent.
- Fresh Garlic (5 cloves, minced): Bright, punchy, and absolutely essential for that true Alfredo flavor.
- Whole Milk (½ cup/125ml) & Heavy Cream (½ cup/125ml): Working together, they give the sauce its legendary creamy body and lusciousness.
- Parmesan Cheese (1 cup/90g, grated): The star of the Alfredo sauce, melting in for nutty, salty, melt-in-your-mouth flavor.
- Parsley (4 tbsp, chopped): A fresh, vibrant sprinkle that brightens up every plate.
Variations
One of the things I love most about Creamy Chicken Alfredo Pasta is how simple it is to personalize. Whether you want to amp up the veggies, switch up the protein, or make it fit your dietary needs, this pasta welcomes every twist!
- Lightened-Up Alfredo: Use half-and-half or plant-based milk and cream for a lighter, yet still dreamy, sauce.
- Go Green: Add in spinach, broccoli florets, or peas for a pop of color and extra nutrition—just toss them in with the pasta right before serving.
- Protein Swap: Substitute grilled shrimp or cooked Italian sausage for the chicken to mix things up.
- Gluten-Free Option: Simply use your favorite gluten-free pasta to enjoy every creamy forkful without worry.
How to Make Creamy Chicken Alfredo Pasta
Step 1: Season and Grill the Chicken
Add your chicken breasts to a mixing bowl, then drizzle with olive oil and sprinkle over the salt, Italian seasoning, onion powder, and garlic powder. Toss until each piece is evenly coated. Heat your favorite skillet over medium-high and cook the chicken on each side for about 7–8 minutes, or until perfectly golden and the internal temperature reaches 165°F (74°C). Let it rest under foil for five minutes—this keeps all the juices locked in! Then slice into beautiful strips.
Step 2: Cook the Pasta
While the chicken cooks, bring a big pot of salted water to a boil and add your fettuccini. Cook according to package instructions, just until al dente (save a splash of that pasta water in case you want to thin the sauce later). Drain and set aside—you want it ready to jump straight into your Alfredo sauce.
Step 3: Make the Alfredo Sauce
Turn the skillet down to medium and, in the same pan (yes, you want those flavorful browned bits!), melt the salted butter. Add the minced garlic and stir for about a minute, just until fragrant and golden—not browned! Pour in the whole milk, cream, and parmesan. Season with salt and pepper, then stir constantly until everything is silky-smooth, creamy, and the cheese is fully melted.
Step 4: Bring It All Together
Add the drained pasta and half the parsley to your Alfredo sauce, then toss, toss, toss until every strand is perfectly coated with that dreamy sauce. Serve hot with sliced chicken breast on top and a generous sprinkle of fresh parsley and more parmesan. This is Creamy Chicken Alfredo Pasta at its finest, right in your own home!
Pro Tips for Making Creamy Chicken Alfredo Pasta
- Finishing Pasta in the Sauce: Always add the cooked pasta straight into the Alfredo sauce and toss thoroughly—this lets the noodles soak up maximum flavor and creates that luxurious, restaurant-worthy texture.
- Rest Before Slicing: Let the chicken sit for a few minutes after grilling so it stays moist (no dry chicken here!) and slices perfectly for topping your pasta.
- Cheese Quality Matters: For the creamiest sauce, grate real Parmigiano-Reggiano from a block rather than using pre-shredded cheese—it makes an amazing difference in texture and taste.
- Sauce Consistency Fix: If your Alfredo sauce is a bit thick, stir in a splash of reserved pasta water until it’s glossy and coats the noodles just right.
How to Serve Creamy Chicken Alfredo Pasta
Garnishes
Finish your Creamy Chicken Alfredo Pasta with a shower of fresh chopped parsley and EXTRA parmesan grated right at the table. If you love a little zest, add freshly cracked black pepper or a sprinkle of lemon zest for a pop of brightness.
Side Dishes
This creamy pasta pairs so well with a crisp green salad tossed in lemony vinaigrette or a platter of roasted veggies. You can’t go wrong with buttery garlic bread or warm, crusty sourdough for soaking up every last bit of Alfredo sauce!
Creative Ways to Present
For a special touch, twirl the pasta into nests with tongs, top each with sliced grilled chicken, and drizzle with a bit more sauce. Serve in shallow bowls with plenty of space for sauce, and garnish each plate with a few parsley leaves or edible flowers for a restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer your Creamy Chicken Alfredo Pasta to an airtight container and pop it in the fridge. It’ll stay fresh and tasty for up to 3 days—perfect for meal prep or an easy lunch!
Freezing
While Alfredo sauce can separate if frozen, you can freeze single servings of pasta and chicken for up to 2 months. For best results, add a splash of cream when reheating to revive the sauce’s silky texture.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to bring back the creaminess. Stir often and heat just until warmed through to keep the sauce smooth and the chicken tender.
FAQs
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Can I make Creamy Chicken Alfredo Pasta without heavy cream?
Absolutely! While heavy cream gives the richest texture, you can use half-and-half, whole milk, or even a creamy plant-based milk for a lighter take. The sauce will still be delicious—just a bit less thick.
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How do I prevent my Alfredo sauce from becoming grainy?
The trick is to use freshly grated parmesan cheese and keep your heat on medium. Add cheese gradually, stirring constantly until melted. Avoid using pre-shredded cheese, which often contains anti-caking agents that don’t melt as smoothly.
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Can this recipe be made gluten-free?
Yes! Simply substitute your favorite gluten-free pasta. Everything else in the Creamy Chicken Alfredo Pasta is naturally gluten-free, so you won’t miss a thing.
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What can I add for extra flavor in my Creamy Chicken Alfredo Pasta?
Try adding sautéed mushrooms, a pinch of crushed red pepper flakes for gentle heat, a squeeze of lemon, or even sun-dried tomatoes for a burst of sweet tang. The base is totally customizable!
Final Thoughts
I hope you’re as excited to make this Creamy Chicken Alfredo Pasta as I am to share it! Every bite is comforting, cozy, and guaranteed to turn any meal into something special. Gather your loved ones—or treat yourself—and enjoy this creamy, homemade classic tonight!
Print
Creamy Chicken Alfredo Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Stovetop
- Method: Stovetop
- Cuisine: Italian
Description
Indulge in a comforting and creamy Chicken Alfredo Pasta made with tender grilled chicken, fettuccini pasta, and a rich homemade Alfredo sauce. This classic Italian dish is perfect for a cozy night in or a special dinner with loved ones.
Ingredients
Pasta
- 6 oz (200 g) fettuccini pasta, fresh is best or other pasta, cooked (use package instructions)
Grilled Chicken
- 2 (600 g) boneless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 tbsp Italian seasoning
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Alfredo Sauce
- 1/4 cup (60 g) salted butter
- 5 cloves garlic minced
- 1/2 cup (125 ml) whole milk (see notes)
- 1/2 cup (125 ml) heavy cream (see notes)
- 1 cup (90 g) parmesan cheese grated
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 tbsp parsley chopped
Instructions
- Grilled Chicken – Add the chicken breasts to a mixing bowl with olive oil, salt, Italian seasoning, onion powder, and garlic powder. Cook on a skillet until internal temperature reaches 74C / 165F. Rest, slice, and set aside.
- Alfredo Sauce – In the same skillet, cook minced garlic in butter and oil. Add milk, cream, cheese, salt, and pepper. Stir until combined. Add cooked pasta and parsley. Serve with chicken on top.
Notes
- Milk – I used cow’s milk in this recipe but plant-based milks like almond and oat will also work.
- Cream – Use regular cream to thicken the sauce and help the cheese melt.
- Storage – Best eaten fresh, but can be stored in the fridge for up to 3 days in an airtight container.
- Measurements – Ingredients offered in Australian cup and weight measurements.
Nutrition
- Serving Size: 1 serving
- Calories: 2493 kcal
- Sugar: 14 g
- Sodium: 3982 mg
- Fat: 162 g
- Saturated Fat: 85 g
- Unsaturated Fat: 65 g
- Trans Fat: 2 g
- Carbohydrates: 145 g
- Fiber: 9 g
- Protein: 117 g
- Cholesterol: 627 mg
