Silky, cozy, and weeknight-easy, this Creamy Chicken Alfredo Pasta wraps tender fettuccine and juicy chicken in a rich garlic–Parmesan sauce. Simple ingredients, big comfort ready in 25 minutes and perfect for family dinners or casual entertaining.
Ingredients
- 8 oz fettuccine pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook fettuccine in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper and cook 5–7 minutes, stirring, until cooked through and lightly browned.
- Add garlic and cook 1–2 minutes until fragrant, stirring frequently.
- Pour in heavy cream and bring to a gentle simmer. Reduce heat to medium-low, then stir in Parmesan until melted and the sauce is smooth.
- Add cooked fettuccine to the skillet, tossing to coat. If needed, splash in reserved pasta water a little at a time to loosen the sauce. Cook 2–3 minutes to heat through.
- Taste and adjust salt and pepper. Serve immediately, garnished with chopped parsley.
Variation
- Creamy Broccoli & Mushroom: Steam 2 cups small broccoli florets until crisp-tender. Sauté 1 cup sliced cremini mushrooms in the skillet after the chicken, then proceed with the sauce and toss everything together.
- Spinach & Sun-Dried Tomato: Wilt 2 cups baby spinach in the sauce and fold in 1/3 cup sliced sun-dried tomatoes (oil-packed, drained). Add a pinch of red pepper flakes if you like gentle heat.
- Lemon-Pepper Chicken Alfredo: Stir in 1 teaspoon lemon zest and 1 tablespoon fresh lemon juice to brighten the sauce. Finish with plenty of cracked black pepper and extra parsley.
Cooking Notes
- Salt your pasta water generously so the fettuccine is seasoned from within; reserve at least 1/2 cup to adjust sauce consistency.
- Use freshly and finely grated Parmesan. Take the pan off direct heat before adding cheese to avoid graininess. If it tightens, whisk in hot pasta water.
- Avoid overcrowding the skillet so chicken sears, not steams. Aim for an internal temperature of 165°F (74°C), then rest briefly to keep it juicy.
Serving Suggestions
- A crisp green salad with lemon vinaigrette and shaved Parmesan balances the richness.
- Serve with simply roasted or steamed broccoli, asparagus, or peas for color and crunch.
- Add warm garlic bread or herb focaccia to soak up extra sauce.
Tips
- Toss pasta and sauce vigorously with small splashes of pasta water to create a silky emulsion.
- If making ahead, store pasta and sauce separately; reheat gently and loosen with milk or pasta water.
- For deeper flavor, season chicken with a light sprinkle of Italian seasoning or paprika before searing.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information (per serving)
- Calories: 620 kcal
- Protein: 36 g
- Sodium: 410 mg
Frequently Asked Questions
- Can I use a different pasta shape?
Yes linguine, spaghetti, or penne work well. Cook just to al dente before tossing with the sauce. - How do I keep the sauce silky, not grainy?
Keep heat low, add finely grated Parmesan off the boil, and whisk in small splashes of hot pasta water to emulsify. - Can I lighten the sauce?
Swap part of the cream with milk plus 1 teaspoon cornstarch, use a bit less cheese, and add vegetables like broccoli or spinach. - Can I make it ahead and reheat?
Refrigerate up to 3 days. Reheat gently over low heat with a splash of pasta water or milk; storing pasta and sauce separately gives the best texture.
Conclusion
Creamy, cozy, and fast, this Chicken Alfredo Pasta marries tender fettuccine, juicy chicken, and a garlicky Parmesan sauce in just 25 minutes. It’s flexible enough for add‑ins like broccoli, spinach, or a hint of lemon, and reheats beautifully with a splash of pasta water comfort you’ll crave again and again.
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Chicken Alfredo Pasta
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Silky, cozy, and weeknight-easy, this Creamy Chicken Alfredo Pasta wraps tender fettuccine and juicy chicken in a rich garlic–Parmesan sauce. Simple ingredients, big comfort ready in 25 minutes and perfect for family dinners or casual entertaining.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook fettuccine in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper and cook 5–7 minutes, stirring, until cooked through and lightly browned.
- Add garlic and cook 1–2 minutes until fragrant, stirring frequently.
- Pour in heavy cream and bring to a gentle simmer. Reduce heat to medium-low, then stir in Parmesan until melted and the sauce is smooth.
- Add cooked fettuccine to the skillet, tossing to coat. If needed, splash in reserved pasta water a little at a time to loosen the sauce. Cook 2–3 minutes to heat through.
- Taste and adjust salt and pepper. Serve immediately, garnished with chopped parsley.
Notes
- You can replace fettuccine with penne, linguine, or any long pasta you prefer.
- Add steamed broccoli or spinach for a veggie boost.
- For extra richness, stir in a tablespoon of butter at the end.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2g
- Sodium: 410mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 145mg
Keywords: chicken alfredo, creamy pasta, weeknight dinner, fettuccine alfredo