Indulge in creamy, comforting Chicken Alfredo Pasta that’s as quick to make as it is satisfying.
Tender, seasoned chicken pairs perfectly with silky egg pasta coated in a rich, garlicky Parmesan sauce.
Packed with high-quality protein, good fats from butter and cream, and a touch of fiber from parsley, this dish is perfect for an effortless weeknight dinner or easy meal prep.
Chicken Alfredo Pasta
Equipment
- Large pot for boiling pasta (1)
- Stainless steel or cast iron pan (for chicken) – 1
- Large skillet or sauté pan (for sauce) – 1
- Knife (1)
- Cutting board (1)
- Tongs or spatula – 1
- Measuring cups and spoons (1 set)
Ingredients
For the Chicken:
- 1 pound 454g chicken breasts, pounded to ½-inch thickness
- 2 ½ teaspoons blackened spice optional or 1 tsp salt + ½ tsp black pepper
- 1 tablespoon 15g olive oil
- 1 tablespoon 14g unsalted butter
For the Pasta and Sauce:
- 8 ounces 227g egg fettuccine or pappardelle
- 7 tablespoons 98g unsalted butter
- 3 cloves garlic minced
- 1 ¼ cups 113g grated Parmigiano-Reggiano, plus extra for serving
- 1 ¼ cups 300g heavy cream
- Salt and pepper to taste
- 3 tablespoons minced flat-leaf Italian parsley
- 1 cup 240g reserved pasta water, for adjusting sauce consistency
Instructions
- Prepare the Chicken: Start by patting your chicken breasts dry using paper towels. Removing excess moisture ensures that the chicken sears beautifully and doesn’t steam in the pan. If you haven’t purchased pre-sliced cutlets, carefully slice the chicken breasts horizontally and then pound them to a uniform thickness of about ½ inch using a meat mallet. This guarantees even cooking and juicy, tender meat. Once the chicken is ready, season generously on both sides with blackened spice. If you prefer a milder flavor, substitute with a simple combination of salt and freshly ground black pepper.
- Cook the Chicken: Heat a stainless steel or cast iron pan over medium heat and allow it to become fully hot—about 3 minutes. This step ensures a beautiful golden crust forms when the chicken hits the pan. Add olive oil, swirling to coat the bottom of the pan evenly. Gently place the chicken into the pan and allow it to sear undisturbed for 2–3 minutes. Then, add a tablespoon of unsalted butter to enhance richness and flavor. Flip the chicken carefully using tongs or a spatula and cook the other side for an additional 3 minutes. The chicken should be cooked through but still juicy. Remove from the pan, place on a cutting board, and tent loosely with foil to keep warm while you prepare the pasta and sauce.
- Boil the Pasta: Fill a large pot with water, adding approximately 2 tablespoons of kosher salt per gallon to season the pasta. Bring it to a rolling boil over high heat. Add the egg fettuccine or pappardelle and cook according to package instructions until al dente—firm to the bite but fully cooked. Once the pasta is ready, reserve about 1 cup of the cooking water before draining. This starchy water is essential for adjusting the consistency of your Alfredo sauce later. Drain the pasta thoroughly and set aside.
- Prepare the Alfredo Sauce: In a clean, large skillet or sauté pan, melt 7 tablespoons of unsalted butter over medium-low heat. Add the minced garlic and gently sauté, stirring continuously, until it turns golden and fragrant—approximately 2 minutes. Be careful not to let the garlic burn, as it can impart a bitter taste. Slowly pour in 1 ¼ cups of heavy cream, stirring to combine with the butter and garlic. Once incorporated, gradually sprinkle in 1 ¼ cups of grated Parmigiano-Reggiano cheese while continuously stirring. Allow the sauce to simmer gently; it will begin to thicken as the cheese melts and combines with the cream. Taste and adjust with salt and freshly ground black pepper as desired.
- Combine Pasta and Sauce: Add the drained, al dente pasta directly into the skillet with the Alfredo sauce. Using tongs or a large spoon, gently toss the pasta to coat each strand evenly with the creamy sauce. If the sauce feels too thick or clings too heavily to the pasta, gradually stir in reserved pasta water, a few tablespoons at a time, until the desired consistency is achieved—silky, creamy, and perfectly clinging to the noodles.
- Finish with Chicken and Parsley: Slice the cooked chicken into thin, even strips. You can either arrange the chicken slices on top of individual plates of pasta or fold them directly into the sauce for a more integrated dish. Sprinkle 3 tablespoons of minced flat-leaf Italian parsley over the pasta to add freshness, color, and a subtle herbal note.
- Serve and Garnish: Transfer the creamy Chicken Alfredo Pasta to serving plates or a large serving bowl. For an extra touch of flavor and presentation, sprinkle additional grated Parmigiano-Reggiano over the top. Serve immediately while warm to enjoy the full creaminess of the sauce and the tender, flavorful chicken. Pair with a simple green salad or garlic bread for a complete, satisfying meal.
- Tips for Perfect Pasta: Always cook pasta to al dente—it prevents the noodles from becoming mushy when tossed with the sauce. Use reserved pasta water sparingly; adding a little at a time allows precise control over sauce consistency. Keep the chicken tented with foil to retain heat and moisture while finishing the sauce. Freshly grated Parmigiano-Reggiano melts better than pre-grated cheese, creating a smoother sauce.
Notes
- For the best flavor, pound chicken cutlets to an even thickness of about ½ inch to ensure uniform cooking.
- Use freshly grated Parmigiano-Reggiano instead of pre-grated cheese—it melts smoothly and enhances the sauce’s richness.
- If your Alfredo sauce thickens too quickly, gradually add reserved pasta water to achieve a creamy, luxurious consistency.
- Blackened spice is optional; substituting salt and pepper or your favorite seasoning mix works well for a milder version.
- This recipe is versatile—leftovers keep well in the fridge for up to 3 days and can be reheated gently on the stove with a splash of cream or water to restore creaminess.
Chef’s Secrets for Perfect Alfredo
The key to a silky, restaurant-quality Alfredo sauce lies in temperature and timing.
Cook garlic slowly over medium-low heat to prevent bitterness, and add the cream gradually to maintain smoothness.
Constant stirring while adding cheese ensures it melts evenly without clumping.
For the chicken, let it rest tented under foil after cooking; this preserves juices, keeps the meat tender, and prevents it from drying out.
Choosing high-quality butter, cream, and cheese elevates the dish effortlessly.
Finally, don’t overcook pasta—al dente noodles create the perfect bite and hold the sauce beautifully.
Serving Suggestions for Best Enjoyment
This Chicken Alfredo Pasta pairs wonderfully with simple sides to balance its richness.
A crisp green salad with a light vinaigrette or steamed vegetables like broccoli or asparagus adds freshness and fiber.
Garlic bread or a warm baguette is perfect for sopping up the creamy sauce.
For an extra gourmet touch, drizzle a small amount of truffle oil over the pasta before serving, or sprinkle with freshly cracked black pepper and extra Parmesan for enhanced flavor.
Individual plates or family-style serving works equally well for casual or formal meals.
Storage Tips to Maintain Freshness
Store leftover Chicken Alfredo Pasta in an airtight container in the refrigerator for up to three days.
To prevent the sauce from separating when reheating, warm gently on the stovetop over medium heat, stirring constantly and adding a splash of cream or reserved pasta water as needed.
Avoid microwaving directly from cold, as it can make the sauce grainy.
For longer storage, the pasta and chicken can be frozen separately in freezer-safe containers for up to one month.
Thaw in the refrigerator before reheating to retain texture and flavor.
Frequently Asked Questions
1. Can I use a different type of pasta?
Yes! While fettuccine or pappardelle work best for a traditional Alfredo experience, other pasta shapes like linguine, tagliatelle, or even penne can be substituted.
Just adjust cooking times to ensure the pasta is al dente.
2. How can I make this recipe lighter?
For a lighter version, reduce the butter slightly and substitute half of the heavy cream with whole milk.
You can also use chicken breast only and skip the blackened spice to lower sodium content while keeping it high in protein.
3. Can I prepare the chicken ahead of time?
Absolutely. Cook the chicken in advance and store it in the refrigerator for up to one day.
Slice and reheat gently in the pan with a small amount of butter or olive oil before adding to the Alfredo pasta.
4. How do I prevent the sauce from clumping?
Clumping usually occurs if the heat is too high or if the cheese is added too quickly.
Always cook garlic and cream over medium-low heat, add cheese gradually, and stir constantly to ensure a smooth, creamy sauce.
5. Is this recipe suitable for meal prep?
Yes! Chicken Alfredo Pasta is ideal for meal prep. Store pasta and chicken together or separately in airtight containers.
Reheat gently on the stovetop, adding a splash of cream or pasta water to restore the sauce’s creaminess.
This makes for quick, satisfying weekday lunches or dinners.
