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A serving of creamy chicken alfredo pasta with grilled chicken pieces and parsley.

Chicken Alfredo Pasta

A rich and creamy chicken alfredo pasta dish that's surprisingly easy to make. This recipe features tender chicken and perfectly cooked pasta enveloped in a luscious homemade Alfredo sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 boneless, skinless chicken breasts (about 1 lb), cut into 1-inch cubes
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
For the Pasta
  • 12 ounces fettuccine or pasta of choice
  • Salt for pasta water
For the Alfredo Sauce
  • 1/2 cup unsalted butter (1 stick)
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 1/2 cups grated Parmesan cheese (freshly grated is best)
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish, optional)

Equipment

  • Large skillet
  • Large pot
  • Whisk
  • Tongs or large spoon
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

  1. Season chicken with salt and pepper, then cook in olive oil until browned and cooked through. Separately, boil salted water and cook pasta according to package directions until al dente.
  1. In a large skillet, melt butter over medium heat, then add minced garlic and sauté for about one minute until fragrant.
  1. Pour heavy cream into the skillet with the garlic and butter, bringing it to a gentle simmer for 3-5 minutes, stirring occasionally, until it slightly thickens.
  1. Remove the skillet from heat and gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Then, add the cooked chicken and drained pasta to the sauce, tossing to coat everything evenly.
  1. Season with additional salt and pepper to taste, garnish with fresh parsley if desired, and serve immediately.

Notes

For an extra rich sauce, use full-fat heavy cream. You can also add a pinch of nutmeg to the sauce for a traditional touch.