Creamy Chicken Alfredo Pasta Recipe
There’s something deeply satisfying about a bowl of rich, creamy pasta, and this Chicken Alfredo Pasta Recipe is the one I turn to time and time again. It’s a dish that feels indulgent and luxurious, yet it comes together on a weeknight with a grace that always surprises me. Friends always ask me for this recipe after trying it at dinner parties, and I’m always so happy to share it. It’s more than just a meal; it’s the velvety, garlic-infused sauce clinging to every strand of pasta, the tender, perfectly seasoned chicken, and the salty bite of real Parmesan cheese that makes it so memorable.
Unlike some versions that can feel heavy or one-dimensional, our approach builds layers of flavour that make every mouthful interesting. We start by creating a beautifully golden-brown crust on the chicken, which not only tastes wonderful but also leaves behind flavourful bits in the pan—the foundation for our sauce. The sauce itself is a simple but elegant combination of butter, garlic, double cream, and freshly grated Parmesan. It’s a creamy pasta dream that works beautifully for a quiet dinner for two or when you have family over at the weekend.
Recipe Overview
This Chicken Alfredo Pasta Recipe delivers a restaurant-quality dish right in your own kitchen. The flavour is centred around a rich, savoury Parmesan and garlic sauce, balanced by succulent pan-fried chicken breast. It’s a wonderfully cohesive dish where the sauce, pasta, and chicken all come together harmoniously. I’ve tested this with both double cream and single cream, and while single cream works, double cream gives that truly decadent, velvety texture that makes this dish so special.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Chicken Alfredo Pasta Recipe
- Authentic, Rich Flavour: We use real butter, fresh garlic, and proper Parmigiano-Reggiano cheese, which melts into a gloriously smooth sauce without any flour or artificial thickeners. The flavour is nutty, savoury, and deeply comforting.
- Ready in Under 40 Minutes: From start to finish, this entire meal comes together in about 35 minutes, making it brilliant for those evenings when you want something special without spending hours in the kitchen.
- Flexible Recipe: This recipe is a fantastic base for additions. I often wilt a few large handfuls of spinach into the sauce at the end or add sautéed mushrooms along with the garlic for an earthier flavour.
- Ideal for a Cosy Night In: It’s my go-to recipe for a date night or when we fancy a more substantial meal during the week. It feels like a real treat. If you’re looking for another comforting meal, our Meatloaf With Stove Top Stuffing Recipe is also a family favourite.
- Family Tested: My whole family adores this dish. Even my pickiest eater clears their plate, which is always a sign of a winning recipe in our house!
Ingredients You’ll Need
For the best results, using fresh, good-quality ingredients is key, especially for the cheese. I always recommend buying a wedge of Parmigiano-Reggiano and grating it yourself. The pre-grated versions often contain anti-caking agents that can prevent the sauce from becoming truly smooth.
- 500g fettuccine or tagliatelle pasta
- 2 large boneless, skinless chicken breasts (about 450-500g total)
- 1 tbsp olive oil
- 2 tsp Italian seasoning (or a mix of dried oregano and basil)
- Salt and freshly ground black pepper, to taste
- For the Alfredo Sauce:
- 85g unsalted butter
- 4 cloves garlic, minced
- 400ml double cream
- 120g freshly grated Parmigiano-Reggiano cheese
- A pinch of nutmeg
- Fresh parsley, chopped, for garnish
Kira’s Tip: Don’t throw away your pasta water! Just before draining the pasta, reserve about 250ml (a mugful). If your sauce gets a little too thick after adding the cheese, a splash of this starchy water will help loosen it to the perfect consistency.
How to Make This Chicken Alfredo Pasta Recipe
The process is quite straightforward. We’ll cook the chicken and pasta simultaneously to save time, then bring everything together in a luscious, creamy sauce. Let’s get started.
- Prepare and Cook the Chicken: Pat the chicken breasts dry with a paper towel. Season both sides generously with salt, pepper, and the Italian seasoning. Heat the olive oil in a large frying pan or skillet over medium-high heat. Place the chicken in the pan and cook for 6-8 minutes per side, until golden brown and cooked through. The internal temperature should reach 74°C. For guidance on cooking chicken safely, you can always refer to the Food Standards Agency. Once cooked, remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing.
- Cook the Pasta: While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to the package directions until al dente (usually about 8-10 minutes). Just before draining, reserve a mugful of the starchy pasta water. Drain the pasta in a colander.
- Start the Sauce: In the same pan you used for the chicken, reduce the heat to medium-low. Add the 85g of unsalted butter and let it melt. Add the 4 minced garlic cloves and cook for about 1 minute until fragrant, being careful not to let it burn. I find that scraping up any browned bits from the chicken adds a huge amount of flavour here.
- Add the Cream: Pour in the 400ml of double cream and whisk to combine with the garlic butter. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes, stirring occasionally, until it has slightly thickened.
- Melt in the Cheese: Reduce the heat to low. Gradually add the 120g of freshly grated Parmesan cheese, whisking continuously until the cheese has completely melted and the sauce is smooth. This is the secret to a non-grainy sauce! Stir in the pinch of nutmeg and season with a little salt and pepper to taste. The original Fettuccine Alfredo from Rome was just butter and parmesan, but cream makes it extra luxurious.
- Combine Everything: Add the drained pasta directly into the pan with the sauce. Use tongs to toss everything together until the fettuccine is thoroughly coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Serve: Slice the rested chicken breast. Divide the pasta among four bowls, top with the sliced chicken, and garnish with a generous amount of fresh parsley and an extra sprinkle of Parmesan cheese.
Tips From My Kitchen
- Temperature Control is Key: When making the sauce, never let it boil after adding the cream or cheese. A vigorous boil can cause the cream to split or the cheese to become grainy. A gentle, confident simmer is all you need.
- The Secret Step: Don’t skip resting the chicken. I learned that letting it rest for at least 5 minutes before slicing allows the juices to redistribute, ensuring the meat is incredibly tender and moist. If you slice it too soon, all those lovely juices will run out onto the board.
- Make-Ahead: You can cook and slice the chicken a day in advance and store it in an airtight container in the fridge. The sauce is best made fresh, but it only takes about 10 minutes to whip up.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat with a splash of milk or cream to loosen the sauce back to its original consistency.
Equipment You’ll Need
- Large pot for boiling pasta
- Colander
- Large frying pan or skillet
- Tongs or pasta fork
- Sharp knife and cutting board
- Cheese grater
Common Mistakes to Avoid
- Overcrowding the pan: When cooking the chicken, ensure the breasts have enough space. If your pan isn’t large enough, cook them one at a time. Overcrowding will steam the chicken instead of searing it, and you won’t get that delicious golden-brown crust.
- Using High Heat for the Sauce: The biggest mistake is using heat that’s too high when making the Alfredo sauce. Keep it on a low to medium-low setting to prevent it from splitting or burning, especially after adding the garlic and cheese.
- Skipping the Rest Time: As mentioned in my tips, slicing the chicken immediately after cooking is a common error. That 5-minute rest is crucial for juicy, tender results. Don’t be tempted to rush it!
Delicious Variations to Try
Once you’ve mastered this base recipe, it’s fun to experiment with other ingredients. Here are a few of our favourite variations:
- Spicy Chicken Alfredo: Add 1/2 teaspoon of red chilli flakes along with the garlic to give the sauce a gentle, warming heat.
- Vegetarian Option: Omit the chicken and instead sauté 250g of sliced chestnut mushrooms in the pan before making the sauce. You can also add a large handful of fresh spinach to the sauce at the very end and let it wilt.
- Prawn Alfredo: Swap the chicken for 400g of raw king prawns. Sauté them with the garlic for 2-3 minutes until pink and cooked through, then proceed with making the sauce. It’s a delightful alternative. For another delicious seafood idea, check out our Grilled Salmon Recipe.
What to Serve With This Chicken Alfredo Pasta Recipe
This dish is quite rich and satisfying on its own, so I like to pair it with something light and fresh to balance the meal.
- A Simple Green Salad: A crisp salad with a sharp lemon vinaigrette cuts through the richness of the creamy pasta beautifully.
- Steamed Green Beans or Broccoli: A side of simple steamed greens adds a lovely bit of colour and texture to the plate.
- Garlic Bread: Because you can never have too much garlic! It’s perfect for mopping up any leftover sauce at the bottom of the bowl.
- Wine Pairing: A crisp, dry white wine like a Pinot Grigio or Sauvignon Blanc complements the creamy sauce without overpowering it.
Frequently Asked Questions
Chicken Alfredo Pasta Recipe
Ingredients
Method
- Prepare and Cook the Chicken: Pat the chicken breasts dry with a paper towel. Season both sides generously with salt, pepper, and the Italian seasoning. Heat the olive oil in a large frying pan or skillet over medium-high heat. Place the chicken in the pan and cook for 6-8 minutes per side, until golden brown and cooked through. The internal temperature should reach 74°C. For guidance on cooking chicken safely, you can always refer to the Food Standards Agency. Once cooked, remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing.
- Cook the Pasta: While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to the package directions until al dente (usually about 8-10 minutes). Just before draining, reserve a mugful of the starchy pasta water. Drain the pasta in a colander.
- Start the Sauce: In the same pan you used for the chicken, reduce the heat to medium-low. Add the 85g of unsalted butter and let it melt. Add the 4 minced garlic cloves and cook for about 1 minute until fragrant, being careful not to let it burn. I find that scraping up any browned bits from the chicken adds a huge amount of flavour here.
- Add the Cream: Pour in the 400ml of double cream and whisk to combine with the garlic butter. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes, stirring occasionally, until it has slightly thickened.
- Melt in the Cheese: Reduce the heat to low. Gradually add the 120g of freshly grated Parmesan cheese, whisking continuously until the cheese has completely melted and the sauce is smooth. This is the secret to a non-grainy sauce! Stir in the pinch of nutmeg and season with a little salt and pepper to taste. The original Fettuccine Alfredo from Rome was just butter and parmesan, but cream makes it extra luxurious.
- Combine Everything: Add the drained pasta directly into the pan with the sauce. Use tongs to toss everything together until the fettuccine is thoroughly coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Serve: Slice the rested chicken breast. Divide the pasta among four bowls, top with the sliced chicken, and garnish with a generous amount of fresh parsley and an extra sprinkle of Parmesan cheese.
Notes
I really hope you enjoy making this Chicken Alfredo Pasta Recipe as much as my family and I do. It’s a truly special dish that brings a little bit of luxury to the dinner table, any night of the week. If you try it, please let me know how it turned out in the comments below. I love hearing from you! Happy cooking, Kira.
