If you’re searching for the ultimate cozy, restaurant-worthy dinner that’s astonishingly simple to make at home, Creamy Chicken Alfredo Pasta checks every box. Velvety parmesan sauce hugs each strand of pasta, juicy grilled chicken crowns the top, and that sprinkle of fresh parsley? Pure bliss in every bite.
Why You’ll Love This Recipe
- Restaurant-quality at home: This Creamy Chicken Alfredo Pasta delivers everything you’d hope for from your favorite trattoria—right from your own kitchen, no reservations required!
- Ultra-silky sauce: Thanks to cream, milk, and loads of parmesan, the Alfredo clings to every noodle for maximum comfort and flavor.
- Complete meal in one pan: With protein, carbs, and even a little green from fresh parsley, this recipe is truly satisfying (and minimal cleanup!).
- Ready in 20 minutes: Easy enough for a speedy weeknight dinner, but guaranteed to impress guests at your next gathering.
Ingredients You’ll Need
The beauty of Creamy Chicken Alfredo Pasta is in its simplicity—a few essential ingredients work together to make this dish unforgettable. Each one plays a starring role, from the luscious sauce to the perfectly seasoned grilled chicken!
- Fettuccini pasta (6 oz / 200g): Fresh pasta brings a delicate, tender bite, but dried fettuccini or your favorite shape also works beautifully—just cook according to the package instructions.
- Boneless chicken breasts (2 pieces, about 600g): When grilled and sliced, these provide juicy protein and gorgeous presentation—try to select fillets of even thickness for even cooking.
- Olive oil (1 tbsp): Helps season and sear the chicken for a golden, flavorful crust.
- Salt (1/2 tsp + 1/4 tsp): Used both in seasoning the chicken and the sauce, it wakes up every other flavor.
- Italian seasoning (1 tbsp): Infuses the chicken with classic Italian herbal notes, so every slice is fragrant and savory.
- Onion powder & garlic powder (1/2 tsp each): These deepen the chicken’s flavor quickly (without peeling or chopping).
- Salted butter (1/4 cup or 60g): The rich foundation of every great Alfredo—don’t substitute with margarine for best results.
- Fresh garlic (5 cloves, minced): Blossoms in the butter and creates aromatic depth—use more or less to taste if you’re a garlic lover.
- Whole milk (1/2 cup or 125ml): Lightens the sauce and balances the richness while keeping things creamy (plant-based milks work too).
- Heavy cream (1/2 cup or 125ml): Essential for that velvety Alfredo texture that clings to every noodle.
- Parmesan cheese (1 cup or 90g, grated): The backbone of the sauce—use freshly grated for the dreamiest melt and flavor.
- Pepper (1/4 tsp): Just enough to add a subtle background warmth.
- Fresh parsley (4 tbsp, chopped): Stirred in for a pop of herby freshness and lovely color.
Variations
This Creamy Chicken Alfredo Pasta is endlessly adaptable, so feel free to make it your own! There are plenty of easy swaps and additions to suit dietary needs, seasonality, or whatever’s in your pantry tonight.
- Swap the protein: Try grilled shrimp, crispy bacon, or sautéed mushrooms for a different twist—each brings a unique flavor and texture to Alfredo.
- Use a lighter cream: Substitute half-and-half for heavy cream, or even stick to all milk (dairy or plant-based), for a lighter but still creamy sauce.
- Add vegetables: Stir in spinach, peas, or roasted broccoli for beautiful color and a nutrition boost.
- Try different pasta shapes: Penne, tagliatelle, or even gluten-free pasta all work; just adjust cook times as needed.
How to Make Creamy Chicken Alfredo Pasta
Step 1: Season and Grill the Chicken
Start by placing the chicken breasts in a mixing bowl and drizzling them with olive oil. Add the salt, Italian seasoning, onion powder, and garlic powder, then toss everything together until the chicken is thoroughly coated. Searing the chicken over medium-high heat ensures a golden exterior and locks in those savory juices—cook for about 7-8 minutes per side, or until the internal temperature reaches 74°C (165°F). Let the chicken rest under foil for five minutes, then slice it into beautiful pieces for serving.
Step 2: Boil the Pasta
While the chicken is resting, bring a large pot of salted water to a boil and cook the fettuccini (or pasta of choice) according to the package instructions. Aim for that glorious al dente bite, so it soaks up the dreamy Alfredo without getting mushy. Drain, reserve a splash of pasta water just in case, and set aside.
Step 3: Make the Alfredo Sauce
Lower the heat to medium and, using the same skillet from the chicken, melt the salted butter. Add the minced garlic and give it a gentle stir for about a minute—just until fragrant (no browning!). Pour in the milk and cream, then shower in the grated parmesan, salt, and pepper. Stir patiently until the cheese melts and the sauce thickens into a luxurious, silky texture.
Step 4: Combine Everything and Serve
Add the drained pasta right into the Alfredo sauce, along with half of the fresh parsley. Toss lovingly until every noodle is coated—don’t be afraid to add a splash of pasta water if you want to loosen the sauce a touch. Serve immediately, topped with your perfectly grilled chicken, extra parsley, and a cascade of freshly grated parmesan.
Pro Tips for Making Creamy Chicken Alfredo Pasta
- Grate Your Own Parmesan: For the smoothest sauce, choose a block of parmesan and grate it fresh—pre-shredded cheese often contains anti-caking agents that prevent perfect melting.
- Chicken Rest Time: Letting the chicken rest under foil after grilling keeps it juicy and makes slicing a breeze—no more dry chicken!
- Don’t Brown the Garlic: Garlic burns fast and turns bitter, so sauté it just enough to release its aroma before adding the dairy.
- Reserve Pasta Water: A splash of starchy pasta water can rescue a too-thick Alfredo and help the sauce cling to each bite.
How to Serve Creamy Chicken Alfredo Pasta
Garnishes
Don’t skip the finishing touches! A generous flurry of freshly grated parmesan, extra parsley, or even a twist of cracked black pepper gives your Creamy Chicken Alfredo Pasta beautiful color and extra aroma. For a little zing, a sprinkle of lemon zest works wonders too.
Side Dishes
Balance out the luxurious creaminess with a crisp Caesar salad or simple arugula tossed in olive oil and lemon. Warm, crusty garlic bread or a rustic baguette is perfect for scooping up every last drop of that Alfredo sauce—you’ll want nothing to go to waste!
Creative Ways to Present
Show off your restaurant chef skills by twirling the pasta into little nests and layering slices of chicken on top, finished with ribbons of parmesan and a fresh herb sprig. For family style, pile everything into a big, shallow bowl and let everyone help themselves. Mini portions in ramekins are wonderful for dinner parties or date night.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer the cooled Creamy Chicken Alfredo Pasta into an airtight container and store it in the fridge for up to three days. The flavors meld beautifully overnight, but be sure to reheat gently to maintain that creamy texture.
Freezing
Creamy sauces can be finicky when frozen, but you can still freeze portions if needed. Cool the pasta completely, then store in tightly sealed, freezer-safe containers for up to two months. Note: the sauce may separate slightly after thawing, but a good stir (and perhaps a splash of milk) will help bring it back together.
Reheating
To preserve the lusciousness of Creamy Chicken Alfredo Pasta, reheat gently in a skillet over low heat, adding a small splash of milk or cream to loosen the sauce. Microwave reheating works too, but do so in short intervals and stir well to avoid overheating or drying out.
FAQs
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Can I make Creamy Chicken Alfredo Pasta without cream?
Yes! For a lighter version, substitute the cream with half-and-half, extra whole milk, or even a creamy plant-based milk such as oat. The sauce will be a bit less rich, but still deliciously satisfying.
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What’s the best pasta shape for Alfredo?
Fettuccini is the classic choice for Creamy Chicken Alfredo Pasta, thanks to its wide, flat surface that soaks up creamy sauce. But you can easily swap in penne, tagliatelle, or any pasta you love—just cook it al dente!
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Can I use pre-cooked rotisserie chicken?
Absolutely! Shredded or sliced rotisserie chicken makes this meal even quicker—simply toss it in during the final steps and heat through in the sauce before serving.
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How can I prevent my Alfredo sauce from clumping?
Always use freshly grated parmesan (not the pre-shredded kind), and stir continuously as you add it into the warm—not boiling—milk and cream mixture. This helps the cheese melt smoothly for that signature Alfredo silkiness.
Final Thoughts
This Creamy Chicken Alfredo Pasta is the kind of dish that makes home feel like the best restaurant in town. Whether you’re whipping it up for family, sharing with friends, or simply treating yourself, I promise every forkful will feel special. Give it a go—I can’t wait for you to fall in love with every creamy, cheesy, joy-filled bite!
Print
Creamy Chicken Alfredo Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
Description
Indulge in a rich and creamy Chicken Alfredo Pasta that’s perfect for a cozy night in. Tender grilled chicken tops al dente fettuccini noodles, all smothered in a decadent homemade Alfredo sauce. This classic comfort dish is sure to become a family favorite!
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 along with the olive oil, salt, Italian seasoning, onion powder, and garlic powder. Cook in a skillet until done. Slice and set aside.
- Alfredo Sauce – In the same skillet, sauté garlic in butter, then add milk, cream, cheese, salt, and pepper. Stir until smooth. Add cooked pasta and parsley. Serve with sliced 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 for this recipe it will help thicken the sauce and help the cheese melt.
- Storage – This recipe is best eaten when it’s made fresh but if you’re wanting to make it ahead of time and take it to work for example, store it in an airtight container in the fridge for up to 3 days.
- A note on measurements – all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.
Nutrition
- Serving Size: 1 serving
- Calories: 2493 kcal
- Sugar: 14g
- Sodium: 3982mg
- Fat: 162g
- Saturated Fat: 85g
- Unsaturated Fat: 65g
- Trans Fat: 2g
- Carbohydrates: 145g
- Fiber: 9g
- Protein: 117g
- Cholesterol: 627mg
