Chicken Alfredo Pasta with Parmesan Cream Sauce is the definition of classic comfort food — rich, creamy, and indulgent. Tender, juicy chicken breast is tossed with fettuccine noodles coated in a velvety Alfredo sauce made from butter, garlic, cream, and freshly grated Parmesan cheese. This Italian-American dish has become a worldwide favorite because it’s so simple yet decadently delicious.
Originating from Rome but popularized in the U.S., Chicken Alfredo combines Italian flavors with an American love for creamy pasta dishes. It’s perfect for weeknight dinners, special occasions, or when you just want to treat yourself to something irresistibly comforting.
Why I Love This Recipe
I love this recipe because it’s a perfect balance of creamy, cheesy, and savory flavors. The silky Alfredo sauce clings to every strand of pasta, while the seared chicken adds protein and heartiness. It’s one of those dishes that feels restaurant-quality yet can be made effortlessly at home.
Every bite delivers warmth, comfort, and luxury — from the buttery garlic aroma to the nutty depth of Parmesan cheese. It’s also endlessly customizable — you can add mushrooms, spinach, or even shrimp, and it still tastes divine.
Why It’s a Must-Try Dish
This Chicken Alfredo Pasta is a must-try because it’s a classic done right — rich without being heavy, creamy without being greasy, and flavorful without being complicated. It’s one of those dishes that always impresses guests and satisfies every craving. Once you make Alfredo sauce from scratch, you’ll never go back to the jarred version again!
Preparation and Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Servings and Calories
- Servings: 4
- Calories: Approximately 650 kcal per serving
Cuisine and Course
- Cuisine: Italian-American
- Course: Main Course / Dinner
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
For the Alfredo Sauce:
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 ½ cups heavy cream
- ¾ cup whole milk
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
- Pinch of nutmeg (optional, for depth)
For the Pasta:
- 12 oz fettuccine pasta (or spaghetti)
- 1 tablespoon salt (for boiling water)
For Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese for topping
Simple Cooking Directions
- Season and cook the chicken until golden brown; set aside.
- Cook pasta until al dente; drain and reserve some pasta water.
- Make Alfredo sauce with butter, garlic, cream, and Parmesan.
- Toss pasta and chicken into the sauce; coat well.
- Serve warm, garnished with parsley and extra cheese.
Step-by-Step Recipe Preparation Method
Step 1: Cook the Chicken
- Pat chicken breasts dry. Season with salt, pepper, garlic powder, and Italian seasoning.
- Heat olive oil in a large skillet over medium heat.
- Add chicken and cook 6–7 minutes per side until golden brown and fully cooked (internal temperature 165°F / 74°C).
- Remove from pan, rest for 5 minutes, then slice thinly.
Step 2: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to package instructions until al dente.
- Drain and reserve ½ cup of pasta water. Set aside.
Step 3: Prepare the Alfredo Sauce
- In the same skillet, melt butter over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream and milk. Stir and bring to a gentle simmer (do not boil).
- Gradually whisk in Parmesan cheese until melted and smooth.
- Season with salt, pepper, and a pinch of nutmeg.
Step 4: Combine Everything
- Add the cooked pasta into the skillet with the sauce. Toss gently to coat.
- If the sauce is too thick, add a splash of reserved pasta water to loosen.
- Add sliced chicken on top and toss once more until everything is evenly coated.
Step 5: Serve and Garnish
- Divide into serving bowls or plates.
- Garnish with fresh parsley and extra Parmesan cheese. Serve hot!
How to Serve
Serve Chicken Alfredo Pasta immediately while it’s creamy and hot. Pair it with:
- Garlic bread or cheesy breadsticks
- A crisp green salad with lemon vinaigrette
- A glass of white wine (like Chardonnay or Pinot Grigio)
It’s also excellent with steamed vegetables such as broccoli or asparagus on the side for added freshness.
Additional Recipe Tips
- Always use freshly grated Parmesan cheese — pre-shredded cheese won’t melt smoothly.
- Don’t boil the sauce after adding cheese; gentle heat prevents curdling.
- Reserve pasta water — its starch helps emulsify and thicken the sauce.
- Slice the chicken thinly so it evenly blends with the pasta.
- For extra richness, stir in a tablespoon of cream cheese or mascarpone.
Variations
- Shrimp Alfredo: Replace chicken with shrimp sautéed in butter and garlic.
- Broccoli Alfredo: Add steamed or roasted broccoli for extra texture.
- Mushroom Alfredo: Sauté mushrooms before adding the cream for earthy flavor.
- Spinach Alfredo: Stir in fresh spinach leaves at the end until just wilted.
- Low-Calorie Option: Use half-and-half instead of cream, and grilled chicken breast.
Freezing and Storage
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Cream sauces can separate when frozen, but if needed, freeze for up to 1 month.
- Reheating: Reheat gently on the stove with a splash of milk or cream to restore creaminess. Avoid microwaving for too long to prevent curdling.
Special Equipment Needed
- Large skillet or sauté pan
- Large pot for pasta
- Tongs or pasta fork
- Whisk for sauce
- Cutting board and chef’s knife
Conclusion
Chicken Alfredo Pasta with Parmesan Cream Sauce is the epitome of creamy comfort food — luscious, satisfying, and incredibly flavorful. It’s an elegant dish that feels fancy but is surprisingly simple to make at home. The silky sauce, tender pasta, and perfectly cooked chicken create a symphony of textures and tastes that’s hard to resist.
Chicken Alfredo Pasta with Parmesan Cream Sauce
Description
Chicken Alfredo Pasta with Parmesan Cream Sauce is the definition of classic comfort food — rich, creamy, and indulgent. Tender, juicy chicken breast is tossed with fettuccine noodles coated in a velvety Alfredo sauce made from butter, garlic, cream, and freshly grated Parmesan cheese. This Italian-American dish has become a worldwide favorite because it’s so simple yet decadently delicious.
Ingredients
For the Chicken:
For the Alfredo Sauce:
For the Pasta:
For Garnish:
Instructions
-
Step 1: Cook the Chicken : Pat chicken breasts dry. Season with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a large skillet over medium heat. Add chicken and cook 6–7 minutes per side until golden brown and fully cooked (internal temperature 165°F / 74°C). Remove from pan, rest for 5 minutes, then slice thinly.
-
Step 2: Cook the Pasta : Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and reserve ½ cup of pasta water. Set aside.
-
Step 3: Prepare the Alfredo Sauce : In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and milk. Stir and bring to a gentle simmer (do not boil). Gradually whisk in Parmesan cheese until melted and smooth. Season with salt, pepper, and a pinch of nutmeg.
-
Step 4: Combine Everything : Add the cooked pasta into the skillet with the sauce. Toss gently to coat. If the sauce is too thick, add a splash of reserved pasta water to loosen. Add sliced chicken on top and toss once more until everything is evenly coated.
-
Step 5: Serve and Garnish : Divide into serving bowls or plates. Garnish with fresh parsley and extra Parmesan cheese. Serve hot!
