Chicken Alfredo Pasta with Homemade Cream Sauce

Introduction

Chicken Alfredo Pasta is one of the most comforting and luxurious pasta dishes you can make at home. It features tender strips of chicken breast tossed with perfectly cooked fettuccine, all coated in a rich, silky homemade Alfredo cream sauce made from butter, cream, and Parmesan cheese. The combination is indulgent, creamy, and full of flavor—making it a restaurant-style meal you can easily prepare in your own kitchen.

This dish is perfect for weeknight dinners, date nights, or when you want something rich and satisfying without spending hours in the kitchen.

Why I Love This Recipe

I love this recipe because it embodies comfort food at its best—creamy, cheesy, and filling. The homemade Alfredo sauce is simple but incredibly flavorful, and when paired with juicy chicken and pasta, it becomes irresistible. Unlike store-bought sauces, this version has a fresh, velvety texture with a depth of flavor that only comes from cooking with real cream, butter, and Parmesan.

It’s also very versatile—you can add vegetables, swap out proteins, or even lighten it up with a few tweaks, but the classic creamy Alfredo base is always at the heart of this dish.

Why It’s a Must-Try Dish

• Restaurant-quality at home with simple ingredients.
• Customizable: add veggies, shrimp, or spices.
• Family favorite: kids and adults love the creamy pasta.
• Rich yet quick: ready in under 40 minutes.
• Perfect balance: hearty chicken + silky sauce + pasta.

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

Servings & Nutrition

• Servings: 4
• Calories per Serving: ~620 kcal

Cuisine & Course

• Cuisine: Italian-American
• Course: Main Course

Ingredients

For the Chicken

• 2 large chicken breasts (boneless, skinless)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt & black pepper, to taste

For the Pasta & Sauce

• 12 oz (340 g) fettuccine pasta (or any pasta of choice)
• 4 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 ½ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• ½ cup milk (optional, to thin sauce if needed)
• Salt & black pepper, to taste
• Fresh parsley, chopped (for garnish)

Simple Cooking Directions

1. Cook pasta until al dente.
2. Season and cook chicken until golden, then slice.
3. Make Alfredo sauce with butter, garlic, cream, and Parmesan.
4. Toss pasta in sauce, top with chicken, and serve hot.

Step-by-Step Preparation Method

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook fettuccine according to package instructions until al dente.
3. Reserve ½ cup pasta water, then drain and set aside.

Step 2: Cook the Chicken

1. Season chicken with olive oil, garlic powder, Italian seasoning, salt, and pepper.
2. Heat a skillet over medium heat.
3. Cook chicken for 6–7 minutes per side, until golden and cooked through (165°F / 74°C internal temp).
4. Remove, rest for 5 minutes, then slice into strips.

Step 3: Make the Alfredo Sauce

1. In the same skillet, melt butter over medium heat.
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Pour in heavy cream, stir, and let simmer for 3–4 minutes.
4. Whisk in Parmesan until melted and smooth.
5. Season with salt and pepper. If too thick, add milk or pasta water to thin.

Step 4: Assemble the Pasta

1. Add drained pasta into the skillet with Alfredo sauce.
2. Toss until pasta is well coated.
3. Top with sliced chicken.

Step 5: Garnish & Serve

• Sprinkle fresh parsley and extra Parmesan on top.
• Serve hot with garlic bread or a light green salad.

How to Serve

• Serve in shallow pasta bowls for a restaurant-style presentation.
• Pair with a crisp white wine (like Chardonnay) or sparkling water with lemon.
• Great with garlic breadsticks or roasted veggies on the side.

Additional Recipe Tips

• Use freshly grated Parmesan—pre-shredded doesn’t melt smoothly.
• Don’t let sauce boil vigorously; it can separate.
• If reheating, add a splash of milk or cream to restore creaminess.
• Pound chicken breasts to even thickness for uniform cooking.

Variations

• Shrimp Alfredo: Replace chicken with shrimp sautéed in garlic butter.
• Veggie Alfredo: Add broccoli, spinach, mushrooms, or peas.
• Spicy Alfredo: Add red chili flakes or Cajun seasoning.
• Lighter version: Use half-and-half instead of heavy cream.

Freezing & Storage

• Storage: Keep in airtight container in refrigerator for up to 3 days.
• Freezing: Not recommended (cream sauces separate when thawed).
• Reheating: Warm gently on stovetop with a splash of cream/milk.

Special Equipment Needed

• Large pot (for pasta)
• Large skillet or sauté pan (for chicken & sauce)
• Whisk (for smooth sauce)
• Tongs (for tossing pasta in sauce)

Conclusion

Chicken Alfredo Pasta with Homemade Cream Sauce is the ultimate comfort food—rich, creamy, and deeply satisfying. It’s quick enough for a weeknight but special enough for celebrations. Once you try this homemade version, you’ll never go back to store-bought sauce. Perfect for family dinners, date nights, or when you need a little indulgence in your day.

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Chicken Alfredo Pasta with Homemade Cream Sauce

Author: admin Cuisine: American, Italian Courses: Chicken

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 4 Calories: 620 kcal

Description

Chicken Alfredo Pasta is one of the most comforting and luxurious pasta dishes you can make at home. It features tender strips of chicken breast tossed with perfectly cooked fettuccine, all coated in a rich, silky homemade Alfredo cream sauce made from butter, cream, and Parmesan cheese.

Ingredients

Scale

1/2x 1x 2x 3x

For the Chicken

• 2 large chicken breasts (boneless, skinless)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt & black pepper, to taste

For the Pasta & Sauce

• 12 oz (340 g)
• 4 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 ½ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• ½ cup milk (optional, to thin sauce if needed)
• Salt & black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Cook the Pasta : Bring a large pot of salted water to a boil.Cook fettuccine according to package instructions until al dente.Reserve ½ cup pasta water, then drain and set aside.
2. Step 2: Cook the Chicken : Season chicken with olive oil, garlic powder, Italian seasoning, salt, and pepper.Heat a skillet over medium heat.Cook chicken for 6–7 minutes per side, until golden and cooked through (165°F / 74°C internal temp).Remove, rest for 5 minutes, then slice into strips.
3. Step 3: Make the Alfredo Sauce : In the same skillet, melt butter over medium heat.Add minced garlic and sauté for 1 minute until fragrant.Pour in heavy cream, stir, and let simmer for 3–4 minutes.Whisk in Parmesan until melted and smooth.Season with salt and pepper. If too thick, add milk or pasta water to thin.
4. Step 4: Assemble the Pasta : Add drained pasta into the skillet with Alfredo sauce.Toss until pasta is well coated.Top with sliced chicken.
5. Step 5: Garnish & Serve : Sprinkle fresh parsley and extra Parmesan on top.Serve hot with garlic bread or a light green salad.

Note

Keywords: Chicken Alfredo Pasta with Homemade Cream Sauce