There’s something magical about a bowl of creamy pasta after a long day. This Chicken Alfredo Pasta recipe is my go-to when I need something cozy yet impressive.
It’s rich, comforting, and comes together in under 30 minutes—a total weeknight lifesaver!
Why You’ll Love This Recipe
Creamy, cheesy, and packed with flavor
Uses simple pantry staples—no fancy ingredients needed
Comes together quickly—perfect for busy weeknights
Balanced with protein and carbs in one satisfying dish
Feels like a restaurant-quality meal at home
Family-friendly and kid-approved every time
What You’ll Need (Ingredient Highlights)
Chicken breasts – Boneless, skinless, and juicy when pan-seared
Fettuccine pasta – Holds onto the sauce beautifully
Heavy cream + Parmesan – The dreamy, cheesy base for the Alfredo sauce
Garlic + butter – Aromatic and rich for sautéing
Fresh parsley – Brightens the final dish
Salt & pepper – For perfect seasoning
Pro Tips Before You Start
Use freshly grated Parmesan—it melts better and gives a silkier sauce
Don’t overcook the chicken; let it rest before slicing to keep it juicy
Stir sauce constantly while simmering to avoid curdling
If sauce gets too thick, thin it out with a splash of pasta water
Prep all ingredients ahead for a smooth cooking experience
How to Make Chicken Alfredo Pasta
Step 1. Cook the Fettuccine
Boil a large pot of salted water.
Add fettuccine and cook until al dente (8–10 minutes).
Drain and set aside.
Step 2. Sear the Chicken
In a large skillet over medium heat, melt the butter.
Season chicken with salt and pepper, then cook each side until golden and cooked through (about 6–7 minutes per side).
Remove from pan and let it rest.
Step 3. Make the Alfredo Sauce
In the same skillet, sauté minced garlic for about 1 minute until fragrant.
Add heavy cream and simmer for 3–5 minutes until it begins to thicken.
Slowly whisk in the Parmesan cheese until melted and smooth.
Step 4. Combine Everything
Slice the cooked chicken into strips.
Add the drained fettuccine and sliced chicken to the sauce.
Toss everything gently to coat evenly.
Step 5. Serve and Enjoy
Plate the pasta immediately.
Garnish with chopped parsley and extra Parmesan if you like.
Serve hot and creamy!
What to Serve It With
Garlic bread or focaccia
Caesar or garden salad
Roasted broccoli or asparagus
A crisp glass of white wine (if you’re feeling fancy!)
Variations / Substitutions
Swap chicken for shrimp or salmon
Use penne or linguine instead of fettuccine
Add sautéed mushrooms or spinach to the sauce
Make it spicy with a pinch of chili flakes or Cajun seasoning
Storage & Leftovers
Store in an airtight container for up to 3 days
Reheat gently on the stove with a splash of cream or milk
Not ideal for freezing—the cream sauce may separate
FAQs
Can I make this ahead of time?
You can prep the chicken and sauce, but cook the pasta fresh for best texture.
What’s the best way to reheat it?
Reheat in a skillet over low heat with added cream or milk to loosen the sauce.
Can I use milk instead of cream?
Yes, but the sauce will be lighter and less rich.
Is pre-shredded Parmesan okay?
Freshly grated is better for texture, but pre-shredded works in a pinch.
What type of pan should I use?
A wide skillet or sauté pan is ideal for fitting the pasta and sauce together.
Can I use rotisserie chicken?
Yes! Just skip the searing step and warm it up in the sauce.
How do I keep the sauce from clumping?
Keep stirring and don’t let the sauce boil—gentle heat is key.
Final Thoughts
This Chicken Alfredo Pasta recipe is my version of pure comfort. It’s creamy, cheesy, and satisfying without being fussy.
Whether you’re cooking for guests or just craving something cozy, this dish always delivers!
Chicken Alfredo Pasta
Ingredients
Method
- Cook fettuccine in salted boiling water until al dente. Drain and set aside.
- In a skillet, melt butter over medium heat.
- Season chicken with salt and pepper, then sear until golden and cooked through.
- Remove and let rest.
- Sauté garlic in the same pan until fragrant.
- Add cream and simmer for 3–5 minutes.
- Stir in Parmesan until melted and smooth.
- See full steps with tips & photos → https://theboatshedcafe.com/chicken-alfredo-pasta-2/
Notes
- For a smoother sauce, use freshly grated Parmesan—pre-shredded cheese doesn’t melt as well.
- Thin the sauce with a splash of pasta water if needed.
- Swap fettuccine with penne, linguine, or gluten-free pasta if preferred.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.