There’s something about a bowl of fettuccine coated in creamy garlic Alfredo and topped with tender chicken that just makes everything better.

When I made this recipe for the first time, the aroma of sizzling garlic and melting butter filled the kitchen—and I knew it was a keeper.

Why You’ll Love This Recipe

Tender & flavorful – Thin-sliced chicken breasts soak up the seasonings and sear to golden perfection.

Ultra-creamy – The rich Alfredo sauce hugs every strand of pasta with garlicky, buttery goodness.

Weeknight comfort – Easy enough for a weeknight but special enough for guests.

Custom-friendly – You can add spinach, mushrooms, or swap pasta shapes easily.

Crowd favorite – Everyone goes back for seconds—kids and adults alike!

What You’ll Need (Ingredient Highlights)

Chicken breasts – Sliced thin for quick, even cooking and plenty of surface for seasoning.

Garlic & spices – Garlic powder, smoked paprika, and pepper bring warmth and depth.

Fettuccine pasta – Holds the sauce beautifully. Use less for a saucier dish.

Heavy cream & Parmesan – Classic Alfredo duo for the creamiest results.

Butter & olive oil – Adds richness and helps brown the chicken beautifully.

Fresh parsley – For a fresh pop of color and brightness at the end.

Pro Tips Before You Start

Slice your chicken horizontally for faster cooking and better texture.

Don’t boil the cream—gentle heat keeps the sauce silky.

Use freshly grated Parmesan for the smoothest melt.

Save some pasta water—it helps loosen the sauce if it thickens too much.

Let the chicken rest before slicing to keep it juicy.

How to Make Creamy Garlic Chicken Alfredo

Step 1: Prepare the Chicken

Slice each chicken breast in half horizontally. Pat dry.

Mix salt, garlic powder, pepper, and paprika, then season both sides of the chicken evenly.

Step 2: Sear the Chicken

Heat a skillet over medium-high. Add olive oil and let it shimmer.

Place chicken in the pan and lower the heat to medium.

Sear for 3–4 minutes per side. Add butter after flipping.

Cook until golden and internal temp hits 160°F.

Let the chicken rest for 5 minutes—it’ll reach 165°F as it rests.

Step 3: Boil the Pasta

Meanwhile, bring a large pot of salted water to a boil.

Cook fettuccine until al dente, then drain and reserve 1 cup of pasta water.

Toss noodles with a touch of olive oil to prevent sticking.

Step 4: Make the Alfredo Sauce

In the same skillet, melt butter over medium heat.

Add garlic and sauté for 30–60 seconds until fragrant.

Pour in the cream slowly, stirring constantly.

Add salt, black pepper, and cayenne.

Cook gently (do not boil) for 2–3 minutes.

Step 5: Add the Cheese

Reduce heat to medium-low.

Gradually stir in 1 cup Parmesan until melted and smooth.

Step 6: Assemble

Toss pasta in the sauce until fully coated.

dd pasta water if needed to adjust the consistency.

Step 7: Finish and Serve

Slice chicken into strips and place over the pasta.

Top with parsley and extra Parmesan. Serve hot and enjoy!

What to Serve It With

Garlic bread or warm focaccia

Roasted broccoli or asparagus

A crisp Caesar or arugula salad

A glass of chilled white wine (like Chardonnay or Pinot Grigio)

Variations / Substitutions

Use shrimp or salmon instead of chicken for a seafood twist.

Swap in gluten-free pasta or zoodles for a lighter version.

Stir in spinach, mushrooms, or peas to sneak in more veggies.

Try Pecorino Romano in place of Parmesan for a sharper flavor.

Storage & Leftovers

Let leftovers cool, then store in an airtight container in the fridge for up to 3 days.

Reheat gently on the stovetop or microwave with a splash of cream or milk to restore the sauce.

Not recommended for freezing, as the creamy sauce may separate.

FAQs

Can I use pre-cooked chicken or rotisserie?
Yes! Just slice and warm it in the sauce during the final step.

Is it okay to use pre-grated Parmesan?
Freshly grated is best—it melts more smoothly and avoids grainy sauce.

Can I make it ahead?
You can prep the chicken and sauce in advance.

Cook pasta and combine just before serving.

What if I don’t have heavy cream?
You can use half-and-half with a bit of cream cheese for thickness, though it won’t be as rich.

How do I keep the Alfredo sauce from breaking?
Avoid high heat and don’t let it boil—gentle heat keeps it smooth.

Can I use a different pasta shape?
Absolutely! Penne, linguine, or even tagliatelle work well.

Is this recipe spicy?
It has just a hint of cayenne. Feel free to omit it for a milder flavor.

Final Thoughts

This Creamy Garlic Chicken Alfredo is everything I crave in a comfort meal—easy, indulgent, and guaranteed to bring smiles to the table.

The balance of garlic, buttery sauce, and juicy chicken makes it a timeless favorite.

Whether you’re hosting guests or treating yourself, it’s the kind of dish that makes dinner feel like something special.

The Boat Shed Kitchen