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The Boat Shed Kitchen

Chicken Alfredo Pasta

This Chicken Alfredo Pasta is the ultimate cozy dinner—tender chicken, rich garlic-Parmesan cream sauce, and perfectly cooked fettuccine all tossed together for a classic that never fails. It’s creamy, cheesy, and ready in under 40 minutes. Perfect for date night, family meals, or indulgent leftovers.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Calories: 640
Ingredients Method Notes

Ingredients
  

  • 3 –4 boneless skinless chicken breasts (about 1 lb)
  • 12 oz fettuccine pasta
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 3 cloves fresh garlic minced
  • 2 tbsp unsalted butter
  • Salt and pepper to taste
  • Italian seasoning optional

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Add fettuccine and cook until al dente. Drain and set aside.
  3. In a large skillet, melt butter over medium heat.
  4. Season chicken with salt and pepper, then cook for 6–7 minutes per side until golden and cooked through.
  5. Remove from skillet and let rest.
  6. In the same skillet, add minced garlic and sauté until fragrant.
  7. Pour in the heavy cream and stir well.
  8. See full steps with tips & photos → https://theboatshedcafe.com/chicken-alfredo-pasta/

Notes

  • Use freshly grated Parmesan for the best texture—pre-shredded cheese may not melt smoothly.
  • If the sauce is too thick, add a splash of reserved pasta water to loosen it.
  • Add steamed broccoli, peas, or spinach for a touch of green.