Looking for a dish that combines rich, creamy flavors with the comfort of a home-cooked meal? This Chicken Alfredo Pasta recipe is your answer! Perfect for quick family dinners or a cozy night in, this easy pasta recipe is ready in just 30 minutes. Whether you’re a busy mom or a pasta lover, this creamy garlic pasta will become your new go-to for weeknight dinner ideas.
Why You’ll Love This Recipe
- Ready in just 30 minutes—perfect for busy weeknights
- Creamy, indulgent sauce made with simple ingredients
- Customizable to your taste with optional Italian seasoning
- A classic easy pasta recipe that’s sure to please everyone
- Can be made with just a few pantry staples
Ingredients
Here’s what you’ll need to make this Chicken Alfredo Pasta:
- 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)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through how to make this Chicken Alfredo Pasta:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente according to package instructions. Drain and set aside.
- Sauté the Chicken: In a large skillet over medium heat, melt butter. Season chicken with salt and pepper and cook for about 6-7 minutes per side until golden brown and cooked through. Remove from skillet and let rest before slicing.
- Prepare Sauce: In the same skillet, add minced garlic and sauté until fragrant. Pour in heavy cream, stirring well, then whisk in Parmesan cheese until melted and smooth.
- Combine: Slice the chicken and return it to the skillet with the sauce along with the cooked fettuccine. Toss gently until evenly coated.
- Serve: Adjust seasoning if needed, sprinkle with Italian seasoning (if using), and serve hot with extra Parmesan on top.
Pro Tips for Making the Recipe
- For an extra creamy sauce, use freshly grated Parmesan cheese—it makes a big difference!
- Add some color and nutrients by tossing in steamed broccoli or spinach at the end.
- Don’t overcook the fettuccine—it should still have a bit of bite for the best texture.
- Want a spicy kick? Add a pinch of red pepper flakes to the sauce.
- Leftovers? Toss them in an airtight container and refrigerate for up to 3 days. Reheat gently with a splash of heavy cream to restore creaminess.
How to Serve
This Chicken Alfredo Pasta is a complete meal on its own, but here are a few ideas to round it out:
- Start with a simple green salad or a Caprese salad for a light contrast to the rich pasta.
- Add some crusty garlic bread on the side for dipping in the creamy sauce.
- For a more substantial meal, pair it with roasted vegetables or a side of garlic roasted asparagus.
Make Ahead and Storage
While this recipe is best made fresh, you can prep some components ahead of time:
- Cook the fettuccine and store it in an airtight container in the fridge for up to 2 days. Toss with a little olive oil to prevent sticking.
- Prepare the sauce (without the Parmesan) and refrigerate for up to 24 hours. Reheat and stir in the Parmesan when ready to serve.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of heavy cream to restore creaminess.
Looking for more easy pasta recipes? Check out our Best Chicken Alfredo Pasta Recipe or our guide on How to Make Chicken Alfredo a Creamy Quick Recipe. For a spicy twist, don’t miss our Best 20 Minute Cajun Chicken Alfredo Pasta Recipe.
There you have it—creamy, cheesy, and oh-so-delicious Chicken Alfredo Pasta that’s ready in no time! Perfect for quick family dinners or a cozy night in, this easy pasta recipe is sure to become a favorite. Let me know in the comments how you make it your own!
Chicken Alfredo Pasta
Ingredients
- 3-4 boneless, skinless chicken breasts 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
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente according to package instructions. Drain and set aside.
- Sauté the Chicken: In a large skillet over medium heat, melt butter. Season chicken with salt and pepper and cook for about 6-7 minutes per side until golden brown and cooked through. Remove from skillet and let rest before slicing.
- Prepare Sauce: In the same skillet, add minced garlic and sauté until fragrant. Pour in heavy cream, stirring well, then whisk in Parmesan cheese until melted and smooth.
- Combine: Slice the chicken and return it to the skillet with the sauce along with the cooked fettuccine. Toss gently until evenly coated.
- Serve: Adjust seasoning if needed, sprinkle with Italian seasoning (if using), and serve hot with extra Parmesan on top.
