Chicken Alfredo Pasta – Creamy, Comforting & Easy to Love
This chicken alfredo pasta is creamy, rich, and full of flavor — a comforting weeknight favorite made with simple ingredients in just 35 minutes.
Equipment
- Large skillet
- Pot for pasta
- Tongs or pasta spoon
- Whisk
- Cutting board and knife
Ingredients
For the Pasta:
- 12 oz fettuccine or your favorite pasta
- 2 chicken breasts sliced thin
- 2 tbsp olive oil
- Salt and pepper to taste
For the Alfredo Sauce:
- 2 tbsp butter
- 3 cloves garlic minced
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- ½ cup milk optional for thinner sauce
- ¼ tsp nutmeg optional
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
Cook the Pasta:
- Boil fettuccine in salted water until al dente. Reserve ½ cup pasta water, then drain.
Cook the Chicken:
- In a skillet, heat olive oil. Season chicken with salt and pepper, then cook until golden and fully cooked. Remove and set aside.
Make the Alfredo Sauce:
- In the same skillet, melt butter and sauté garlic for 30 seconds. Add cream and bring to a gentle simmer. Stir in Parmesan and whisk until smooth. Add milk if needed for consistency.
Combine:
- Add pasta and cooked chicken to the sauce. Toss well to coat. Add a splash of reserved pasta water to loosen if needed.
Serve:
- Top with extra Parmesan and parsley. Serve warm and creamy.
Notes
💡 Reserve some pasta water — it helps the sauce coat beautifully.
🧊 Store leftovers in an airtight container up to 3 days; reheat gently with a splash of milk.
🧊 Store leftovers in an airtight container up to 3 days; reheat gently with a splash of milk.