Chicken Alfredo Pasta

This creamy Chicken Alfredo Pasta is a comforting Italian-inspired dish made with tender chicken, rich Alfredo sauce, and perfectly cooked pasta. It’s one of the most loved chicken and pasta recipes, ideal for weeknight dinners or special occasions. Whether you’re making a quick easy chicken alfredo recipe, a hearty chicken alfredo casserole, or simply craving classic comfort food, this recipe delivers every time.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Ingredients Method Notes

Ingredients

1 lb 450 g fettuccine pasta (or penne/linguine)
1 lb boneless skinless chicken breasts (or thighs)
2 tbsp olive oil
2 tbsp butter
4 garlic cloves minced
1 ½ cups heavy cream
1 cup freshly grated Parmesan cheese
½ tsp nutmeg optional
1 tsp Italian seasoning
Salt & black pepper to taste
Fresh parsley chopped (for garnish)

Method

Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and reserve ½ cup pasta water.
Cook the chicken: Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium heat. Cook chicken for 5–6 minutes per side until golden and cooked through. Remove and slice into strips.
Make Alfredo sauce: In the same skillet, melt butter and sauté garlic until fragrant. Add heavy cream and simmer for 2–3 minutes. Stir in Parmesan cheese and nutmeg until sauce is creamy.
Combine: Add cooked pasta and chicken to the skillet. Toss until everything is well coated. Add reserved pasta water if sauce is too thick.
Serve: Garnish with fresh parsley and extra Parmesan. Serve hot with garlic bread or salad.

Notes

For chicken alfredo casserole, place cooked pasta and chicken in a baking dish, top with mozzarella, and bake at 375°F (190°C) for 15–20 minutes.
Swap chicken with shrimp or vegetables for variety.
To lighten the sauce, use half-and-half or milk instead of heavy cream.
Freshly grated Parmesan makes a smoother, creamier chicken alfredo sauce recipe.