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Skip the restaurant and make this creamy chicken Alfredo at home with tender chicken and silky homemade sauce that puts jarred versions to shame. Rich, indulgent, and on the table in just 40 minutes for an impressive weeknight dinner.
Chicken Alfredo Pasta
Indulge in this restaurant favorite featuring tender chicken breast and fettuccine tossed in rich, creamy Alfredo sauce made from scratch. This Italian-American classic delivers silky, cheesy perfection that rivals any upscale dining experience.
Equipment
Large skillet
Large pot for pasta
Instant-read thermometer
Grater for cheese
Ingredients
For the Chicken
- 1-1/2 lb boneless skinless chicken breasts
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- salt and black pepper to taste
- 2 tbsp olive oil
For the Alfredo Sauce
- 4 tbsp unsalted butter
- 4 piece garlic cloves minced
- 2 cup heavy cream
- 1 cup Parmesan cheese freshly grated
- 1/2 cup mozzarella cheese shredded
- 1/4 tsp nutmeg optional
- salt and white pepper to taste
For the Pasta
- 1 lb fettuccine pasta
- 1 tbsp salt for pasta water
For Garnish
- 2 tbsp fresh parsley chopped
- extra Parmesan cheese for serving
- red pepper flakes optional
Instructions
- Prepare chicken: Pat chicken breasts dry with paper towels. Season both sides with Italian seasoning, garlic powder, salt, and black pepper. If breasts are very thick, pound to even thickness for uniform cooking.
- Cook chicken: Heat olive oil in large skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to cutting board, tent with foil, and let rest for 5 minutes. Slice into strips.
- Cook pasta: While chicken rests, bring large pot of salted water to boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup pasta water before draining. Do not rinse pasta.
- Make Alfredo sauce: In same skillet used for chicken (wipe clean if needed), melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned. Pour in heavy cream and bring to gentle simmer.
- Finish sauce: Reduce heat to low. Gradually whisk in Parmesan cheese and mozzarella cheese, stirring constantly until melted and smooth. Add nutmeg if using. Season with salt and white pepper to taste. If sauce is too thick, thin with reserved pasta water, adding 1-2 tablespoons at a time.
- Combine and serve: Add drained fettuccine to sauce and toss until pasta is fully coated. Add sliced chicken on top or toss into pasta. Garnish with chopped parsley, extra Parmesan, and red pepper flakes if desired. Serve immediately while hot and creamy.
Notes
Use freshly grated Parmesan for best results – pre-grated cheese contains anti-caking agents that prevent smooth melting. Heavy cream is essential – milk or half-and-half will not create the same rich, creamy texture. For extra flavor, add 1/4 cup white wine to sauce before adding cream. Sauce thickens as it sits – reserve extra pasta water to loosen if needed when reheating. Can substitute chicken with shrimp, or omit meat for vegetarian version. Leftover sauce can be stored in refrigerator for 3 days but is best fresh.
ALLERGEN INFORMATION: Contains dairy (butter, heavy cream, Parmesan cheese, mozzarella) and gluten (pasta). Can be made gluten-free using gluten-free fettuccine. Not suitable for dairy allergies. Contains chicken. Always check ingredient labels if you have food allergies.
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