Name: Chicken Alfredo – Creamy Chicken Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian-American
Ingredients: 2 large chicken breasts or boneless skinless thighs; Salt and pepper to taste; 1 tablespoon olive oil; 2 tablespoons unsalted butter; 3 garlic cloves, minced; 1 cup heavy cream (or single cream); 3/4 cup freshly grated Parmesan cheese; 1/2 teaspoon garlic powder (optional); 2 tablespoons fresh parsley, chopped; 12 oz fettuccine or tagliatelle pasta; Salt for pasta water

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Chicken Alfredo is my go-to dish when I want something quick, comforting, and a little indulgent. The creamy Parmesan sauce clings beautifully to the pasta, while the tender chicken makes the meal hearty and satisfying. It’s a recipe that feels special enough for date night but is simple enough for busy weeknights.

Chicken Alfredo – Creamy Chicken Pasta

Why You’ll Love This Recipe

I love this Chicken Alfredo because it comes together in just 20 minutes, and the results taste like something I’d order at a restaurant. The sauce is rich and velvety, and the freshly grated Parmesan makes all the difference. I can easily swap in different proteins or vegetables depending on what I have on hand, which makes it versatile. Plus, my family never gets tired of this creamy pasta.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Large chicken breasts or boneless skinless thighs
Salt and pepper
Olive oil
Unsalted butter
Garlic cloves, minced
Heavy cream (or single cream)
Parmesan cheese, freshly grated
Garlic powder (optional)
Fresh parsley, chopped
Fettuccine or tagliatelle pasta
Salt for pasta water

Directions

Place the chicken breasts on a cutting board and butterfly them. Cover with greaseproof paper and pound lightly to flatten. Season with salt and pepper.
Heat olive oil in a large skillet and cook the chicken until golden and fully cooked, about 8–10 minutes. Remove from the pan and slice thinly.
Lower the heat, add butter, and let it melt. Stir in the minced garlic and cook until fragrant, about 30 seconds.
Pour in the cream, bring to a gentle simmer, then add salt and garlic powder. Stir in Parmesan until melted and smooth.
Return the sliced chicken to the pan and sprinkle with parsley.
While the chicken cooks, boil salted water and cook pasta until al dente, one minute less than the package instructions. Reserve a little pasta water before draining.
Add pasta to the sauce and toss everything together. Use reserved pasta water if needed to loosen the sauce.
Taste, adjust seasoning, garnish with parsley, and serve immediately.

Servings and timing

This recipe makes 4 servings. Prep time is about 5 minutes, cook time is 15 minutes, and total time is 20 minutes.

Variations

I like to change things up by swapping the chicken for shrimp or salmon. Sometimes I add vegetables like broccoli, spinach, or mushrooms for extra nutrition. If I don’t have Parmesan, Pecorino Romano also works beautifully. For a twist, I’ve even tried blue cheese instead of Parmesan, and it gave the dish a bold, tangy flavor.

Storage/Reheating

I find this pasta is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, I place it in a saucepan over low heat, adding a splash of water to loosen the sauce. I avoid microwaving, as it can make the sauce grainy.

FAQs

Can I make Chicken Alfredo without cream?

Yes, I can use single cream or even a dairy-free alternative like soy cream. The texture changes slightly, but it still works.

What type of pasta works best?

I usually make this with fettuccine, but tagliatelle, linguine, or even penne work just as well.

Can I use pre-cooked chicken?

Yes, I sometimes use leftover cooked chicken. I just slice it and add it to the sauce before combining with the pasta.

How do I make the sauce thicker?

If I want a thicker sauce, I let it simmer a little longer so it reduces naturally. Using freshly grated cheese also helps the sauce hold its creamy texture.

Can I freeze Chicken Alfredo?

I don’t recommend freezing it because the cream sauce tends to separate. It’s much better fresh or reheated from the fridge within a couple of days.

Conclusion

Chicken Alfredo is one of my favorite comfort food dishes. It’s creamy, quick, and endlessly adaptable. Whether I’m cooking for family on a weeknight or trying to impress at dinner, this recipe always delivers. Once I learned how easy it is to make the sauce from scratch, I never wanted to buy jarred Alfredo again. It’s a recipe I return to over and over whenever I’m craving something cozy and satisfying.