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Homemade Chicken Alfredo Pasta

Homemade Chicken Alfredo Pasta

Indulge in this creamy Chicken Alfredo pasta that's ready in just 30 minutes, perfect for a cozy dinner or family gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 12 oz Fettuccine The classic pasta for Alfredo; can substitute with penne or linguine.
  • 1 lb Boneless chicken breasts or thighs Tender and juicy for searing.
Alfredo Sauce
  • 4 tbsp Butter Adds rich flavor.
  • 3 cloves Fresh garlic (minced) For aromatic depth.
  • 1 cup Heavy cream Creates velvety texture.
  • 1 cup Freshly grated parmesan cheese Melts smoothly into the sauce.
  • 1 tsp Salt Essential for seasoning.
  • 1/2 tsp Black pepper Essential for seasoning.
  • 1 tsp Italian seasoning Flavorful blend of herbs.
Optional Add-Ins and Garnish
  • 1/4 cup Optional fresh parsley For garnish.
  • 1/4 tsp Optional red pepper flakes For added heat.
  • 1 cup Optional steamed broccoli For added nutrition.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining.
  2. While the pasta cooks, season chicken with salt, pepper, and Italian seasoning. Sear in a large skillet over medium-high heat with olive oil or butter until golden brown, about 4-5 minutes per side. Set aside and slice.
Cooking
  1. In the same skillet, melt butter and sauté minced garlic until fragrant, about 30 seconds.
  2. Pour in heavy cream and bring to a gentle simmer. Stir in parmesan cheese and cook until sauce is thick and creamy, about 2-3 minutes.
  3. Add cooked pasta and sliced chicken to the skillet, tossing to coat everything in the sauce. Thin the sauce with reserved pasta water as needed.
  4. Garnish with parsley or red pepper flakes if desired, and serve hot.

Notes

For the best Alfredo texture, use freshly grated cheese, and avoid boiling the sauce. Thinning the sauce with pasta water helps maintain creaminess.