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Creamy Chicken Alfredo Pasta with tender chicken and perfectly cooked noodles, a delicious and satisfying meal.

Best Chicken Alfredo Pasta Ever

This Chicken Alfredo Pasta recipe is a comforting and creamy dish ready in under an hour. Perfectly cooked pasta is coated in a luscious homemade Alfredo sauce and topped with tender, juicy chicken, making it the perfect weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lb fettuccine pasta
  • 4 quarts water
  • 1 tablespoon salt
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of nutmeg optional
  • 2 tablespoons chopped fresh parsley, for garnish optional

Equipment

  • Large pot
  • Colander
  • Large Skillet
  • Medium bowl
  • Whisk
  • Measuring cups and spoons
  • Knife
  • Cutting board

Method
 

  1. In a medium bowl, toss the chicken pieces with olive oil, garlic powder, paprika, salt, and pepper. Make sure the chicken is evenly coated with the spices!
  2. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, or until cooked through and lightly browned. Set aside.
  3. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tablespoon of salt.
  4. Add the pasta and cook according to package directions for al dente. Reserve about 1 cup of pasta water before draining.
  5. Drain the pasta and set aside.
  6. In the same large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant.
  7. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and let it simmer for 2-3 minutes, allowing it to thicken slightly.
  8. Gradually whisk in the Parmesan cheese, a little at a time, until it is melted and the sauce is smooth and creamy. Stir constantly to prevent the cheese from clumping.
  9. Season with salt, pepper, and a pinch of nutmeg (if using). Taste and adjust seasonings as needed.
  10. Add the cooked pasta to the skillet with the Alfredo sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  11. Add the cooked chicken to the pasta and sauce. Toss gently to combine.
  12. Serve immediately, garnished with fresh parsley (if desired) and extra Parmesan cheese.

Notes

For the best Alfredo sauce, use freshly grated Parmesan cheese. Simmer the cream gently, don't boil. Pasta water is key for a creamy texture. Season the sauce well. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of milk or cream. Variations include adding vegetables like broccoli or spinach, spicing it up with red pepper flakes, using different cheeses like Asiago or Romano, or making it creamier with cream cheese or mascarpone.