Articledinner#Chicken Alfredo Pasta

Creamy Chicken Alfredo Pasta

This chicken Alfredo pasta pairs pan-seared chicken with fettuccine tossed in a silky homemade garlic-Parmesan cream sauce for a rich, classic Italian dinner.

July 20, 2026546 words · 3 min read

dinnerstovetopitalianmain-course

Prep

10 min

Cook

25 min

Total

35 min

Servings

Calories

700

This stovetop Alfredo skips the jar and builds a silky Parmesan cream sauce from scratch while pan-seared chicken rests on the side. Everything comes together in about 35 minutes, with the fettuccine tossed straight into the sauce so it soaks up all that garlicky richness. Sliced chicken folded in at the end keeps this feeling like a full meal rather than just a side dish.

Pan-seared chicken and fettuccine come together in a homemade garlic-Parmesan cream sauce for a rich, classic dinner.

Why You'll Love This Recipe

Fast: ready in about 35 minutes (10 min prep, 25 min cook)
Simple: 9 everyday ingredients
Feeds the family: 4 servings
Light: about 700 calories per serving

Ingredients

2 skinless boneless chicken breasts (about 1 lb / 450g)
8 oz 225g fettuccine pasta
2 tablespoons unsalted butter
2 cloves garlic minced
1 ½ cups heavy cream
1 cup freshly grated Parmesan cheese
Salt to taste
Pepper to taste
Optional garnish: Fresh parsley or basil chopped

Instructions

Season the chicken with salt and pepper, then cook it in a bit of olive oil over medium heat for 6 to 7 minutes per side, until golden and cooked through, and let it rest before slicing into strips.
Melt the butter in a large pan over medium heat, sauté the garlic for about a minute until fragrant, then stir in the heavy cream and simmer for about 5 minutes until it thickens slightly, adding the Parmesan and stirring until smooth.
Meanwhile, boil the pasta in salted water until al dente according to the package instructions, then drain, reserving a bit of the pasta water.
Add the cooked pasta to the Alfredo sauce, stirring to coat, and thin with reserved pasta water if the sauce is too thick.
Fold the sliced chicken into the pasta and sauce until everything is well combined and coated.

Cooking Tips

Let the chicken rest a few minutes before slicing so the juices stay in the meat.
Use freshly grated Parmesan rather than pre-shredded for the smoothest sauce.
Save a cup of pasta water before draining in case you need to loosen the sauce later.

Substitutions

Chicken thighs can replace chicken breasts for a juicier result.
Half-and-half can be used in place of heavy cream for a lighter sauce.
Any long pasta shape, like linguine or spaghetti, can stand in for fettuccine.

Storage

Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently on the stovetop with a splash of cream or milk to bring the sauce back together.