Name: Creamy Chicken Alfredo Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 tbsp. extra-virgin olive oil; 2 (6- to 8-oz.) boneless, skinless chicken breasts; Kosher salt; Freshly ground black pepper; 2 garlic cloves, finely chopped; 2 c. low-sodium chicken broth; 2 c. whole milk; 8 oz. fettuccine; 2 oz. Parmesan, finely grated (about 1 cup); 3/4 c. heavy cream; Finely chopped fresh parsley, for serving

There's something irresistibly comforting about a rich, velvety pasta dish, and that's exactly what you get with this Creamy Chicken Alfredo Pasta Recipe. It's the kind of dinner that feels like a warm hug on a plate—simple ingredients turned into a luxurious meal you'll want again and again.

This image shows several slices of cooked chicken pieces with a golden brown outside layer scattered on top of tangled creamy white pasta strands covered in a thick white sauce. The sauce looks smooth and rich, with bits of black pepper sprinkled throughout. Small bright green parsley leaves are scattered evenly over the chicken and pasta, adding a fresh contrast. Thin shavings of light-colored cheese are visible on the top, melting slightly into the sauce. The dish is set on a white marbled surface, showing close-up detail of the textures and colors. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Alfredo Pasta Recipe
Top Tip
How to Serve Creamy Chicken Alfredo Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Alfredo Pasta Recipe

Why You'll Love This Recipe

I’ve made a handful of chicken Alfredo versions over the years, but this one always stands out because it combines ease with that creamy, fresh flavor that jarred sauces just can’t match. Once you get a taste, you’ll see what I mean—it’s a winner every time!

Simple ingredients, incredible flavor: This recipe uses basic pantry staples to create a sauce that's silky and indulgent.
One-skillet magic: You cook the sauce and pasta together, which means fewer dishes and a richer sauce that clings perfectly to every strand of fettuccine.
Juicy, tender chicken: The chicken is cooked right in the skillet first, so it picks up those wonderful browned flavors that take the dish over the top.
Customizable comfort: Whether you want to add veggies, swap pastas, or make it gluten-free, this recipe is easy to adapt to your taste.

Ingredients & Why They Work

Every ingredient in this Creamy Chicken Alfredo Pasta Recipe plays a role in building layers of flavor and creamy texture. The chicken broth and milk create a tender base for the fettuccine, while Parmesan and cream give the sauce that rich finish we all crave.

Flat lay of extra-virgin olive oil in a small white ceramic bowl, two boneless skinless chicken breasts with a natural pink hue, coarse kosher salt crystals sprinkled beside, fresh black peppercorns in a small white bowl, two whole garlic cloves unpeeled, a simple white bowl of low-sodium chicken broth with a clear golden color, a small white bowl filled with whole milk, a neat bundle of uncooked fettuccine pasta strands, finely grated Parmesan cheese heaped in a white ceramic bowl, a white bowl filled with thick heavy cream, and a few sprigs of vibrant green fresh parsley arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra-virgin olive oil: Adds a subtle fruity note and helps sear the chicken to golden perfection.
Boneless, skinless chicken breasts: Lean protein that cooks quickly and stays tender when sliced thin.
Kosher salt: Essential for seasoning throughout to bring out all the flavors.
Freshly ground black pepper: Adds just the right amount of warmth and bite.
Garlic cloves: The aromatic base that infuses the sauce with savory depth.
Low-sodium chicken broth: Keeps the sauce light while lending a subtle savory note.
Whole milk: Creates a creamy base without making the sauce overly heavy.
Fettuccine: The classic choice for Alfredo because its flat ribbons hold the sauce beautifully.
Parmesan cheese: Freshly grated for maximum flavor and that signature cheesy sharpness.
Heavy cream: The final touch that elevates the sauce to decadence.
Fresh parsley: Adds a bright, fresh contrast and a pop of color when serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Creamy Chicken Alfredo Pasta Recipe just as written, but over time I’ve tried adding mushrooms or spinach to sneak in extra veggies, and it never disappoints. Feel free to tweak it to match what you have on hand or the flavors you enjoy the most.

Variation: For a garlicky kick, I sometimes toss in extra minced garlic just after cooking the chicken—it’s great if you’re craving bold flavors.
Gluten-free option: Swap fettuccine for your favorite gluten-free pasta—you might need to adjust the cooking time slightly.
Vegetable boost: Adding steamed broccoli or sautéed mushrooms toward the end creates a nice balance to the richness.
Protein swap: I’ve even replaced chicken with shrimp for a quicker seafood twist, which works perfectly with this creamy sauce.

Step-by-Step: How I Make Creamy Chicken Alfredo Pasta Recipe

The image shows a close-up of a white bowl filled with creamy fettuccine pasta in a thick, white sauce. On top of the pasta, there are several slices of cooked chicken, lightly browned with a slightly crispy texture on the edges. The chicken slices lay across the center, slightly overlapping each other. The pasta is coated evenly in the sauce and sprinkled with small green parsley pieces and black pepper flakes. A silver fork is resting in the bowl to the left, partially lifting some pasta. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Chicken Until Golden

Start by heating the olive oil in a large skillet over medium-high heat. Season the chicken breasts with kosher salt and freshly ground black pepper, then add them to the skillet. I like to let them cook undisturbed for about 8 minutes per side—this helps get a beautiful golden crust. Use an instant-read thermometer to check for 165°F in the thickest part, so you know the chicken is perfectly cooked without drying out. Once done, transfer to a cutting board and let it rest for 10 minutes. Resting is key to juicy slices!

Step 2: Build the Sauce Right in the Skillet

Using the same skillet, add the chopped garlic and sauté for a minute until fragrant—but don’t let it brown, or it will get bitter. Next, pour in the low-sodium chicken broth and whole milk, seasoning lightly with salt and pepper. Bring everything to a gentle simmer over medium heat. This base creates the creamy backdrop your pasta will soak up.

Step 3: Cook the Fettuccine in the Sauce

Drop in the fettuccine and stir frequently so the pasta cooks evenly and absorbs the flavorful liquid. This usually takes about 8 to 10 minutes for al dente, but keep an eye on it—and keep stirring! The sauce will reduce and thicken as the pasta cooks, creating a delicious coating.

Step 4: Finish with Cheese, Cream & Chicken

Stir in the grated Parmesan and heavy cream until you have a smooth and luscious sauce. Let it thicken gently for another 3 minutes, stirring occasionally. Then, fold in the sliced chicken so every bite has a perfect balance of protein and sauce. Remove from heat, sprinkle with freshly chopped parsley, and you’re ready to serve!

Top Tip

Over the years making this creamy chicken Alfredo pasta, I learned a few little tricks that make all the difference between just good and restaurant-quality.

Rest the chicken properly: Don’t skip the resting step—it keeps the meat tender and juicy instead of dry and tough.
Stir often but gently: Frequent stirring while cooking the pasta in sauce prevents sticking but keeps the sauce silky smooth.
Use fresh Parmesan: It melts better and tastes brighter than pre-grated stuff.
Don’t rush simmering: Give the sauce time to thicken slowly to avoid a grainy texture.

How to Serve Creamy Chicken Alfredo Pasta Recipe

Creamy Chicken Alfredo - Serving Suggestion

Garnishes

I’m a big fan of topping this dish with freshly chopped parsley because it adds a pop of green and a fresh note that balances the creaminess. Sometimes I also sprinkle a little extra Parmesan at the table for anyone who loves that cheesy hit. A crack of fresh black pepper on top finishes things nicely.

Side Dishes

This pasta pairs beautifully with a crisp green salad tossed in a tangy vinaigrette, or roasted vegetables for a hearty dinner. Garlic bread or warm crusty bread is always a winner, perfect for mopping up any leftover sauce.

Creative Ways to Present

For special occasions, I like to plate the pasta in neat nests and drizzle a bit of extra cream or olive oil over the top. Garnishing with edible flowers or microgreens adds a delicate elegance when serving guests. It’s simple but makes the dish feel extra special.

Make Ahead and Storage

Storing Leftovers

I usually let any leftovers cool completely before transferring them to an airtight container. Stored this way, they keep well in the fridge for up to 3 days. Because the sauce thickens when cold, it’s normal to need a little splash of milk or broth when reheating.

Freezing

Freezing creamy pasta sauces can be tricky since cream can separate, but I’ve had decent success freezing this dish for up to 2 months if I undercook the pasta slightly before freezing. Thaw overnight in the fridge, then reheat gently on the stove with a bit of broth to help bring it back.

Reheating

I like to reheat leftovers slowly on the stovetop over low heat, stirring frequently and adding extra milk or broth as needed to loosen the sauce and keep that creamy texture. Microwaving works too—just do it in short bursts and stir in-between.

Frequently Asked Questions:

Can I use a different type of pasta in this recipe?

Absolutely! While fettuccine is traditional and holds the sauce best, spaghetti, linguine, or even penne work nicely. Just adjust cooking times accordingly.

Can I make this recipe dairy-free or lighter?

You can substitute the heavy cream and milk with coconut milk or almond milk, but the texture and flavor will be different. Using lactose-free cream and cheese options also helps lighten it up.

How do I prevent the Alfredo sauce from splitting?

Make sure to simmer the sauce gently on medium heat, avoid boiling, and stir constantly once the cream and cheese are added. Using fresh Parmesan also helps prevent graininess or separation.

Can I prepare parts of this recipe in advance?

Yes! You can cook and slice the chicken ahead of time and store it in the fridge. The sauce and pasta are best made fresh, but if short on time, prepare the sauce base and reheat gently before adding pasta and chicken.

Final Thoughts

This Creamy Chicken Alfredo Pasta Recipe has become one of those go-to meals that never fails to hit the spot—whether it's a busy weeknight or a weekend treat. I genuinely hope you find as much joy in making and sharing it as I do. Give it a try, tweak it to your liking, and soon it might just be your new favorite comfort food.