Classic Chicken Alfredo Pasta Recipe

There’s something about a big bowl of chicken Alfredo that just feels cozy and a little indulgent – it reminds me of family dinners at our favorite Italian restaurant. As one food writer says, “there’s nothing quite as comforting as a big bowl of fettuccine enrobed in Alfredo sauce”. Rich, creamy sauce and tender chicken make every bite feel special, whether it’s a weeknight dinner or a special treat for the family.

What Is Alfredo Sauce

Alfredo sauce is really just a silky white sauce built on butter, cheese, and cream (no tomatoes or heavy roux needed). In fact, the original Italian fettuccine al burro was simply pasta tossed with butter and Parmesan cheese – in America we often add garlic and heavy cream for extra richness. The key ingredients are butter and Parmesan (and usually heavy cream), and as you heat and stir them they emulsify into a thick, velvety sauce. (Tossing in a splash of the hot pasta water helps it cling to the noodles and become even creamier.) Because it’s made of fresh cream and cheese, Alfredo is always best eaten right away – even the best jarred sauce “just can’t compete” with a homemade version. In short, Alfredo is a special-occasion cream sauce that’s deceptively simple: rich, cheesy, and best enjoyed straight off the stove.

Reddit Reviews

• The one reddit that reviewed the recipe said it was delicious

Ingredients Overview

For this chicken Alfredo you’ll need just a handful of staples: fettuccine (long flat noodles are classic, but any pasta works), boneless chicken breast, heavy cream, Parmesan cheese, a few cloves of garlic, and unsalted butter. Also have salt, pepper (and maybe a pinch of nutmeg or lemon zest) for seasoning, and keep a cup of the salted pasta cooking water aside. That hot starchy water will later help loosen and thicken the sauce. One cooking guide points out that simple dishes like this really shine with good ingredients: “simple recipes really shine with best-quality ingredients… you’ll taste the difference immediately”. In other words, using real butter and freshly grated Parmesan will up the flavor (but don’t worry if you’re using what you have on hand – it will still be delicious).

Cooking Walk-Through

• Boil the pasta: Fill a large pot with water, add salt, and bring to a boil. Add the fettuccine and cook until just al dente (still a tiny bit firm). Before draining, scoop out about a cup of the pasta water and set it aside. (This starchy water will help marry the sauce later.) Drain the pasta and keep it warm.
• Sear and cook the chicken: While the pasta cooks, season the chicken breasts with salt and pepper. Heat a tablespoon of butter or oil in a large skillet over medium-high heat. Cook the chicken about 6–7 minutes per side, or until golden brown and no longer pink in the center (juices should run clear). Remove the chicken to a cutting board and let it rest a few minutes before slicing (this helps the meat stay juicy). Slice the chicken into strips or cubes.
• Make the Alfredo sauce: In the same skillet (no need to wash it out), melt another tablespoon of butter. Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream and lower the heat to medium. Let the cream come to a gentle simmer. Then whisk in the grated Parmesan cheese, a handful at a time, until the sauce turns smooth and thickens slightly. (If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.) Taste and season with salt and pepper.
• Toss pasta with sauce: Add the drained pasta directly into the skillet with the Alfredo sauce. Gently toss or stir so the noodles get fully coated. If the sauce clings too much or seems dry, pour in a little of that reserved pasta water and stir until you reach a silky consistency. The starchy water should help the sauce cling to the noodles in a creamy coating.
• Finish with chicken and garnish: Turn off the heat and add the sliced chicken back into the pan. Toss lightly to distribute the chicken. Serve immediately, garnished with chopped fresh parsley (and a crack of black pepper) for brightness – Alfredo is traditionally finished with parsley. For extra flavor you can sprinkle a touch more grated Parmesan on top.

Tips and Serving Ideas

• Rest the chicken: Letting the chicken sit a few minutes after cooking is worth it. As the meat rests, its juices have time to redistribute, which keeps each slice moist instead of dry. Slice it just before combining with the pasta.
• Pasta swap: Fettuccine is classic for Alfredo, but feel free to use whatever long pasta you have – linguine, tagliatelle, or even a short pasta like penne will work. Just make sure to adjust cooking time so it’s al dente.
• Reheat gently: Leftover Alfredo can be reheated, but do so very gently. Heat on the stovetop over low heat (or use a double boiler) and stir frequently. You may need to add a splash of cream or milk if the sauce thickens too much. (Microwaving on low power in short bursts, stirring in between, can also work.) This slow warming prevents the cream from separating.
• Quick serving ideas: Chicken Alfredo is rich, so a crisp green salad (think Caesar or simple mixed greens) makes a nice foil. Roasted veggies like broccoli, asparagus, or bell peppers are also classic partners – a hit of acidity or crunch helps balance the creamy pasta. Serve it family-style on warm plates and watch everyone dig in.