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Creamy Chicken Alfredo Pasta

Creamy chicken alfredo pasta with tender sliced chicken and a quick homemade Parmesan Alfredo sauce. Fettuccine is tossed until glossy, with a smooth cream-and-cheese sauce that clings using reserved pasta water.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

fettuccine pasta
  • 12 oz fettuccine pasta Cooked al dente and reserved pasta water used to loosen the sauce.
boneless skinless chicken breasts
  • 2 boneless skinless chicken breasts Slice thin for fast, even browning.
salt
  • 1 tsp salt For seasoning chicken and salting pasta water.
black pepper
  • 0.5 tsp black pepper Season chicken.
Italian seasoning
  • 1 tsp Italian seasoning Season chicken for classic Italian flavor.
olive oil
  • 2 tbsp olive oil Used to brown the chicken.
butter
  • 3 tbsp butter Builds flavor and helps emulsify the sauce.
garlic
  • 4 cloves garlic Minced, cooked until fragrant.
heavy cream
  • 2 cup heavy cream Forms the creamy Alfredo base.
whole milk
  • 1 cup whole milk Helps thin the sauce for a silky consistency.
freshly grated Parmesan cheese
  • 1.5 cup freshly grated Parmesan cheese Stir until melted and smooth.
chopped parsley
  • 2 tbsp chopped parsley Garnish.
extra Parmesan for serving
  • 1 extra Parmesan for serving Optional additional topping at the table.

Equipment

  • 1 sheet pan

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions, then drain and reserve 1/2 cup pasta water.
Season and cook the chicken
  1. Season the chicken with salt, black pepper, and Italian seasoning.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Cook chicken for 5–6 minutes per side until golden and cooked through.
  3. Remove the chicken from the skillet and slice it.
Make the Parmesan Alfredo sauce
  1. In the same skillet, melt the butter over medium heat.
  2. Add the garlic and cook for 30 seconds until fragrant.
  3. Pour in the heavy cream and whole milk. Simmer gently for 3 minutes.
  4. Stir in the Parmesan cheese until completely melted and smooth.
Combine and serve
  1. Add the cooked pasta and toss until coated.
  2. Return the sliced chicken to the skillet and toss to combine.
  3. Add a splash of reserved pasta water if needed to loosen the sauce.
  4. Garnish with chopped parsley and extra Parmesan for serving.

Notes

Pro tip: Keep the sauce at a gentle simmer while melting the Parmesan so it stays smooth and doesn’t split; add reserved pasta water a tablespoon at a time to get the perfect cling. Store leftovers in the fridge up to 3 days; reheat gently on the stove with a splash of milk or pasta water to loosen. Freezing is not recommended due to cream texture changes. For a lighter option, swap whole milk for evaporated skim milk and use reduced-fat Parmesan.