Ingredients

12 oz fettuccine or your favorite pasta
Fettuccine is the traditional pasta used in Alfredo, but feel free to swap it out for whatever pasta you have on hand. Penne, spaghetti, or rigatoni will work just as well. If you want to make the dish gluten-free, you can use gluten-free pasta.
1 lb chicken breast (boneless and skinless)
Chicken breast is the perfect protein for this dish—it cooks quickly and absorbs the rich flavors of the Alfredo sauce. Be sure to cut the chicken into bite-sized pieces or strips for easy cooking and even distribution throughout the pasta.
2 tablespoons olive oil or butter
You can use olive oil for a slightly lighter dish, but butter will add that creamy richness we all love in Alfredo sauce. You could also use a combination of both for the best of both worlds.
4 garlic cloves, minced
Fresh garlic brings a burst of aromatic flavor to the dish. Make sure to mince it finely so it melts into the sauce and creates that signature savory base.
2 cups heavy cream
Heavy cream is the key to making the Alfredo sauce silky and rich. For a lighter version, you could use half-and-half or whole milk, though the sauce won’t be quite as thick and creamy.
1 cup grated Parmesan cheese
Freshly grated Parmesan is a must for the smoothest sauce. Pre-grated cheese may not melt as well and could result in a grainy texture. If you can, take the time to grate it yourself—it makes a big difference!
1/4 teaspoon ground nutmeg (optional)
Nutmeg adds a hint of warmth and complexity to the sauce. It’s a subtle addition but highly recommended if you want to take the flavor to the next level.
Salt and pepper, to taste
Seasoning is key to bringing all the flavors together. Be sure to taste your sauce and adjust as necessary.
2 tablespoons fresh parsley, chopped (for garnish)
Fresh parsley adds a pop of color and a refreshing, herbal note that contrasts nicely with the rich Alfredo sauce.

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Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add enough water to comfortably submerge the pasta.
Add the fettuccine (or pasta of your choice) to the boiling water and cook according to the package instructions until it’s al dente—tender but still firm to the bite.
Before draining, reserve 1/2 cup of the pasta cooking water. This starchy water will help you adjust the consistency of your Alfredo sauce later.
Drain the pasta and set it aside.

Tip: If you’re unsure whether the pasta is done, taste a piece! It should be tender but with a slight bite. Pasta that’s overcooked becomes mushy, so be careful not to leave it in the water too long.

Step 2: Sauté the Chicken

While the pasta is cooking, heat 2 tablespoons of olive oil or butter in a large skillet over medium heat.
Season the chicken breast pieces with salt and pepper on both sides.
Add the chicken to the skillet and cook for about 4-5 minutes on each side, until the chicken is golden brown and cooked through. The chicken should no longer be pink in the center, and the juices should run clear when pierced with a fork.
Once cooked, remove the chicken from the skillet and set it aside.

Tip: To check if the chicken is done, make a small incision in the thickest part of the breast. If the meat is no longer pink and the juices run clear, it’s ready!

Step 3: Make the Alfredo Sauce

In the same skillet, add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
Pour in 2 cups of heavy cream and bring the mixture to a gentle simmer. Stir frequently to avoid scalding the cream.
Add the grated Parmesan cheese, salt, pepper, and nutmeg (if using). Continue stirring until the cheese melts and the sauce thickens slightly, about 3-5 minutes.

Tip: If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it up. The starchy pasta water will help the sauce cling to the pasta better.

Step 4: Combine Everything

Add the cooked pasta to the skillet with the Alfredo sauce. Toss the pasta to coat it in the creamy sauce. If the sauce is too thick, gradually add more reserved pasta water until it reaches your desired consistency.
Return the cooked chicken to the skillet, mixing gently to combine. Let everything heat through for another 1-2 minutes.

Step 5: Serve and Enjoy

Transfer the pasta to serving plates or a large bowl.
Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese, if desired.
Serve immediately, and enjoy the creamy, savory goodness of your homemade Chicken Alfredo Pasta!

Notes

Avoid overcooking the chicken: Chicken breast can dry out if overcooked. If you’re unsure, use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
Grate your own Parmesan: Freshly grated Parmesan melts much more smoothly than pre-grated cheese. It’s worth the extra effort!
Pasta water is your friend: Don’t forget to reserve some pasta cooking water. It’s a secret ingredient that helps you adjust the sauce consistency and make the dish creamier.
Don’t rush the sauce: The Alfredo sauce needs a few minutes to thicken properly. Don’t be tempted to rush it by turning up the heat too high.

Author: Paula Susan
Prep Time: 10 minutes
Cook Time: 20 minutes