Creamy Alfredo Pasta Chicken (Printable)
Velvety Alfredo sauce blends with tender chicken and pasta for a satisfying dinner.
# Ingredient List:
→ Pasta
01 - 12 oz fettuccine or tagliatelle
→ Chicken
02 - 2 boneless, skinless chicken breasts, sliced into strips (approx. 14 oz)
03 - 1 tbsp olive oil
04 - ½ tsp salt
05 - ¼ tsp black pepper
→ Alfredo Sauce
06 - 3 tbsp unsalted butter
07 - 3 cloves garlic, minced
08 - 1¼ cups heavy cream
09 - 1 cup freshly grated Parmesan cheese
10 - ¼ tsp ground nutmeg (optional)
11 - Salt and black pepper, to taste
→ Garnish
12 - 2 tbsp chopped fresh parsley
13 - Extra grated Parmesan, for serving
# Steps:
01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Drain, reserving ½ cup pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken strips with salt and pepper. Cook 4 to 5 minutes per side until golden and cooked through. Remove and set aside.
03 - Reduce skillet heat to medium. Melt butter and sauté minced garlic for 1 minute until fragrant.
04 - Slowly add heavy cream while stirring constantly. Allow to simmer gently for 3 to 4 minutes.
05 - Whisk in Parmesan cheese and nutmeg if using. Stir until sauce is smooth and thickened. Season with salt and pepper to taste.
06 - Return cooked chicken to skillet. Add drained pasta and toss to coat evenly. Gradually add reserved pasta water as needed to loosen sauce.
07 - Plate immediately, garnishing with chopped parsley and extra Parmesan cheese.
# Expert Advice:
01 -
- The cream sauce comes together in under 10 minutes once you've got everything prepped, making weeknight dinners feel restaurant-quality without the stress.
- Freshly grated Parmesan melts into the sauce so smoothly that you genuinely can't tell where the butter ends and the cheese begins.
- Tender chicken strips stay moist and absorb the creamy coating better than any other protein, creating a dish that feels indulgent but isn't complicated.
02 -
- Overcooking the cream or adding cold cream directly to hot cream can cause it to break and separate, so keep the heat moderate and add slowly if you're using cold cream straight from the fridge.
- Don't slice the chicken too thin or cook it on high heat—it will dry out completely, and no amount of sauce can salvage truly dry chicken.
- Reserve your pasta water before draining, and don't rinse the pasta after draining because that starch is what helps the sauce cling and thicken naturally.
03 -
- Slightly undercooking your pasta by one minute ensures it continues to soften in the hot sauce without becoming mushy—this is the difference between al dente in your mouth and overcooked paste.
- Keep a quiet corner of heat ready: if your sauce breaks or separates, remove it from heat immediately and whisk in a splash of cold cream to bring it back together.