Creamy Chicken Alfredo Pasta (Better Than Restaurant!)

Creamy Chicken Alfredo Pasta (Better Than Restaurant!)

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Skillet with Alfredo sauce bubbling gently on the stove.

A Hug in a Bowl

There are nights when you just need something warm, creamy, and deeply comforting. For me, that’s Chicken Alfredo Pasta. With tender pieces of golden-seared chicken and a velvety garlic Parmesan sauce wrapped around each strand of fettuccine—this dish brings the restaurant experience straight to your home. And the best part? It’s ready in under 40 minutes.

Why You’ll Love This Recipe
• Creamy, rich, and deeply satisfying
• Family-friendly and perfect for weeknights
• Customizable with mushrooms, spinach, or shrimp
• Much healthier (and cheaper) than takeout
• No flour or thickeners needed—just real ingredients!

Ingredients You’ll Need

For the Chicken:
• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt & black pepper
• ½ tsp garlic powder
• ½ tsp paprika (optional for color)

For the Alfredo Sauce & Pasta:
• 12 oz fettuccine pasta
• 3 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 ¼ cups freshly grated Parmesan cheese
• Salt and black pepper, to taste
• Optional: chopped parsley for garnish

Step-by-Step Instructions

  1. Cook the Pasta

Boil the fettuccine in salted water according to package instructions. Reserve ½ cup of pasta water before draining.

  1. Cook the Chicken
Cooked chicken breasts on a cutting board with a knife beside fettuccine.

Season the chicken breasts with salt, pepper, garlic powder, and paprika.
In a skillet over medium heat, heat olive oil and sear chicken for 5–6 minutes per side, or until golden and fully cooked. Let rest 5 minutes, then slice.

  1. Make the Alfredo Sauce

In the same skillet, melt the butter and sauté the garlic for 1 minute.
Pour in the heavy cream and simmer for 2–3 minutes, then stir in the Parmesan cheese until melted and smooth.

  1. Combine Everything

Add the cooked pasta and sliced chicken to the skillet. Toss to coat. Add a splash of reserved pasta water if the sauce is too thick.

  1. Garnish & Serve

Top with parsley and extra Parmesan. Serve warm and enjoy every creamy bite!

Pro Tips for Success
• Use fresh Parmesan—not the powdery pre-packaged kind—for a silky sauce.
• Resting the chicken after cooking keeps it juicy.
• Don’t overboil the sauce; gentle simmering is key.

Serving Ideas
• With garlic bread or homemade focaccia
• A crisp green salad with lemon vinaigrette
• Roasted broccoli, peas, or sautéed spinach

Storage & Reheating
• Store in an airtight container for up to 3 days.
• Reheat on the stove over low heat with a splash of milk or cream.

Frequently Asked Questions (FAQ)

Can I use pre-cooked or rotisserie chicken?
Yes! Just slice or shred and warm it in the Alfredo sauce.

What’s the best pasta for Chicken Alfredo?
Fettuccine is the classic, but linguine, penne, or tagliatelle work great too.

Can I make this gluten-free?
Absolutely—just use your favorite gluten-free pasta.

Pinterest Pin Description (SEO Optimized):

Better-than-restaurant Chicken Alfredo Pasta made with creamy garlic Parmesan sauce and juicy pan-seared chicken. A cozy 30-minute dinner you’ll crave again and again! #ChickenAlfredo #CreamyPasta #ComfortFood