Creamy Chicken Alfredo Pasta

There’s nothing quite like a warm, comforting bowl of Chicken Alfredo Pasta! This dish is a family favorite—creamy, rich, and packed with tender chicken and perfectly cooked pasta, all coated in a luscious homemade Alfredo sauce. The best part? You can make it in under 30 minutes, making it perfect for busy weeknights.

Whether you’re serving it to picky eaters, impressing guests, or just craving a cozy meal, this homemade Alfredo sauce is so much better than store-bought! It’s silky smooth, made with real cream, butter, parmesan, and garlic. Plus, I’ll show you how to make it on the stovetop or in an Instant Pot for extra convenience.

Let’s get cooking!

What You’ll Need

Ingredients:

2 large boneless, skinless chicken breasts (sliced)
12 oz fettuccine pasta (or your favorite pasta)
2 tablespoons butter
1 tablespoon olive oil
3 cloves garlic (minced)
1 ½ cups heavy cream
1 cup whole milk
1 cup grated parmesan cheese
½ teaspoon salt (or to taste)
½ teaspoon black pepper
¼ teaspoon nutmeg (optional, enhances the sauce)
½ teaspoon Italian seasoning
½ cup reserved pasta water (if needed to thin the sauce)
2 tablespoons fresh parsley (for garnish)

Pro Tips for the Best Chicken Alfredo

✅ Use freshly grated parmesan – Pre-shredded cheese doesn’t melt as smoothly.
✅ Don’t overcook the chicken – Cook until just golden and tender to keep it juicy.
✅ Reserve pasta water – It helps thin out the sauce if needed.
✅ Cook pasta al dente – It will absorb some of the creamy sauce, making every bite delicious!
✅ Stir sauce constantly – This prevents clumping and ensures a silky texture.

Tools You’ll Need

Large skillet or saucepan
Medium pot for pasta
Tongs (for flipping chicken)
Wooden spoon (for stirring sauce)
Sharp knife & cutting board
Measuring cups & spoons

Substitutions & Variations

Gluten-Free? Use gluten-free pasta and thicken the sauce with cornstarch instead of flour.
Lighter Option? Use half-and-half instead of heavy cream, and swap butter for a little extra olive oil.
Add Veggies? Stir in steamed broccoli, spinach, or mushrooms for extra nutrients.
Protein Swap? Try shrimp or salmon instead of chicken for a seafood Alfredo twist!

How to Make Chicken Alfredo Pasta

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.

Step 2: Cook the Chicken

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat.
Season chicken with salt, pepper, and Italian seasoning.
Cook 4-5 minutes per side until golden brown and internal temp reaches 165°F (74°C).
Transfer to a plate and let it rest for 5 minutes, then slice.

Step 3: Make the Alfredo Sauce

In the same skillet, melt the remaining 1 tablespoon butter.
Add minced garlic and sauté for 30 seconds until fragrant.
Pour in heavy cream and milk, stirring constantly.
Add parmesan cheese, nutmeg (if using), salt, and pepper. Stir until smooth.
Let the sauce simmer for 2-3 minutes, stirring frequently.

Step 4: Combine Everything

Add the cooked pasta into the sauce, tossing to coat.
Stir in sliced chicken and let everything heat through for 1-2 minutes.
If the sauce is too thick, add a little reserved pasta water to loosen it up.

Step 5: Serve & Garnish

Serve hot, garnished with fresh parsley and extra parmesan cheese.
Enjoy with garlic bread or a fresh salad!

Leftovers & Storage

Store in an airtight container in the fridge for 3 days.
Reheat gently on the stove with a splash of milk or cream to revive the sauce.
Not recommended for freezing, as the cream sauce may separate.

Final Thoughts

This Chicken Alfredo Pasta is the ultimate comfort food—rich, creamy, and incredibly satisfying. Whether you make it on the stovetop or in an Instant Pot, it’s a quick and easy meal your whole family will love!