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–+ servings
Ella Cooks

Creamy Chicken Alfredo Pasta

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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.
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Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts
  • 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

Equipment

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

Method
 

How to Make Chicken Alfredo Pasta
    Step 1: Cook the Pasta
    1. 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
    1. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat.
    2. Season chicken with salt, pepper, and Italian seasoning.
    3. Cook 4-5 minutes per side until golden brown and internal temp reaches 165°F (74°C).
    4. Transfer to a plate and let it rest for 5 minutes, then slice.
    Step 3: Make the Alfredo Sauce
    1. In the same skillet, melt the remaining 1 tablespoon butter.
    2. Add minced garlic and sauté for 30 seconds until fragrant.
    3. Pour in heavy cream and milk, stirring constantly.
    4. Add parmesan cheese, nutmeg (if using), salt, and pepper. Stir until smooth.
    5. Let the sauce simmer for 2-3 minutes, stirring frequently.
    Step 4: Combine Everything
    1. Add the cooked pasta into the sauce, tossing to coat.
    2. Stir in sliced chicken and let everything heat through for 1-2 minutes.
    3. If the sauce is too thick, add a little reserved pasta water to loosen it up.
    Step 5: Serve & Garnish
    1. Serve hot, garnished with fresh parsley and extra parmesan cheese.
    2. Enjoy with garlic bread or a fresh salad!

    Nutrition

    Calories: 680kcalCarbohydrates: 55gProtein: 45gFat: 32gSaturated Fat: 17gSodium: 600mgFiber: 2gSugar: 3g

    Notes

    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.

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