Rich Creamy Chicken Alfredo Pasta
There are some dishes that just feel like a hug in a bowl, and for me, this Creamy Chicken Alfredo Pasta is the ultimate culinary embrace. It’s more than just a meal; it’s a moment of pure, unadulterated pleasure. Imagine perfectly cooked fettuccine ribbons enveloped in a velvety, garlic-infused Parmesan sauce, studded with tender, golden-brown chicken breast. This isn’t the heavy, cloying Alfredo you might find in some restaurants. This is a light yet decadent version, a recipe I’ve tweaked and refined over many evenings in my kitchen. After testing this recipe five times, I finally got the sauce-to-pasta ratio and the creamy consistency just right, and I’m so excited to share it with you.
What makes this particular Chicken Alfredo Pasta so special is the balance we achieve. The sauce is rich but not overwhelming, thanks to a careful blend of double cream, real Parmesan cheese, and a hint of nutmeg. It clings beautifully to every strand of pasta. The chicken is seasoned simply, allowing its natural flavour to shine through while providing a wonderful textural contrast. This is the kind of dinner that works beautifully for a quiet date night in, but it’s also a dish that always gets compliments when served to friends and family. It feels luxurious, yet it comes together so straightforwardly you can even manage it on a busy weeknight.
Recipe Overview
This recipe guides you through creating a truly luscious Creamy Chicken Alfredo Pasta from scratch. We’ll focus on building layers of flavour, starting with perfectly seared chicken and finishing with a silky, cheese-forward sauce that’s utterly divine. I used to struggle with Alfredo sauce becoming grainy, but my method of gently melting the cheese off the direct heat is the secret to a flawless finish every time. You can expect a restaurant-quality dish that’s ready in about 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Creamy Chicken Alfredo Pasta
- Luxurious, Velvety Sauce: We use double cream and freshly grated Parmesan cheese, which melt together into a gloriously smooth sauce. The fresh garlic and a tiny pinch of nutmeg add warmth and depth without overpowering the delicate flavours.
- Ready in 30 Minutes: From prepping the chicken to tossing the pasta, this entire meal is on the table in about half an hour, making it ideal for those evenings when you crave something special without the long cooking time.
- A Truly Flexible Recipe: This dish is a fantastic base for customisation. You can wilt in a few handfuls of fresh spinach at the end, add sautéed mushrooms, or stir in some sun-dried tomatoes for a tangy twist.
- Ideal for a Special Weeknight: It’s substantial and satisfying enough for a main course and feels elevated enough for a celebration or a cosy night in. It’s my go-to when I want to make a Tuesday feel like a Saturday.
- Family Tested and Approved: This recipe is a firm favourite in my house. My partner always jokes that he can tell when I’m making it just from the wonderful smell of garlic sautéing in butter, and there are never any leftovers!
Ingredients You’ll Need
For the best results, I always recommend using good quality ingredients, especially the cheese. Grating your own Parmesan from a block makes a world of difference in how it melts into the sauce. I personally love using Parmigiano Reggiano for its nutty, complex flavour, but a good Grana Padano also works well. For the chicken, free-range breasts will give you the most tender result.
- 400g fettuccine or tagliatelle
- 2 large skinless, boneless chicken breasts (about 500g total)
- 1 tbsp olive oil
- 50g unsalted butter
- 4 cloves garlic, finely minced
- 300ml double cream
- 120g Parmesan cheese, freshly grated, plus extra for serving
- 1/4 tsp freshly grated nutmeg
- 50g fresh flat-leaf parsley, finely chopped
- Salt and freshly ground black pepper to taste
Elena’s Tip: Don’t be tempted to use pre-grated Parmesan. It often contains anti-caking agents that can prevent it from melting smoothly, resulting in a gritty sauce. Taking two minutes to grate it yourself is the key to that silky texture we’re after.
How to Make Creamy Chicken Alfredo Pasta
The process for this dish is all about timing. We’ll get the pasta cooking while we prepare the chicken and sauce, so everything comes together at the same time, hot and fresh. Remember to reserve some of that starchy pasta water – it’s liquid gold for adjusting the sauce consistency.
- Prepare and Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente (usually around 8-10 minutes). Just before draining, reserve about 250ml (a cup) of the starchy pasta water. Drain the pasta and set aside. For a deep dive into cooking pasta perfectly, Serious Eats has a great guide on salting pasta water.
- Season and Cook the Chicken: While the pasta is cooking, pat the chicken breasts dry with a paper towel and season generously on both sides with salt and pepper. Heat the olive oil in a large, heavy-based frying pan or skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, or until golden brown and cooked through (the internal temperature should reach 74°C). Avoid overcrowding the pan; cook in batches if necessary.
- Rest and Slice the Chicken: Once cooked, transfer the chicken to a cutting board and let it rest for at least 5 minutes. This is a crucial step to ensure the juices redistribute, keeping the meat moist and tender. After resting, slice the chicken into 1cm thick strips. If you enjoy chicken dishes, you might also like this recipe for Smoky Grilled Chicken Skewers.
- Start the Alfredo Sauce: In the same pan you used for the chicken (don’t wipe it out!), reduce the heat to medium-low. Add the butter and let it melt. Once foaming, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
- Build the Creamy Sauce: Pour the double cream into the pan, stirring to combine with the garlic butter. Bring the cream to a gentle simmer, then immediately reduce the heat to the lowest setting. Let it warm through for 2-3 minutes, but do not let it boil. What works best for me is to constantly stir gently around the edges.
- Add the Cheese and Seasoning: Remove the pan from the heat completely. This is the most important step to prevent a grainy sauce! Gradually add the freshly grated Parmesan cheese, whisking continuously until it has completely melted and the sauce is smooth. Stir in the freshly grated nutmeg, and season with salt and a generous amount of black pepper to your taste.
- Combine Everything: Return the drained pasta to the pan with the sauce. Add the sliced chicken and half of the chopped parsley. Use tongs to toss everything together gently until the pasta and chicken are thoroughly coated in the creamy sauce. If the sauce seems a little too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Serve Immediately: Divide the Creamy Chicken Alfredo Pasta among four warm bowls. Garnish with the remaining fresh parsley and an extra grating of Parmesan cheese. Serve straight away.
Tips From My Kitchen
- Gentle Heat is Key: When making the sauce, the temperature is everything. Once you add the cream, never let it come to a rolling boil. A gentle simmer is all you need. Boiling can cause the cream to separate or “split”. Always add the cheese off the heat to ensure it melts slowly and evenly.
- The Magic of Pasta Water: I learned years ago that the starchy water the pasta cooks in is a secret weapon for sauce-making. The starch acts as an emulsifier and helps the sauce cling to the pasta, creating a more cohesive dish. Always reserve a cup before you drain.
- Making it Ahead: While Alfredo is best served fresh, you can prep components in advance. Cook and slice the chicken and store it in an airtight container in the fridge for up to 2 days. The sauce, however, should be made just before serving for the best texture.
- Storing and Reheating: Leftovers can be stored in the fridge for up to 3 days. To reheat, place the pasta in a saucepan over low heat with a splash of milk or cream to loosen the sauce. Stir gently until warmed through. Microwaving can sometimes make the sauce oily, so the stovetop is preferable.
Common Mistakes to Avoid
- Overcrowding the Pan: When searing the chicken, give it plenty of space in the pan. If the pieces are too close together, they will steam instead of brown, and you’ll miss out on the delicious caramelised crust. Cook in two batches if your pan isn’t large enough.
- Using High Heat for the Sauce: The biggest mistake is boiling the cream or adding cheese over high heat. This will almost certainly cause the fats to separate, leaving you with a grainy, oily sauce. Low and slow is the way to go.
- Slicing the Chicken Too Soon: It’s tempting to slice into that perfectly cooked chicken breast straight away, but you must let it rest. Slicing it immediately will cause all the delicious juices to run out onto the cutting board, resulting in dry chicken. Five minutes of patience makes all the difference.
Delicious Variations to Try
One of the best things about this Creamy Chicken Alfredo Pasta is how adaptable it is. Once you have the base recipe down, feel free to experiment and make it your own.
- Spicy Chicken Alfredo: Add 1/2 teaspoon of red pepper flakes along with the garlic to give the sauce a gentle, warming heat that beautifully complements the creaminess.
- Mushroom and Spinach Alfredo: For a vegetarian version, omit the chicken. Instead, sauté 250g of sliced chestnut mushrooms in butter until golden, then proceed with the sauce. Wilt in two large handfuls of fresh spinach just before adding the pasta.
- Creamy Shrimp Alfredo: Swap the chicken for juicy prawns. Season 400g of raw, peeled king prawns with salt and pepper and pan-fry them for 1-2 minutes per side until pink and opaque. Set aside and add them back in with the pasta at the end. It’s a similar idea to this Savory Garlic Butter Shrimp recipe.
What to Serve With Creamy Chicken Alfredo Pasta
This dish is quite rich, so I like to pair it with something fresh and simple to balance the meal. Here are a few of my favourite accompaniments:
- A Crisp Green Salad: A simple salad of rocket, cherry tomatoes, and cucumber with a sharp lemon vinaigrette cuts through the richness of the Alfredo sauce wonderfully.
- Warm Garlic Bread: A few slices of crusty garlic bread are almost non-negotiable in our house. They are ideal for mopping up every last bit of that delicious creamy sauce.
- Wine Pairing: A crisp, dry white wine like a Pinot Grigio or a Sauvignon Blanc works beautifully. Its acidity provides a refreshing contrast to the creamy pasta. For a non-alcoholic option, sparkling water with a squeeze of fresh lemon is perfect.
Frequently Asked Questions
Creamy Chicken Alfredo Pasta
Ingredients
Method
- Prepare and Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente (usually around 8-10 minutes). Just before draining, reserve about 250ml (a cup) of the starchy pasta water. Drain the pasta and set aside. For a deep dive into cooking pasta perfectly, Serious Eats has a great guide on salting pasta water.
- Season and Cook the Chicken: While the pasta is cooking, pat the chicken breasts dry with a paper towel and season generously on both sides with salt and pepper. Heat the olive oil in a large, heavy-based frying pan or skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, or until golden brown and cooked through (the internal temperature should reach 74°C). Avoid overcrowding the pan; cook in batches if necessary.
- Rest and Slice the Chicken: Once cooked, transfer the chicken to a cutting board and let it rest for at least 5 minutes. This is a crucial step to ensure the juices redistribute, keeping the meat moist and tender. After resting, slice the chicken into 1cm thick strips. If you enjoy chicken dishes, you might also like this recipe for Smoky Grilled Chicken Skewers.
- Start the Alfredo Sauce: In the same pan you used for the chicken (don't wipe it out!), reduce the heat to medium-low. Add the butter and let it melt. Once foaming, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
- Build the Creamy Sauce: Pour the double cream into the pan, stirring to combine with the garlic butter. Bring the cream to a gentle simmer, then immediately reduce the heat to the lowest setting. Let it warm through for 2-3 minutes, but do not let it boil. What works best for me is to constantly stir gently around the edges.
- Add the Cheese and Seasoning: Remove the pan from the heat completely. This is the most important step to prevent a grainy sauce! Gradually add the freshly grated Parmesan cheese, whisking continuously until it has completely melted and the sauce is smooth. Stir in the freshly grated nutmeg, and season with salt and a generous amount of black pepper to your taste.
- Combine Everything: Return the drained pasta to the pan with the sauce. Add the sliced chicken and half of the chopped parsley. Use tongs to toss everything together gently until the pasta and chicken are thoroughly coated in the creamy sauce. If the sauce seems a little too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Serve Immediately: Divide the Creamy Chicken Alfredo Pasta among four warm bowls. Garnish with the remaining fresh parsley and an extra grating of Parmesan cheese. Serve straight away.
Notes
I truly hope you enjoy making and eating this Creamy Chicken Alfredo Pasta as much as my family and I do. It’s a recipe born from a love of simple, high-quality ingredients coming together to create something truly special. I would love to hear how it turns out for you, so please feel free to leave a comment below and let me know if you tried any delicious variations!
Happy cooking,
Elena
