Description
Creamy Chicken Alfredo Pasta is rich, comforting, and made from scratch—perfect for weeknight dinners or indulgent weekends.
Ingredients
Scale
Pasta
- 6 oz (200 g) fettuccini pasta (fresh preferred, or any pasta of choice)
Grilled Chicken
- 2 boneless chicken breasts (about 600 g)
- 1 tbsp olive oil
- ½ tsp salt
- 1 tbsp Italian seasoning
- ½ tsp onion powder
- ½ tsp garlic powder
Alfredo Sauce
- ¼ cup (60 g) salted butter
- 5 cloves garlic, minced
- ½ cup (125 ml) whole milk
- ½ cup (125 ml) heavy cream
- 1 cup (90 g) parmesan cheese, grated
- ¼ tsp salt
- ¼ tsp pepper
- 4 tbsp chopped parsley (for garnish)
Instructions
- Cook the Pasta
Cook pasta according to package directions until al dente. Drain and set aside. Reserve ¼ cup pasta water. - Prepare the Chicken
Pat the chicken dry and rub with olive oil, salt, Italian seasoning, onion powder, and garlic powder. - Grill the Chicken
In a grill pan or skillet over medium heat, cook chicken for 5–6 minutes per side until golden and cooked through (internal temp 165°F/74°C). Remove from heat and let rest for 5 minutes, then slice thinly. - Make the Alfredo Sauce
In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant. - Add Cream and Milk
Stir in the milk and heavy cream. Bring to a gentle simmer, stirring often, for about 3–4 minutes. - Incorporate Parmesan
Gradually stir in grated parmesan cheese until melted and smooth. Season with salt and pepper. If the sauce is too thick, add reserved pasta water 1 tbsp at a time until desired consistency. - Combine Pasta and Sauce
Add the cooked pasta to the sauce and toss until fully coated. - Serve
Plate the pasta, top with sliced grilled chicken, and garnish with fresh parsley.
Notes
Use freshly grated parmesan for the best melt and flavor.
You can substitute milk with more cream for a richer sauce, or use half-and-half for a lighter option.
Stir Alfredo sauce constantly to prevent it from separating.
Don’t overcook the chicken—use a thermometer for precision.
Leftover pasta water is your best friend for loosening up thick sauce.