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Creamy Chicken Alfredo Pasta

Creamy Chicken Alfredo Pasta with fettuccine tossed in a homemade Parmesan Alfredo sauce and tender, golden chicken. This stovetop recipe brings the sauce to a gentle simmer, then melts Parmesan until smooth and silky.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz fettuccine pasta
  • 0.5 cup pasta water Reserved from the pasta cooking water for loosening the sauce.
Chicken seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 2 each boneless skinless chicken breasts
  • 2 tbsp olive oil
Alfredo sauce
  • 4 tbsp butter
  • 4 cloves garlic, minced
  • 2 cup heavy cream
  • 1.5 cup freshly grated Parmesan cheese
  • 0.25 tsp nutmeg (optional) Optional.
  • 2 tbsp chopped parsley

Equipment

  • 1 sheet pan

Method
 

Cook the pasta
  1. Cook fettuccine according to package directions. Reserve 1/2 cup pasta water and drain, and set both aside.
Season and cook the chicken
  1. Season chicken with salt, black pepper, and garlic powder. Make sure every surface is evenly coated.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 5–6 minutes per side until golden and cooked through.
  3. Transfer chicken to a cutting board and slice. Let it rest briefly while you finish the sauce.
Make the Parmesan Alfredo sauce
  1. In the same skillet, melt butter over medium heat. Add garlic and cook for 30 seconds, just until fragrant.
  2. Pour in heavy cream and bring it to a gentle simmer. Keep it at a steady simmer, not a hard boil.
  3. Stir in Parmesan cheese until melted and smooth. Add nutmeg if desired.
Toss and serve
  1. Toss cooked pasta into the sauce until fully coated. Add reserved pasta water a little at a time if needed for consistency.
  2. Top the pasta with sliced chicken. Garnish with chopped parsley and extra Parmesan before serving.

Notes

For the creamiest Alfredo, use freshly grated Parmesan and stir constantly until fully melted; if the sauce thickens, loosen it with a splash of reserved pasta water. Refrigerate leftovers in an airtight container for up to 3 days (reheat gently on the stove with a splash of water or cream). Freezing is not recommended for the best texture. Dietary swap: use half-and-half or a reduced-fat cream for a lighter version, noting it may be slightly less rich.