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The Best Creamy Chicken Alfredo Pasta You Will Ever Make

A fork lifting a generous portion of creamy chicken alfredo pasta, showing fettuccine noodles and sliced chicken.
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Make restaurant-style Chicken Alfredo at home. This recipe delivers a rich, velvety Parmesan cream sauce and tender chicken in under 35 minutes, perfect for a quick, indulgent weeknight dinner.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 1 1/2 cups freshly grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of nutmeg

Instructions

  1. Cook the fettuccine pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Set the drained pasta aside.
  2. Season the chicken pieces lightly with salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
  4. Reduce the heat to medium-low. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
  5. Slowly whisk in the heavy cream and whole milk. Bring the mixture to a gentle simmer, stirring frequently. Let it simmer for 3 to 5 minutes until the sauce thickens slightly.
  6. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and velvety. Stir in the salt, pepper, and nutmeg.
  7. If the sauce is too thick, add the reserved pasta water, one tablespoon at a time, until you reach your desired consistency for this rich Parmesan cream sauce.
  8. Return the cooked chicken and the drained fettuccine pasta to the skillet. Toss everything gently to coat the pasta and chicken evenly in the sauce.
  9. Serve immediately. Top each serving with extra grated Parmesan cheese.

Notes

  • For the creamiest sauce, use freshly grated Parmesan cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • If you want a slightly tangier flavor reminiscent of chain restaurant versions, add 1 teaspoon of Dijon mustard to the cream mixture.
  • To make this a one-pan chicken alfredo, cook the pasta directly in the sauce mixture using extra liquid, following package directions for stovetop pasta cooking.

Nutrition

Find it online: https://cookincorner.com/easy-creamy-chicken-alfredo-recipe/