This Chicken Alfredo Pasta is easy to make with simple ingredients and tastes like it came from a restaurant! Your family will love this meal!
Chicken Alfredo Pasta
There are few things better than Chicken Alfredo Pasta, and what makes it even better, is that it’s all prepared in a single skillet and is a breeze to make. (And it really tastes like it’s from a restaurant!)
You’ll want to measure out the ingredients before you start (“Mise en place“), because this one goes super-duper fast, it takes just about 35 minutes from start to finish.
Be sure to check out my pro tips below to ensure you have the smoothest, most delicious alfredo sauce ever!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Season the chicken with salt and pepper and sear in olive oil. Set aside and let it rest for 10 minutes, then cut into strips.
Melt butter in the same skillet. Add garlic and cook for 1 minute. Whisk in the flour.
Add the half and half in splashes, stirring continuously. Bring to a gentle bubble, then reduce heat to low. Gradually sprinkle in the grated cheese. Taste, and season with salt/pepper if desired. Add the cooked pasta and toss to combine.
Add the chicken and toss, heat through for 1-2 minutes. Garnish with parsley and serve.
Pro Tips
- Grate the cheese from a wedge as it will melt and taste much better than packaged grated cheese.
- Ensure the base of the sauce isn’t too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency.
- I use Belgioioso Parmesan and Romano cheese for this recipe.
- If needed, all Parmesan can be used instead of Parmesan and Romano.
- Half and Half is half cream/half milk. You can also use 1.5 cups milk + 1.5 cups heavy cream.
- High quality butter makes a difference here, I use Land O’ Lakes salted butter.
- Seasonings: If you want to give this a hint of herbs, I suggest adding 1/2 tsp. each of basil, oregano, and parsley! You can add them when you add the half and half.
- Optional additions include: Roasted broccoli, spinach, mushrooms, and cherry tomatoes. If adding mushrooms, I recommend that you sauté them separately and stir them into the sauce at the end.
- For a crunchy topping: Toast up some panko breadcrumbs and melted butter in a separate skillet and sprinkle them on top of the pasta at the end!
Storing/Reheating
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- I like to reheat leftovers in a makeshift double boiler to restore it back to its original consistency.
- Adding reserved pasta water to leftovers really helps to smooth the sauce back out. A little milk or chicken broth can also be used if you don’t have pasta water.
- Frozen Alfredo sauce should be thawed overnight in the fridge before reheating.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe.
- Box cheese grater – Cheese based soups and sauces should always be made with freshly grated/shredded cheese, as it melts much creamier.
- Pasta Strainer– I have this one and love it.
- Kitchen Tongs– Easy for handling/flipping the chicken.
Try These Next
- White Cheddar Chicken Pasta
- Tomato Chicken Pasta
- Chicken Meatballs
- Caprese Pasta
- Chicken Parmesan
- Marry Me Chicken
Get My Free Meal Plan
I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!
And follow me on Facebook, Instagram, and Pinterest!
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
![Chicken Alfredo Pasta in a stainless steel skillet with kitchen tongs, fettuccine, chicken strips, and a cream sauce.](jpg/chicken-alfredo-pasta-1-1-200x200.jpg)
Chicken Alfredo Pasta
Ingredients
- 1 large boneless/skinless chicken breast, (or 2 small.) About ¾-1 lb.
- 6 tablespoons salted butter, high quality
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups half and half, (half cream/half milk)
- ¾ cup Parmesan cheese, grated
- ½ cup Romano cheese, grated
- Salt and black pepper, to taste
- ¾ lb. Fettuccine, see notes
- Fresh parsley, to garnish
Instructions
- Pro Tip: Reserve 1 cup of pasta water after the pasta is done cooking. This will give you full control over the consistency of the sauce at the end. A little splash can help if it becomes too thick. It's also helpful to have on hand if you are reheating leftovers.
- Measure out ingredients before beginning, then begin heating a pot of salted water for the pasta.
- Cut the chicken in half lengthwise to create 2-3 thinner slices. Pat dry and season each side with salt and pepper. Heat olive oil over medium-high heat and add the chicken. Sear on each side for about 4-5 minutes, until a golden crust has developed. Set aside and let it rest for 10 minutes, then cut into strips. Leave most of the chicken remnants (“fond”) in the pan, but wipe away any black spots if there are any.
- Boil the pasta according to package instructions, then drain. Prepare the sauce while the pasta boils.
- Melt the butter in in the same skillet that you used to cook the chicken over medium heat. Add the garlic and cook for one minute.
- Whisk in the flour and cook for 1-2 minutes, stirring continuously.
- Add the half and half in small splashes, stirring continuously.
- Bring to a gentle bubble, then reduce heat to low. Let it simmer while the pasta finishes cooking. The water from the liquid will slowly evaporate which will make the sauce thicker. Stir it occasionally.
- Slowly stir the grated cheese into the sauce. (*Be sure to do this over low heat.*) Taste and season with salt/pepper if desired.
- Add the drained pasta and toss until well incorporated. The pasta will absorb the sauce and it will continue to thicken.
- Add the chicken back and toss. Allow it to heat back through, 1-2 minutes.
- Garnish with chopped parsley and serve!
Notes
- This recipe can satisfy a full pound of pasta, but I prefer mine to be extra saucy!
- Grate the cheese from a wedge as it will melt and taste much better than packaged grated cheese.
- Ensure the base of the sauce isn't too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency.
- I use Belgioioso Parmesan and Romano cheese for this recipe.
- If needed, all Parmesan can be used instead of Parmesan and Romano.
- Half and Half is half cream/half milk. You can also use 1.5 cups milk + 1.5 cups heavy cream.
- High quality butter makes a difference here, I use Land O' Lakes salted butter.
- Seasonings: If you want to give this a hint of herbs, I suggest adding 1/2 tsp. each of basil, oregano, and parsley! You can add them when you add the half and half.
- Optional additions include: Roasted broccoli, spinach, mushrooms, and cherry tomatoes. If adding mushrooms, I recommend that you sauté them separately and stir them into the sauce at the end.
Storage/Reheating
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Frozen Alfredo sauce should be thawed overnight in the fridge before heating.
- I like to reheat leftovers in a makeshift double boiler to restore it back to its original consistency.
- If the sauce is too thick when reheated, add a splash of milk or chicken broth to thin it out.
- The nutritional information provided is an estimate and is per serving. There are 6 servings in this recipe.
This was delicious and a hit at our small neighborhood social! Thank you!
I’m so happy to hear that Dory, sounds like such a fun time! Thanks for the great review!💖
Stephanie…. This was delicious!! I have made numerous meals from your site and every single one has my family scraping their plates!! I didn’t think they would go nuts like they did with your salisbury steak recipe but I was wrong!! Lots of scraping!! Thank you for sharing your delicious recipes with us! ❤️
Hey Lisa!! I am sooooo happy to hear that!! Anytime I can picture a happy family at the dinner table, my day is MADE. Thank you so much for taking the time to leave a review, I really appreciate it!!! I’ll keep the recipes coming! -Stephanie
Thank you for an easy quick recipe . It came together so quick my pasta wasn’t even ready.
Thanks for all your cleaver and tasty recipes…appreciate them all.
I have not had one we didn’t enjoy. From my family to you Thank you
It’s my pleasure, thanks so much for your support! I love hearing from people enjoying the recipes!💖
This is an extremely good Alfredo. My grandchildren love it. They say it’s better Olive Garden! 😋😋😋😋😋 It’s a 5 when it comes to yummy
Yayyy! I’m so happy your grandchildren love it so much CJ. My daughter really likes this too and she’s definitely picky. Thanks so much for the great review!😃
This is the first time I’ve made a recipe of yours and the Alfredo was delicious. My whole family enjoyed it. I’m so excited to try other recipes from you!
I’m so happy the whole family enjoyed the Chicken Alfredo Pasta Kim! I can’t wait for you to try out some other recipes, thanks so much for taking the time to leave a review!💗
This dish was really good and will definitely make again soon! My sauce was a little more like gravy than pasta sauce. Any idea why it was so thick?
Hi Linda! Did the sauce simmer for a longer period of time than indicated? The longer it simmers, the more liquid evaporates and the thicker it gets. You can also reserve some pasta water so that you have full control over the consistency of the sauce at the end.
You’ve made me feel like I can cook and cook well..lol Your recipes are amazing and yield the tastiest dishes I’ve ever eaten or attempted to make. I’m so grateful I found and tried your tortellini soup. It was so delicious and I’ve been following you since. Thank you for sharing your gift! My teenage son thanks you too!
This makes me so happy Tricia! Teen boys can be tough, sounds like you’re passing the ultimate test, nice work! Thanks so much for the great comments and review!😃
This was so good. I halved cherry tomatoes and put them on top.
Yummm, nice work Carlene! I’m so happy you enjoyed this one, thanks so much for taking the time to leave a review!💗
I usually make 1-2 recipes from Cozy Cook a week my weekend meals and left over lunches for work. I am a busy nana and work fulltime. But love home cooked meal ……Thank you
You’re the best Dawn! I’m so happy to have you enjoying my recipes and sharing your feedback, thanks so much!❤️
Outstanding! One of the best Alfredo dishes we’ve ever had!
Wahooo! I’m so happy this was such a hit Deb, thanks so much for the great review!❤️