Name: Creamy Chicken Alfredo Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 ounces pasta (fettuccine, penne, or linguine); 1 pound boneless (skinless chicken breasts); 2 tablespoons olive oil; Salt and black pepper (to taste); 2 tablespoons butter; 3 cloves garlic (minced); 1 cup heavy cream; 1 cup freshly grated parmesan cheese; 1/4 cup reserved pasta water (as needed); Optional: chopped parsley for garnish

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Creamy chicken alfredo pasta is a classic comfort dinner that never goes out of style. It’s rich, filling, and familiar, yet easy enough to make on a busy weeknight without spending all evening in the kitchen. This version keeps things simple while still delivering the creamy texture and savory flavor people expect from a good alfredo.

The chicken cooks quickly, the sauce comes together in one pan, and everything finishes tossed with pasta for a dinner that feels cozy and dependable. Whether you’re cooking for your family or just craving a comforting bowl of pasta, this recipe is one you’ll come back to again and again.

What This Recipe Tastes Like

This chicken alfredo pasta is creamy, smooth, and mildly garlicky with a rich, buttery flavor. The sauce coats the pasta evenly without feeling heavy, and the chicken adds a savory bite that makes the dish filling and satisfying.

Why You’ll Love This Recipe

Creamy, comforting flavor
Easy to make with simple ingredients
Ready in about 30 minutes
Family-friendly and filling
Great for leftovers

Best Occasions to Serve This

Busy weeknight dinners
Family meals
Comfort-food cravings
When you want a reliable pasta dinner

Step-by-Step Cooking Instructions

Begin by cooking the pasta in salted water until just al dente. Reserve a small amount of the pasta water before draining, then set the pasta aside.

While the pasta cooks, season the chicken with salt and pepper. Heat olive oil in a large skillet and cook the chicken until golden and cooked through. Remove the chicken from the skillet and set it aside.

In the same skillet, add butter and garlic, cooking briefly until fragrant. Pour in the heavy cream and let it simmer gently, stirring often. Add grated parmesan and stir until the sauce becomes smooth and creamy.

Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together, adding reserved pasta water as needed to loosen the sauce. Taste and adjust seasoning before serving.

Pro Tips for Best Results

Don’t overcook the pasta — it will finish in the sauce
Simmer the cream gently to avoid separating
Use freshly grated parmesan for best texture
Add pasta water gradually to control thickness

Variations & Substitutions

Use chicken thighs for extra juiciness
Add broccoli or spinach for balance
Swap fettuccine for penne or linguine
Add a pinch of nutmeg for classic alfredo flavor

Storage, Freezing & Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or milk to restore the sauce. Freezing is not recommended, as cream sauces can separate when thawed.

FAQs

Can I use milk instead of heavy cream?

Heavy cream works best, but whole milk can be used with a thicker result if simmered longer.

What pasta works best for alfredo?

Fettuccine is traditional, but penne, linguine, or rotini work well too.

How do I keep the sauce from getting grainy?

Use low heat and freshly grated parmesan, and avoid boiling the sauce.

Can I make this ahead of time?

It’s best fresh, but leftovers reheat well with added liquid.

Can I add vegetables to chicken alfredo?

Yes, broccoli, peas, or spinach are great additions.