This Chicken Alfredo Pasta has juicy, golden chicken and tender fettuccine tossed in a rich, creamy Parmesan-Romano sauce. It’s made from scratch with simple ingredients and comes together in about 35 minutes for a restaurant-quality family dinner!

Be sure to try my Chicken Pot Pie and Chicken and Orzo recipes next!

Close-up of creamy Chicken Alfredo Pasta with tender, seasoned chicken breast, ribbons of fettuccine, and fresh parsley.

Chicken Alfredo Pasta

There’s nothing quite like tender fettuccine tossed in homemade Alfredo sauce, especially when it’s topped with perfectly seared chicken! I love how this recipe comes together in a single skillet while the pasta cooks separately. The flavorful browned bits from the chicken become part of the sauce, and a combination of Parmesan and Romano gives it incredible flavor.

It takes about 35 minutes from start to finish. Measure everything out before you begin, and don’t miss my tips for keeping the sauce smooth and creamy! 

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.

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Sliced chicken on a plate next to a skillet of melted butter and garlic for alfredo sauce.

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.

A skillet with Alfredo Sauce next to a skillet with fettuccine being added to the Alfredo sauce.

 Add the chicken and toss, heat through for 1-2 minutes. Garnish with parsley and serve.

Chicken Alfredo Pasta in a skillet with kitchen tongs.

Alfredo Sauce Troubleshooting

  • Sauce too thick? Add a splash of reserved pasta water and stir until the sauce coats the noodles evenly.
  • Sauce too thin? Let it simmer gently before adding the cheese, giving it time to thicken. Remember that it will continue thicken upon standing and as the pasta absorbs it.
  • Sauce grainy or separating? Keep the heat low when adding freshly grated cheese. High heat can cause the sauce to separate and lose its smooth consistency.

Pro Tips

  • Grate the cheese from a wedge. Freshly grated cheese melts more smoothly and has better flavor than packaged grated cheese, which often contains anti-caking agents.
  • Keep the heat low when adding the cheese. If the sauce is too hot, the cheese can become grainy and the sauce may separate. Add the cheese gradually, stirring until smooth.
  • My favorite cheeses: I use Belgioioso Parmesan and Romano cheese for the best flavor. You can also use all Parmesan if preferred.
  • Half-and-half: This is a combination of milk and cream. You can substitute 1½ cups of milk and 1½ cups of heavy cream for the 3 cups of half-and-half.
  • Use high-quality butter. It makes a difference in the flavor of the sauce! I use Land O’ Lakes salted butter.
  • Reserve some pasta water. Save about 1 cup before draining the pasta. If the sauce becomes too thick, add a splash at a time until it reaches your desired consistency.
  • Optional seasonings: For a hint of herbs, add ½ teaspoon each of dried basil, oregano, and parsley when adding the half-and-half.
  • Optional additions: Roasted broccoli, spinach, mushrooms, and cherry tomatoes make delicious additions. I recommend sautéing mushrooms separately and stirring them into the sauce at the end.
  • For a crunchy topping: Toast panko breadcrumbs in melted butter until golden brown, then sprinkle them over the finished pasta just before serving!
  • Alfredo lovers: Be sure to try my Shrimp Alfredo, Chicken Alfredo Bake, and Olive Garden Alfredo Sauce!
Close-up of creamy Chicken Alfredo Pasta with tender, seasoned chicken breast, ribbons of fettuccine, and fresh parsley.

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.
  • Frozen alfredo sauce should be thawed before reheating. 

A skillet filled with Chicken Alfredo Pasta with fresh parsley and kitchen tongs in the skillet.

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Overhead view of Chicken Alfredo Pasta with sliced, golden-brown chicken breast and fettuccine coated in a creamy homemade Alfredo sauce.

Chicken Alfredo Pasta

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
4.96 from 25 ratings
Servings: 6 people
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This Chicken Alfredo Pasta recipe is easy to make with tender, juicy chicken and a rich, creamy homemade Alfredo sauce. It's a restaurant-quality dinner made with simple ingredients!

Ingredients

US Customary - Metric
  • 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. 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.
  • Boil the pasta according to package instructions, then drain. Prepare the sauce while the pasta boils.
  • Melt the butter over medium heat in in the same skillet that you used to cook the chicken. 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. Stir occasionally, it will continue to thicken as it simmers.
  • 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.
  • Add the chicken back and toss to combine. Allow it to heat back through for 1-2 minutes. Garnish with chopped parsley and serve!

Notes

Pro Tips
  • Grate the cheese from a wedge. Freshly grated cheese melts more smoothly and has better flavor than packaged grated cheese, which often contains anti-caking agents.
  • Keep the heat low when adding the cheese. If the sauce is too hot, the cheese can become grainy and the sauce may separate. Add the cheese gradually, stirring until smooth.
  • My favorite cheeses: I use Belgioioso Parmesan and Romano cheese for the best flavor. You can also use all Parmesan if preferred.
  • Half-and-half: This is a combination of milk and cream. You can substitute 1½ cups of milk and 1½ cups of heavy cream for the 3 cups of half-and-half.
  • Use high-quality butter. It makes a difference in the flavor of the sauce! I use Land O' Lakes salted butter.
  • Reserve some pasta water. Save about 1 cup before draining the pasta. If the sauce becomes too thick, add a splash at a time until it reaches your desired consistency.
  • Optional seasonings: For a hint of herbs, add ½ teaspoon each of dried basil, oregano, and parsley when adding the half-and-half.
  • Optional additions: Roasted broccoli, spinach, mushrooms, and cherry tomatoes make delicious additions. I recommend sautéing mushrooms separately and stirring them into the sauce at the end.
  • For a crunchy topping: Toast panko breadcrumbs in melted butter until golden brown, then sprinkle them over the finished pasta just before serving!
  • Alfredo lovers: Be sure to try my Shrimp Alfredo, Chicken Alfredo Bake, and Olive Garden Alfredo Sauce!
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.

Nutrition

Calories: 637kcal, Carbohydrates: 50g, Protein: 31g, Fat: 35g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 176mg, Sodium: 561mg, Potassium: 550mg, Fiber: 2g, Sugar: 6g, Vitamin A: 973IU, Vitamin C: 2mg, Calcium: 358mg, Iron: 2mg
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Course: Main Course
Cuisine: American, Italian
Author: Stephanie