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!

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

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

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.

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.

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. 

Chicken Alfredo Pasta on a white plate with parsley on top.

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Chicken Alfredo Pasta in a stainless steel skillet with kitchen tongs, fettuccine, chicken strips, and a cream sauce.

Chicken Alfredo Pasta

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
4.94 from 16 ratings
Servings: 6 people
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This Chicken Alfredo Pasta is easy to make with simple ingredients and tastes just like it came from an Italian restaurant!

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, 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

Pro Tips
  • 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.

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