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Creamy Chicken Alfredo Pasta

A close-up serving of fettuccine pasta coated in a rich, creamy sauce with shredded chicken, seasoned with black pepper, making up our Creamy Alfredo Pasta with Chicken and Cheese.
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Make a rich, restaurant-style Alfredo sauce with tender chicken and fettuccine pasta. This recipe focuses on achieving a thick, velvety smooth sauce.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/2 cup reserved pasta water
  • 1/4 teaspoon ground black pepper
  • Salt to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the fettuccine according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
  2. Season the chicken pieces lightly with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic brown.
  4. Pour in the heavy cream. Bring the cream to a gentle simmer, stirring occasionally. Let it simmer for 3-4 minutes until it thickens slightly.
  5. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese, a little at a time, until the sauce is smooth. If the sauce seems too thick, whisk in a tablespoon of the reserved pasta water until you reach your desired consistency.
  6. Return the cooked chicken and the drained fettuccine to the skillet. Toss everything gently to coat the pasta and chicken evenly with the sauce. Add more pasta water if the sauce tightens up too much.
  7. Season with salt and black pepper to taste. Serve immediately topped with extra Parmesan cheese and fresh parsley.

Notes

  • Use freshly grated Parmesan cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • Keep the heat low when adding the cheese to prevent the sauce from separating or becoming grainy.
  • For a richer flavor, you can substitute half of the heavy cream with half-and-half, but the sauce will be slightly thinner.

Nutrition

Find it online: https://kitchnkudos.com/creamy-alfredo-pasta-with-chicken-and-cheese/