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Chicken Alfredo Pasta

This chicken Alfredo pasta recipe is rich, creamy, and loaded with tender chicken in a smooth homemade Alfredo sauce. It is made with simple ingredients and tossed with perfectly cooked pasta for a comforting dinner everyone will love. This recipe is ready in just 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: dinner
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 12 ounces fettuccine pasta
  • 2 tablespoons olive oil
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 3 garlic cloves minced
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • ½ teaspoon onion powder
  • 1 tablespoon chopped fresh parsley
  • Extra Parmesan cheese for serving (optional)

Method
 

  1. Cook the fettuccine according to the package directions until al dente. Drain and set aside.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Season the chicken with garlic powder, Italian seasoning, paprika, salt, and black pepper.
  4. Add the chicken to the skillet and cook for 6 to 8 minutes until golden brown and fully cooked. Transfer to a plate.
  5. Reduce the heat to medium and melt the butter in the same skillet.
  6. Add the minced garlic and cook for 30 seconds until fragrant.
  7. Pour in the heavy cream and stir in the onion powder. Simmer for 2 to 3 minutes.
  8. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
  9. Return the cooked chicken to the skillet and stir until coated in the sauce.
  10. Add the cooked fettuccine and toss until evenly coated.
  11. Garnish with chopped parsley and extra Parmesan cheese before serving.

Notes

  • Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
  • Do not boil the Alfredo sauce after adding the cheese to prevent it from separating.
  • Add broccoli, spinach, or mushrooms for extra flavor and nutrition.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently with a splash of milk or cream to keep the sauce smooth and creamy.